Florian Hütter

•Extend the ARCOTEL hotel portfolio through acquisitions, lease agreements and management contracts •Identify new potential projects •Feasibility studies: Market & competition research Develop new hotel concepts Draw sketches & rough plans Profitability & investment analysis •Support CEO and owner with negotiations •Responsible of pre-opening •Site discussions with property representatives •Support designer with FF&E •Preopening budget •Due diligence checks

 Assist the Food & Beverage Director with the day to day operation.  Have oversight of several projects such as the expansion of our new outlet in Hietzing.  Staff training, hire & fire  Budgeting of all outlets and oversight of current sales, cost control  Set up the POS system  Responsible for the wine as well as all other beverages and guarantee their availability  Edit meaningful reports for a cost-benefit analysis and act accordingly

•Assist the Restaurant Manager with the day to day operation such as processing of the daily commercial correspondence, cash balances, handling customers complains •Monthly inventory •Staff training

• Monitoring whole service procedure • Monthly inventory • Staff training • Daily cash balance • Set up Micros 3700 • Scheduling • Purchasing & Storing of wine and spirits • Price calculation • Audition of outstanding accounts • Processing of daily commercial correspondence

• Responsible and in charge of proper service procedure according to the Kempinski and Leading Hotel standards in my service station • Supervision of Demi-chef de rangs, Commis-de rangs and Foodrunners • Upselling & Cross-selling • Exceed our guest expectations

• Table set up for dinner function • Guéridon-Service • Organizing the station with Commis de rang and Sommelier

• Supervising and controlling up to 15 wait staff • Budgeting and Accounting • Scheduling

Finance & Accounting

Hotel Administration & Languages