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Restaurant Siedepunkt - Ulm, GermanyF&B serviceMay 2017 - September 2017 · 5 months
As restaurant manager and sommelier in the restaurant "Siedepunkt" (1 Michelin Star), I was responsible for the entire personnel planning and personnel allocation, as well as for the purchase of wine and the design of the new wine list. It was one of my tasks to plan the daily business and to ensure the high quality service. During the service, I was the first point of contact for the guests and pronounced wine recommendations. In addition, I was entrusted with the execution of events for up to 120 people.
Hapag Lloyd Cruises MV Europa 2/ (Sea Chefs) - Zug, SwitzerlandF&B serviceSeptember 2016 - April 2017 · 8 months
As Assistant Sommelier on the MS Europa 2 (5 * Superior Cruise Ship), I worked in Zanzibar during the day and was the shift supervisor during the a la carte breakfast. I was responsible there for ensuring the highest standards of service and was the first point of contact for the guests of Zanzibar. Furthermore, my duties included setting up the bar and making cocktails of all kinds. In the evenings, I was the assistant sommelier responsible for the wine consultation of the guests in the French restaurant Tarragon. The guests of this restaurant have a choice of many French top wines of all kinds. Other tasks included a monthly inventory of all available drinks for the restaurant and the daily beverage order.
Chef de Rang
Hapag Lloyd Cruises MV Europa 2 / (Sea Chefs) - Zug, SwitzerlandF&B serviceMarch 2016 - August 2016 · 7 months
On the MS Europa 2 (5 * Superior Cruise Ship), I worked in all F & B outlets during the day and was used in the evenings as a station waiter in the French restaurant Tarragon.
Hotel Traube Tonbach - Baiersbronn, GermanyF&B serviceJuly 2014 - January 2016 · 1 year and 7 months
As restaurant manager I worked in the restaurant Köhlerstube and Bauernstube (16 points Gault Millau). There I was, besides the tasks I performed there as a deputy restaurant manager, responsible for the reservations of the restaurants, the personnel allocation and vacation planning of my department. In addition, one of my tasks was the personnel assessment and the implementation of service training for the trainees. During the service hours, I was there to host the guests in the restaurants, assisted the station waiters and my deputy restaurant manager, and was also responsible as a sommelier for the two restaurants
Deputy Restaurant Manager
Hotel Traube Tonbach - Baiersbronn, GermanyF&B serviceJune 2013 - June 2014 · 1 year and 1 month
As deputy restaurant manager I worked in the restaurants Köhlerstube and Bauernstube (16 points Gault Millau). There I was responsible for ensuring a high quality service. My other tasks included the organization of events according to the requirements of the banquet department, translation and printing of the new menus and the representation of the restaurant manager
Chef de Rang
Hotel Traube Tonbach - Baiersbronn, GermanyF&B serviceSeptember 2012 - May 2013 · 9 months
German Ministry of Defence - Berlin, GermanyF&B serviceOctober 2010 - August 2012 · 1 year and 11 months
For this job i was together with my team responsible for preparing and operating the official banquettes and conferences for the German Minister of Defence
Hotel Goldenes Rad - Ulm, GermanyFront Office receptionAugust 2010 - September 2010 · 2 months
To bridge the time until the beginning of my military service, I worked 1 month in the hotel of my aunt and was there mainly at the front desk and in the service used
Apprenticeship as Hotel expert
Gesundheitsresort & Spa Bad Clevers - Bad Grönenbach, GermanyOtherAugust 2007 - July 2010 · 2 years and 12 months
During my apprenticeship I worked in the service, at the reception, at the housekeeping and in the kitchen. There I could lay the foundation and the basis for my further career
Hotelfachschule HeidelbergSeptember 2017 - Now
- 5 Star Hotels
- Service Expert
- Team Manager