1. 2121 O Street │ Aurora, NE 68818 │ +4915217504778│ hvandenboogaart@yahoo.com
Hiomara van den Boogaart
Hotel Manager MS Amadeus Silver
Career Profile Core Strengths
Experienced hotel manager, leveraging expertise in hospitality management and
leadership to ensure flawless service aboard an award wining river going vessel.
Innovative leader with the primary function of ensuring full guest satisfaction in
all service areas of the vessel.
Proven leader implementing process improvements to streamline operations.
Well-versed in all facets of hotel management, specifically the organization of
administrative duties.
▪ Operations Management
▪ Leadership /Team Building
▪ Process Improvements
▪ Regulatory Compliance
▪ Inventory Control
▪ Performance Management
▪ Event Planning
▪ Cost Control / Profit Margins
▪ Bilingual English/ German
Lueftner Cruises, Innsbruck, Austria 2014-present
Hotel Manager MS Amadeus Silver
Oversight of all aspects of ship management, including strict adherence to HACCP standards, coordination and
execution of onboard safety, leadership of crew, control of food and beverage standards, housekeeping standards and
oversight over onboard accounting. Ongoing development of crew and promotions based on quarterly crew
evaluations. Close collaboration with corporate office to continue improvement of standards and SOP’s on the vessel.
NOTABLE ACCOMPLISHMENTS:
▪ Lowestcrew turnovercompany wide.
▪ Planningandimplementation of regionally specificmenucycles.
▪ Consistentguestsevaluations thatexceeded company standards.
▪ Timely departures inall nonEU portsof call, ensured byclose collaboration withPurserandcustoms officials.
MULA, Omaha, NE 2013-2014
Director ofOperations | Executive Chef
Oversight of all aspects of food service management, including food costing, pricing, inventory control and vendor
relationship management. Determine labor needs, including hiring and training of all personnel. Manage restaurant
operations and customer experience, including 45 direct reports. Ensure compliance to Department of Health
standards concerning raw and cooked food products as well as kitchen sanitation.
NOTABLE ACCOMPLISHMENTS:
▪ Developed aunique andcreative menu, featuringhouse-made andlocally sourced items.
Professional Experience

2. ▪ Designed andimplemented trainingmaterialsforbothfront- andback-of-house employees.
▪ Average 200-300 coverspernight.
WILSON & WASHBURN, Omaha, NE 2012-2013
General Manager | Executive Chef
Provided consultative guidance to first-time bar/restaurant owners. Oversight of culinary design, food costing,
hospitality management, food production and recipe development. Analyzed staffing needsand hired entire staffwhile
ensuring compliance with all employment standards. Managed 15 direct reports. Created and implemented employee
training materials.
NOTABLE ACCOMPLISHMENTS:
▪ Converted owner’s restaurantconceptintofully realizedoperation, continuingtoevolveovera2-year
period.
▪ Createdculinary menufeaturinghouse-madeandlocally sourced itemsaswell asseasonal offerings.
▪ Developed wine/beerpairings basedonfoodofferings andclientfeedback.
▪ Averaged100 coversper night.
BLUE SUSHI, Omaha, NE 2012
Intern
Interned under sushi chefs for three-month period to learn and perform the art of rolling sushi. Collaborated with
management to implement inventory system to manage all facets of kitchen operations.
NOSH WINE LOUNGE, Omaha, NE 2011-2012
General Manager | Head Chef
Oversight of all food service management operations, including inventory control and vendor relationships. Tracked
monthly inventory and placed weekly orders for entire establishment. Collaborated with other members of the
management team to host private events, including multi-course wine dinners and wedding rehearsaldinners of up to 100
guests.
NOTABLE ACCOMPLISHMENTS:
▪ Established new approachtomanagementandtrainingof all staff, reducingaverageinventory coststoless
than 25%.
▪ Developed seasonally changingmenufrombuildingrelationship withseveral local purveyors, including
meatlockers, fishmongers, farmersandspecialty importers.
801 CHOPHOUSE AT THE PAXTON, Omaha, NE 2009-2010
Manager | Bartender | Server
Supervised service. Reconciled daily sales when filling in for General Manager.
BLUE SUSHI, Omaha, NE 2002-2009
Head Bartender| Assistant Manager
Assigned to multiple front-of-house positions with original Blue Sushi restaurant. Assisted with openings of new restaurant
venture, Roja, and subsequent Blue Sushi locations.
Professional Experience Continued
Resume Page 2
Hiomara van den Boogaart

3. Education & Certifications
Metropolitan Community College
Associate in Arts, Culinary Arts & Management with Honors
Cicerone Certified Beer Server, 2013, ServSafe Certification, 2013; ManageFirst Purchasing Certification, 2012;
ManageFirst Hospitality Supervision Certification, 2012; ManageFirst Human Resources Certification, 2012;
Baker Hansen, Sarah. "Mexican Restaurant Coming to 40th and Farnam." Omaha.com. Omaha.com, 14 Feb. 2014.
Klinker, Adam. "A New Frontier." Ralston Recorder. Ralston Recorder, 1 July 2014.
Baker Hansen, Sarah. "Food Review: Gastropub a Welcome Addition for Modern Diners, Beet Lovers." Omaha.com.
Omaha.com, 20 Sept. 2013
Publicity Mentions