Curriculum Vitae

Personal Details: First Name: Bert Surname: Göbel Date of Birth: 15.03.1972 Place of Birth: Zschopau / Germany Nationality: German Civil Status: Married – No Children Phone number: +34(0) 96 582 70 45 Mobile: +34(0) 644 16 32 74 Road: Vereda Santa Ana – Parcela 15 (Apartado Postal - 32) Postal Code: 02660 Caudete (Provincia de Albacete) Country of Residence: Spain Email: [email protected] Skype: bert.goebel72 Current Job situation: Employed with Viking Ocean Cruise as Hotel General Manager Availability: within 1 month

School and Apprenticeship including further Hotel and Business training: From To Institution Location Certification obtained 01/09/1977 01/08/1987 Polytechnische Oberschule Grünhainichen / High school Diploma Germany 01/09/1987 01/08/1989 Private Hotel School of Southern Germany Qualification as Hotel / Saxony / Germany Tourism Professional 01/04/1992 01/04/1994 University Bochum / Germany Hotel and Management (Evening School) Certificate 01/05/1998 01/06/1998 Management Institute Bad Harzburg and Management Certificate Ruhleder Zurich (Switzerland) 27/09/1999 12/10/1999 Private Steigenberger Hotel Munich / Germany Diploma and allowance to and Management school train and educate apprentices on all Hotel businesses 14/10/1999 22/12/1999 Private Steigenberger Hotel Munich / Germany Craftsman’s Diploma for and Management school Master of Cooks and Hotel Professionals 24/04/2000 12/05/2000 United States Health and Miami / Florida Certificate with allowance May 2007 Hygiene School to train and to teach May 2013 (USPH) employee 16/05/2000 17/05/2002 Lufthansa Management Barcelona / Spain Management Training with School Certificate 02/02/2001 14/02/2001 International Seafarer / Germany Certificate for Service on Convention Passenger Ships 01/04/2000 01/05/2002 Private Steigenberger Hotel Munich / Germany Bachelor for and Management school Hotel Businessman 12/12/2001 18/12/2003 Seetours, Kienbaum & Hamburg/ Rostock Int. Management Focus-M Consulting Germany Certificate for Hospitality Further Ships Specific Certificates are listed in separate files and are available upon request. I am currently holding all required STCW and MLC required documentations for an immediate start If you are an employer / recruiter and you may not familiar with the operation on an

luxury , here are some examples of why a crew member who has worked on ships may be your best possible candidate:

 Failure is not an option. There is no room for failure when dealing with passengers. They aren’t going anywhere, passengers can spend anywhere from 3 days to 100 days on a cruise and every day is a new opportunity.

 We eat challenges for breakfast, lunch, and dinner. Crewmembers are no stranger to challenges. They overcome them routinely. Could you think of any hotel that could check out and check in 1000 guests or more within less than 10 hours, re set all restaurants and bar and a take a full provisioning for 14 days, at the very same time?

 Can you work long hours? Crew are accustomed to early mornings and late nights, and even when you’re off, you’re not really off because you must always be on call for emergencies.

 Time Changes are part of daily life for crewmembers. Imagine having to wake up an hour earlier each day for 5 days in a row, that’s the norm for crew.

 Can you handle multiple roles? Crew often hold multiple positions. Usually they have their main job, then their emergency job, and quite possibly other responsibilities.

 Are you available to work weekends & holidays? Crewmembers rarely get a full day off during their contracts that last anywhere from 4-10 months depending on their positions

 Are you available to relocate? They have been working on ships for years. They sleep at a constant 20knots.

 Can you multitask? A crewmember’s life is nothing but multitasking in fast paced environments that require quick thinking and effective solutions.

 Are you a Leader? You have to be a leader to succeed on ships and most cruise lines spend time and money training crew to become leaders. They also spend time continually developing their leaders and looking for way to improve them.

