Claudio Laager

Food & Beverage Consulting for the FIS Alpine World Ski Championships St. Moritz 2017 and for the FIS Alpine World Cup Finals 2016. Evaluation and organization of the whole catering (VIP for up to 1000 and public for up to 3000 guests a day) for both events. Various value benefit analyzes, established an overall finance system for all caterers involved.

Organization and direction of the whole restaurant system, kitchen, teams of sommeliers and in the cellar, F&B Support, stewarding and staff restaurant. General planing for all 14 F&B outlets in the Badrutt’s Palace Hotel. Implementation of the business strategy and the annual Targets.Direct leadership responsibility for 250 employees. Member of the Executive Committee – strategic meetings, investment, new projects, general run of business and the measures to be derived from it, etc.

Target- and result-oriented guidance of F&B staff members. Direct leadership responsibility for the F&B Outlet Manager, the kitchen and the sommelier.Control of the standards and compliance with the processes according to ISO. Direction of daily and monthly F&B Operations and Plan Meetings. Employment as Manager on Duty. Enlarged leadership competence for up to 200 staff members. Global, hotel-specific thinking.

Representing the Director of Food & Beverage during his absence. Supporting the Director of Food & Beverage in operative and administrative affairs. Correspondence in the languages German, English, French and Italian. Responsible for the budget of the Operating Supplies. Organization of outside caterings in the regions of the Engadin. Coordination of kitchen and service at banquets. Holding service briefings. Training courses in Service, Stewarding, Workplace security, etc.

Representation of the Manager of Chesa Veglia restaurant during his absence. Supporting the Manager of Chesa Veglia restaurant in operative and administrative affairs. Correction and formulation of offers in the languages German, English, French, Italian and Romance. Coordination of kitchen and service at banquets. Holding service briefings. Assistance in the service and placing of the guests in the restaurants of Chesa Veglia

Responsible for the fields of stewarding, staff restaurant, staff kitchen and coffee kitchen in the Badrutt’s Palace. Responsible for all operating supplies like silver, glass, porcelain, cleaning articles etc. Supporting the restaurants and events in stewarding, and assistance in providing the localities. Support of caterings by stewarding, planning and provision of the necessary aid materials. Coordination of the Back of the House Cleaning. Preparation of the works plan for up to 40 employees.

Fitting and organization of national and international events, a.o. UBS General Assembly, Swisscom General Assembly, CSI Zürich, CSI Basel etc. Stock logistics, new structuring of the entire firm stock. Internal works in the joiner’s and locksmith's workshop and in the atelier.

Correspondence in the languages German, English, and Italian. Check-In and Check-Out. Information, counseling and guest attendance. Night Audit service

Administrative tasks in the fields of accounting, inventory, correspondence and Reservation. Vice-chef of the kitchen. Service and production (Pâtisserie)

Knowledge of the working processes in the field of Private Banking and client counseling. Target-oriented working. Early understanding for the industrial world.

General Business Administration, Hotel Management, Finance and Controlling, Finance and Statistics. Change Management, Quality Management, Tourism Management, Organization and Processes, Leadership and Communication, Law ans Environment, Destination Management and Tourism Politics etc.

Control and Related Systems

Revenue Management

Leadership and Effective Communication

Leadership

Vocational Trainer

Work Security

Languages

Languages

Economics

Hotel and Tourism Management

Languages

Swiss Army

Economics