Hi, I’m
Jeroen van den Bos
Porto
Summary
Passionate about creating value for guests and associates. Fascinated by productivity tools such as Six Sigma, Kaizen and Lean. Dedicated to delivering excellent financial results to owners and investors. Intrigued by the people and cultures of the 8 countries I lived in.
Overview
34
years of professional experience
Work History
Fernweh GlobalPorto
General Manager
01.2024 - 01.2025
Job overview
- Company Overview: Luxury Hotel Management for an international hospitality business
- Pré opening of a Luxury Bar Concept, Porto, Portugal (2024 - today)
- Pré opening of a 5 star Boutique Hotel (2024 - today)
- Construction & Architecture supervision
- Legal, Licenses and Permits
- Accounting, Finance, Human Resources
- Rooms, Food & Beverage, Minor Department processes and operations
- Luxury Hotel Management for an international hospitality business
TSR Hospitality ConsultingPorto
Hospitality Development and Expansion General Manager
01.2023 - 01.2025
Job overview
- Company Overview: Luxury Operations | Pré-Openings | Consultancy
- Expansion & Development for 4 exclusive hospitality projects, UHNWI focused, property, between the 10 best luxury boutique hotels in Brazil
- Analyzing financial structure for existing & future hotels
- Mapping and improving operational & administrative procedures.
- Elaborating project roadmaps for private island opening (2027)
- Leading expansion of eco lodges, beach club and corporate offices
- Luxury Operations | Pré-Openings | Consultancy
Oasis Project ManagementPorto
Cluster General Manager Operations, Expansion & Development
01.2020 - 01.2023
Job overview
- Company Overview: Boutique Hotel Operations | Pré-Openings | Asset Management
- Lead the pré-opening process of seven luxury hospitality projects simultaneously.
- Acted as owners´ representative for all hospitality assets.
- Elaborated and managed hospitality management and third-party contracts
- Project leader in setting up companies´ ERP (SAP) and financial budgets & reporting templates.
- Boutique Hotel Operations | Pré-Openings | Asset Management
Villa Thermal Wellness Resort Caldas de Monchique, by Unlock Boutique HotelsMonchique
Cluster General Manager
01.2019 - 12.2019
Job overview
- Managing 4 Boutique hotels, 4
- 104 rooms, 2 restaurants, 2 bars, 1 thermal spa, 1 artisan bakery
- Supervised a 2M € refurbishment of the property.
- Establishing departmental KPI´s, Restructuring Head Count.
- Developed and implemented safety & security measures
Macdonald Hotels, Resorts & WellnessMonchique
Area Director of Food and Beverage
01.2018 - 01.2019
Job overview
- Company Overview: Luxury F&B Operations | Wellness | Event Management
- Responsible for F&B Operations in one 5
- 185 suite resort, and one 4
- 72 luxury villa resort, totaling five F&B outlets
- Decreased F&B cost and Labor cost.
- Increased F&B revenue, Guest satisfaction.
- Implemented a Deli concept in the residential resort
- Acted as Duty Manager
- Luxury F&B Operations | Wellness | Event Management
Club Méditerranée Latin AmericaRio de Janeiro
Corporate Director of Operations Latin America
01.2017 - 01.2018
Job overview
- Company Overview: Productivity Studies | Luxury All Inclusive Management
- Overseeing resort operations for four 4
- Premium All-Inclusive Resorts, and one 5
- 'La Réserve' Hotel in Brazil and two 4
- Premium All-Inclusive Resorts in Mexico
- Studied, executed, and increased successfully associate and process productivity.
- Raised revenues by establishing new 'paid services' in the all-inclusive segment.
- Developed with IT department a kitchen production software.
- Lead a 1.5 MBrl Refurbishment of Congress Centre in São Paulo.
- Productivity Studies | Luxury All Inclusive Management
Pestana Hotels & ResortsRio de Janeiro
General Manager
01.2014 - 01.2017
Job overview
- Responsible for one beach resort, 4
- 30 bungalows, one hotel, 5
- 311 rooms
- Increasing drastically F&B revenue, decreasing operation costs in general (-17%).
- Restructuring head count, and intensive staff training, coaching and engagement.
- Pré-opening of 311 room property.
Royal Tulip by Louvre HotelsRio de Janeiro
Director of Food & Beverage
01.2011 - 01.2014
Job overview
- Company Overview: Event Management | Luxury F&B Operations
- Five-star, 418 room hotel with 6 F&B outlets
- Opening 2 new F&B outlets; Spanish fine dining and gourmet hamburgers
- Successfully managed MICE department with 20 function rooms with 27M.BRL sales
- Implementing and auditing all HACCP procedures, very strict F&B cost control, improved stock rotation, decreased F&B stock leakage and spoilage.