 Are you a Team player? No one crew member can run the operation on a ship on their own. It requires teamwork to be effective. Often there are 30 or more different nationalities working on board, so if you require someone with an international experience there are properly only a very few people that are greater than a person who has worked on a .

 People working on ships spent months on very narrowed spaces. Meaning your colleagues are also your family and friends when you are not on duty. Many crewmembers have great listening skills with an even greater anticipation of others needs and challenges. https://www.linkedin.com/pulse/why-land-based-employers-fail-understand-crew-ship-sean- sassoon/

Current Employer

Duration: November 2015 --- current Location: World-wide operating luxury 5 Star Employee: Viking Ocean Cruises Position: AGM / Hotel General Manager on Viking Ocean going vessels

In General: Overall responsible for the entire Hotel Operation on board the vessel. All vessels are holding an average of 900 guests and a multinational team over 500 Crewmembers. Viking provides a thoughtful, authentic and well-designed small ship experience that brings guests closer to the world's cultures through personalized service, serene spaces and enriching experiences on board and ashore

Key Points of this Position:  Functioning as the primary strategic leader of the hotel with responsibility for all aspects of

the operation, including guest and associate satisfaction, human resources, financial performance and sales and revenue generation  Analyzing business results and working with your executive committee and corporate team to develop effective strategies to address needs. Making key decisions and overseeing

execution, removing obstacles to success and ensuring appropriate resources are available to achieve quick business results.  Ensuring brand standards are met with the objective of meeting or exceeding guest

expectations; communicating follow-up actions to the team as necessary  Driving the sales culture in the hotel through active involvement in the sales process, including encouraging the leadership team to develop effective revenue management

strategies and setting aggressive goals that will drive the property’s financial performance.  Preparing an annual budget and business plan in collaboration with appropriate department heads to ensure the smooth operations of the hotel, set financial goals and plan expenses  Monitoring actual sales and revenues to determine variance and assess goal

accomplishments  Overseeing the award winning restaurant and creating F&B strategy with a focus on sales and consistent quality.

 Ensuring that all associate and business decisions are in line with the hotel group aesthetic  Coordinating and leading all the Hotel Department Heads on board  Planning all Entertainment and Shop/Spa and Concessionaire’s events

 Responsible for all shore excursions, dispatches and future Cruise sales  Align crew attitudes to corporate objectives  Overseeing all Accounting, Payroll, Cruise closing, Food cost and procurement related

matters on board

Key Achievements: Since launching in 2015, Viking Ocean Cruises has been on a winning streak Viking was named a #1 Ocean Cruise Line by Travel + Leisure readers in the World’s Best Awards 2017. This award reinforces the position as a formidable industry leader. Viking won the same Ocean Cruise Line award in 2016, overtaking the spot previously held by a luxury cruise line for 20 years. Together with our onboard team we’ve had a very strong commitment on this https://www.vikingcruise s.com/about-us/awards.html#noscroll

Restructuring all financial operation on board Viking Sea and Viking Sky. Implemented budgeting planes, developed cost sufficiency’s and increased overall staff accountability resulting into million-dollar savings for the company each year

Report1st to: History Director Hotel Operations & VP Viking Cruises in Los Angeles and Basel Companies Website: www.vikingcruises.com

1st History

Duration: December 2010 --- October 2015 Location: World-wide operating Cruise Ships Employee: Apollo Ship Chandler – Oceania Cruise Lines Position: Director and General Manager (Representative) of Apollo Ship Chandler on board Oceania Marina, Riviera, Nautica and Regatta.

