***** ******** **.,

Potomac, Md, *****

adf6gh@r.postjobfree.com

Tel.: +1-202-***-****

Robert Muehlich

Objective To obtain a Hotel Manager position in the Hospitality industry that focuses on quality product and exceptional guest’s service

Profile

Senior Management experience in Operations (Rooms, F&B)

Positive and motivational team player who takes personal pride in a job well done

Creates an environment focused on providing exceptional customer service

Excellent leadership skills used to supervise and coordinate the efforts of the employees

Multi-task oriented

Implemented innovative programs to improve employees training, development and morale

Able to build and maintain positive relationships with customers, employees and partners

Experience The Willard InterContinental Hotel, Washington, D.C. April 2018 to Present

335 hotel Rooms

EAM

Rebuilding and reorganizing the FB Division, re-evaluating all performances and repositioning

Responsible for achieving $25 million in revenue (F&B), $4.6 million in other revenue

Generate additional revenue streams such as implementing Minibar replenishing fees

Responsible for all Marketing, PR and Social relationships for the FB Division in joint effort with DOSM

Oversee Hotel operation in the absence of General Manager

Retraining all colleagues to obtain Forbes rated rating

Supervising construction of restaurant renovation and additional projects with ownership

Daily analysis of social media hotel scores, create incentives and way to obtain increased guest response

The Watergate Hotel, Washington, D.C. FEB 2016 to April 2018

336 hotel Rooms

Director of Food & Beverage, acting Hotel Manager in absence

Pre-Opening and Opening Team Member

Responsible for achieving $20 million in revenue (F&B)

Responsible for all Marketing, PR and Social relationships for the FB Division in joint effort with local Marketing agency

Oversee all pre-opening projects for Hotel with ownership in the absence of Managing Director & Dir. Of Rooms

Conceptualized Restaurants (Kingbird, Backroom at Kingbird, The Next Whisky Bar, Top of the Gate)

Responsible for building a new team, establishing all procedure and SOP’s for F&B

Engaging in Forbes initial training and positioning the hotel as a 5 Star in second year of operation (Pending)

Intertwining FB and Rooms Division on a daily basis, combining operational efforts concerning both divisions

Focused on guest’s experiences in order to build long lasting relationships

Redefining luxury and position The Watergate within that market segment

Supervising construction from an operational point of view offering assistance for execution

Responsible for all purchases and selection of products for F&B

Responsible for building a creative balance of guest’s expectation while achieving set financial goals

1 Hotel South Beach, FL, USA JAN 2015 to JAN 2016

426 hotel Rooms, 84 Residences

Director of Food & Beverage, acting Hotel Manager in absence

Participant of Opening Team for New Hotel and Brand

Responsible for achieving $25 million in revenue (F&B)

Oversee all OS&E and layout of 426 rooms

Oversee all pre-opening projects for Resort with Hotel Manager

Conceptualized Restaurants (1 Roof Top, Cabana Pool, Sprout Café, Beaches and Banquets and Catering)

Responsible for building a new team, establishing all procedure and SOP’s for F&B and Rooms Division

Fostering relationships with all internal partners (Crafted Hospitality, STK, Nativ Made)

Positioning and maintaining 1 Hotel as number 3 in Trip advisor within 3 months after opening

Intertwining FB and Rooms Division on a daily basis, combining operational efforts concerning both divisions

Focused on guest’s experiences in order to build long lasting relationships

Reposition 1 Hotel South Beach within the luxury market as destination and as culinary experience

Supervising construction from an operational point of view offering assistance for execution

Ambassador of Sales and Marketing /PR/Branding efforts

Positioning food and beverage within the local and international market

Responsible for all purchases and selection of products for F&B and Rooms with Hotel Manager

Responsible for the entire Hotel Operation during the absence of the Hotel Manager

The Setai, Miami Beach, FL, USA APR 2012 to JAN 2015

Leading Hotels of The World, 85 hotel Rooms, 50 Condominiums, 110 Residences

Director of Food & Beverage acting Hotel Manager in his absence

Achieve 5 Star Rating by Forbes in 2014, announced in 2015

Responsible for achieving $14 million in revenue

Oversee all Capex / FF&E projects within the Food & Beverage Division

Re-conceptualized all existing Restaurants of the Resort including overseeing all construction work and design

Responsible to manage, lead and motivate 20 managers, including culinary and Stewarding

Development of all new Concepts (Mediterranean Fusion, American Steakhouse, and French Riviera Concept)

