martin westberg

Innovation and product development

Made the necessary research for finding the right location of the concept that we had in mind. Produced and presented the budget to the bank in order to acquire the opening amount from them and then negotiated the contract of the space. Made the entire interior decoration, menus and marketing plans. Approached the local companies and created relationship for further partnership. Offered breakfast, lunch and dinner to both the people living in the area as well as the company members. Did extensive corporate deliveries as well as both corporate and private caterings.

In charge of the overall operation of all the outlets in the hotel. In total we had 7 restaurants, 2 bars, Room Service and Banquet. Coordinated with all other departments in the hotel in order to have a smooth operation. Was overall in charge of the Food & Beverage Division when the Director of Food and Beverage was transferred to another hotel. Increased the revenue for the Division with 26% in 1 month and ensured that the Division lived up to the budget after 5 months of operation.

Spent two months setting up the procedures and systems to be used in the hotel before it opened. Trained all areas within the F&B Division but focused mainly on the Banquet and Stewarding Team. I was also deeply involved in coordinating with the Accounting Department in order to finalize all purchases before the opening. Created and implemented all strategies for the Food & Beverage Division in respect to Revenue Management in order to live up to the high budgetary goals that we set.

I was apart of the opening team for Ritz-Carlton, opening the first RC in Mainland China. Established and maintained new control systems in order to make the operation more efficient and together with the team managed to improve and reduce the detergent consumption with 37 % and the breakage rate with 25 %. Was in charge of negotiating contracts for purchasing new equipment for the hotel for a value of approximately $4 million.

Worked one season as a Bar and Restaurant Manager with the responsibility to train the service staff. I redesigned the menu card that increased sales by 17%.

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After my tenure in the Service Division I was given the responsibility of starting the Hotel Division in the company.

Had sole responsibility of running the Service Division for the company.

In charge of the development and growth of the company in Sweden. Opened two (2) new units in Gothenburg and in Malmoe and was overall responsible of the establishment of the operation and then maintaining and improving it. I was apart of the Executive Committee of the company as a whole where we jointly decided on all strategically important issues concerning the company. Created and implemented the corporate philosophy for the entire company in order to create a source of identity for the employees.

Before the end of the training program I was promoted to Chief Steward in charge of 10 outlets. I reduced the breakage with 35% and I was apart of the creation of the new concept of Checkers, the Coffee Shop. Involved in many projects around in the hotel, establishing training plans, service standards and Action Plans for several projects.

A 2-year contract that would allow me to go through all the outlets in order to learn the procedures of the Hilton International operation

In charge of a team of 40 regular staff and up to 300 casual labor. A ballroom of 550 square meters seating 450 people for dinner and 7 smaller function rooms. Planned and organized large outside catering functions for dignitaries such as the President of China and the President of Microsoft. When President Clinton stayed in our hotel we organized several large functions for him and throughout the stay we took care of his entire entourage. We as a team were highly recommended by the Presidential Tour Officer. In average we served around 6000 covers per month.

Was employed to work as a Night Auditor but I also worked on day shifts. Was given the duties of the Assistant Night Manager. I was part of the team that implemented Radisson`s “Yes I Can” program. With this program we succeeded with getting the staff more courteous and friendly towards the guests. Worked through the earthquake and together with my colleague we had the responsibility of the evacuation of 350 guests

Winner of the American Fellowship Award for the best-integrated project on an international level. This project consisted of having a consultancy company and to build a hotel in Switzerland.