In General: Apollo as Concessionaire on board Oceania’s luxury vessels is catering for the entire Hotel Operation on board. As on board Director I have been directly responsible for the entire Food and Beverage Operation, Housekeeping, Butlers, Human Resources, all Accounting matters, Controlling and Procurement with a total of 650 assigned crewmembers and Managers Key Points of this Position:

 Fully responsible for the entire finance operation of the company on board, this is including but not limited to meeting revenue targets, food cost restrains, entire financial operation, purser department as well as all designated budgetary structures.  Overall accountable for all HR related matters on board, including crew changes, meeting MLC 2006 related requirements, rotations for all assigned departments, training and ensuring all record related retentions are meet on a continues base, including working and rest hours  Apollo ship chandler on Oceania cruises business relationship are based on a mutual agreement and a very extensive service contract. Ensuring that every article of this contract is being executed by the on board team with full capacity is the daily task of the Director on board  Ensuring that all Shipsan and USPH related standards are being met on board the vessel at any given time  Together with the management team the position oversee’s the entire operation and maintenance of all areas that are assigned including but not limited to Guest’s dining rooms, buffets and grills, food preparations, room service, private functions, food storage rooms galleys, bars/lounges, Housekeeping and other areas  Coordinating with the on board and shore side team the vessel very extensive procurement flow and operation to all parts of the world, based on the vessels itinerary.  Responsible also for all accounting, payroll, cash and safe related matters with our own Apollo purser team on board Key Achievements:

 Oceania Marina was voted Vessel of the year in 2012 by several international magazines, including Conde Nast Traveller, I was assigned as the Director in charge of this vessel  Oceania Riviera was voted Vessel of the year in 2013 by several international magazines, including Conde Nast Traveller, I was assigned as the Director in charge of this vessel  Oceania Cruises has been given several international rewards for its cuisine and its service in the upper premium luxury market

Report to: Vice President – Corporate Office Miami

Companies Website: www.oceaniacruises.com

www.theapollogroup.com

2nd History

Duration:3rd History 12/07/2009 --- December 2010 Location: World-wide operating Cruise Ships Employee: Celebrity Cruise Lines – Miami United States

Position: Food & Beverage Manager

In General: To support Celebrity Cruises’ mission of becoming “the world’s ultimate premium cruise line with a taste of luxury,” all duties and responsibilities are to be performed in accordance with Celebrity Cruises’ Pillars of Safety, Service and Style, ISM/ISO standards, USPH guidelines, and environmental regulations.

Key Points of this Position:  The position is held accountable for the entire cycle of the Food & Beverage Operations: ordering, loading, storing, preparing and final delivery. Ensure that all rules and regulations stipulated by the company are followed at all times

regarding each specific step of the operation as per the SQM. Must physically sign off on each order  Observe and evaluates employees and work procedures to ensure quality standards and service is met  Mentoring & developing on-the-job training to subordinates to strengthen their

current performance and preparation for future advancement

 Monitoring all times USPH procedures for sanitation and cleanliness and monitors workstations and staff for adherence to those procedures. Enforces and follows USPH cleaning procedures for work surfaces, all related equipment and utensils.  Conferring with food and beverage personnel to plan menus and related activities such as dining room, bar and banquet operations. Oversee food and beverage inventory and ensures proper inventory controls are in place while managing carrying costs effectively.  Managing the financial budget for the assigned area, including the successful identification of expense reduction through cost control analysing operational problems and establishes controls. Reviewing the overtime requests against production levels to determine appropriate needs and approves amounts accordingly. Reviewing timesheets and discusses any related issue with the appropriate Department Head prior signing final approval. Key Achievements:  I was assigned on Celebrity Constellation that had failed to United States Public health 3 times on the year before. When I arrived the situation has been very critical, however I took the immediate lead and ownership with this. We’ve started with intensive training for all crew members, basic cleaning schedules have been implemented, critical areas of concern where identified, USPH sanitation booklets have been introduced and we followed up with test’s to monitor the knowledge, I had sourced shore side support, whereby a retired USPH inspector was sent to the vessel to support us on our effort. After 3 months of extensive preparation the vessel succeeded by passing all required benchmarks.