Responsible for financial results of Food & Beverage division

Scheduling, Food/Beverage Control, Labor Management and Product Quality Control

Re-position The Setai after management take over in every aspect

Sales and Marketing /PR actions related to all food & beverage division

Participated with Culinary team in the James Beard Foundation Dinner June 2013

Awarded for the 8th year the Award of Excellence by Wine Spectator, controlling inventory of $500K in wines, 800 labels

MDM Hotel Group JUN 2009 to APR 2012

JW Marriott Miami & JW Marriott Marquis, 300 guest rooms

Director of Food & Beverage

Responsible for achieving $4.2 million in revenue, 5 outlets including Room Service and Banquets

Responsible to manage predominantly Catering (Social and Local) and Corporate accounts

Lead a team of approximately 50 employees

Reorganizing and restructuring F&B Division and adjusting it to actual needs

Develop and implement new trends from the industry

Update and revisit all concept briefs of all outlets

Develop new Capex Plan for upcoming 5 years, to update property to current needs

Assist with the opening of the Marquis Hotel Beaux Arts in Brickell, Miami, August 2010

Responsible for the entire Hotel Operation (Rooms, F&B) during the absence of the General Manager

The Setai, Miami Beach, FL, USA NOV 2006 to JAN 2009

Leading Hotels of The World, 85 hotel Rooms, 50 Condominiums, 110 Residences

Director of Food & Beverage

Manage Food & Beverage Operation ensuring 5-star, 5-diamond standards

Responsible for achieving $12 million in revenue

Responsible to manage, lead and motivate approximately 115 employees, front and back of the house

Oversee 6 F&B outlets (The Restaurant, The Grill, The Pool & Beach Bar, The Bar & Courtyard, IRD and Catering)

Development of 3 new Concepts (Argentine Steakhouse, Authentic Asian Restaurant, and Asian Food Market)

Assisted in the overall organization, menu development, training of employees in all food & beverage operations

Responsible for financial results of Food & Beverage department

Accounts receivable, Inventory, Timeworks, VIP Guests service, Forecasting, P&L, Budgeting and building relationship with internal/external guests

Scheduling, Food/Beverage Control, Labor Management and Product Quality Control

Sales and Marketing actions related to all food & beverage department

Rosewood Caneel Bay Resort, St. John, USVI, USA OCT 2005 to NOV 2006

4 Stars/4 Diamonds Preferred Hotel, 166 Rooms

Director of Food & Beverage

Responsible for achieving $11 million in revenue in the first year of operation

Responsible to manage approximately 100 employees

Oversee 5 F&B outlets (Caneel Beach Bar, Caneel Beach Terrace, Turtle Bay Estate House, Equator Restaurant and Banquets and Catering

Development of new Caneel Beach Bar with new concepts such as Rum tasting, wine tasting and Cigar and Cognacs

Increased GAP guests survey (equivalent to Triple A) from 71.5 to 80.5 and from 80.5 to 86.4 within 1st year

Increase F&B profitability from 12.6% to 17.5% YTD 2006

Develop Management employees to achieve and aim for higher positions. Promotion from Wedding Coordinator to Director of Banquets and Catering

Implementation of creative beverage programs in all outlets (Attractive wine by the glass programs, Specialty cocktail lists)

Achievement of the Award of Excellence 2006 from Wine Spectator for our wine list and aiming of the Grand Award of Excellence for 2007

Task force at Acqualina Resort assisting during the Opening in May 2006

The St. Regis Monarch Beach Resort & Spa, CA, USA APR 2002 to OCT 2005

4 Stars/5 Diamonds Preferred Hotel, 400 Rooms

Assistant Director of Food & Beverage

Acting Division Head in absence of F&B Director for a total of 16 months

Responsible for achieving $29.8 million in revenue in the first year of operation, $30.5 million in the second year of operation and $31.3 million in the third year

Responsible to manage approximately 200 employees, (outlets and banquets)

Oversee seven F&B outlets (In Room Dining, Aqua Restaurant and Lounge, Motif Restaurant, Pool Bar & Grill and Club 19 Restaurant, Banquets)

Developed and launched a new restaurant concept, Motif Small plates

Responsible to create and develop a Standards & Operating procedures manual for all outlets

Achieved 5 diamond AAA rating in the first and second year of operation

Exceed guest satisfaction index target rating of 9.0

Responsible for hiring and training of new employees

Manage Banquet department for a period of 4 months in absence of Director

Sonoma Mission Inn & Spa, Sonoma, CA, USA, currently Fairmont MAR 2001 to APR 2002

4 Stars/4 Diamonds Preferred Hotel, 228 Rooms

Maître D’ / Restaurant Manager

Responsible for achieving $3.5 million in revenue combined in the Restaurant, In Room Dining, Lobby Bar and Pool Bar

Direct three Assistants (Restaurant, In Room Dining and Pool)

Developed and launched a new Restaurant concept

Successfully redirected and restructured Restaurant Department by implementing higher service standards and introducing new service flow.

