Years of professional experience
Bernhard Prahauser
Regina,SK
Summary
Very driven & enthusiastic leader with strong problem-solving, very high customer service skills and standards. Dedicated to providing highest level of service to customers and creating pleasant, highly driven work environment for associates and leaders. Expert in Culinary, Beverage and luxury customer service with extended experience in 5 Star, Michelin Star properties around the Globe.
Overview
30
30
Work History
Director of Food and Beverage
The Hotel Saskatchewan / Autograph Collection
06.2023 - Current
- Managed budgets effectively, tracking expenses closely and adjusting allocations as needed throughout the fiscal year.
- Coordinated seamless event execution for both small-scale gatherings and large-scale banquets or conferences.
- Launched successful special events programming to drive additional revenue streams during off-peak times.
- Delivered exceptional guest experiences through personalized service offerings tailored to individual preferences and dietary requirements.
- Cultivated partnerships with local vendors to source high-quality ingredients at competitive prices.
- Fostered a culture of continuous improvement, conducting regular staff performance evaluations and providing targeted feedback.
- Increased overall guest satisfaction by revamping menus and introducing innovative food and beverage offerings.
- Implemented sustainable practices in line with corporate social responsibility guidelines, reducing environmental impact while maintaining quality standards.
General Manager Of Operations /Small Business Co-Owner
BACK TO YOUROOTS - WHOLESOME FOODS
10.2019 - 05.2023
- Managed multiple projects concurrently, ensuring timely completion and meeting budget constraints.
- Established a culture of continuous improvement by identifying opportunities for enhancement in operations, systems, and procedures.
- Resolved issues quickly to maintain productivity goals.
- Managed budgets, financial forecasts, and resource allocation to ensure achievement of organizational goals.
- Enhanced customer satisfaction with proactive communication, timely issue resolution, and continuous process improvement initiatives.
Director of Food and Beverage
"THE ATLAS" Hotel & Conference Center Regina
01.2010 - 01.2018
- Leading a team of 85 associates including 8 department heads, 4 Outlets, Conference Center, Liquor Store.
- Maximized profitability with cost control measures, optimizing purchasing processes and reducing waste.
- Championed the integration of technology in daily operations, streamlining processes and enhancing overall guest experience.
- Collaborated with executive leadership to establish long-term goals and strategic plans for the food and beverage department.
- Monitored industry trends to ensure offerings remained fresh, relevant, and in high demand among target demographics.
- Launched successful special events programming to drive additional revenue streams during off-peak times.
- Increased overall guest satisfaction by revamping menus and introducing innovative food and beverage offerings.
- Expanded catering services portfolio by identifying niche markets for growth opportunities within the local area.
- Managed budgets effectively, tracking expenses closely and adjusting allocations as needed throughout the fiscal year.
- Implemented and maintained KPI's for all positions.
GENERAL MANAGER
THE ABBEY RESTAURANT & PARLOR
01.2009 - 01.2010
- Leading a team of 20 employees
- Overseeing and directly responsible for the entire Restaurant operation including payroll, marketing, menu design and budgets.
General Manager
Cracked Conch Restaurant & Tikki Bar
01.2007 - 02.2009
- Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Developed and implemented strategies to increase sales and profitability.
- Drove the successful execution of numerous large-scale events/promotions while closely managing costs/budgetary constraints associated with event planning/management activities.
- Interacted well with customers to build connections and nurture relationships.
- Managed purchasing, sales, marketing and customer account operations efficiently.
- Reduced budgetary expenditures by effectively negotiating contracts for more advantageous terms.
Executive Chef
Silverseas Cruise / Siver Cloud
03.2001 - 02.2007
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, highest sanitation, maintained USPH standard's , and fire & evacuation safety processes.
Executive Sous Chef
Sheraton Grand Mirage Resort, Port Douglas
03.1997 - 02.2001
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
Education
Hotel & Restaurant Management Diploma -
Hotel Mercure, Five Star Hotel Chef Apprentice -
Hotel Rosenberger, Five Star Hotel Chef Apprentice -
Culinary Arts & Kitchen Management Diploma - Culinary Entrepreneurship
Hotel Mercure
Salzburg, Austria12.1992
Advanced Diploma - Tourism And Hotel Management
Institute of Tourism And Hotel Management
Salzburg, Austria10.1990
Skills
- 30 Years of Experience in the International Luxury Hospitality Industry
- Calm and focused in stressful situations
- Always driven to improve quality of service and consistency with a focus on "Friendliness & Cleanliness"
- Operational Efficiency
- Intensive Culinary Knowledge
- Intensive Beverage Knowledge
- Allergen awareness
- Nutrition expertise
- Menu development
- Recipe creation
- Hospitality Management
- Purchasing management
- Performance Analysis
- Vendor negotiation
- Unique team motivational Leadership skill
- Quality Assurance
- Problem-Solving
- Critical Thinking
- Performance Improvement
Languages
English
Native or Bilingual
German
Native or Bilingual
French
Elementary
Affiliations
- Chain The Rotisseurs
Ironman Triathlon 140.6
Finished 5 Full Ironman races in 5 different country's
Timeline
Director of Food and Beverage
The Hotel Saskatchewan / Autograph Collection
06.2023 - Current
General Manager Of Operations /Small Business Co-Owner
BACK TO YOUROOTS - WHOLESOME FOODS
10.2019 - 05.2023
Director of Food and Beverage
"THE ATLAS" Hotel & Conference Center Regina
01.2010 - 01.2018
GENERAL MANAGER
THE ABBEY RESTAURANT & PARLOR
01.2009 - 01.2010
General Manager
Cracked Conch Restaurant & Tikki Bar
01.2007 - 02.2009
Executive Chef
Silverseas Cruise / Siver Cloud
03.2001 - 02.2007
Executive Sous Chef
Sheraton Grand Mirage Resort, Port Douglas
03.1997 - 02.2001
Hotel & Restaurant Management Diploma -
Hotel Mercure, Five Star Hotel Chef Apprentice -
Hotel Rosenberger, Five Star Hotel Chef Apprentice -
Culinary Arts & Kitchen Management Diploma - Culinary Entrepreneurship
Hotel Mercure
Advanced Diploma - Tourism And Hotel Management
Institute of Tourism And Hotel Management
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