CURRICULUM VITAE. HANS JÜRGEN MOROKUTTI Linkedin: &trk=nav_responsive_tab_profile

Size: px

Start display at page:

Download "CURRICULUM VITAE. HANS JÜRGEN MOROKUTTI Linkedin: https://www.linkedin.com/profile/view?id= &trk=nav_responsive_tab_profile"

Arline Franklin
6 years ago
Views:

PO Box 2008, PC 111, Muscat, Sultanate of Oman Telephone: (Oman) +968-922 11703 Sepp-Hörl Strasse 20, 5710 Kaprun, Land Salzburg, E-Mail: Hans.Morokutti@gmx.at/ hans.carolyn.morokutti@gmail.

1 PO Box 2008, PC 111, Muscat, Sultanate of Oman Telephone: (Oman) Sepp-Hörl Strasse 20, 5710 Kaprun, Land Salzburg, HANS JÜRGEN MOROKUTTI Linkedin: CURRICULUM VITAE History of Employment: March 2014 date Café Restaurant La Glacier, Muscat, Sultanate of Oman Manager Operations Report to owners Assigned management of operations for the first coffee shop in Oman, established in 1995 with Belgian theme Reorganization of methodology used within the day to day operations Strategy to increase covers per day, staff efficiency in kitchen, service and guest satisfaction Increase in daily revenue Staff training and instruction in bread and pastry production Successfully negotiated a health and safety insurance package for staff Designed a staff manual handbook that covers all requirements for new staff induction and updates on policies of the company Conduct regular staff meets to enhance staff participation and ownership Designed new menu card to facilitate take-away a large component of La Glaciers daily business Currently planning SOP for branches in Muscat Successfully negotiated a guest loyalty programme Assessment carried out of current and past operations in food production, service and financial planning Methodology of food production and service management reviewed and strategy presented for overall revamping and reorganization Successful in implementation to increase covers and guest experience. Feedback from guest reflects this achievement Revenue increased by 20% per month as per monthly financial statements Staff offered a spread course in European bread and pastry production to increase quality and choices of in-house food production to guests Current health plan did not provide adequate health and safety coverage Handbook the first edition since operations began in 1995 Support opportunities for staff to further their areas of expertise and interests and be contributing members to improve business Selection of menu planned for take-away that provides almost in-house dining experience Liaise with organizations and individual guests to enhance in-house and outdoor catering events Owners are contemplating possible new locations to open branches Members of HSBC, Traveller Oman and Phoenix Group Oman gain guest privilege dining Page 1

2 2005 to 2013 Oman Tourism College, Muscat, Sultanate of Oman Head of Hospitality Training Department Reporting to Dean and Deputy Dean Representation of the college at international and national events, conferences, seminars and exhibitions Organization of presentations to introduce hospitality, tourism and catering services Representation to training providers and industry and ministries to solves issues and exchange training and working experience and solutions Committee member of QA F&B Instructor Consultant on training and operation upgrades for external clients Project management Management of practical operation and academic output of 25 staff Recruitment of new staff as per organizational and departmental requirements Plan, organize, implement and manage administrative and operational activities along with section heads Direct, instruct, evaluate and monitor instruction and education curriculum as per QA standards Design curricula for customer specified study programmes Coordinate and consult with industry leaders to evaluate industry requirements Support educational initiatives of staff pursuing higher education Liaise with ministries, other government bodies and the hotel industry for public activities and events Set-up of simulation center for hospitality training funded by Oman LNG Café Konditorei Morokutti, Kaprun, General Manager and owner Self-employed, family business Innovations in pastry making for all important events in the village Multiple covers business with high income volume during tourist season Managed staff of kitchen, service to provide service for 300 covers per day Costing, budgeting, financing, taxation and other financial paperwork connected to running a family business until sale of business Page 1

3 Training and Restaurant Manager, McDonald s International, Start-up Training and Restaurant Manager Reporting to franchisee owners and McDonald s for the following franchisees International Schuetzinger GmbH, Saalfelden, Salzburg, Krainz GmbH, Bad Ischl, Upper, Brudermann Restaurantbetrieb GmbH, Voecklabruck, Upper, Managerial responsibilities; Responsible for a total of 100 staff over three outlets Responsible for daily income, store management, purchasing, service standards, waste management and equipment management Managing shifts of staff and detailing Duty Rota Fulfilling Quality Assurance standards as per McDonald s international exacting standards Evaluating staff, appraisals and training identification Theme based events organized in conjunction with local social bodies and in line with McDonald s special events calendar Training and implementation of HACCP Reporting to owners a needs-based analysis of necessary changes and improvements to enhance customer satisfaction and income Training responsibilities; Training protocol as per McDonald s international standards' Start-up training support for new openings Mystery shopper in charge for outlets Product development and innovation Café Konditorei Morokutti, Kaprun, Pastry Master Chef (Konditor Meister) Reporting to Head Chef, and owner Appointed as Pastry Master Chef and shop manager Pastry Master Chef responsible for special events and events management on site as well as off-site Wedding cake specialist and holiday special sweets, chocolates, natural ice-creams and desserts and marzipan modeling Created in-house traditional pastries for sale, order and special events Specialized event management activities as per clientele request Mentored apprentices in career development Page 2

