Luxury Hotel Food & Beverage Director (Fairmont/EHL) teaches hospitality operations, wine, service excellence, financial performance and car

From 166.55 C$ /h

I offer practical, career-oriented coaching for hospitality students, young professionals and future managers who want to better understand the reality of luxury hotel Food & Beverage operations.

My lessons can cover restaurant and banquet operations, service standards, wine knowledge, menu engineering, guest experience, labour productivity, cost control, budgeting, P&L analysis, business reviews, leadership, and interview preparation for luxury hotels.

The approach is highly practical. We can work from your school assignments, case studies, CV, interview questions, wine exams, operational problems, or real hotel scenarios. The objective is not only to understand theory, but to learn how decisions are actually made in a luxury hotel environment.

Typical topics include:

Hospitality operations and F&B management
Wine, service and sommelier fundamentals
Luxury service standards and guest experience
Food cost, beverage cost, labour cost and productivity
Budgeting, forecasting and monthly business review commentary
Banquets, restaurants, bars and in-room dining operations
Menu analysis and revenue optimization
CV, LinkedIn and interview preparation for hotel careers
Career strategy for students and young hospitality professionals

Lessons are adapted to your level, from hospitality students to junior managers preparing for their next step.

Location

Online from Canada

About Me

I am a Food & Beverage Director working in an international luxury hotel brand, with experience across hotel restaurants, bars, banquets, in-room dining, large events, financial performance analysis and team leadership.

My background combines operational hotel management, wine expertise and financial analysis. I have worked in luxury hospitality environments in Canada and internationally, and I understand both the academic expectations of hospitality schools and the real operational pressure of hotels.

I can help students connect classroom theory with actual hotel practice: how to read a P&L, explain a variance, prepare for an interview, improve service culture, understand wine professionally, or think like a future manager rather than only as an employee.

My teaching style is structured, direct and practical. I focus on usable knowledge, clear thinking and professional standards.

Education

EHL Valedictorian
Bachelor in International Finances
Baccalaureate in Applied Sciences
Certificates - Cornell, Bocconi, Yale
WSET 4 / CMS / Oenology Certificate (Changins)

Experience / Qualifications

Director of FnB - International Luxury Brand
Director of MICE - International Luxury Brand
Openings - International Luxury Brand

Age

Children (7-12 years old)

Teenagers (13-17 years old)

Adults (18-64 years old)

Seniors (65+ years old)

Student level

Beginner

Intermediate

Advanced

Duration

60 minutes

The class is taught in

English

French

Skills

Hospitality management

Availability of a typical week

(GMT -04:00)

New York

Online via webcam

Mon

Tue

Wed

Thu

Fri

Sat

Sun

00-04

04-08

08-12

12-16

16-20

20-24

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Hello everyone.
I welcome you to my profile.

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