Hannes Schmidt
About
Hannes Schmidt is from Switzerland. Hannes works in the following industries: "Consumer Goods", and "Hospitality". Hannes is currently Strategic Procurement Manager at Läderach chocolatier suisse, located in Schweiz. In Hannes's previous role as a Cluster Purchasing / F&D Cost Controlling Manager at Radisson Hotel Group, Hannes worked in Zürich until Nov 2021. Prior to joining Radisson Hotel Group, Hannes was a Purchasing Manager at Radisson Blu and held the position of Purchasing Manager at Zürich . Prior to that, Hannes was a F&D Outlet Coordinator at Radisson Blu, based in Zürich from Jul 2011 to Feb 2014. Hannes started working as F&B-Assistent at Maritim Hotelgesellschaft mbH in Düsseldorf in Nov 2007. From Nov 2006 to Oct 2007, Hannes was Chef de Rang at Rocco Forte Hotels, based in Cardiff, Großbritannien.
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Hannes Schmidt's current jobs
Hannes Schmidt's past jobs
- Cluster Procurement for 3 Properties - Implementation of new work processes to integrate 3 properties - Optimizing of costs due shift to contracted suppliers - Implementing F&D Outlet P&L - Supporting Regional Procurement Team in strategic sourcing of new suppliers in Switzerland - Continuous cost optimization with new developed tools (Food Flash, Breakfast Tool) - Supporting the opening project of new restaurants - Month end closing for 3 properties (leader of inventories and accruals) - Leading Purchasing Team in Zurich - Evaluation of F&D key figures to review performances in detail and recognize trends.
Procurement for ZRHZQ - Month end closing and month end Inventories - Invoice processing - Product sourcing for cost optimization - Standardize of products to create volume on contracted suppliers - Implementing Purchasing Tool Zycus
- Calculation of Food & Drink Menus to ensure Budgeted F&D Cost - Evaluation and reporting of Food & Drink Key figures - Control of cash accounts - Invoice processing - Implementing data upload of Rezpin with suppliers for ZRHZQ
- Member of the Grand opening Team 2007 - Implementation of new Standards and Concepts for F&B - Service Manager of 6 outlets in absence of the Restaurant Manager - Operational Support during Events up to 2500 Pax - Personnel Planning for Restaurant and Events - Implementation of Room Service Menu in the TV screens
- 5 Star Guest Service in the restaurant of leading hotel of the World - Leading a Team of 2 Persons ( demi-chef and commis de rang) - Menu Card Design - Preparing the file for the regular customers