Jovo Haag Sucur
38 years hotel experience in hospitality management
76 years old
Driving License
LUZERN (6006) Switzerland
Professional Status
Consultant
Available
About Me
Highly motivated, enthusiastic, experienced and hands-on leader with more than 38 years national and international hotel experience in executive management positions. Strong ability to lead and develop people with excellent communication skills. Target and detail oriented. Strong focus on customer satisfaction. Broad experience in hotel openings, conversions and re-brandings. Well experienced in crisis management. Innovative problem solver, solid motivator and excellent communicator.
Expert in operational and capital budgeting, profit planning, revenue forecasting, inventory control as well as analyzing and formulating of systems. Willingly adapt to change and have experience of 5 star resorts, business and luxury hotels. Personable and trustworthy with proven track record of meeting and exceeding company goals.
Expert in operational and capital budgeting, profit planning, revenue forecasting, inventory control as well as analyzing and formulating of systems. Willingly adapt to change and have experience of 5 star resorts, business and luxury hotels. Personable and trustworthy with proven track record of meeting and exceeding company goals.
Executive Chef - Director of Culinary Services
*****Grand Hotel National
September 2000
to June 2010
Lucerne
Switzerland
- Responsible and accountable for leading the overall culinary functions of the company which include: auditing of systems, establishing and maintaining food quality & safety standards, overseeing the development, implementation and execution of new menu items, ensuring recipe adherence & consistency across all brands, and developing culinary training material by performing the following duties:
Responsible and accountable for leading the overall culinary functions of the company which include: auditing of systems, establishing and maintaining food quality & safety standards, overseeing the development, implementation and execution of new menu items, ensuring recipe adherence & consistency across all brands, and developing culinary training material by performing the following duties:
• Develops and leads the activities of venue Executive Chefs and Kitchen Managers.
• Teaches, coaches and develops to ensure:
• The highest quality product reaches our guest and meets specifications
• All productivity and quality standards are maintained
• A high standard of service efficiency, sanitation and training
• Proper plate presentation and adherence to product specifications and recipe guidelines
• Quality of products and waste prevention
• Proper inventory and ordering procedure are maintained
• Labor control and assigning duties to supervisors and staff members
• Catering/banquet functions are executed flawlessly
Company website