Fabian Drescher

•Oversee and manage the popular and challenging hotel bar which generated a revenue of approximately $300,000 per month •Scheduling and payroll monitoring (Lyceum and ADP) of 26-30 staff and holding daily line-ups and trainings •Continuous review of the team’s beverage cost awareness •Conducting and organizing monthly inventories for the entire F&B Department •Building and maintaining close relationships with important liquor vendors •Leading, motivating, teaching and providing a personal example fo

•In charge of 153 rooms hotel operation on behalf of the Hotel Manager whenever on duty •Pre-arrival preparations for Top VIP Government guests and diplomatic delegations
 •Organizing the Front Office Operation; Front Desk, Bell and Door attendants, PBX •Responsible of training new and present team members •Being part of the Crisis Management, bomb threats, earthquake, fire, etc. •Attending morning Operational meetings on behalf of FOM •Attending Pre-com meetings before the group arrivals to org

• Leading a team of 15 staff to ensure highest standards of customer service • Scheduling for two outlets • Motivating, developing new staff, hiring and training • Duties required me to be fully knowledgeable of Cocktail making • Working under immense pressure yet still maintaining pace and customer service level • Attributing to good communication and team work • Conducting regular beverage inventories

• Oversee and manage the popular and challenging hotel bar which generated a high revenue • Scheduling and payroll monitoring (Lyceum and ADP) of 26-30 staff and holding daily line-ups • Continuous review of the team’s beverage cost awareness • Conducting and organizing monthly inventories for the entire F&B Department • Reduced overall beverage cost • Building and maintaining close relationships with important liquor vendors • Leading, motivating, teaching and providing a personal example

• Leading, organizing, and motivating the Bar Team of 10-15 employees of a very high luxury Bar, holding daily line-ups and attending regular operational meetings • Developing and implementing Standard operational procedures • Conducting and organizing monthly inventories for the Bar

PRE - OPENING • pre-opening of the private 5* luxury Hotel • Development of the bar’s cocktail menu • Training Bar and Restaurant Staff in liquor and cocktail knowledge • Overseeing and leading a Bar and Restaurant Team of 25 employees • Scheduling and payroll monitoring • Participation as Outlet Manager in writing the Standard Employee Handbook • Working with the Micros Cash System and inputting entire new Bar menu

• Bar keeping, knowledge of the cocktail and drinks menu • Assisting with team leadership and scheduling for 10 staff • Maintaining fast pace of work and high level of customer service • Responsible for monthly beverage inventories • Setting up standard cocktail recipes in order to ensure highest quality and consistency

• Working in a High Pressure environment yet maintaining pace and standards • Communicating and contributing to a pleasant team environment • Knowledge of cocktail making and beverage cost • Assisting with monthly liquor inventories

• Responsible for organizing and filing incoming resumes • Developed great organizational skills • Knowledge obtained about health and hygiene

• Full knowledge of the bar menu – over 50 cocktails and over 260 different whiskeys • Received Training in Highest Standard cocktail making and production of liquors • Attributing to excellent Team work, ensuring communication • Assisting with monthly beverage inventories

PRE - OPENING • pre-opening of The Ritz – Carlton Berlin • Team work and communication • Assisting with monthly beverage inventories with over 400 different digestives • Developing highest standards of customer service at a 5* Level • Knowledge and development of great cocktail making skills • Maintaining standards, consistency and highest quality of drinks

OPENING TEAM • Part of the opening Team • Bar keeping, knowledge of the cocktail and drinks menu • Skills acquired here include excellent organization and planning, teamwork and communication, maintaining pace and customer service level

• Received Training in both F&B and Rooms (Bar, Restaurant, Banquet, Coast Control, Concierge, Kitchen, Purchasing, Housekeeping) • Gained insight in the daily hotel operations, understanding the importance of planning and organizing to ensure smooth processes and customer satisfaction

EXEPT SCHOOL TRAINEE • Ensuring excellent customer service • Developing and maintaining close relationships with VIP regular customers • Working in a Team • Knowledge of daily Restaurant Operations and Processes