Patrick Hoffmann

Patrick Hoffmann

Resort Manager at Heritance Aarah
Lives in Malé, Maldives

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About me

Dynamic and highly-motivated leadership professional and Food and Beverage Specialist with an extensive track record of improving processes, overseeing all aspects of short- and long-term operations, and advancing client relations. Dedicated to comprehensive review of current practices and service offerings in order to identify areas for improvement and develop solutions that increase productivity and consumer satisfaction. Committed to utilising a hands-on approach to guiding teams through all daily functions while focusing on reducing expenditures, maintaining quality expectations, and strategising initiatives that align with core business goals for growth and service expansion. Devoted to proactive identifying and resolving potential challenges before they arise.

Experience

13 years and 1 month

  • Resort Manager

    Heritance Aarah - Malé, Maldives

    Management
    August 2019 - Now · 4 years and 8 months

    Deliver visionary leadership across all aspects of short- and long-term operations and strategic direction of the front of house function. Directly report to the GM and oversee overall resort operation during GM’s absence. Continuously drive customer satisfaction by comprehensively reviewing current service offerings in order to maximise outcomes and advance service structures. Evaluate F&B offers and identified new and improved service opportunities. Functioned as the management representative across all client relations in order to properly address all inquiries and resolve complaints. Spearheaded the implementation of PNP and SOP across all departments. Streamlined front of house and butler operations. Collaborated across multiple departments to ensure for successful execution of all structure improvements. Reduced expenditures by identifying more cost-effective solutions that maintained excellent quality standards. Enforced brand standards and quality expectations across all guest services and interactions.

  • Director of Operations

    Coliving by rent24 - Berlin, Germany

    Room Division Management
    November 2018 - August 2019 · 10 months

    Dynamically led all business operations, directed staff members throughout daily functions, and governed strategic ventures and special projects. Advised board members and chairperson on current markets, long-term goals, and future projections for the company. Drove market expansion and penetration through comprehensive business plans while sourcing cost-effective solutions that reduced expenditures. Cultivated strong working relationships with stakeholders, business partners, and legal authorities. Controlled overall P&L including oversight of investments and business ventures. Owned overall success of the operation through strategic road mapping of short- and long-term operational goals and core business objectives. Enforced complete compliance to all company policies and legal guidelines. Instrumental in overall company growth by delivering innovative solutions for problematic situations and occurrences. Speaker at „Transmediale“ 2019 in Berlin for „How to Disrupt Yourself: Life in the Entrepreneurial Home“ for new concepts of living together in a Co-Living environment.

  • Director of Food and Beverage

    Vakkaru Maldives Resort - Maldives

    F&B Management
    October 2017 - November 2018 · 1 year and 2 months

    Conceptualised, developed, and implemented strategic initiatives and operational direction for the food and beverage department. Established a top-performing food and beverage team through comprehensive talent development activities and the execution of a standardised training structure within the department. Utilised a diplomatic demeanour to address all guest relations, address inquiries, and effectively resolve any complaints or issues. Created and implemented SOP, PnP, SOS and HACCP. Represented the leadership team on multiple occasions including the Baa Atoll Festival in 2018. Negotiated with suppliers to secure necessary inventory, identified areas to cut costs and reduce expenditures while maintaining high-quality standards.

  • EAM

    Patrick Hellmann Schloßhotel - Berlin, Germany

    Administration
    November 2016 - May 2017 · 7 months

    Operated in a highly-visible position while overseeing all aspects of hotel operation in a hands-on manner. Delivered direct support to both the owner and GM, and functioned as the GM during absences. Utilised superior customer services to conduct guest relations, address inquiries, and navigate guest complaints. Evaluated current service standards in order to implement improved quality expectations and elevated training regimes. Interviewed, hired, and training new personnel with a focus on establishing well-equipped leadership profiles dedicated to excellent customer service. Partnered closely with new corporate partner, Conde Nast, to comprehensively overhaul and restructure F&B operations. Implemented new hotel POS and inventory management software along with a new cost-control structure. Developed a long-term budget for 2017 through 2019 in alignment with core business objectives and growth goals. Spearheaded the conceptualisation and execution of multiple revenue-driving events including Easter Family Brunch, Embassy Lunch, and more. Negotiated purchasing of necessary inventory items, reviewed purchasing contracts to ensure for cost effectivity. Sourced vendors and secured funds to implement a new WLan network across the whole hotel, and new hotel and POS software.

