Paul De Meulenaer

Key responsibilities of this position included the overall management of 4 high end fine dining. This position is directly accountable for quality, financial and operational success of all outlets. As a senior manager, I accept the responsibilities and performance targets determined by the owners of the group and strive to achieve the requirements of the annual business plan. Besides this, I was also conducting customized and ongoing training sessions.

I was conducting the following subjects in Rooms Division: • Front Office Operations – theory • Front Office Operations – practical • Opera Property Management System – Computer Lab • Housekeeping Management – theory • Housekeeping Management – practical All courses are taught in English.

I started as a part-time Hospitality and Tourism Lecturer, became a full time lecturer after 3 months, and was promoted to Senior Hospitality & Commerce Lecturer.

Key responsibilities of this position included the overall management of 7 food and beverage outlets, 1 shop, and several vendor machines. This position is directly accountable for quality, financial and operational success of all outlets. As a senior manager, I accept the responsibilities and performance targets determined by the directors of the holiday park and strive to achieve the requirements of the annual business plan.

Pre-Opening Management experience and after opening being Acting General Manager. Key responsibilities of this position included the overall management of the hotel. This position was directly accountable for financial and operational success of the hotel. As a general manager, I accepted the responsibilities and performance targets determined by the deputy director/owners of the hotel and strived to achieve the requirements of the annual plan.

I was working as a hospitality consultant in venues such as: The Tray Hotel, Harbor View Hotel, Saigon Café and Maxim’s Café through a management contract with SITC / SMTC. Key responsibilities of this position included the overall management of the food and beverage product and service and general management of the venue.

Key responsibilities of this position included the overall management of the restaurant. This position is directly accountable for quality, financial and operational success of the outlet. As a general manager, I accept the responsibilities and performance targets determined by the owners and strived to surpass the requirements of the annual business plan. Besides this, I was also conducting customized and ongoing training sessions.