Martina Brandt
Executive Food & Beverage Director | Multi-Outlet Operations, Concept Innovation & P&L Leadership
Berlin
Executive Profile
Accomplished Food and Beverage Director with extensive leadership across luxury hospitality properties, multi-venue dining, and high-volume banquet operations in Berlin. Proven record of optimizing departmental profitability, mentoring cross-functional culinary and service teams, and delivering refined guest dining experiences while maintaining rigorous cost controls.
Professional Experience
Grand Hotel Spreehafen
Berlin, Germany
Food & Beverage Director
Nov 2019 – Present
- Oversee entire food and beverage strategy across three restaurants, two cocktail lounges, and a 1,200-guest banquet convention facility.
- Lead a department of 85 permanent staff and up to 40 seasonal personnel, improving retention by 18% through structured onboarding and skill-development workshops.
- Direct annual F&B procurement budgets exceeding 4.2 million euros, negotiating vendor agreements that cut prime supplier expenditures by 6.5%.
- Champion farm-to-table seasonal menu transitions alongside executive chefs, elevating guest satisfaction ratings across dining outlets from 86% to 94%.
Palais Tiergarten Hospitality Group
Berlin, Germany
Director of Food and Beverage Operations
Apr 2014 – Oct 2019
- Managed operational and financial performance for four upscale dining venues and extensive in-house catering operations.
- Restructured purchasing workflows and stock inventory auditing, lowering overall beverage shrinkage and food waste by 11%.
- Designed and executed service standards for high-profile political and corporate galas, coordinating logistics for up to 800 banquet covers per evening.
- Implemented digital POS and automated cellar-inventory tracking systems across all affiliated properties.
Kronprinzen Boutique Hotel & Brasserie
Potsdam, Germany
Food & Beverage Manager
Aug 2009 – Mar 2014
- Supervised front-of-house service teams, wine curation, and daily brasserie operations for an 80-seat fine dining establishment.
- Maintained average beverage gross profit margins above 72% through disciplined menu engineering and cellar management.
- Standardized hygiene protocols and staff training in full alignment with federal food safety compliance regulations.
Education
Hotelfachschule Berlin
Staatlich gepruefte Gastronomin / Certified Hospitality Operations Specialist · Hospitality Management and Culinary Arts · Berlin, Germany · 1.3 · Sept 1987 – Jun 1989
Completed advanced hospitality business management curriculum encompassing kitchen administration, service operations, financial accounting, and staff leadership.
Key Projects
Flagship Restaurant Repositioning & Interior Modernization
Jun 2021 – Mar 2022
- Directed the comprehensive operational and culinary overhaul of the flagship dining room at Grand Hotel Spreehafen, launching a modern regional culinary concept on schedule and within budget.
- Coordinated with interior designers, executive kitchen leadership, and beverage suppliers to curate an award-winning regional wine list and zero-waste bar program.
Core Competencies
Multi-Outlet F&B Operations
P&L Management & Budgeting
Menu Engineering & Pricing Strategy
Vendor Procurement & Negotiations
Banquet & Large-Scale Event Logistics
HACCP & Food Safety Compliance
Staff Leadership & Workforce Scheduling
Beverage & Cellar Management
Guest Experience Optimization
Inventory Control & Waste Reduction
Languages
German
C2
English
C1
French
B1
Certifications
Certified Food and Beverage Master (F&B-Betriebsleiter IHK)
Deutscher Hotel- und Gaststaettenverband (DEHOGA) · May 2018
HACCP Senior Food Safety & Hygiene Auditor
TUEV Rheinland · Sept 2023
Civic Engagement
Berliner Gastronomie Mentor Network
Berlin, Germany · Jan 2020 – Present
- Volunteer Industry Mentor
- Advise hospitality management students on career trajectories, kitchen-to-floor coordination, and operational leadership practices.