All areas of
expertise.
I work as a restaurant director, F&B manager or trainer to lead operations, support teams and improve the guest experience. Food & Beverage management brings together dining, drinks and their business performance.
Consulting, regular support or interim management: a scope and responsibilities agreed together for your restaurant, group or hotel.
Audits, quality & guest experienceIdentify service, organisational and quality issues, then set priorities.
What we work on
Service & guest feedback
- Observe the welcome, guest journey and coordination between front of house and kitchen.
- Analyse guest feedback, including Google Reviews, and discuss the findings with teams.
Organisation & performance
- Review roles, schedules, procedures and the flow of information.
- Compare sales, costs and the organisation to prioritise action.
Hygiene & operational follow-up
- Support the application of AFSCA food safety recommendations in Belgium.
- Structure checks and tracking resources with the establishment’s managers.
Experience in practice
Preparation of an assignment report for Botanic Sanctuary Antwerp. At Fernand Obb, support for the process that led to the establishment obtaining the AFSCA Smiley.
Practical tools
An assignment report, a structured assessment and a prioritised action plan adapted to your resources.
In practice
A focused assignment based on on-site observations, discussions and available data.
Opening & launchTurn your concept into an operation ready for its first guests.
What we work on
Prepare operations
- Translate the concept into a guest journey, service organisation and equipment needs.
- Set the preparation schedule, responsibilities and priorities.
- Prepare procedures, checklists, staff schedules and point-of-sale tools.
Prepare the team
- Define roles and support recruitment and onboarding.
- Train the team and run practical exercises before opening.
- Support the first services and adjust operations on site.
Experience in practice
Participation in the opening of Le Comptoir de Pierre Gagnaire at Capella Shanghai, implementing service standards and training local teams.
Practical tools
An opening roadmap, operational resources and a team preparation programme.
In practice
A timetable based on project progress, before and during the first services.
F&B management & profitabilityManage costs, sales, purchasing and the financial performance of your establishment.
What we work on
Menus, costs & sales
- Develop or simplify menus: recipe sheets, descriptions, presentation, costs and selling prices.
- Analyse margins, average spend and the profitability of food and beverage items.
- Work with teams on promotional offers and upselling.
Purchasing & supplies
- Negotiate purchasing terms with suppliers and anticipate requirements.
- Prepare requisition sheets and monitor purchasing, stocktaking, inventory and waste.
Budgets, P&L & administration
- Structure budget monitoring and forecasts using operational data.
- Analyse the profit and loss statement (P&L), variances, food and beverage costs, labour costs and expenses to define action.
- Organise cash checks, expense reporting and supporting documents, and improve the reliability of dashboards.
Experience in practice
Two years running my own restaurant, Sage Table & Comptoir. At Fernand Obb: menu redesign and work on costs, pricing, promotions and upselling.
Practical tools
Costing sheets, revised menus, purchasing records and a dashboard to support decisions with reliable data.
In practice
A focused analysis or regular follow-up, working with your managers and business data.
Restaurant leadership & F&B managementOversee one establishment, several sites or a hotel’s food and beverage services.
What we work on
Restaurant, group & hotel
- Take responsibility for operational leadership within an agreed scope and timeframe, including interim management.
- Coordinate multiple establishments and their managers.
- Oversee breakfast offerings and room service in coordination with hotel teams.
Teams & coordination
- Organise schedules and staffing requirements for permanent staff, casual workers and Belgian flexi-job staff.
- Coordinate front of house, kitchen and HR contacts, including external payroll administration in Belgium.
- Monitor priorities, service quality and performance indicators.
Structure & handover
- Introduce briefings, procedures and reporting tools for everyday use.
- Prepare the handover to the manager who continues the assignment.
Experience in practice
Bon Bon: leadership of a team of up to 26 people. Fernand Obb: oversight of two establishments. Hotel assignments at Vignée and Manville including breakfast and room service.
Practical tools
Staff schedules, clear responsibilities, management routines and a handover file.
In practice
Temporary operational leadership or regular support, according to the agreed needs.
Management, training & guest relationsDevelop managers and their teams in leadership and guest service.
What we work on
Guest relations & complaint handling
- Develop a personalised welcome, anticipation of guest needs and service skills.
- Train teams to handle restaurant complaints and resolve difficult situations.
- Use guest feedback to improve practices with the team.
Leadership & organisation
- Coach managers in briefings, delegation and constructive feedback.
- Develop time management, proactive working and independence.
- Train teams in recommendations and upselling that fit the guest experience.
Recruitment & development
- Conduct recruitment interviews and support onboarding.
- Assess skills using forms and track employee development.
- Centralise information so clients can directly follow their teams’ progress.
Experience in practice
Training the Art Blanc group’s directors in management and guest relations. Delivery of training in restaurant complaint handling.
Practical tools
Training and practical exercises, assessment frameworks and shared skills tracking.
In practice
Focused sessions or a training programme, adapted to participants and their experience.
EventsPrepare the team and coordinate service on the day.
What we work on
Prepare service
- Define the running order, staffing, equipment needs and responsibilities.
- Prepare recipe and requisition sheets for the event.
- Coordinate preparations with organisers and other contributors.
Lead on site
- Brief the team, allocate stations and oversee guest reception and service.
- Adapt to unexpected situations and review the event afterwards.
Experience in practice
Freelance organisation of events and banquets with Choux de Bruxelles, including preparation of operational resources and on-site team management.
Practical tools
A service running order, station assignments and shared instructions.
In practice
Advance preparation and operational presence for public or private events.
Tools that support daily work.
Simple resources for teams to complete, useful information for managers to act on.
Point of sale & scheduling
Proficient in Lightspeed and Shyfter for operations, scheduling and performance tracking.
Reporting & team development
Creation of Google Forms for reporting, stocktaking and assessments. Information is centralised on Google Drive so clients can follow progress directly.
Other systems used
SevenRooms and Qeat, used during an assignment at Botanic Sanctuary Antwerp.