Report to: Hotel Director

Companies Website: www.celebritycruises.com

3rd History

Duration: 01/12/2007 --- 31.06.2009

Location: World-wide operating Cruise Ships

Employee: Holland America 5 Star Premium Cruise Line – Seattle United States

Position: Culinary Operation Manager (Food & Beverage Director)

Job Description: Responsible for about 450 Crewmembers and 2000 Passengers (MS Zuiderdam)

With more than 135 years of experience, Holland America Line is recognized as

the undisputed leader in the cruise industry's premium segment.

Holland America Line’s fleet wide Signature of Excellence including the Culinary

Arts Center presented by Food & Wine magazine - a state-of-the-art on board

show kitchen where more than 60 celebrated guest chefs and culinary experts,

cooking demonstrations and classes as well Explorations Cafés powered by the

New York Times

In General: Responsible for the overall culinary and dining service operation onboard the ship. Direct the activities of the Asst. Manager – Culinary Operations, Executive Chef, Provision Master, Beverage Manager, Controller and Maitre' D Hotel.

Key Points of this Position:  Responsible for creating an atmosphere within the department which will achieve maximum productivity, creativity and responsibility towards a high guest satisfaction with a quality product output.  Responsible for meeting targets and staying within budgets as set forth in the Marine Hotel policies for food and dining service, food cost, general supplies cost and wage costs for the Culinary and Dining Services Department.  Responsible for keeping adequate inventory levels and managing inventory targets of all Marine Hotel supplies as well as Responsible for the ordering, loading, storing and issuing of all Marine Hotel Supplies  Directs, coordinates and supervises the activities of subordinates assigned to the function comprising the Culinary and Dining Services Department.

Key Achievements:

 I developed cost saving plan for general supplies (all consumables, durables

other non food related items), within the 3.5 month of the implementation on

my vessel, the budget went from 70000 USD debit down to balance. The

company also decided due to the sufficient impact on this vessel to have it

implemented fleet wide for all Holland America vessels. Annual savings are

considered in numbers far above the Million dollar line for the company. Due

to this sufficient plan the ship have had much more money also available for

the actual operation, which was also shown in very positive guests feedbacks.

On the Zuiderdam(current ship) I have been able to reduce very high inventory

levels(almost 600000 USD on food above target) down to the necessary and all

within the budgetary guidelines from the company)

Report to: Hotel Director

Reason to get off: End of Contract

Companies Website: www.hollandamerica.com 1st History

4th History

Duration: 01/11/2006 – 30.11.2007 Location: World-wide operating Cruise Ships Employee: Silversea – 6 Star Cruise Line – Monte Carlo and Fort Lauderdale Position: Food and Beverage Director Job Description: Responsible for 130 Crewmembers and 300 Passengers. Silversea has been rated from Condi Nast Traveller Magazine few times for the world cruise line, NO. 1. Also some European Magazines have voted Silversea as the one of the best cruise lines on the market. Small Ships with very demanding guests, who expect the absolute perfect in all their day to day experience. This cruise line is part of the “Leading Hotel of the World”. This position contributes to the Company’s Mission, values, and strategic priorities by implementing the principles of Aggressive Hospitality in the following areas:  Manages all areas of the Food & Beverage department, front and back of house, to include officer/crew mess and crew galley.  Training, coaching, and retaining qualified staff.

 Leading staff to superior levels of performance & Effective business processes.  Safe professional and personal practices

