Kathrin Sulzer
Angestellt, Assistenz der Geschäftsleitung / Assistant to Managing Director, Neue Jadewerft GmbH
Wilhelmshaven, Deutschland
Über mich
Ich bin gelernte Hotelfachfrau und Hotelbetriebswirtin mit 22 Jahren Erfahrung auf insgesamt drei Kontinenten. Weiterbildung im Bereich Projektmanagement / Scrum und Prince2. Ich liebe Reisen, Sprachen und alles, was mit Essen&Trinken zu tun hat! Nun tätig als Assistenz auf einer Werft an der schönen Nordsee!
Werdegang
Berufserfahrung von Kathrin Sulzer
Bis heute 2 Jahre und 11 Monate, seit Juli 2021
Assistenz der Geschäftsleitung / Assistant to Managing Director
Neue Jadewerft GmbH
10 Monate, Mai 2019 - Feb. 2020
Director of Food & Beverage
The Pavilions Hotels and Resorts, Phuket
2 Jahre, März 2017 - Feb. 2019
Food and Beverage Manager
Kata Rocks by Infinite Luxury, Phuket - Thailand
6 Monate, Apr. 2016 - Sep. 2016
General Manager
The Social Company (Jason Atherton Restaurants), Cebu City - Philippines
Pre-opening and opening GM for Jason Atherton's first Philippine restaurant. 70 seat tapas style place with 42 employees (kitchen and FOH)
1 Jahr und 9 Monate, Okt. 2013 - Juni 2015
Food & Beverage Manager
Columbia Hotel Casino Travemünde, 5*Superior, Lübeck - Germany
Reporting to GM. Approx 35 employees. Restaurant, Bar, Banquets, Purchasing, Kitchen
5 Monate, Mai 2013 - Sep. 2013
Traveller
U.S.A., Canada, UK, Spain, Switzerland, Austria, Germany
1 Jahr und 6 Monate, Nov. 2011 - Apr. 2013
Assistant F&B Manager
Mont Cervin Palace, Zermatt CH, 5* Leading Hotel of the World
Admin for all F&B outlets (i.e. menus in ger/eng/french, statistics, MICROS handling etc), Catering-Sales, marketing tools for F&B (i.e. flyers, posters), quality control in all F&B outlets, communication link between the outlet Managers and the Resident Manager /// Leading Hotel of the World
5 Monate, Juni 2011 - Okt. 2011
Traveller
UK, Germany, France, Italy, Switzerland
2 Jahre und 3 Monate, März 2009 - Mai 2011
Assistant Food & Beverage Manager
Hôtel Plaza Athénée, New York City-USA, 5* LHW
Very operations-heavy. Assisted in running 5 outlets/44 employees in a Union environment: Bar Seine, Arabelle Restaurant, supervising functions, Room Service, Stewarding and Minibar. Worked closely together with Purchasing Manager, Sous Chef and Catering-Sales. Scheduling/payroll/inventory/attended weekly Department Head- and F&B meetings // Leading Hotel of the World
1 Jahr und 6 Monate, Sep. 2007 - Feb. 2009
Room Service Manager
Gramercy Park Hotel, New York City-USA, Member of Design Hotels
Started as Assistant, then ran the department with 13 employees. Daily operation of a 24h outlet/scheduling/payroll/department meetings/requisitioning/inventory/assisted guests with special requests (pre-orders)/cost controlling. Also assisted in running the Private Roof Club
5 Monate, Apr. 2005 - Aug. 2005
Chef de rang/Assistant to the Maitre D'
Gollner's Burg Sonnenberg, Wiesbaden D, fine dining restaurant
Assisting the Maitre in running the lunch and dinner operations in one of the cities finest restaurants// pre-Hotelmanagement school
4 Monate, Dez. 2004 - März 2005
Chef de rang/Winter season
Kempinski Grand Hôtel des Bains, St.Moritz CH, 5*Superior
Ran a station for breakfast, set up the restaurant for dinner and assured proper mise-en-place. Ensured smooth operations for dinner service including wine service and working together with food runners. Communicated any unresolved issues to GM and was responsible for nightly handover report. ////5* Grand Hotel, Winterseason
8 Monate, Apr. 2004 - Nov. 2004
Chef de rang
The Gleneagles Hotel, Scotland GB, 5* LHW
Ensured smooth operations for breakfast and dinner service in a high volume restaurant with 84 tables. Supervised commis de rang and bussers. Table service: flambé, meat carving on the roast trolley, salmon carving at the table. Worked banquet dinners for up to 200 people//// Leading Hotel of the World
2 Jahre, Dez. 2001 - Nov. 2003
Demi chef-, Chef de Rang
Hotel Baur au Lac, Zurich CH, 5* LHW
ran a station for lunch and dinner in the Hotel's chic Brasserie. Worked at the lobby "Le Hall" for High Tea/// LHW
1 Jahr und 8 Monate, März 2000 - Okt. 2001
Commis de rang
Mercure Hotel Seestern,Duesseldorf D, 4* Business Hotel
4* Business Hotel
Ausbildung von Kathrin Sulzer
6 Monate, Jan. 2021 - Juni 2021
Projektmanagement
GFN GmbH
Jan 11 - Feb 5 Grundlagen Projekt- und Qualitätsmanagement Feb 8 - Mar 5 IT Projektleitung mit SCRUM Zertifizierung (Foundation und Master) Mar 8- Apr 1 IT Projektleitung mit PRINCE 2 Zertifizierung Apr 5 - Apr 30 Kommunikation und Konfliktmanagement May 3 - Jun 25 Social Media Manager mit Zertifizierung
1 Monat, Aug. 2019 - Aug. 2019
WSET Level 2 Award in wines and spirits
Wine & Spirit Education Trust
5 Monate, Apr. 2012 - Aug. 2012
eCornell Courses
Cornell University
"Leading people to higher performance" and "Marketing Fundamentals of Hospitality industry"
2 Jahre, Sep. 2005 - Aug. 2007
Personalwesen-Arbeitsrecht, Marketing in Englisch, Eventmanagement
Hotelfachschule Heidelberg
Weiterbildung. Abschluss als Hotelbetriebswirtin mit Auszeichnung. Graduated with Honors http://www.hotelfachschule-heidelberg.de/
2 Jahre, März 1998 - Feb. 2000
Ausbildung zur Hotelfachfrau
Carlton Hotel Mercure Nürnberg
vocational training>>> working in every outlet of the hotel, such as Restaurant, Banquet-Sales, Front Desk, Accounting/HR, Housekeeping, Bar. 4* Business Hotel
6 Monate, Sep. 1997 - Feb. 1998
French Course
N.E.A. Nouvelle École d'Allemande, Fribourg CH
Sprachen
Deutsch
Muttersprache
Englisch
Muttersprache
Französisch
Gut