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A peek behind the scenes of the F&B

Hamburg, 27 April 2022

A visit to the restaurant, excellent service and a relaxed atmosphere that invites you to wind down. You experience all this every day when you are a guest in our fish restaurant waterkant, in the Skyline Bar 20up or in our cosy David's. But what does it actually look like behind the scenes? We'll tell you.

Hardly any other area of the hotel industry is as full of life and more exciting than the F&B area. What "F&B" means and who is working behind the scenes to make your breakfast or evening unforgettable, we have summarised for you here.

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What does F&B actually mean?

The term F&B comes from the English language and is an acronym for food and beverage in the hospitality industry. Next to the reception, the F&B department is the largest department in our hotel.

The career of a Food and Beverage Manager is one of the most diverse jobs in the world. No day can be planned to 100%, because the workday always consists of unpredictable and exciting events. Our F&B Managers deal with numbers and our high quality standards on a daily basis. They supervise all processes of the F&B area in a hotel, are responsible for budget planning, material procurement and personnel management. They motivate and inspire each day and work closely with the chef to plan and calculate delicious dishes and unique drinks.

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The most important tasks of an F&B Manager are:

  • Preparation and adherence to the F&B budget
  • Regular monitoring and analysis of key business figures
  • Cost calculation for drinks and food
  • Purchasing goods and ordering for the restaurant
  • Quality assurance for a flawless service process
  • Monitoring and compliance with the HACCP concept and hygiene regulations
  • Induction and coordination of the F&B staff
  • Complaint management
  • Contact person for guests, customers and employees

Our Team

Luana-Gina Fenske (F&B Managerin)

My areas of responsibility:
Short and sweet: Everything to do with food and beverage.

Whether I always wanted to be in the hotel industry (F&B):
Even as a "young girl" I was familiar with the hotel industry through my family (granny self-employed in the catering industry). I did my first internship at Landhaus Scherrer and after that I was hooked. Since the area of a restaurant was not enough for me, I decided to complete my apprenticeship in the hotel industry and have never regretted this decision.

What I love about my job:
It never gets boring! Every day something new and unexpected happens. I really appreciate the close cooperation with unique colleagues/guests and wouldn't want to miss it.

A funny/interesting story that happened to me at work:
In my first season in Switzerland, I was not yet familiar with Swiss terms. During breakfast service, a guest asked me for a bowl (Schale) and I brought him a cereal bowl too. He started laughing heartily and explained to me that a bowl (Schale) in Switzerland is a latte. We then both laughed together and I brought him the latte. Right during my lunch break, I then ordered a booklet with typical Swiss terms, but the bowl is what I remember most.

Marius Löschke (F&B Coordinator)

Since when I have been working at the Empire Riverside Hotel:
Since August 2019.

My responsibilities:
Everything that happens in the F&B outlets, as well as administrative/organisational processes behind the scenes, such as reservations, group enquiries and planning, and so on.

What makes the ERH special for me:
The very friendly interaction among colleagues, the low hierarchies and the unique hotel.

What skills and requirements are needed in my position:

  • Good planning and coordination skills
  • Knowledge of all F&B outlets (procedures, offers, working in the outlet)
  • A lot of flexibility

Why I chose this position:
To develop myself and gain new experience.

Tim Block (F&B Coordinator)

My areas of responsibility:
I look after the gastronomic outlets from a coordination point of view. This concerns reservations as well as the workflows in all other departments. Of course, my area of responsibility never completely leaves out the operational area and the involvement there.

What I love about my job:
Working in a team is an enormous factor that I particularly enjoy about my job. Working together towards a goal is a great feeling. Of course, there are always challenges behind it, but that is part of life.

What makes the ERH special for me:
Clearly the diversity. Guests are offered a wide range of our industry in a multi-faceted way.

What skills and requirements are needed in my position:

  • Hospitality
  • Strategic and structured thinking
  • Flexibility
  • Hands-on mentality

Why I chose this position:
It is an opportunity for me to cover the operational area and administrative area at the same time and to learn many new things.

