Executive Chef Maintenance Manager

Curriculum Vitae

Personal Information

Name Franz Xaver Weber Sex : Male

Date of birth November 15. 1955 Nationality : German

Marital status Married with 2 Children

Personal Email ************@*****.***

Tel: 0063-917-***-****

Qualifications

1)Diploma of Culinary Art

2)Certified Food & Beverage Executive – AH&LA

3)Diploma of Hospitality Management – AH&LA

Working Experience

May 2012 to Present (Consultant)

Camp Facility Operation Manager GigaMare/Wartsila Marine Camp Subic Bay Philippines

In charge of the Camp Facility operation in terms of maintenance, accommodation, catering, life support, waste water and fuel supply. Up to 200 accommodations

Planning and overseeing new container camp construction

Planing and managing annual expenses budgets

January 2011 to October 2011 (Consultant and Advisor)

Camp Operations/Maintenance Manager /Majnoon Shell Fly and IMCO Camp “Iraq”

Overseeing the Camp Operation for Rooms/Catering/Maintenance/Water/Wastewater/Fuel Supply/ 260 Rooms

Setting up new Camp Operation, for the IMCO Camp with Rooms/Catering/Maintenance Engineering/Water/Wastewater and Fuel Supply/ 130 rooms

June 1st, 2005 to March 10. 2012 – Chef Owner/ General Manager sold both properties

Property details:

1) Azzuro Ristaurante (Italian Fine Dine) 2) H. Rock Resto Pub (American Pub); both F&B outlets are adjacent at the busier street located in the Angeles City, Philippines

Job Duty: Fully in-charge of the daily operation from 11:00am to 1:00am for the Fine Dinning Italian Restaurant with 65 seats and fully supervision of the American Pub with 250seats from 5:00pm to 2:00am where provides an array varieties of American Dishes

May 2004 to April 2005 - General Manager

Royal Angkor Resort Siem Reap Cambodia

Property details:

5 Star City Hotel with 205 Rooms in Colonial style; the F&B outlets includes the 150 seats Café; 50 seats Fine Dining Restaurant; 100 seats Lobby Lounge, 50 seats Poolside Bar and the Grand Ballroom accommodate up to 1500 persons ; other facilities are full equipped with the International Spa & Recreation Center and Business Center.

Job Duty: Appointed to the GM position to be in-charge of the new hotel opening in 3 months before hotel target to open the door for business; during the pre-opening period, I have to setup the pre-opening office to work out the pre-opening Budget Plan, i.e. FF&E issue; Hiring all Key Management staff toward to the hotel open; setup the hotel operating standards in all areas; highly involved the staff training in F&B areas such as setting up the F&B Service and catering Standards, Kitchen Sanitary, Menu Planning and Costing; workout the Sales & Marketing Strategic Plan in dealing with the local tour & travel operators.

January 2003 to April 2004 – Director of Operation/ Acting General Manager Sunway Hotel Phnom Penh Cambodia

Property details: Located in heart of City Center of Phnom Penh with 138 spacious rooms; the F&B outlets covers with Coffee Shop, Lobby Lounge, Delicatessen, 24 Hours Room Service and a very strong Banqueting up to 1800 seating’s.

Job Duty: Fully in-charge of the F&B operation to ensure the F&B service standards are smoothly maintaining in the high standard; implementation of the monthly F&B promotion, caterings and big events to be held; also in-charge of Housekeeping, Engineering and Front Office< Acting the GM duty when GM is absence for vocation.

Achievement:

Achieved the Hotel F&B revenue ahead the by 60% and GOP ahead of 40% when compared to prior year; Reduce labor cost by 10% due to implementing the cross training; F&B cost is reduce from Food Cost from 39% to 35% and Beverage cost from 26% to 22%; highly improve the guest satisfaction in F&B areas which made the hotel becoming the best dining experience in the city.

November 2001 to December 2002 – Director of F&B

Crown Plaza Jinan, China

Property details: 306 rooms located in the city centre with 9 Food and Beverage (including a 2000 seat banqueting) outlets and one large Entertainment Center. The Hotel opens on October 15. 2001, I joined the hotel 2 weeks before the soft opening which facing great difficulty as many second level managers in the F&B areas are yet to recruit in time. I have to run through all F&B operation outlets to implement the staff training program, service standards, kitchen standards and costing control procedure

Achievement:

Achieved the Hotel F&B revenue ahead of the yearly budge set by the Management at 10% and F&B GOP at 32% in this financial year.

August 2000 – October 2001 – Resident Manager

FORT ILOCANDIA RESORT AND CASINO, Lagao Philippines

Property details: 287 rooms Beach Resort Hotel, 7 Food and Beverage outlets, Casino, 18 Holes Golf Course, Water sport Facilities, Horse Riding Track.

Job duty: Fully in-charge the F&B operations and assist the GM to run though the hotel operations; implement weekly F&B promotion in all F&B outlets and Golf Club during weekends as the hotel is able to achieve full occupancy during Friday to Sunday; Closely contact with local authority and tour & travel operators to enhance the business relationship.

January to July 2000 – General Manager/ Consultant

Hong Kong TOURIST HARBOUR Entertainment Complex, Hong Kong

Property details: A complex building with 3 storey building located in the opposite of the HK Convention Centre in Wan Chai, Hong Kong; the F&B outlets covers with 450-seat Western Buffet for lunch and dinner, 500 seat Chinese restaurant, 600 seat disco, 120 seat karaoke, 45 seat ice crème boutique and commercial shops in the ground floor.

Job Duty: Fully in-charge of the daily restaurant operations; prepare the revenue & cost budget planning and implementation of the F&B skill training.

September 1994 to December 1999 – Executive Chef and promoted to Director of F&B in July 1996

CROWNE PLAZA Harborview Xiamen

Property details: 352 rooms with 8 F&B outlets including Coffee Shop, Italian Restaurant, Japanese Restaurant, Chinese Restaurant, 24 hours Room Service Hollywood Bar, Lobby Lounge and Ballroom/Cater service

Job Duty: In-charge the F&B Operations to prepare the F&B budget plan, menu setup and cost control.

Achievement: Achieve the Best Quality Award in 1995 from InterContinental Hotel Group not only the profitability but also guest satisfaction.

1992 to 1994 – Executive Chef - Holiday Inn Bell Tower Xian, China

1990 to 1992 - Executive Chef - SARABIA MANOR HOTEL, Iloilo City, Philippines

1989 to 1990 – Executive Chef - SUGERLAND HOTEL, Bacolod City, Philippines

1987 to 1989 – Chef Owner - NEW WAVE CAFÉ AND RESTAURANT Manila Philippines

1986 to 1987 – Executive Chef - HOTEL VERDE Techuana Mexico ( Groupo Sol)

1985 to 1996 – Executive Chef - HOTEL ROCCA Caracas, Venezuela ( Groupo Sol )

1983 to 1985 – Executive Souse Chef - HOTEL IMPERIAL, Santa Margarita, Polamar,

1981 to 1983 – Souse Chef - HOTEL ALPENBLICK, Garmisch Patenkirchen, Germany

1980 to 1981 – Souse Chef - HOTEL LA ROCHE, Nimes, France

1979 to 1980 – Chef De Partie - HOTEL BERNER HOF, Switzerland

1978 to 1979 - Chef De Partie - HOTEL ISCHEL, Austria

1974 to 1977 – Cook Apprentice - HOTEL KRAITMAYER, Munich, Germany

Reference is available per requests

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