  • F&B Manager

    PArk Hotel Vitznau - Vitznau, Switzerland

    F&B Management
    January 2016 - October 2016 · 10 months

    A five-star Swiss deluxe suite hotel featuring 47 individuell designed suite and residences, spa, and Cerenoe-Clinic with one of the finest restaurant in the county, FOCUS (2* Guide Michelin and 18 Gault Millau points), PRISMA (1* Guide Michelin and 16 Gault Millau points) a stunning wine cellar offering 40K+ bottles with more then 3800 labels, exclusive facilities, 24-hour in room dining services, and clinic services for up to 10 rooms. FOOD AND BEVERAGE MANAGER (2016) Formulated F&B scalable operational structures to match rising occupancy rates. Conducted internal audits for the Quality Management System (QMS). Successfully restructured the F&B department and improved the controlling system to meet all demands. Collaborated with renowned sommeliers to create wine theme like Krug Champagne degustation menu with two-star Michelin Chef Nenad Mlinarevic. Maximised revenue opportunities in partnership with the outlet manager.

  • F&B Director

    Six Senses Condao - Can Tho, Vietnam

    F&B Management
    December 2013 - January 2016 · 2 years and 2 months

    Owned the entire F&B functions while overseeing all short- and long-term strategic initiatives and daily operational activities. Evaluated current policies and procedures in order to identify areas for improvement and implement solutions that maximised efficiency and productivity. Commanded budgetary creation, enforcement, and allocation of resources. Functioned in a highly-visible role with daily guest relations. Played a crucial role in the launch of a new second restaurant which resulted in an enhanced dining experience. Served as a member of the executive committee. Pre Opening Task Force for Six Senses Qing Cheng Mountain

  • Assistant F&B Manager

    Regent Berlin - Berlin, Germany

    F&B Management
    November 2010 - November 2013 · 3 years and 1 month

    A five-star superior hotel offering 156 guest rooms, 38 suites, a two-star Michelin restaurant, 24-hour room service and a bar, tea lounge, and exclusive banquet facilities. ASSISTANT F&B MANAGER (2012 to 2013) Employed a hands-on approach to leading all aspects of F&B Operation. Conducted comprehensive talent development activities including recruiting, hiring, training, continued mentorship, and routine evaluations in order to cultivate a productive and highly-invested staff committed to top-quality service standards across all guests. Drove revenue expansion and sourced new business opportunities in close partnership with the F&B manager. BANQUET MANAGER (2010 to 2012) Established new service standards and focused on improving guest experience through the Michelin restaurant. Led a team of eight permanent employees and up to 30 contractors. Increased revenue through elevated guest attention and up-selling. Successfully executed several high-profile government lunches and dinners including on for the Chancellor of Germany.

Languages

3 languages

  • German

    Native or fluent

  • English

    Full professional

  • Italian

    Limited working

Personal information

Nationalities

  • German

Skills

4 skills

  • Budgeting / Cost Control
  • Budgeting/P&L
  • Managing people
  • Micros 9700
Connections
Daria Yanchenko
Butler at Raffles
Chitral Bandara
Reservations Manager at Le Meridien Dubai Hotel & Conference Centre & Le Meridien Fairway, Dubai | Marriott International
Krisantus Sutrisno
People and Culture Coordinator at Four Seasons Hotels and Resorts
View 18 connections
Following
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