Jakob Hielscher (F&B Management Trainee)

My areas of responsibility:

  • Support each outlet in the F&B.
  • Writing, preparing and printing maps.
  • Entering reservations for guests and planning events

What makes the ERH special for me:
A great working atmosphere, a fantastic team and being part of a neighbourhood within a hotel that is insanely beautiful to me.

What skills and requirements are needed in my position:
A good technical knowledge, passion and the desire to permanently want to provide the best service.

A funny/interesting story that happened to me at work:
During the time I was learning about working in the kitchen department, a small mishap happened to me. It was to prepare mashed potatoes for a staff party and due to the large quantity, I poured it into a mixing bowl in the patisserie to mix. I turned on the machine and went back to my workstation. After a few minutes, my boss called me back to the mixing kettle. I must have set the machine too high, so I could only fetch a rag...Never again did I see so much mashed potato dripping down from the ceiling.

Jörn-Eric Martens (Head Waiter Banquet)

Since when I have been working at the Empire Riverside Hotel:
Since November 2012.

Whether I always wanted to be in the hotel industry (F&B):
My best friend's grandpa from school days had a hotel. We were regularly allowed to use the bowling alley, help the waiters or watch the cooks. So my career aspiration was clear from the first grade onwards.

What I love about my profession:
That you never know what to expect today.

What makes the Empir Riverside Hotel special for me:
The mixture of a good hotel and the "St.Pauli Schnauze."

My favourite quote:
"People believe their eyes more than their ears. Doctrines are a tedious way, examples a short one that leads quickly to the goal." (Seneca, Roman philosopher).

Maria Durchholz (Head Waiter Banquet)

Since when I have been working at the Empire Riverside Hotel:
Since August 2015.

My responsibilities:
Preparation and post-processing of the event rooms and accompanying the entire event from A to Z.

What I love about my job:
Our guests and that anything can happen at any time.

Why I chose this position:
Because challenges are a special drive for me and I face them unstoppably in my everyday life.

What skills and requirements are needed in my position:

  • Assertiveness
  • Organisational talent
  • Flexibility

A fun fact about me:
Small but mighty with an eye-catching laugh.

Rene Bruno (Kitchen Manager Banquet)

Since when I have been working at the Empire Riverside Hotel:
From day one in 2007.

My responsibilities:
Responsibility from the kitchen team, the banquet, the breakfast team and the staff restaurant.

What I love about my job:
Creativity and the variety.

A funny/interesting story that happened to me at work:
The fire alarm went off when the house was full with over 400 trade fair visitors.

What sets me apart:
I always have a plan B.

Marvin Schönebeck (Sous-Chef waterkant)

My responsibilities:

  • Substitution of the kitchen manager
  • Writing the duty roster
  • Placing orders
  • Cooking
  • Managing the Garda Manager

What I love about my job:
The creativity and cooking because I enjoy it and the reaction of the guests when you like something or when they try something new. The feeling is indescribable.

A funny/interesting story that happened to me at work:
Once when a vacuum bag filled with mayonnaise burst during vacuuming, you can imagine the mess.

A fun fact about me:
I like to garden and grow my own vegetables in my 600 sqm garden.

Maik Gerd Murra (Breakfast Manager)

Since when I have been working at the Empire Riverside Hotel:
Since winter 2019.

My responsibilities:

  • Planning of staff deployment
  • Briefing new staff
  • Compliance with company guidelines in the areas of service, hygiene and cleanliness
  • Inventory
  • Contact person for questions about breakfast

What I love about my job:
By nature, I am a good-humoured person. What I like most is putting a smile on our guests' faces early in the morning and giving them a good start to the day. Apart from dealing with the guests, I love working with my team. The great togetherness and togetherness makes my work even more lovable.

A funny/interesting story that happened to me at work:
Where do I start and where do I stop. Every day brings new, beautiful and funny moments. I think the funniest thing that happened to me is that I accidentally tried to walk through the room dividers. This made one or two guests laugh. My standard saying when it happens to guests: Please do it with gusto, otherwise it won't work. I also tried it.

