Else Hanfstaengl

Production & Capacity Planning Europe (SAP PP): - Implementation of SAP PP including on-site support and staff trainings - Conceptualization of redefined production planning processes and its respective implementation of the SAP module - Technical and operational support and guidance for all European Units - Training of key users and preparation of user acceptance tests and implementation strategies

Production & Capacity Planning Europe (SAP PP): - Implementation of SAP PP including on-site support and staff trainings - Conceptualization of redefined production planning processes and its respective implementation of the SAP module - Technical and operational support and guidance for all European Units - Training of key users and preparation of user acceptance tests and implementation strategies

- Production and capacity planning (SAP PP) by defining and implementing new standards and production planning tools for the European region - Functional lead for production planning and detailed scheduling (SAP PP/DS) - Conceptualization of redefined production planning processes and its respective implementation of the SAP module - Formulation of planning rules and respective adjustments to the system, ensuring a feasible production plan

Operational Implementation of SAP PP (& WM): - Responsible for Deployment Management, Change Management and Communication - Leading the implementation of SAP PP Production - and Capacity Planning and the associated project team members including User Acceptance Tests and Staff Trainings

Project Coordinator Warehouse and Material Management: - Planning and Opening of the External Warehouse - Implementation of SAP WM (Warehouse Management) including User Acceptance Tests and Staff Trainings Temporary Section Manager Cold Kitchen: - Ensuring a qualitatively and quantitatively flawless and on-schedule execution of production orders - Personnel management and scheduling

- Supervising different service outlets - Planning and organizing F&B events, providing personalized event and menu proposals - Managing coordination and communication between all F&B outlets

Nationally Certified Chef by the German Chamber of Industry and Commerce - Á la carte preparation, mise en place and cooking - Banquet and catering preparation and cooking - Trained in all culinary departments (Gardemanger, Entremetier, Saucier, Rôtisseur, Grillardin, Poissonier, Patissier) - Restaurant service, menu design & calculation, sourcing and purchasing