Andre Friedrich

Part of the planning and opening management team of the resort, specialising in procurement, human resources, sales and marketing, food and beverage, budgeting, training. Advising on hotel planning, set up strategy and budgeting. Currently hold overall responsibility of all aspects of the Resort Operation.

Operational Management of a food and beverage entity, consisting of 5 units.

Hospitality Consulting company specialising in small to medium sized privately owned boutique hotels and exclusive guest houses. Advising on all aspects of the running of the business, active involvement within the business and representation of the properties at trade fairs. Assisting during openings and business planning.

Unit Management of all aspects of hotel management, reporting to the owners. Both operational and strategic role, overseeing in particular Rooms Division and Food and Beverage departments. Assist the owners in bringing hotel back from an outsourced hotel contract to unit complying with company standards and to hand over for successful private management by owners.

Partnership with a German investment company, investing in a small luxury boutique hotel. Being involved in all aspects of the business, including selection and acquisition of property. Running partner of the business with a 25% shareholding. Business approach: Purchase a three star property, upgrade and operate, to become a profitable luxury boutique hotel and to then find a buyer of the business and property.

Manage all aspects of Fine Dining Restaurant Management, including costing, menu design with Italian Chef, Human Resources, Sales, customer care, training.

Restaurant Management of flagship business restaurant in the Intercontinental Hotel in Hyde Park. All aspects of front of house restaurant management and ensure that service runs smoothly in a high turnover operation

Assist Food and Beverage Manager with the operational aspects of the department. High emphasis on service, customer care and training.

Part of the opening team, F&B training and Night Management. Offered scholarship to attend the Professional Development Program at Cornell University, USA

Qualified as a chef specialising in general cuisine and planning

Human Resource Management, Rooms Division Management, Financial Management

Cooking, Food costing and menu planning.