- Event Management | Luxury F&B Operations
Prodeo HotelsBuenos Aires
Director of Operations
01.2009 - 01.2011
Job overview
- Five-star luxury Boutique Hotel
- Pré-opening experience.
- Lifestyle hotel experience.
- Event & late-night venue management
Almond ResortsGros Islet
Executive Chef & F&B Manager for The Great House restaurant
01.2008 - 01.2009
Job overview
- Four-star All Inclusive 362 chalet - resort
- Opened and managed the 'Farm & Sea-to-Table' Fine Dining Restaurant 'The Great House'
- Increased paid F&B revenue per RN for the resort
- Successfully formed and trained a multi-cultural team
BarbaarBuenos Aires
Founder & Owner of Barbaar Jazz Bar
01.2007 - 01.2008
Job overview
- Pré-opening experience
- Wine and Cocktail experience
Juice & Co Health & OrganicRio de Janeiro
Executive Chef & Beverage Manager
01.2004 - 01.2007
Job overview
- Healthy, Biologic and Organic 'Farm-to-Table Cuisine.
- Pré opening experience
- Awarded Best Executive Chef in 2005 by Veja magazine
Rio de Janeiro Country ClubRio de Janeiro
Executive Chef
01.2001 - 01.2004
Job overview
- Exclusive Private Members Club with 1 Restaurant, 1 Al Fresco dining, 1 Bar, 2 Function Rooms, 1 Library
- Reduced F&B COS
- Increased drastically food quality, thus club member satisfaction
- Succeeded in making the kitchen team more 'all-round' in various sectors
Mistura Fina Jazz ClubRio de Janeiro
Executive Chef
01.1998 - 01.2001
Job overview
- Music Venue with 1 restaurant, 1 piano bar and 1 Jazz Club, 350 seats
- Improved drastically food and beverage quality
- Increased guest satisfaction
- Implemented and audited HACCP processes
- Successfully raised the ratings in local food guides and magazines
The Waldorf Astoria by Hilton HotelsNew York
Executive Sous Chef
01.1997 - 01.1998
Job overview
- 5
- - 600 room hotel
- Responsible for French Fine Dining Restaurant 'Peacock Alley', and Casual Dining Restaurant 'Oscars´ at the Waldorf'
- Re-opened the iconic 'Oscars´ at the Waldorf' casual dining restaurant
- Received 4-star rating in the New York Times for Peacock Alley restaurant
- Mentored students from both CIA and Johnson & Wales culinary institutes.
Hotel-Keuken 'Het Scholteshof', 'La Tante Claire', 'De Karmeliet', 'Sir Anthony Van Dijck'
Chef de Partie, Executive Pastry Chef, SousChef de Cuisine
01.1991 - 01.1997
Job overview
- 2 and 3 Michelin Star restaurants in Antwerp (BEL), Bruges (BEL), London (UK) and Hasselt (BEL)
- Went from 2-Michelin Star to 3-Michelin Star rating as Executive Pastry Chef in 'De Karmeliet'
- Acted as Sous-chef in 3-Michelin Star 'La Tante Claire' in the proprietors´ absence.
- Assisted in developing and elaborating pastry recipes for the cookbook 'Look into the Spoon', by Roger Souvereyns of Hotel-Keuken 'Het Scholteshof'
Education
School for Culinary Arts & Hotel Management
01.1988
University Overview
Military Service
from Logistics & Provisions
01.1989
University Overview
School for Business Management
01.1991
University Overview
Florida Atlantic University
Executive Hospitality & Tourism Management Certificate
01.2022
University Overview
online
Skills
- Hotel product type
- Negotiating
- Managing Hotel Management Agreements
- Managing License Agreements
- Financial statements
- Business plans
- Implementing PMS systems
- Implementing ERP systems
- Préopening projects
- Expansion projects
- UHNWI experience
Introduction
Introduction
Passionate about creating value for guests and associates. Fascinated by productivity tools such as Six Sigma, Kaizen and Lean. Dedicated to delivering excellent financial results to owners and investors. Intrigued by the people and cultures of the 8 countries I lived in.Signatures
Signatures
- The highest integrity, standards, and ethics towards all stakeholders; employees, investors, guests, suppliers.
- Dare to be different; ask yourself 'why not'? at least 3 times a day and be innovative.
- Be brave: Don´t be afraid to make mistakes, least you learn from them.
- No Drama Management; don´t make it worse, don´t make it better (words like 'always', 'never')
- No Fiction Management; work with facts and data. Don´t make data better or worse than they are.
- We work Lean & Clean; no waste of resources, time, talent.