Quele Dos Santos (Deputy Breakfast Manager)

Since when I have been working at the Empire Riverside Hotel:
Since winter 2013.

My responsibilities:
Ensuring that guests have an attentive and happy time at breakfast. That the staff are motivated and do their jobs properly.

What I love about my job:
I love to put a smile on the guests' faces when I greet them in the morning with a beautiful good morning and they are happy. I love talking to guests about their travels, their experiences, their goals. I love it when guests come back and they are happy that you are still there. I love working with the staff. They are not just work colleagues we are more than that.

What skills and requirements are needed in my position:

  • Team player
  • Able to make decisions
  • Independent

Oliver Bruns (Restaurant Manager waterkant)

Since when I have been working at the Empire Riverside Hotel:
Since March 2022.

My responsibilities:

  • Duty rosters
  • Planning of the evening service
  • Restaurant organisation
  • Leading/instructing staff

What I love about my job:
The mix of the administrative and operational tasks as well as and bringing joy to other people.

What skills and requirements are needed in my position:

  • Team player
  • Role model
  • Guide
  • Confidant

A funny/interesting story that happened to me at work:
Offered an apparently pregnant lady a non-alcoholic aperitif because she was pregnant...she wasn't.

Corey Mulsow (Kitchen Manager Restaurant waterkant)

Since when I have been working at the Empire Riverside Hotel:
Since the year 2015.

My responsibilities:
Responsibility from the kitchen team of the restaurant waterkant and David's and the smooth running of the kitchen.

What I love about my job:
The variety and the creativity.

What makes the Empire Riverside Hotel special:
It is a family-run hotel and does not belong to any hotel chain.

What skills and requirements are needed in my position:

  • Ability to work in a team
  • Ability to work hard
  • Creativity
  • Stress resistance
  • Flexibility

A funny/interesting story that happened to me at work:
During Corona, we were suspected of being burglars by the other staff:members when we were doing our weekly work walk-through.

Norman Pohl (Bar Manager)

Since when I have been working at the Empire Riverside Hotel:
Since the year 2007.

What makes the Empire Riverside Hotel special:
The location and the mixed clientele of guests.

What skills and requirements are needed in my position:

  • Good nerves
  • Optimism
  • Good product knowledge
  • Good knowledge of foreign languages
  • Empathy

Why I chose this position:
I enjoy doing my part to work together in a harmonious team. I am also passionate about being a host.

What makes me stand out:
Always having fun.

Roman Zahir (Service Management Skyline Bar 20up)

Since when I have been working at the Empire Riverside Hotel:
Since September 2018.

My responsibilities:
A smooth flow of service.

What skills and requirements are needed in my position:

  • Reliability
  • Punctuality
  • Attention
  • A good dose of self-humour and patience

A fun fact about me:
I'm always up for rocking the 20up.

Ariane von Niederhäusern (Supervisor DAVID's)

What I love about my job:
That every day is never the same and that it's a people-to-people business.

My areas of responsibility:

  • Leading and motivating DAVID's staff.
  • Supporting and promoting teamwork
  • Supervising and controlling the ordering of goods, the hygiene and service standards and the service process
  • Supporting the day-to-day business
  • Designing the drinks menu
  • Inventory, cash register system, accounting
  • Meetings and briefings
  • Duty and holiday planning and control of working hours

A funniest/most interesting story that happened to me at work:
On my first day at work, I was in DAVID'S Bar serving a guest at a table in the corner. I asked if everything was alright and if the guest had another wish. We had a very nice conversation and laughed. I didn't know if he was a hotel guest, a tourist or a local. Later, when he left the bar, a member of staff tipped me off that the guest in question was Oliver Knöbel alias Olivia Jones. So my very first guest in Hamburg at the Empire Riverside Hotel was a Hamburg celebrity and I didn't even notice at that moment.

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