JEAN-CLAUDE HERMANS

ac9fjt@r.postjobfree.com I 831-***-****

ABOUT ME

High potential professional and achiever serving 4 and 5 star, 5 diamond properties I Time management advocate, detail oriented, methodical and well organized I Time-tested approach, excellent analytical skills gathering information through interview and observation followed by action plan implementation I Ability to maximize the human element (team) performance, by building morale through openness and accountability training and direction, group commitment to goals and objectives I Expertise in best practices, enabling a comprehensive optimization of all aspects of Food and Beverage as well as other crucial hotel divisions I P & L maximization through financial action task force (controls, marketing techniques, training etc) increasing bottom line and profitability. Responsible for annual Budget ranging from 35M to 110M

Presently working as a freelance consultant. Live in Palm Desert, CA

EXPERIENCE

Senior executive with several decades of experience and a proven track record of successful accomplishment here and abroad as Director of Food & Beverage, Assistant General Manager, Managing Director and VP/General Manager at the prestigious Helmsley Palace and The Essex House in New York City

Other positions include The Biltmore in Santa Barbara and the Beverly Hilton in Beverly Hills, both in California. St Moritz-on- the Park, New York City and Monte Carlo, Monaco for S.A.S Prince Rainier and Princess Grace “Le Texan”, favorite night spot for movie celebrities and Formula 1 drivers

Totaling 30 years of a great hospitality career

SPECIAL ASSIGNMENT

Moneypower International, London, UK Senior Practitionor

An International boutique consultancy company with more than 31 years experience in cash management. Has helped over 500 clients generate in excess of over $15 billion. Contracted assignment with CS-France based outside Paris, France, I presented the “Cash College” an education program that introduces the basics of “Working Capital Reduction and Cash Flow improvement”, through the maximization of the accounts payable and receivable, to company executives and key-role employees, throughout daily classes.

EDUCATION

Les Belles Feuilles, Paris, France—BA In International Trade, accounting and finance

REWARD/ASSOCIATION

Teaching Credentials from the Board of Governors of the California Community Colleges in “Food, Food Services and Related Technologies”

The title of “ Compagnon de Bordeaux” from the Bordeaux Wine Academy Grand Council, in consideration for merit and eminent services

Received the “Star Diamond award” from the American Academy of Hospitality Sciences, New York, New York

Chaine des Rotisseurs, New York Chapter, the title of “Maitre de Table Restaurateur”

PERSONAL ACHIEVEMENT

Wrote a book on wine titled “VERUM DE VINO” The truth about wine!

History, Chemistry, Scientific Discoveries, Health Benefits and Negative Effects of the grape on our metabolism, plus useful information in the literature of wine.

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