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Always looking to challenge and excel myself, I am now actively searching and applying for new opportunities within the luxury and hospitality industry. After extensive and immersive studies, internships and working experiences, I am now looking to find a new luxury & hospitality related company/brand/family/team. To ingulf myself and assist in the development and success of a new company/brand/family/team by sharing, adding and gaining previous experiences and knowledge by always striving for learning and perfection.
Within the next 10 years, I see myself developing within the hospitality field, preferably incorporating hotels, design and retailing, and advancing through the hierarchy to a higher management position, supporting and supervising an own department/boutique while continuing my studies within the fields of change management, business psychology and design and architecture. I will as now, always strive for development with both practical and theoretical practices, experiences and studies.
Valsana Hotel and Apartments - Arosa, SwitzerlandF&B serviceJune 2018 - September 2018 · 4 months
Working within Food and Beverage as a seasonal employee during summer 2018 to quickly develop verbal and written communication skills in German.
Food and Beverage Management Trainee
Rosewood London - London, United KingdomF&B otherMay 2017 - May 2018 · 1 year and 1 month
During my time with Rosewood London, I have been able to develop my food and beverage practical knowledge and also gain transferable skills within marketing, sales and finance. Having worked closely with all departments of the hotel, I’ve been giving exposure to several different parts of management and with the close support of mentors and directors been given an insight within the day to day, short term and long term running and maintenance of an ultra-luxury hotel in the central of London. Through the management training program, I was also given a larger project from our corporate office and CEO, working closely with other management trainees in the Rosewood Hotel Group located all around the world. Starting in the main outlet of the Rosewood London, the well renowned and popular Holborn Dining Room, I have been exposed and gaining experience within a five-star restaurant serving around 190 covers average for Breakfast, Lunch and Dinner. During my time in the Holborn Dining Room, I have participated in several projects, the two biggest ones being a part of the opening team for the GQ Popup Bar with a close collaboration with Tanqueray 10 and GQ, and the development of the Holborn Dining Room Gin bar with over 500 gins and its specialised Gin Masterclass. As a final project I was given the full responsibility for the creation, planning and execution of the Monkey 47 Winter Lodge – a highly successful winter time popup bar in collaboration with Pernod Ricard and its German gin brand Monkey 47. Continuing my development within the bespoke events and banqueting department of Rosewood London, I was able to transfer the skills gained during the first part of my training to a new exciting part of the hotel. As a part of the events team, I have been taking a part in a plethora of events and banquets of varius sizes and purposes. Working closely with Event Sales, I was able to gain an insight in the running of another department of the hotel.
Golf Operation Trainee
Old Course Hotel - Saint Andrews, United KingdomRecreation & LeisureApril 2015 - October 2015 · 7 months
I had the oppertunity to conduct a seven month internship within golf operations with the Old Course Hotel, a 144 room and 35 suites AA five star awarded golf resort, on their golf course The Duke´s. During my time I did not only develop my knowledge within golf as a sport, but more importantly my knowledge of the hospitality industry. They gave me the possibility to assist in arrange and follow out on several events and compitions. I was also given the possibility to develop my knowledge of the operational running of an golf course and retail shop belonging to a major resort by one to one meetings with managers. Main responsibilites: Maintaining and operating a Golf Resort with main focus on Golf Course and Retail Upselling and Retail with focus on Resort venues and merchandise Event management, focus golf for Private, cooperate, and competitions Advising golfers on golfing regulations and venue conditions
Bistro du LAc - Västerås, SwedenF&B serviceJune 2014 - September 2014 · 4 months
Taking food and drink orders Cash and credit card payments Maintenance of a small restaurant area Bar and wine service
Food and Beverage Trainee
Schloss Elmau Luxury Spa & Cultural Hideaway - Ellmau, AustriaF&B serviceFebruary 2014 - June 2014 · 5 months
5 star buffet service Close interaction with guests of the hotel High quality wine service Food runner in a one star Michelin awarded restaurant Performing service in English, Swedish, and German
Ängsö Golf - Västerås, SwedenRecreation & LeisureMay 2013 - August 2016 · 3 years and 4 months
Even though being employeed only during summer period during the years if 2013 till 2016, I had the possibility to develop on my first experience and recive a more practial and theoretical first hand knowledge on the day to day and the long term maintainance of a golf course. Practical experience in maintaining a golf course Practical experience in maintainin and handling range of machinery required for day to day operation and maintainance (John Deere) Direct interaction with the guests and members of the cours Monitoring and caretaking of a golf course Interact with customers
W.S.E.T Level 1 & 2
WSET School London - London, United KingdomAugust 2013 - June 2015
This course covers the major grape varieties and where they are grown around the world. Learning how to taste wine professionally using the WSET Systematic Approach to Tasting and to sell and recommend wines to customers. This also helped me create and develop my current interest in wine and spirits, always thriving to find new experiences and learn new knowledge.
BA (Hons) in International Hospitality and Design Management
IHTTI School of Hotel Management - Neuchâtel, SwitzerlandAugust 2013 - June 2017
Activities and Societies: Gala Dinner Manager for 1st year, hosting for 35 guests. Banquet Manager 2nd year, hosting for 80 guests. Student Ambassador Forum President, close collaboration with other school within the SEG group and the head of the Student Forum in IHTTI. Workshops within; Cigars, Cognac, Rhum, Wiskhey and Wiskhy, Cheese, Chocolate and Region based Grape & Wine varieties. These studies focus on developing and educate individuals with management and leadership skills with a main focus on the hospitality industry. It does so by combining practical and theoretical education with internships across the globe as well as extra curricular activities, Student Ambassador Forum, Gala Dinner(s), Banquet(s) and more. The school takes extra pride for its successful incorporation of design management and developing cross-cultural connections.
SwedishNative or fluent100%
EnglishNative or fluent100%
- Customer Care
- Customer focus
- Events managent
- Golf Management
- IT skills
- Retail customer service
- Retail Management
- Spirit knowledge
- Wine Knowldge