ANNE VALERIE KASZTURA

• Reporting to General Manager, overseeing 6 F&B outlets and events facilities
• Repositioning the F&B outlets to adapt to a market change in the area
• Leading the operation with an ultra-lean manning (34 service team)
• Implementing and overlooking LQA standards
• Collaborating with Culinary Director to establish annual promotion plans
• Organizing various collaborations with fashion designer, entrepreneurs, F&B businesses to create interesting offerings in the hotel.
• Developing the F&B marketing plan with the Marcom Director to adapt to the new conditions
• Setting strategies for the implementation to digitalize the department for more efficiency
• Established annual budget, weekly forecasts, owner's reports, and financial analyses for special events

• Rebranding Premium Lifestyle Hotel with 423 Rooms, 2 Restaurants, 1 Bar, 1 Cakery, Event Facilities
• Reported to Hotel Manager, oversaw 5 F&B outlets & Events
• Successfully transitioned the department from Covid safety measures to regular operations
• Implemented IHG and voco brand standards
• Established an annual promotion plan with the Executive Chef
• Developed various F&B online sales channels (Take Away, Deliveries, E-Shop, 3rd Party Portals, Payment Gateways)
• Established the annual budget, weekly forecasts, owner's reports, and financial analyses for special events
• Implemented creative and efficient hiring processes to address a continuous labour shortage
• Organized the World Gourmet Summit featuring a celebrity chef

• Month EHL Forecasting & Budgeting

• 512 Rooms, Cantonese Restaurant, All Day Dining, Bar/Lounge, 13 Function Rooms
• Reported to Hotel Manager, oversaw 90 associates
• Achieved SGD 13 million F&B revenue (30% of total revenue), oversaw 13 event rooms and 4 F&B outlets
• Prepared budget, forecast, and commercial presentations for owner and corporate office
• Improved employee satisfaction score by 30% through teamwork and fair competition
• Digitalized booking and reservation processes to optimize efficiency and customer database utilization
• Converted ADD restaurant and kitchen into fully halal-certified premise

• Hotel was closed
• Luxury Resort with 156 Rooms, 2 Restaurants, Beach Bar, Event Facilities
• Reported to General Manager
• Established various budget scenarios in response to Covid and implemented SOPs

• Developed all tea blends and branding and established the production process

• Upscale Business Hotel with 418 Rooms, ADD Restaurant, Japanese Restaurant, Delicatessen Shop, Lobby Bar, Poolside Café, Executive Lounge, 6 Function Rooms
• Reported to General Manager, oversaw 180 associates
• Achieved USD 4 million F&B revenue, (36% of total revenue), overseeing 5 F&B outlets
• Received the PPHG award for Customer Service in 2014
• Restructured the butchery and Deli wholesale department, resulting in a 40% sales increase
• Planning of special events: VIP golf and embassies caterings, Oktoberfest for 1400 guests
• Introduced a comprehensive 3-day classroom and 3-week practical induction training program for local trainees
• Organized wine and sake dinners at the Japanese restaurant

• Explored the world of holistic nutrition, health, and fitness

• Luxury Resort with 63 Villas, 2 Restaurants, Bar, In Villa Dining, Luxury Weddings
• Implemented an events department resulting in an additional revenue stream
• Sold and hosted the first larger luxury Western wedding with an AVG check of USD 850
• Developed and conducted training for older associates with low literacy skills
• Managed beverage portfolio (product development, recipe database, menu engineering, pricing, training, inventory systems)
• Trained team for LQA audits and achieved high ratings
• Established a creative weekly events program with interesting entertainment

• Bahasa Indonesia group & private language lessons

• Ultra-Luxury Business Hotel & Resort with 394 Rooms (92 Suites) 11 Outlets, 44 Conference & Meeting Rooms, an Auditorium for 1100 Guests, Heli Pad, Yacht Harbour
• Reported to EAM F&B, overseeing 220 associates
• Generated up to 2,000 covers per day
• Achieved USD 57 million F&B revenue, accounting for 50% of total revenue
• Hosted Gulf Cooperation Council meeting with a 7-day buyout of the entire hotel for all top VIP guests from the region
• Planned and organized VIP Arabic ladies' weddings with guest counts of up to 1200
• Assisted advanced teams of top VIP delegations, security set-ups by CIA and CID
• Conducted large-scale F&B recruitment, including daily interviews and recruitment trips to three countries
• Developed an LQA training program and internal audit, resulting in a 20% increase in rating
• Led a significant Micros database restructuring project for 32 revenue centers, achieving an efficient and unified POS system

• Luxury Resort with 50 Villas, 2 Restaurants, 2 Bars, In-Villa Dining, Private Dinner Service, Luxury Weddings
• Reported to General Manager, oversaw 35 associates
• Conducted comprehensive training for the team on service sequences, LQA standards, menus, complaint handling, and new SOPs
• Implemented new beverage menus and price strategy, leading to a 10% cost reduction

English language student

• Ultra-Luxury Business Hotel with 124 Rooms, 1 Fine Dining Restaurant, 1 Lifestyle Restaurant, www.bauraulac.ch 1 Bar, Reported to Director of F&B, overseeing 85 associates
• Implemented a new buffet and service concept, resulting in a significant 22% increase in revenue
• Managed the premium wine portfolio, including cellar management, selecting labels, costing, and menu development
• Set-up and integrated a Food & Beverage purchasing control system software

Floor supervisor, Event set-up & execution, Induction of new employees

• Kitchen, Service internships & Management Internship ( 1year)
• Various Service and Supervisory Positions
• Branch Manager Music Store Chain (4 years) - youngest Branch Manager in Switzerland from 21 branches & highest revenue increase
• Professional Childcare & Education Internship (1year)