Fabian Höpoltseder

Select potential franchisee; enroll and manage ghostkitchens; plan and enroll delivery areas; implement and maintain brands of HFC; key account management for franchisee; link between customer, partner and company

A la carte and business lunch service Breakfast and conventions for 150 guests with a team of 4 waiters

Production of Airline Catering Products for 2000 passengers per day Kitchen staff of approximately 80 persons to control and provide them training Documentation of every step in the food processing cycle Inspection of cool storages and other kitchen areas. High standards in safe and hygienic working practices.

Seating approximately 80 guests Preparation and service of all dishes on the restaurantmenus Maintain high standards of working practices in terms of personal appearance and safe and hygienic working practices

Caterings sizes approximately 200 guests Responsible for all kitchen produce, to coordinate the distribution of tasks amongst my teams ensuring that the work progresses as it should within the time available Prepare all the menus in co-operation with the Restaurant Manager and check customer satisfaction levels by exercising a presence in the restaurant at meal times

Responsibilities in F&B, purchase and acceptance sampling Personal responsibility Review and act upon customer feedback relevant to my areas of responsibility

Responsibilities in F&B, purchase and acceptance sampling Personal responsibility

Hotel with a capacity of 100 rooms

Implement the consistent delivery of superior customer service Active listening skills: implementing the advice offered Taking the initiative

Marketing; BWL; Touristische Verkehrsträger

Hotel und Touristikmanagement; Praxisbezogene Ausbildung mit jährlichen Praktika und Praxis-unterricht in Getränke-kunde, Service und Kochen.