- Do it right, and do it once; don´t take shortcuts.
- Embrace differences in culture, beliefs. Respect them and learn from them.
- Smile at least 5 times a day
Detailed Timeline
Detailed Timeline
- General Manager, Fernweh Global, Porto, Portugal, 2024-01-01, 2025-01-01, Luxury Hotel Management for an international hospitality business, Pré opening of a Luxury Bar Concept, Pré opening of a 5 star Boutique Hotel, Construction & Architecture supervision, Legal, Licenses and Permits, Accounting, Finance, Human Resources, Rooms, Food & Beverage, Minor Department processes and operations
- Hospitality Development and Expansion General Manager, TSR Hospitality Consulting, Porto, Portugal, 2023-01-01, 2025-01-01, Luxury Operations | Pré-Openings | Consultancy, Expansion & Development for 4 exclusive hospitality projects, UHNWI focused, Analyzing financial structure for existing & future hotels, Mapping and improving operational & administrative procedures, Elaborating project roadmaps for private island opening (2027), Leading expansion of eco lodges, beach club and corporate offices
- Cluster General Manager Operations, Expansion & Development, Oasis Project Management, Porto, Portugal, 2020-01-01, 2023-01-01, Lead the pré-opening process of seven luxury hospitality projects simultaneously, Acted as owners´ representative for all hospitality assets, Elaborated and managed hospitality management and third-party contracts, Project leader in setting up companies´ ERP (SAP) and financial budgets & reporting templates
- Cluster General Manager, Villa Thermal Wellness Resort Caldas de Monchique, by Unlock Boutique Hotels, Monchique, Portugal, 2019-01-01, 2019-12-31, Managing 4 Boutique hotels, 4
- 104 rooms, 2 restaurants, 2 bars, 1 thermal spa, 1 artisan bakery, Supervised a 2M € refurbishment of the property, Establishing departmental KPI´s, Restructuring Head Count, Developed and implemented safety & security measures
- Area Director of Food and Beverage, Macdonald Hotels, Resorts & Wellness, Monchique, Portugal, 2018-01-01, 2019-01-01, Responsible for F&B Operations in one 5
- 185 suite resort, and one 4
- 72 luxury villa resort, totaling five F&B outlets, Decreased F&B cost and Labor cost, Increased F&B revenue, Guest satisfaction, Implemented a Deli concept in the residential resort, Acted as Duty Manager
- Corporate Director of Operations Latin America, Club Méditerranée Latin America, Rio de Janeiro, Brazil, 2017-01-01, 2018-01-01, Overseeing resort operations for four 4
- Premium All-Inclusive Resorts, and one 5
- 'La Réserve' Hotel in Brazil and two 4
- Premium All-Inclusive Resorts in Mexico, Studied, executed, and increased successfully associate and process productivity, Raised revenues by establishing new 'paid services' in the all-inclusive segment, Developed with IT department a kitchen production software, Lead a 1.5 MBrl Refurbishment of Congress Centre in São Paulo
- General Manager, Pestana Hotels & Resorts, Rio de Janeiro, Brazil, 2014-01-01, 2017-01-01, Responsible for one beach resort, 4
- 30 bungalows, one hotel, 5
- 311 rooms, Increasing drastically F&B revenue, decreasing operation costs in general (-17%), Restructuring head count, and intensive staff training, coaching and engagement, Pré-opening of 311 room property
- Director of Food & Beverage, Royal Tulip by Louvre Hotels, Rio de Janeiro, Brazil, 2011-01-01, 2014-01-01, Five-star, 418 room hotel with 6 F&B outlets, Opening 2 new F&B outlets; Spanish fine dining and gourmet hamburgers, Successfully managed MICE department with 20 function rooms with 27M.BRL sales, Implementing and auditing all HACCP procedures, very strict F&B cost control, improved stock rotation, decreased F&B stock leakage and spoilage
- Director of Operations, Prodeo Hotels, Buenos Aires, Argentina, 2009-01-01, 2011-01-01, Five-star luxury Boutique Hotel, Pré-opening experience, Lifestyle hotel experience, Event & late-night venue management
- Executive Chef & F&B Manager, The Great House restaurant, Almond Resorts, Gros Islet, St. Lucia, BWI, 2008-01-01, 2009-01-01, Four-star All Inclusive 362 chalet - resort, Opened and managed the 'Farm & Sea-to-Table' Fine Dining Restaurant 'The Great House', Increased paid F&B revenue per RN for the resort, Successfully formed and trained a multi-cultural team
