Tomislav Škrabal

Establishing standards, implementing operating procedures, financial management, elaborating sales & marketing strategies, improving the cooperation between the local authorities; coordinating the destination management for Hvar; investment planning;

Establishing the brand standards due to corporate management. Implementation of new techniques in terms of operational handling. Lifting up the grade of service and forming a smoothly operating food & beverage department.

Actively participating in planning the preopening/ opening phase of the new Lacroma Hotel & Resort in Dubrovnik, planning the short/ medium-term business, elaborating marketing strategies in accordance to business needs and owner’s requirements; developing new techniques in terms of operational handling, actively participating in elaborating new projects in F&B for Valamar Hotels & Resorts: actively managing the central production kitchen of VHR in Dubrovnik.

Culinary (kitchen); upscale hotel gastronomy, caterer, events, private functions; frequently up to 2500 guests

Organisation of the preopening phase, planning the short/ medium-term business, elaborating sales & marketing strategies in accordance to business needs and owner’s requirements;

Organisation in all food & beverage departments (restaurant, bar/ lounge, room service and mini bar, banquet);Leading of employees as well as assistance in employee selection; Programming of the POS; Training & education of employees. Planning, executing & analyzing of promotional activities.

From 2004 provisionally in charge of the banquet operations supervisor with all duties and responsibilities; Planning, lead through and analysis of In-house and outside catering functions up to 2000 guests in close collaboration with the banquet manager and the director of food & beverage; Sole responsibility in departmental financial month’s / years end closing for the banqueting/ catering;

Self dependent shift leading in all shifts (Breakfast to night), self dependent day clearing, internal trainings, functions up to 500 guests;

Self dependent shift leading in all shifts (Breakfast to night), self dependent day clearing, internal trainings;

Self dependent shift leading in all shifts (Breakfast to night), self dependent day clearing, internal trainings;

Serving guests in all food & beverage outlets; Cash handling, shift closings, preparing the set-up in the restaurant and the banquet;

Business studies

Japanese studies