Here are more key points of this position:  Pro-active approach to problem solving  Socialize with guests.  Meet and exceeds guest expectations  Follows through on customer inquiries, requests and complaints  Induct, train, coach, and lead crew to consistently superior levels of performance.  Determine and communicate standards of performance to employees

 create and maintain a positive work environment  Model excellent leadership behaviour Financial Tasks:  Control cost and expenses to achieve maximum profit  Forecasts F&B budgets for the following financial year  Continuous monitoring of operational and financial goals  Train and supervise staff to minimize breakage, loss and damage to equipment  Ensure quarterly inventories in all F&B stores  Monitor and approve purchasing requests to ensure adequate stock onboard  Assume overall responsibility for leading the F&B team to successful completion of daily work assignments  Set departmental objectives that are clearly measurable Key Achievements:  Received an “Award of Merit” from the Chain des Rôtisseurs, which was issued by the Leader from the whole South Pacific Region Brian Stirrat for high dedication, achievement and commitment to the highest ideals and levels of professionalism and service during my time on board the Silver Cloud  I was assigned to organise the entire operation for the Americas Cup on board Silver Whisper in Valencia in 2007. This was very important for the company since their 100 most selling travel agents, from all around the world, where invited to participate on a two days’ presentation about the new build plans. It has been a great success for the sales revenue as within the 1st month after this show, these travel agents had place thousands of bookings for all vessels within the Silversea fleet, with a value of several million dollars Report5th H to:istor y Hotel Director

Reason to get off: End of contract and get some new challenges and experience inside the Hospitality Industry Companies Website: www.silversea.com

5th History

Duration: 19/11/2004 – 01/10/2006

Location: World-wide operating Cruise Ships Employee: Saga Shipping – Position: Food and Beverage Manager Job Description: Responsible for 200 Crewmembers and 650 Passengers, 5 Bars, 3 Galley’s, 3 Restaurants, Wine Cellar, Crew and Officers Messes, all Public Rooms like

Libraries, Salons, Lounges and Function rooms including the entire Environmental Operation on board. Daily food budgets 15000 British Pounds. Daily bar Revenues 15000–20000 £. Subordinated Officers: Hotel Controller, Provision Master, Public Rooms Manager, Bar Manager, Sanitation Officer, Ass. Food and Beverage Manager,

Chief Crew Steward, Executive Maitre’d, Executive Chef Additional Duties for the Hotel Director role included leading the entire department and being accountable for the overall shipboard operation

Daily responsibilities includes also:  to ensure 100% passenger satisfactory in respect of quality and service  to maintain all budgets and report them to Head Office  to check all orders for the hotel operation and to ensure that they are realistic  to achieve the company’s guidelines on health and hygiene

 to oversee all department heads and guide them to achieve their goals

 to make sure all outlets have enough staff coverage and fair vacation schedules are made up by the department heads  to identify training needs and to ensure permanent training is done  develop and issues new projects to increase sales and revenues

In General: Experience on following ships: Saga Rose and Saga Ruby. Passengers are Mainly British and with an age average over 50 years. Both ships are located on the 4 and 5 star cruising market and sailing around the world, all year long

Key Achievements:  During my time with Saga Rose we have re structured the entire operation within the F&B department. I have created a business plan which was first introduced to the shore side management and put in place afterwards. This business plan helped to decrease their cost of purchases as well as the stock on board all vessels by almost 40 percent within two month time. This has had a high impact as well on all cost savings for their warehouses in terms of storing and distributing goods  On Saga Ruby I had reviewed and developed a new plan for the duty free sales on board this vessel. Within the first six month after implementation the sales increased by around 80 percent and besides we have had a much better tool to control our stock on slow moving brands, since they were used for tasting and presentations

Report to: Hotel Director

Reason to get off: Get some new challenges and experience inside the Hospitality Industry

Companies Website: www.saga.co.uk

6th History

Duration: 01/11/1996 – 31/09/2004

Location: Worldwide – Like Asia, Caribbean, Europe, North – and South America etc.

Employee: Seetours

1st Position: Junior Sous Chef - Position held for 1 contract (6 Month)

Job Description: In charge for 2 Main Galleys and 35 cooks. Making provisions, writing Menus and

working schedules. Daily preparation: Around 6000 covers for Breakfast, Lunch

and Dinner.

Report to: Sous Chef

2nd Position: Sous Chef – Position held for 2 years

Job Description: I was responsible for around 40 cooks and utilities from app. 20 different nations.