- Founder & Owner, Barbaar Jazz Bar, Buenos Aires, Argentina, 2007-01-01, 2008-01-01, Pré-opening experience, Wine and Cocktail experience
- Executive Chef & Beverage Manager, Juice & Co Health & Organic, Rio de Janeiro, Brazil, 2004-01-01, 2007-01-01, Healthy, Biologic and Organic 'Farm-to-Table Cuisine', Pré opening experience, Awarded Best Executive Chef in 2005 by Veja magazine
- Executive Chef, Rio de Janeiro Country Club, Rio de Janeiro, Brazil, 2001-01-01, 2004-01-01, Exclusive Private Members Club with 1 Restaurant, 1 Al Fresco dining, 1 Bar, 2 Function Rooms, 1 Library, Reduced F&B COS, Increased drastically food quality, thus club member satisfaction, Succeeded in making the kitchen team more 'all-round' in various sectors
- Executive Chef, Mistura Fina Jazz Club, Rio de Janeiro, Brazil, 1998-01-01, 2001-01-01, Music Venue with 1 restaurant, 1 piano bar and 1 Jazz Club, 350 seats, Improved drastically food and beverage quality, Increased guest satisfaction, Implemented and audited HACCP processes, Successfully raised the ratings in local food guides and magazines
- Executive Sous Chef, The Waldorf Astoria by Hilton Hotels, New York, USA, 1997-01-01, 1998-01-01, 5
- - 600 room hotel, Responsible for French Fine Dining Restaurant 'Peacock Alley', and Casual Dining Restaurant 'Oscars´ at the Waldorf', Re-opened the iconic 'Oscars´ at the Waldorf' casual dining restaurant, Received 4-star rating in the New York Times for Peacock Alley restaurant, Mentored students from both CIA and Johnson & Wales culinary institutes
- Chef de Partie, Executive Pastry Chef, SousChef de Cuisine, Hotel-Keuken 'Het Scholteshof', 'La Tante Claire', 'De Karmeliet', 'Sir Anthony Van Dijck', Antwerp, BEL, 1991-01-01, 1997-01-01, 2 and 3 Michelin Star restaurants in Antwerp (BEL), Bruges (BEL), London (UK) and Hasselt (BEL), Went from 2-Michelin Star to 3-Michelin Star rating as Executive Pastry Chef in 'De Karmeliet', Acted as Sous-chef in 3-Michelin Star 'La Tante Claire' in the proprietors´ absence, Assisted in developing and elaborating pastry recipes for the cookbook 'Look into the Spoon', by Roger Souvereyns of Hotel-Keuken 'Het Scholteshof'
Footnote
Footnote
I consider myself a seasoned and passionate hotelier with a positive attitude and great leadership skills. I appreciate integrity, team spirit and good work ethics, and would love to work for a company who in some form or the other, gives back to the community, or is planning to do so in the future.Personal Information
Personal Information
Title: Luxury Hospitality General ManagerTimeline
General Manager
Fernweh Global
01.2024 - 01.2025
Hospitality Development and Expansion General Manager
TSR Hospitality Consulting
01.2023 - 01.2025
Cluster General Manager Operations, Expansion & Development
Oasis Project Management
01.2020 - 01.2023
Cluster General Manager
Villa Thermal Wellness Resort Caldas de Monchique, by Unlock Boutique Hotels
01.2019 - 12.2019
Area Director of Food and Beverage
Macdonald Hotels, Resorts & Wellness
01.2018 - 01.2019
Corporate Director of Operations Latin America
Club Méditerranée Latin America
01.2017 - 01.2018
General Manager
Pestana Hotels & Resorts
01.2014 - 01.2017
Director of Food & Beverage
Royal Tulip by Louvre Hotels
01.2011 - 01.2014
Director of Operations
Prodeo Hotels
01.2009 - 01.2011
Executive Chef & F&B Manager for The Great House restaurant
Almond Resorts
01.2008 - 01.2009
Founder & Owner of Barbaar Jazz Bar
Barbaar
01.2007 - 01.2008
Executive Chef & Beverage Manager
Juice & Co Health & Organic
01.2004 - 01.2007
Executive Chef
Rio de Janeiro Country Club
01.2001 - 01.2004
Executive Chef
Mistura Fina Jazz Club
01.1998 - 01.2001
Executive Sous Chef
The Waldorf Astoria by Hilton Hotels
01.1997 - 01.1998
Chef de Partie, Executive Pastry Chef, SousChef de Cuisine
Hotel-Keuken 'Het Scholteshof', 'La Tante Claire', 'De Karmeliet', 'Sir Anthony Van Dijck'
01.1991 - 01.1997
School for Culinary Arts & Hotel Management
Military Service
from Logistics & Provisions
School for Business Management
Florida Atlantic University
Executive Hospitality & Tourism Management Certificate
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