Trained team in set up, service, timing and Micros

Reorganized department hierarchy

Responsible for scheduling and payroll for approximately 70 Associates

Organize and coordinate special events for the Hotel and Restaurant, such as monthly winemaker dinners, daily tasting in the lobby lounge, Sonoma Wine Auction, Salute to the Arts, Wine cave dinners, as well as all other Special occasion and Holiday events.

Train wait staff on wine knowledge and food service

Developed special menus with the Chef and the respective wine pairings

Responsible for the inventory and beverage cost\

SHL, Schweizerische Hotelfachschule Luzern OCT 2000 to DEC 2000

Semester 5, Financials – Management

Graduated December 2000 with a Bachelor of Science in Hospitality Management

Picobello Gastro AG, Basel, Switzerland OCT 1999 to SEP 2000

Privately owned Restaurant, 160 seats

Assistant to the Owner

Responsible for achieving $1 million dollars in revenue

Responsible for scheduling, inventories, costs, accounting, purchasing, design of menu and wine list, as well as selection of wines

Responsible for the organization of special holidays dinners, according to customer demand

Coordinate corporate and social events

Represented Picobello Gastro AG in the Vini d’Italy (yearly wine release) in Verona

Responsible for the winemaker dinners held in the restaurant

Hotel Brasserie au Violon, Basel, Switzerland JUN 1999 to OCT 1999

Privately owned, 40 rooms, 120 seats

Assistant to the Owner

Responsible for scheduling, inventories, costs, accounting, purchasing, design of menu and wine list, as well as selection of wines

Responsible for the organization of special holidays dinners, according to customer demand

Coordinate corporate and social events

SHL, Schweizerische Hotelfachschule Luzern JAN 1999 to JUN 1999

Semester 4, Business Administration

Hotel & Châlets Seeburg, Luzern, Switzerland JUL 1997 to NOV 1998

4 Star Hotel, 100 rooms

Front Office Manager

Responsible for check-in and checkout of hotel guests

Ensure correct billing and account maintenance

Coordinate with housekeeping rooms inventory

In charge of reservations and future bookings for group and transient business

Trained Associates in the use of Fidelio

SHL, Schweizerische Hotelfachschule Luzern APR 1997 to JUL 1997

Semester 3, Reception / Rooms Division

Hotel Le Mirador, Mont-Pèlerin, Switzerland JUL 1996 to JAN 1997

5 Star Leading Hotels of the World, 68 rooms and 6 suites

Food and Beverage as Chef de rang

SHL, Schweizerische Hotelfachschule Luzern APR 1996 to JUL 1996

Semester 2, Restaurant Management

Kempinski Hotel Libertador, Buenos Aires, Argentina AUG 1995 to MAR 1996

5 Star Hotel, 220 rooms

Costs, Administration and Controlling Department

SHL, Schweizerische Hotelfachschule Luzern APR 1995 to JUL 1995

Semester 1, Kitchen and Production

Deutsche Lufthansa German Airlines, Buenos Aires, Argentina MAR 1994 to MAR 1995

Handling Agent at the Airport

Alvear Palace Hotel, Buenos Aires, Argentina JUL 1994 to MAR 1995

5 Star Hotel, Leading Hotels of the World, 210 rooms

Trainee in the Food & Beverage Department

Alvear Palace Hotel, Buenos Aires, Argentina JAN 1994 to JUN 1994

5 Star Hotel, Leading Hotels of the World, 210 rooms

Trainee in the Culinary Department

Education SHL, Schweizerische Hotelfachschule Lucerne, Switzerland

Bachelor of Science in Hospitality Management

Goethe-Schule, San Isidro, Buenos Aires, Argentina

13th grade: Preparation for the German final examination (Abitur)

Goethe-Schule, San Isidro, Buenos Aires, Argentina

Argentina final examination

Computer Skills Delphi, Opera and Micros POS, Avero, Agilysys and ADP-Timesaver

Microsoft Office with Excel, Word, PowerPoint, Access, Project, Publisher,

Language Fluent in German, Spanish, English, Italian, Swiss and French

Portuguese good understanding skills

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