Most of them came from Asia. I was in charge for 4 Restaurants. One was Asia

Bistro with 120 seats, one Caribbean Restaurant with 450 seats, one California

Grill with 90 seats as well as one terrace with Ice bar and 150 seats. I am creating

menus, help cooking in the morning and I am present in front of the guest in each

restaurant and every evening. I am also responsible for working schedules,

timesheets and the administration for all restaurants

Report to: Exe. Sous Chef

3rd Position: Exec. Sous Chef – Position held for 1 contract (6 Month)

Job Description: Same Duties like Sous Chef, but still responsible for all Sous Chefs and around 80

galley staff.

Report to: Executive Chef

4th Position: Executive Chef - Position held for 2 years

Job Description: Executive Chef in charge for 130 crew and manage all 8 restaurants including

lounges and crew galleys. All restaurants are open for Breakfast, Lunch and

Dinner. We had Buffets and a la carte service too. We prepare food for around

1800 guest + 600 crew in 3 different galleys every day. Daily budget was around

30000 – 35000 Euro. I am in charge for all operations, crew belongings, budget

plans, menus, provisions, loading and purchases.

Report to: Hotel Manager

5th Position: F&B Director - Position held for 3 years including relief Hotel Director Position

Job Description: F&B Director responsible for all outlets. (3 Galleys, 8 Restaurants, 9 Bars,

Lounges, special Parties on open decks.) I had responsible department heads,

which were instructed in daily meetings about what to do and what’s going on.

Total crew I was responsible was around 350. Budget per day around 40000 Euro

(including Galleys). Daily turnover from all bars and Restaurants was

around 28000 Euro.

Report to: Hotel Director

General Things: Experience on following ships: AIDAcara, AIDAaura, and AIDAblu. All ships are

having 5 Star categories and sailing under British and German Flag.

Reason to get off: Get some new challenges and experience inside the Hospitality Industry

Companies Website: www.aida.de

7th History

Duration: 28/05/1992 – 31/06/1995

Location: Island of Gran Canaria – Spain

Employee: 5 Star - Seaside Hotel Palm Beach Resort – Gran Canaria

Internet: http://www.hotel-palm-beach.co.uk/palmbeach/hotel/facilities

1st. Position: Executive Chef - Position held for 1 year

Job Description: Under limited supervision, oversees food and pastry production for all food

Outlets and banquet functions. Develop menus, food purchase specifications,

and recipes. Supervises all production and pastry staff and maintaining the

Highest professional food quality and sanitation standards.

Report to: F&B Manager / Hotel manager

2nd. Position: Food and Beverage Manager - Position held for 2 years

Job Description: Responsible for around 300 Employees with multiple Restaurants, Bars

Conference rooms and Banquette facilities. Daily busy Restaurants, with

capacity of 400 Guest, Conference rooms with up to 300 guests, Banquette with

650 guests include also catering service. During this time, I am also responsible

for Marketing and Advertising from this Hotel.

Report to: Hotel manager

Reason to get off: Start of Military Service for Germany (Details of the service below this page)

8th. History

Duration: 01/11/1989 – 31/04/1992

Location: Cebu - Philippines Employee: Kandaya Resort Mactan Island Internet: https://www.kandayaresort.com/services-and-facilities/ Position: Food and Beverage Manager Job Description: Report directly to the Resort’s Director of Operations and will be responsible for the daily operational activities and the financial profitability of the entire F&B Department. The position should support F&B Service Operations, follow up guest satisfaction survey results and comments regarding the full F&B Operations, adapt to all standard procedures and support all outlet managers and supervisors in maintaining service standards on an operational level. Assist in preparing budgets and strategic plans for the department. The position should also analyse results of F&B and follow up with possible corrective and positive actions to achieve the forecasted financial figures. Planning and execution of special events and projects. Assist the F&B administration and planning to meet the daily needs of the operations. Act as a senior leader with a hands-on approach who is extremely guest and staff focused and a leader who aims to deliver excellent team leadership skills. This position will establish and maintain excellent customer service standards and ensure they are delivered upon. Continually assess and develop the F&B team. Assisting in HR management recruitment of new employees and driving F&B training are critical requirements also. Act as a positive, contributing member within the hotel management, encouraging communication, cooperation and assistance among all team members.

