Harry Mittermaier
Fähigkeiten und Kenntnisse
Werdegang
Berufserfahrung von Harry Mittermaier
- Bis heute 7 Jahre und 3 Monate, seit Feb. 2019
Prokurist mit Zuständigkeitsbereich Qualitätssicherung
Cuisino GmbH - Genuss Events by Casinos Austria
- 5 Jahre und 3 Monate, Nov. 2013 - Jan. 2019
Food & Beverage Manager Casino Baden
Cuisino GmbH - Genuss Events by Casinos Austria
Managing the Food & Beverage division of the Grand Casino Baden including the restaurant, bars, banqueting; local Job title: "Standortleiter Gastronomie"
- 11 Monate, Jan. 2013 - Nov. 2013
Restaurant Manager
das Anton/Spitz Catering (Musiktheater Linz)
preopening and management of the restaurant "das Anton" and various F&B outlets (café, bars, canteen) in the "Musiktheater Linz"
- 6 Monate, Apr. 2012 - Sep. 2012
Assistant Director of Food & Beverage
Four Seasons Resort Seychelles (Mahé, SEY)
assisting the Director of F&B in managing the food & beverage division including three restaurants, two bars, in villa dining, stewarding and pool & beach service; personal responsibilities: leading Four Seasons' Bluewater product innovation strategy as the 'Innovation Champion' for our property; wine management
- 1 Jahr und 8 Monate, Aug. 2010 - März 2012
Restaurant Manager
Four Seasons Resort Seychelles (Mahé, SEY)
manager of the resort's fine dining restaurant ZEZ, including the ZEZ bar and lounge
- 2 Jahre, Sep. 2008 - Aug. 2010
Assistant Director of Banquets
Four Seasons Hotel George V Paris (Paris, FRA)
managing position as 'Assistant directeur banquets'; F&B service organization and execution of various events (roadshows, meetings, conferences, press conferences, fashion shows, cocktail receptions, group breakfasts/lunches/dinners, gala dinners, etc.); 1200 m² meeting space in-house, occasional off-property catering; luxury elegance and Four Seasons first class service in all our function rooms and the Salon Vendôme, Paris' largest palace hotel ball room
- 1 Jahr und 6 Monate, Apr. 2007 - Sep. 2008
Senior Assistant Manager Bar & Lounge
Four Seasons Hotel George V Paris (Paris, FRA)
managing position as 'Assistant de direction senior'; largely operational tasks: 'La Galerie' (all day dining restaurant, and lounge/salon de thé), 'Le Bar' (hotel bar with limited restaurant service) and 'La Cour de Marbre' (outside terrace with full restaurant function during the summer months); personal responsibility: staff coaching
- 1 Jahr und 6 Monate, Aug. 2005 - Jan. 2007
Food & Beverage Management Trainee
Four Seasons Resort Maui at Wailea (Hawaii, USA)
management traineeship in food & beverage with hands-on training in three F&B outlets; 08/2005 - 01/2005: Room Service Assistant Manager (all day dining); 02/2005 - 08/2005: Pacific Grill Assistant Manager (breakfast); 08/2005 - 01/2006: Ferraro's Assistant Manager (fine Italian cuisine, lunch & dinner)
- 3 Monate, Dez. 2004 - Feb. 2005
Research Project and Diploma Thesis
Grischconsulta AG (Chur, CH)
topic: 'the potential of low-cost strategies to increase occupancy and competitiveness of alpine tourist destinations'
- 6 Monate, Juli 2004 - Dez. 2004
Assistant Program and Event Coordinator
Pepper&Salt®Events SARL (Brussels, BEL)
planning and coordination of incentive tours and company events
- 7 Monate, März 2003 - Sep. 2003
Program Coordinator
Canadian Tours International (Toronto, CAN)
planning and coordination of incentive and group tours; administrational assistance with FITs
- 4 Monate, Mai 2001 - Aug. 2001
Commis de Rang
ANA Grand Hotel Wien (Vienna, AUT)
Commis de Rang in the restaurant 'Grand Café' (incl. Room Service)
Ausbildung von Harry Mittermaier
- 4 Monate, Sep. 2002 - Dez. 2002
Erasmus study abroad semester
Rovaniemi Polytechnic RAMK (Rovaniemi, FIN)
- 3 Jahre und 10 Monate, Sep. 2001 - Juni 2005
Tourism Management and Leisure Industry
IMC Fachhochschule Krems (Krems, AUT)
nature tourism and regional planning, business tourism
Sprachen
Deutsch
C2 (Verhandlungssicher / Muttersprachlich)
Englisch
C1 (Fließend)
Französisch
C1 (Fließend)
Russisch
A1-A2 (Grundkenntnisse)
Italienisch
A1-A2 (Grundkenntnisse)
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