Helmut Clemens

Owner and managing director of this enticing new restaurant and cafetería in the centre of Palma de Mallorca, meant to promote local and organic food and tradition in a contemporary context, Helmut plans to open several locations in town prior to thinking about expanding into the Germanic market.

HOTELkonzept is a company dedicated to the concept development of boutique hotels, including site selection, feasibility studies, marketing and financial projection. HOTELkonzept also performs quality inspections globally for four and five star hotels, as well as upscale restaurants. This activity allows us to be in touch with the latest trends and innovations in the industry, and communicate feedback to clients.

In charge of the international hotel launch, negotiation and contracting with major tour operators throughout Europe, USA and Russia. International media relations, resulting in numerous press hits in high visibility publications. Responsible for corporate identity, website design and market positioning. Creation of the first Majorcan SPA; innovative concept development and strategic planning, budgeting and supervising the opening of the SPA, based on locally grown and crafted products.

Developed the concept of eco-friendly luxury lodges throughout Argentina. Conducted feasibility studies, searched for strategic locations for the construction of three luxury eco-lodges, and development of business and financial plans. This project was abandoned due to the social-economic crisis that effected Argentina in 2001.

Managed the opening of Uruguay’s first luxury resort (now Four Seasons Carmelo). Provided management and leadership of 120 staff. Created operating standards & procedures, conducted hotel performance reviews and supervised IT system implementation. Performed budgeting, cost control and strategic planning and monitoring of capital expenditures for the hotel, SPA and golf course. Achieved RELAIS & CHÂTEAUX membership after the first year.

Managed the opening of this luxury 25-room property, including staff recruitment and training, budgeting, sales & marketing, event planning & organization. Achieved RELAIS & CHÂTEAUX status after the first year of operation.

Responsible for the entire F&B operation including management of 60 staff, budgeting, analyzing hotel performance, cost & quality control, guest relations and market positioning.

In charge of food and beverage cost control.

Internship sponsored by the E.H.M.A. (European Hotel Managers Association) as trophy for excellent results during hotel management school.

Finance, Food & Beverage