Rico Kasprick

•Freelance consulting for Hotels & Restaurants •Specialize in Forensic Management particularly in the areas of Hospitality Front of House Management, Food & Beverage Operations and Management Development & Training. •Audit of operations

•Management of 3 Restaurants with German (with enclosed micro-brewery), Ukrainian and international Fine-Dining Cuisine •Planning & Arrangement of high profile caterings for up to 450 persons •Setup and su7ccessful market introduction of vending services in Azerbaijan (exclusive distribution of Dallmayr coffee products) •Consultancy and support of management at a 260 bedroom hotel •Management of a food import & wholesale business with partners Europe, America and the Middle East

•Responsible for the day-to-day operation of the Front Office & Reservations departments •Introduction & implementation of comprehensive training measures •Responsible for room revenue forecasting & Marketing Plan •Assisting sales department with in-house, convention presentations & PR

•Responsible for Front Office, Housekeeping, Leisure & Water sports and Transport operations; supervising all S&M activities •Additional resp. for F&B and as Deputy GM since February 2004 •Increased occupancy within 2 years from 30% to 88% p.a. Increased room rates by 25% with aggressive sales and yield management strategies. Increased RevPAR from $49 in 2001 to $105 in 2005 •Improved service standard & staff efficiency through continuous training & effective progress analysis •Project management for v

•Responsible for business development and implementation of international 5-star service standards •Developed & successfully implemented marketing plan •Implemented various training programmes for local personnel • Active sales (British Airways Crews, World Bank, UN, etc.)

•Took charge of all Hotel-related pre-opening aspects, such as Food & Beverage concept, Inventory procurement and marketing strategy •Hired & executed introductory training for approx. 100 unskilled local staff •The Hotel opened in a record time of 10 weeks preparation •Successfully implemented training programmes to meet international 4-star service standards •Achieved occupancy level of 65% within 5 months of opening