4 Optimum Spa, Kaprun, Spa Manager Reporting to the Council of Kaprun Café Konditorei Morokutti Friedrich, Kaprun, Restaurant Management of a newly refurbished sport spa, the first one in the village Managed and supervised staff to provide services for 400 guests per day Oversaw health and safety requirements for sauna, swimming pool and restaurant areas Responsible for financial management, reporting, budgeting, and forecasting Trained staff for restaurant services of 300 covers during tourist season Organized theme based events during high season for the entertainment of guests and their families The spa was a popular location for special children events and entertainment activities Devised special discounts to attract more visitors during the low season Selected, mentored and guided new staff through their induction period of service Accepted and mentored trainees from various hospitality schools in for on-the-job training Assistant Pastry Chef Reporting to Head Chef On completion of certification appointed as Assistant Pastry Chef Trained under Pastry Chef to further develop innovative pastry skills and production of unique n specialties Assisted the Chef in food production and service for 200 covers Responsible for customized orders, production and delivery of pastries to the local hotels and restaurants Assisted in the training of new apprentices Organized social events for charity causes in the village Designated restaurant for the annual end of season professional ski companies benefit party Page 3

5 Military Service, Military Headquarters, Salzburg, (Offiziers Messe Riedenburg, Militaer Kommando, Salzburg, ) Head Waiter in Officers Mess Reporting to the Regional Mess Officer in charge Café Konditorei Morokutti Friedrich, Kaprun, Officer Mess in charge In-charge of beverage store Service duty officer in charge Guiding new recruits in kitchen and service Organizer for officer events e.g. Officers Ball Apprentice in Pastry creation, Reporting to Head Chef Apprentice Pastry Chef in family business Page 4

6 History of Professional and Formal Education: Management Trainee McDonald s Basic Management Course, McDonald s HO, Vienna Incentive Operation Course, McDonald s HO, Vienna McSafety Course and HACCP, Linz Dienstplan (Duty Plan) Workshop, Linz Meisterbrief Konditoren (Zuckerbaecker) Handwerk Wirtschaftskammer, Salzburg (Certification Exam) Master in Pastry handwork 1988 Management Trainee McDonald programme Bruck an der Mur, Styria, McDonald s University Chicago, USA Advanced equipment course. Bachelor Degree in advanced operations/ Product Development and Staff Training 1980 Gesellenpruefung Wirtschaftskammer, Salzburg, Internship training (Konditor) Café Conditoriei Frauenschuh Johann, Mondsee, Gastgewerbekaufmann Salzburger Unterrichtsanstalten Fuer Fremdenverkehrsberufe Formal study Internships Schule der vierten Klasse Hauptschule, Erster Klassenzug Oeffentliche Hauptschule, Kaprun, High school diploma Page 5

7 Work related Awards: McDonald s Gold Hat Award Best Course Participant Advanced Operation Course Chicago, USA, 1999 McDonald s Best Team Leader Award Advanced Operation Course, 1999 Dean s List, McDonald s Hamburger University, Chicago, 1999 McDonald s award for the best international team worldwide, Excellent-Team-, 1997 Personal details: Born 24 September, 1963 Married, 2 adult, independent children Interests: Read on current events Support charitable causes via hospitality events Travel REFERENCES: Mr. Bernhard Klefasz (Former) Dean Oman Tourism College Muscat, Sultanate of Oman Tel: (+968) bklefasz@me.com Dr. Abdulkarim Sultan Al Mughairi Dean Oman Tourism College Muscat, Sultanate of Oman Tel: (+968) abdulkarim.al-mughairi@otc.edu.om Page 6

Mark Scheme (Results) January Principal Learning in Hospitality (HO301) Paper 01 Investigating the Hospitality Industry

Mark Scheme (Results) January Principal Learning in Hospitality (HO301) Paper 01 Investigating the Hospitality Industry Scheme (Results) January 2012 Principal Learning in Hospitality (HO301) Paper 01 Investigating the Hospitality Industry Edexcel and BTEC Qualifications Edexcel and BTEC qualifications come from Pearson,