Daniel Ostler

Company Overview: Marriot, Hilton, Hiex

• 65 F&B outlets nationwide - restaurants - cafes - bars

• Standardize F&B concepts

• Centralize all food and beverage suppliers

• Train and develop all F&B colleagues within the group

• Manage F&B P&L

• Design restaurant and kitchen layouts

• Lead food and beverage sales strategies

• Create new concepts aligned with trends and innovation

• Developed centralized restaurant management control systems

• Incorporated new F&B KPI´s for the business

• Create and develop the corporate F&B team

• Improved overall customer satisfaction

• Increase F&B sales

• Lead and direct food plans and product pipelines for each brand set out and revised each year
• Lead multisite kitchen production teams
• Lead and direct food innovation for the brands
• Achieve financial targets set out by the business
• Cost and standardize the food portfolios and recipes
• Work and collaborate with the operations and support teams
• Continuous analysis of the food portfolios to determine work schemes and improve/change offers
• Lead and direct the R&D kitchen team
• Keep up to date with current food trends
• Continuous work in collaboration with the sales / marketing team to deliver food shows and displays
• Develop suppliers
• Recruit, train and develop chefs and cooks
• Introduction of food equipment
• Lead Kitchen and restaurant designs to improve labour costs and reduce investment costs whilst improving operating processes
• Lead the factory production teams development plans
• Centralise / outsource kitchen recipes to improve costs and improve standards

• Direct and lead the culinary food offers for the brands
• Lead culinary innovation
• Lead multisite kitchen production teams
• Improve overall food costs for the brands
• Standardise and cost all menus
• Lead factory and centralised production teams
• Lead HACCP and kitchen health and safety checklists
• Audit all restaurants on food production and recipes
• Work and develop suppliers food portfolios
• Recruit, train and develop all kitchen staff
• Introduce new kitchen equipment
• Lead food shows and food displays
• Train and develop front of house teams
• Design kitchen areas
• Schedule weekly kitchen staff
• Lead central menu cost team
• Lead the kitchen R&D development team

• Lead and manage the menu development team
• Cost and standardise recipes and menus
• Recruit, train and develop chefs
• Lead the food innovation programs for the company
• Work with the operations team to improve overall standards
• Work with the sales team to deliver pitches and food displays
• Design kitchen floor plans and introduce new kitchen equipment to reduce investment and labour costs
• Liaise with customer and clients to deliver tailor made food offers and concepts
• Lead kitchen production teams
• Develop new food concepts for the higher education sector
• Develop new food concepts and improve service operating procedures for the healthcare sector
• Develop new food concepts for the oil and mine industry sector
• Evaluate and improve food production processes
• Evaluate and improve current food recipes and costs
• Lead Food tastings
• Develop suppliers and their portfolios
• Develop OSP’s for centralised production teams
• Work with support teams within the company to improve overall customer satisfaction and food quality
• Worked with the HR team to improve the quality of chefs that would be introduced to the company, through correct profiling and testing
• I worked in three different global regions for compass group

• Lead and manage the companies food recipe portfolio
• Cost and standardise all recipes
• Recruit train and develop all chefs
• Lead kitchen staff during service hours
• Lead and develop all food innovations for the client
• Lead hospitality events for up to 3000 customers
• Manage all kitchen HACCP and kitchen management documentation
• Control all food gp margins
• Manage all food costs and stock takes
• Organise production staff rotas and work schedules
• Liaise directly with client to deliver specific requests
• Work with the marketing / sales team to deliver business proposals and food displays

• Lead kitchen service team
• Recipe costings
• Food and ingredient ordering
• Stock takes and adequate food management processes
• Recruit, train and develop chefs
• Achieve and improve overall food Gp margins
• Manage all kitchen health and safety procedures
• Lead all catering events
• Introduce new food offers

• Worked within all kitchen production areas (meat, fish, starters, desserts etc..)
• Lead each section through service
• Stock takes
• Health and safety procedures
• Train and develop staff

• I worked within all kitchen areas (Meat, fish, starters, bar, room service, breakfast)
• Trained new staff
• Stock takes
• Health and safety procedures
• Lead hospitality functions