Military Service

Duration: 01/09/1995 – 01/09/1996 Location: German Air Force Italy / Sardegna Position: Outlet Manager and Food and Beverage Officer Job Description: In Charge for 6 Restaurant Outlets inside an international Airbase for NATO Troops. Responsible for around 1500 Officers. The job included all Hotel duties like Restaurants, Kitchen, Administration, Bar’s + 3 Duty Free Shops

Special Skills – Languages: Languages Understanding Speaking Writing Reading German Excellent Excellent Excellent Excellent English Excellent Excellent Excellent Excellent Italian Excellent Excellent Excellent Excellent Spanish Good Good Good Good Russian Basic Basic Basic Basic

Special Skills – Computer and Miscellaneous:

Recruitment and selection: Including preparation of job advert, job description, interviewing applicants, assessment, and employee introduction.

Staff training: Strive to implement company policy and procedure set by the corporate office. Introducing new guidelines. Staff preparation, stock rotation, cleanliness and hygiene. Proper handling of equipment. Cash handling and cash register. Personal grooming and dress code. Accident book procedure.

Delegation and supervision: Assignment of staff to various department and tasks, utilizing their skills as appropriate. Guide and support with on-going training. Administration: Banking. Wages. Weekly business trade sheet, invoices, advertising, and promotion, organizing events. Staff and crew progress reports and evaluation. Specified stock levels.

Computer: Strong computer literate background including all current major programs like Windows, Linux, all Office Programs including Word, Excel, PowerPoint, Publisher, Outlook, FrontPage and Access etc. My knowledge also contains graphic programs like Corel as well as all programs from Adobe, Macromedia and many more. I also have already experience to work with Micros, MXP, Fidelio and Crunchtime

Interests and Leisure’s: I am interest on Sport – I do Jogging on a daily base for around 15km, Tennis, Reading Books, Computer and Internet, but also science and new technologies takes my attention as well as my family too.

What am I currently looking for? I am open for any international destination around the world, with no special preferences. The most important things for me is to get a new challenge, in a good work surroundings with an sophisticated team work, where I can develop my strong sides and where I also have the space to improve my weaknesses. I like to lead people and I am also very interested in new projects. The job should also distinguish by giving enough flexibility to allow creativity as well as entrepreneurial thinking.

Recent References:

Name Position Company Contact Horst Pint Hotel Director Saga Shipping Horst Pint Email Barry Pullen Hotel Director Saga Shipping Barry Pullen Email Gerard O’ Reilly Hotel Director Silversea Cruises Gerard O’ Reilly Email Rene Peter Hotel Director Silversea Cruises Rene Peter Email Knut Erlandsen Senior Management Consultant HAL* Knut Erlandsen Email Willem v. d. Poll Hotel Manager HAL* HAL* Willem van de Poll Email Cees Tesselaar Hotel Manager HAL* HAL* Cees Tesselaar Email Stan Kuppens Hotel Manager HAL* HAL* Stan Kuppens Email Adam Scott Hotel Director Celebrity Cruises Adam Scott Email Bernhard Stacher Hotel Director Celebrity Cruises Bernard Stacher Email Thierry Tholon General Manager Oceania Cruises Thierry Tholon Email Dominique Nicolle General Manager Oceania Cruises Dominique Nicolle Email Carlo Gunetti General Manager Oceania Cruises Carlo Gunetti Email

* HAL = Holland America Cruise Lines

Thank you for reviewing my application

Bert Göbel