Wolfgang Rappl

Leitung des gesammten Gastronomie Bereichs inklusive des Tagungs und Veranstaltungs Segments. Koordination von Events und Veranstaltungen. Vorbereitung und Plannung von Events und Veranstaltungen, Training von Auszubildenden im F&B Bereich und Verkaufschulung für das Servie Team. Aktive Mitarbeit in Küche, Service oder anderen Bereichen. Speisekarten Planung, F&B Einkauf und Inventurmanagment

Managing the complete Food and Beverage operation of the Beach Club, including 2 Bars, 1 Main Restaurant, Beach Dining, and Event Catering and Parties.

Managing and supervising the complet cullinary operation of a cruise line with currently 7 Vessels in the size from 1200 - up to 2000 Passengers Setup of new Ventures for the Company and development of food sales concepts in order to increase revenue

Executive Chef Executive Chef Aug 2000 – Jan 2002 Holland America Line A cruise line with 10 premium level Cruise Ships operating in the American Market • Supervised 70 cooks/chefs for production and presentation of high quality food for 1300 passengers and 500 crew members. • Formulated menu plans and created new buffet menus in consultation with Corporate Chef, along with testing of menus and recipes provided by the Head Office. • Conceptualized and promoted on-board public relations ac