Karl Herlser

Karl Herlser

Assistant F&B Manager at Le Meridien Phuket Beach Resort
Lives in Stockholm, Sweden

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Experience

6 years and 9 months

  • Assistant F&B Manager

    Le Meridien Phuket Beach Resort - Phuket, Thailand

    F&B service
    October 2017 - March 2019 · 1 year and 6 months

    Le Meridien is the original international luxury hotel in Phuket with 30 years of history with an average yearly occupancy of 80%. The Food and beverage department is composed of 10 restaurants and bars, banqueting and in room dining. During my time in Thailand I have worked directly with the director of food and beverage and operations team with various tasks. In operations I have directly supervised Le Meridien signature all-day dining restaurant ‘Latest Recipe’, one themed buffet dinner restaurant ‘Pakarang’, a bar and supervised new role ‘food & beverage sales executive’ as well as looking after all other venues during operations. Fuerhermore I organized big events like festivities and multi-day food festivals, with international guests chefs, accurately achieving my concept and P&L, several events generating revenue exceeding 300.000 THB. As manager staff I have also functioned as manager on duty, completed hygiene inspections and food safety investigations. Another core function of my job is guest relations and building strong relationships with guest as well as solving guest related issues and complaints. My main responsibilities have been related to sales, marketing and promotion in order to increase in-house guests capture ratio and attracting local residents. This means creating appropriate products, selling and promoting them the right way with various stakeholders, designed to give value to guests while increasing revenue. I have done so by keeping up with food trends and locals events, proposed ideas to management team, created products and marketing material generating revenue successfully over time. Food and beverage side social media activities has also been my responsibility, designing and maintaining a calendar that corresponds to the brand, promotions and activities, using Instagram, Facebook and Hyp3r. Finding solutions to improve TripAdvisor rankings was also part of this, I designed stylish post cards, organized a Polaroid camera and made custom photo frames, and various business card for the restaurants. 3 restaurants were awarded their first ever certificate of excellence. Le Meridien, being a Marriott brand, has its distinct identity consisting of a set of values, differentiation and signatures services. I was responsible of completing all mandatory brand supporting collateral for food and beverage, with 100% completion in BSA, working with InDesign and Photoshop. Furthermore I audited food and beverage service standards after BSA guidelines in preparation of external audits. I was also responsible of luxury products like cigars, menu, sales and inventory, as well as the wine list which I completely remade from less than 50 labels to 140 labels spread over the most important terroirs and producers while complying with Marriott Wine Program. While the inventory and associated cost grew, the revenue increased dramatically. I entered the wine list to Wine Spectator and it was awarded an Award of Excellence, proving its efficiency. Cigar sales improved by 230% through improved presentation and menu engineering. In project management I did all pre-renovation due-diligence and business plan necessary for a completely new food and beverage venue to be proposed to the owner.

  • Management Trainee

    The St. Regis Tianjin - Tianjin, China

    F&B service
    May 2016 - May 2017 · 1 year and 1 month

    St Regis Tianjin is a landmark hotel in Tianjin and for Starwood. It was one of the first international luxury brands to establish itself in Tianjin and one of the most award-winning hotels of the region. During my one year at the St Regis I spent 4 months in three different venues: a bar, an all-day dining and a fine dining restaurant working in operations at assistant manager level. This means I have to realize the goals set by the management of our department, to whom I report to. Achieving goals means executing promotions, training staff to standards, and pushing revenue while controlling costs, at the same time keeping guest satisfaction and membership enrollment high. Furthermore I started an English learning program which is now mandatory for all new staff of the hotel. Part of all day dining is also in-room dining, due to short manning I changed it by redistributing responsibilities between various departments, resulting in higher efficiency, lower staff par meaning lower costs. Task force: The Azure Qiantang, A Luxury Collection Hotel – B20 Meetings For the 2016 B20 preoperational for the G20 meetings I was chosen to attend and support by Starwood. For the B20’s top executive and entrepreneurs come to improve the global business climate, and The Azure Qiantang hotel was chosen to host it. During my time there I was part of a team planning, organizing and completing VIP events, managing in-room dining, as well as servicing guests and guest relations.

  • Assistant Restaurant Manager

    Grand Mercure Hotel Shanghai - Shanghai, China

    F&B service
    March 2014 - August 2014 · 7 months

    The Grand Mercure Hongqiao Shanghai is a busy, premium hotel in the Japanese business center of shanghai. During my time at The Grand Mercure Shanghai I reported directly to the food and beverage director. I was responsible of creating and implementing promotions in the food and beverage department aimed at increasing the revenue and guest flow. The promotions was built on in house guest profiling and performing market research of the surrounding hotels. In addition to increasing revenue I acted as manager in charge of a 100 seat restaurant. Furthermore I was responsible of resolving customer complaints and training new and part time staff to completing brand standards in service delivery.

  • Banqueting Trainee

    Grand Hotel Kempinski Geneva - Geneva, Switzerland

    F&B service
    August 2013 - February 2014 · 7 months

    Geneva is the home of UN, many private banks, and various companies. As a luxury business hotel these are the guests of the Grand Hotel Kempinski Geneva and the banqueting department. Being part of a big banqueting team working together I responded to the director of banqueting. My responsibilities in banqueting included preparing events, VIP dinners, meetings, weddings and then serving these events according to the formality of the event. Eventually I would be responsible for my own, smaller events, such as meetings, coffee breaks, lunches and cocktail parties. This also mean briefing, training and leading part time workers. At times of low business I would support other food and beverage venues.

  • Cross Trainee

    Chez Tess - Ouagadougou, Burkina Faso

    Administration & General
    June 2013 - August 2013 · 3 months

    Chez Tess is a Cultural bed and breakfast and one of the best hospitality providers in West Africa focusing heavily on concierge services in a country difficult to travel and work. As a cross trainee at Chez Tess I was helping with management during vacation times and reported directly to the owner of the hotel. This means I was responsible of opening and closing of hotel, safety of guests and assets. As a cross trainee I worked in different departments to implement procedures to minimize loss, theft, and breakage, by establishing inventories, storages and procedures for counting and requesting.

  • Cross Trainee

    Jambo Tours AB - Stockholm, Sweden

    Back Office
    August 2007 - June 2010 · 2 years and 11 months

    Jambo Tours AB is a Scandinavian upscale travel agency specializing in adventurous experience packages. While interning at Jambo Tours my duties were given to me by the management team of the company. Main duties was balancing accounts payable and receivable by troubleshooting the books, invoices, logs and records. Furthermore periodical presentations to the management team of customer feedback based on feedback from inquiries that I engineered.

Education

  • HSK Level 4

    Mandarin House Shanghai - Shanghai, China

    August 2015 - February 2016

  • BA (Hons) in Hospitality Management

    SHMS Swiss Hotel Management School - Leysin, Switzerland

    August 2012 - June 2015

    Relevant Modules: Management: Food and beverage, Housekeeping, Human Resource Principles, Strategy, Leadership, Cultural Studies and Cross Cultural Leadership, Accounting, Marketing, Management Principles Operations: of Food and Beverage, Food Production, Housekeeping, Front Office

  • CPE

    Embassy CES Cambridge - Cambridge, United Kingdom

    January 2011 - June 2011

Languages

3 languages

  • Swedish

    Native or fluent

  • English

    Native or fluent

  • Chinese

    Professional working

Personal information

Nationalities

  • Swedish

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