Bernard
hotels, hotel food and beverage, food & beverage management, food &
beverage directors association, consulting,
hotel restaurant consulting, food
& beverage manager’s associations, food & beverage magazine, hotel
restaurant management,
hotel catering, full service resources,
spa management, bar, kitchen, food & beverage banquets, banquet consulting,
Hans Pluntke is
one of the most prolific, creative and successful F&B executives in
the nation, today. Hans has been responsible for the conceptualization
and implementation of scores of highly profitable hotel and freestanding
restaurants. His F&B operations commonly achieve high volumes,
realizing 25% to 35% Net Operating Profits.
banquet management, chefs, hospitality
chefs, menus, resort kitchens, catering management, bed & breakfast,
investment properties,
Mr. Pluntke
is highly disciplined and low-key. He is a trendsetter, sensing the
formats and recipes that the public desires in a given market and giving
the market what it wants at a price it can afford to pay. The resulting
high sales volumes, low labor costs and high percentage of satisfied repeat
customers are the secret to his success.
franchising services, franchising,
franchising opportunities, professional financing, property sales, motel
analysis’s,
Mr. Pluntke
was educated in Hamburg Germany, where he served three years apprenticeship
in cuisine and service at the Hotel Vier, Jehreszeiten, Hamburg, a leading
5 Star property. During his career he has managed individual F&B
Departments generating over 30 million dollars in annual revenues and Corporate
F&B Operations producing over 80 million dollars in annual revenues.
He is experienced in Casino related F&B operation as well as 4 and
5 Star deluxe resort and commercial properties. He is well versed
in setting up policies, procedures and controls, and always achieves profit
improvements in his operations. He has supervised more than 1,000
employees in a single property and knows how to work with diverse culture
and ethnic groups to attain the best results.
timeshare, time share, timeshare
promotions, timeshare sales, time share strategies, timeshare consulting,
time-share, time-share ,
Mr. Pluntke
is a master at analyzing, restructuring, planning and developing new F&B
formats for both hotels and restaurants. His finished product is
always timely, highly popular and profitable. He served as opening
Executive Chef and F&B Manager for the Fairmont Hotels of Dallas and
New Orleans. He served as pre-opening and opening Executive Chef
of the 5 Star Princess Hotel in Acapulco for D.K. Ludwig. Serving
as Director of F&B, he undertook the revamping of the restaurants at
Caesars Palace, Las Vegas. Here he completed the planning, concept
and opening of the Spanish Steps restaurant and the Cafe Roma, including
the kitchen, menu, service, theme, layout and ongoing operation.
accommodations, franchising, franchising
opportunities, F & B operations, property sales, bed & breakfast
accommodations
Mr. Pluntke
also held the position of Corporate F&B Director for Americana Hotels,
which operated 18 hotels in five countries. He served as Vice President
for F&B at Yellowstone National Park, where he was given special recognition
by the National Park Service for improvements made in the quality of food
service. He was Corporate Director of F&B for Princess Hotels.
He supervised and introduced exciting new restaurants and bars in the Sir
Francis Drake Hotel in San Francisco, the Princess Hotel in Acapulco, a
newly acquired Casino in Freeport, Bahamas, and seven others. Recently
he served as F&B Director at the Beverly Hills Hotel for Marvin Davis.
Additional assignments included the Phoenician Resort, Scottsdale; The
Peninsula Hotel, Beverly Hills. The Airport Marina Hotel (Furama),
LAX, plus three free standing restaurants now doing 5 million to 7 million
dollars each and showing profits of 35%.
