RESUME
Yves E. Wencker
Mailing :8, rue de Niederhausbergen 67800 Bischheim- France
Email: Ywencker@gmail.com
Mobile, France: +33 6 42 97 14 90 Moroccan mobile +212 658 28 26 05
Transform visions into reality. Bring my expertise to develop or revamp a hotel brand/name on the international luxury market.
Selman, Marrakech, Morocco April-October 2011
General Manager
A 61 Bedroom palace designed by Jacques Garcia, a Henri Chenot Spa, stables, 3 F&B outlets and represented by GLA hotels. http://glahotels.com
 Led the pre-opening, of this 40Million Euro project, pre-opening budget planning and implementation
 Branding and development of the property and implementation of the Chenot Spa, first one in North
Africa
 Hiring of the executive team and selection of the 200 associates.
The National Hotel, South Beach, Miami, Preferred member September-December 2010
Owner’s General Consultant to relaunch the property, pre-opening approach and refurbishment in progress. http://www.nationalhotel.com
Heritage Le Telfair, Golf&Spa Resort, SLH member June 2009-June 2010 http://heritageletelfair.mu
, Rogers Hotel division http://rogers.mu
General Manager
Responsibilities:
 Led the re-launch and rebranding exercise (Heritage Resorts) of this property recently taken over by the Veranda Group.
 Branding and development of the domaine de Bel ombre http://domainedebelombre.mu
 Responsibilities include the development of the Villas Valriche rental pool and hotel operations(288 villas). http://villasvalricherental.com
 Implemented the SLOW Life  by Six Senses, a first in the Indian ocean, ensured transition during take over of the spa by in-house brand 7 colors.
 Oversee daily operation of a staff of 460, 6 F&B outlets, one 18 hole championship golf course.
Commune by The Great Wall, Beijing, China Aug 2005 – March 31 st 2009
(managed by Kempinski) http://www.commune.com.cn/en/acc/channel/Villas01.shtml
General Manager
Led the re-launch of China’s first architecturally significant 5 star boutique hotel under the Kempinski flag.
Focused on increasing revenue opportunities, becoming operationally profitable, and shifting the brand from an “architectural museum” to a luxury resort.
Pre-opening Responsibilities:
 Oversaw the development, design and construction within one year of 31 new villas, one Anantara
Spa with 15 treatment rooms, and a branded Kids’ Club
 Worked closely with the owner and corporate marketing team to reposition the brand
 Developed extensive hospitality training and tracking program to raise and standardize the level service
 Selected and identified a Spa company and led negotiations for the management contract.
Property Responsibilities:
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 Oversee daily operations and a staff of 380(450 during the Olympic Games)of the resort property
(236 rooms, 4 concept F&B outlets, Anantara Spa, Kid’s club that accommodates up to 150 young guests).
 Generated PR visibility. National and international media exposure: glossies, TV’s, critics.
Corporate Responsibilities:
 Led research project on the future hospitality technology : future rooms of Kempinski.
 Led research project on the future leisure property profile. Design new Leisure concepts with immediate impact on the resort properties and their bottom line.
 Member of the Top 100 advisory council (succession planning council). Internal talent identification and development process for the future managers of Kempinski.
Dorint Sofitel Am Alten Wall, Hamburg Oct 2004 - Mar 2005
General Manager http://www.sofitel.com/sofitel/fichehotel/gb/sof/5395/fiche_hotel.shtml
Participated actively to the co-branding of Dorint and the Accor group and repositioning of this city centre property.
240 bedrooms, 3 outlets, 1 Wellness area.
Nov 2003 - Jun 2004 Stapleford Park, Leics. UK.
General Manager http://www.staplefordpark.com/
52 bedrooms and suites, Spa, 18 hole Golf Course and Private membership facilities.
90 employees 5 outlets.
The Ritz, London, UK. Leading Hotels of the World,
Director of Food & Beverage http://www.theritzlondon.com/
Nov 2001 - Oct 2003
133 rooms, in charge of 170 employees, three F&B outlets, room service, private dining, health & safety chairman.
Feb 2001 - Sep 2001 Alain Ducasse at the Essex House, New York, USA.
General Manager
55 employees, 65 covers.Average ticket increased by pp $320.00. Implemented procedures and increased sources of revenue and active PR campaign with NY based agency.
International Travel Connections (ITC), Chester, UK.
Liaison Manager Europe
Oct 2000 - Feb 2001
Temporary assignment as consultant for the European programme of this high end tour operator.
Tasks included, TO contracts and site inspections in Europe.
Nov 1998 - Sep 2000 Cotton House, Mustique, West Indies.
General Manager. http://www.cottonhouse.net/
Led the re-launch of this high profile 5 star boutique hotel (under the Grace Leo Associates management).
 Oversaw the refurbishment of the 20 rooms and construction of a Spa (E’Spa).
 Worked closely with the owning company on the island (Mustique Company).
 Turnaround strategy included raise and standardize the service levels and overall quality.
Property Responsibilities:
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 Increased ADR $800, 65 employees, 2 F&B outlets, one Spa. Upgraded to Leading Small Hotels
of the World, increased revenue and sources of profit.
Oct 1996 - Nov 1998 Seabourn Cruise Line, Miami, FL, USA.
Hotel Manager
Seabourn Legend, 165 crew, 200 guests. http://www.seabourn.com/
Hanseatic Cruises Gmbh, Hamburg, Germany.
Bar Manager, Provision Master then Maitre d´Hotel
Feb 1994 - Oct 1996
MS Bremen & MS Hanseatic 5 star expedition cruise ships (Antarctic, Amazonas…).
In charge of all F&B Operations, 35 crew, 3 outlets, 140 guests.
http://www.hl-cruises.com
Guanahani, St Barthelemy, French West Indies.
Leading Hotels of the World
92 rooms, 2 F&B outlets.
Chef de Rang/Maitre d´Hotel
Sep 1992 - Dec 1993
Jun 1991 Ecole Hoteliere de Strasbourg (Illkirch-Graffenstaden), France
Brevet de Technicien Superieur (BTS) degree in hotel and catering management
(3 years)
May - Aug 1990 Hotel Lutetia, Paris, France, Concorde Hotels
Rooms division: Front desk and housekeeping
May - Aug 1989 Casino de Deauville, Lucien Barriere Hotels and Resorts
F&B Training in all outlets of the resort. Bar, kitchen, service.
Attended various Professional Development Programmes in famous hotel and business schools (Cornell, EHL).
Other Certifications: United States Public Health (USA), first aider (UK), HCIMA basic and
Intermediate Food Hygiene (UK),Gaststätteunterrichtung, Hamburg HK(D).
IT: Kronos timekeeping, Novell groupwise, Excel, Windows, Micros, Opera.
Languages: Excellent written and spoken proficiency in French (First Language), fluent English,
German, and Italian. Portuguese(beginner).
Marketing: Ability to identify potential, have a clear vision and set up a strategic plan. Capability to think out of the box and always re-invent myself. High flexibility and versatile industry experience with world wide exposure of over 20 years of extensive travels.
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Technology: In depth understanding of how to implement technology and make a guest experience unique
My motto: only the best will do
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