As Director of Sales and Marketing I am in charge of the sales team that answers for all our sales activities on the one hand and on the other hand my tasks include the supervision and implementation of all marketing and PR activities for our property. What I particularly enjoy about working in this field is that there are many links to the various departments of our hotel.
I am in charge of the operational execution of all events at and around the Kempinski Hotel Frankfurt – be it a successful conference, a classy private dinner, a breath-taking wedding, or glamorous balls. No matter if small and superb or for a bigger audience, my team and I do everything we possibly can to organize the perfect event for any occasion.
As executive chef I am responsible for everything that concerns the food in the hotel's various restaurants. This includes matching dishes to the respective overall concepts but also the current menu or cost calculation for our sourcing. I also play an active role in the EssTisch restaurant's kitchen where we work mainly with locally grown ingredients in line with our motto „The Best from our Region".
The kick-off was almost three years ago: The fundamental refurbishment and partial reconstruction of the Kempinski Hotel Frankfurt started in spring 2012. Now the hotel shines in a new distinctive style that revives the property's historic character and, at the same time, accentuates the rural charm of the former estate and hunting lodge. And, more than ever, we are looking forward to welcoming you as our guests.
... a visit to the Frankfurt Museum of Modern Art where the current exhibition Everything is inside will run through February 1st, 2015. This exhibition presents the latest monumental project of artist Subodh Gupta and is his most comprehensive retrospective to date in Europe. Gupta regularly uses stainless steel dishes, pans, milking pails, bicycles, shopping carts and other everyday items in his art which has often attracted a lot of attention in the past.
As Sra Bua by Juan Amador's executive chef I am responsible for the menu, for sourcing and purchasing. Of course, I also work in the kitchen: I prepare the mise en place for our evening service together with my team and in the evenings I run the pass, giving orders and preparing the plates.
IT management, maintenance of the hotel system, advising guests on all technical matters (e.g. WLAN) as well as ensuring compliance with the Kempinski network standards are among my main tasks at our property. This means that I am the expert for all computer-related issues at the hotel.