This document is a curriculum vitae for Herbert Damböck. It lists his current position as Chief Operating Officer of DONA International in Tehran, Iran. It then details his past work experience including positions as Director of Food and Beverage and Executive Committee member at hotels in Sharm el Sheikh, Egypt and Athens, Greece. Earlier positions included various executive chef roles at hotels across Europe, Asia, Africa and the Middle East. The CV provides contact information, education history, languages spoken and references.

1. 1
Curriculum Vitae
Herbert Damböck
Chief Operating Officer DONA International
Contact number work mobile: 00989212899298
Email: hdamboeck@gmx.at
hdamboeck123@gmail.com
Skype: herbert.damboeck1
HOME ADDRESS: Kaindorf / Mitterberg 100
A 8962 Gröbming
Tel.: +43 3685 23320
Mobile: +43 6648945009
NATIONALITY: Austria
MARITAL STATUS: married, 1 child, born: 24.04.1990
DATE OF BIRTH: 17.03.1961
LANGUAGES: German mother language
English very good in verbal and writing
Russian knowledge in verbal and reading
Arabic some knowledge in verbal
PROFESSIONAL EDUCATION
JUL. 1976 TO JUL.1979 Hotelfachschule Bad Gleichenberg, Austria
Diploma for Waiter & Chef
JAN. 1985 TO FEB. 1985 Certified Instructor for Apprentice, AEVO
Chamber of Industry and Commerce, Munich
NOV. 1987 Kosher Cooking
Hilton Tel Aviv, supervisor Rabbi Asher Susek
MAR. 1989 USPH Applied Food Sanitation Manager
U.S. Department ofHealth, Miami

2. 2
MAR. 1989 USPH Certified Vessel Sanitation Manager
U.S. Department ofHealth, Miami
MAR. / JUL. 1999 IMV- Qualified Leader Seminar
Hotel Kempinski, Frankfurt
JUL. 1999 Mind Switch
Hotel Kempinski, Frankfurt
MAY2001 Presentation Skills
Sheraton Hotel & Towers, Harare
AUG. 2006 HACCP
Marriott International, Prague
MAR 2007 OPS Conference
Warsaw Marriott International
APR. 2007 FOL Foundations ofLeadership Training
Royal Aurora Marriott Moscow
AUG 2010 Foundations ofLeadership
August 10 – 13 Istanbul Marriott Asia
March 2011 Develop You, Develop Other’s Training
March 09/10 Marriott MoscowAurora
June 2013 Dynamic Team Training
April 2015 Allergen Seminar WKO Liezen, Styria, Austria
On Line Training, Certificates
MOD Level 2, 3 and 4, Interviewer Certification Training, GSS Level 2, Food
Allergy Level 3, Food Borne Illness & Norovirus Procedures Level 4, Predictive
Indicators-Surveillance Detection Exercise, Anticorruption, Risk Management,
Medaillia-Guest Voice Module 1-9, Information Security and Protection-ISPT
OBJECTIVE
My mission to anticipate needs in order to exceed guest expectations and expectations from the company. To use
all my experiences, skills,talents and passion to deliver a memorable dining experience. Teach, train and develop
associates where professionalism and commitment to excellence is priority. Go the extra mile and WOW the
guest. Exceed personal and company goals.
PRESENTPOSITION
APRIL 2015 TO CURRENT COO Catering International
DONA Catering Tehran
Tehran Mobile: 00989212899298
Donhauser GmbH
www.don.at
Schoenbrunnerstrasse 80/5
1050 Vienna
Tel.: +436648507560

3. 3
PAST POSITIONS
DEC.2012 TO SEPT 2014 DIR ofF&B and Operations, EXCOM
Sharm el Sheikh Red Sea Resort Marriott *****
P.O. Box 27, Sharm el Sheikh
Naama Bay, South Sinai, Egypt
FEB. 2009 TO DEC 2012 DIR ofF&B, EXCOM
Athens Ledra Marriott *****
115, Syngrou Ave.
GR-11745 Athens
Tel: +30 210 9300175
JAN. 2008 TO DEC.2008 Corporate Executive Chef in charge ofBeverage
Azimut Hotels and Resorts Group
Lermontovsky Prospekt 43
Russia, 190103, Saint Petersburg
Tel: +7( 821 ) 7402640
FEB. 2006 TO JAN. 2008 F&B Manager / Executive Chef
MoscowMarriott Hotel Tverskaya *****
34 Tverskaya 1st Yamskaya Street
Moscow 125047, Russia
Tel. : 0074952583000
NOV. 2004 TO NOV. 2005 Executive Chef
Moevenpick Hotel & Spa Dead Sea *****
Sweimeh, P.O. Box 815538
Amman 11180 Jordan
JULY2003 TO JULY2004 Executive Chef
Sheraton Hotel Imperial Luxury Collection *****
Jalan Sultan Ismail
50250 Kuala Lumpur, Malaysia
Tel: 00603 2717 9900 extension 6112
Fax: 00603 2717 9999
SEPT. 2000 TO JULY2003 Executive Chef
Sheraton Hotel & Towers*****
Pennefather Avenue 3033 Harare, Zimbabwe
Tel.: 263-4-772633/0
Fax: 263-4-758634
OKT. 1998 TO SEPT. 2000 Executive Chef
Kempinski Hotel Gravenbruch *****
63243 Frankfurt / Main, Neu Isenburg
Tel.: 0049 6102 505630 fax 0049 6102 505914
JAN. 1998 TO AUG. 1998 Pre Opening and Consulting Executive Chef
Golden Ring Hotel *****
Smolenskaya ul., Moscow
JAN. 1996 TO NOV. 1997 Corporate Executive Chef
The European Hotel Corporation / EHC
Kärntnerring 5-7, 1010 Vienna
MAR. 1993 TO NOV. 1995 Executive Cheffor Pre Opening and Task Force
Marco Polo Hotels & Resorts, Vienna *****

4. 4
SEP. 1990 TO NOV. 1992 Executive Chef
Sonesta Hotel, Egypt *****
El Tayaran, Heleopelis, Cairo
OCT. 1989 TO JUN.1990 Executive Sous Chef
Sovereign ofthe Seas *****
Royal Caribbean Cruises ltd, Miami, USA
FEB. 1989 TO JUL. 1989 Sous ChefofProduction
Queen Elisabeth 2 *****
Cunard Cruise Line, Southampton, UK
NOV. 1987 TO MAR. 1989 Chefde Partie
Hilton International *****
Independence Park, Tel Aviv,Israel
JUN. 1986 TO AUG. 1987 Owner
Herby`s Pub, Schwabing
Jakob Klar Str., Munich, Germany
MAR. 1983 TO APR. 1986 Chefde Partie
Restaurant Kaisergarten
Kaiserstrasse, Munich, Germany
REFERENCES
Franz V. Eichenauer
ChiefOperating Officer
milkpp@yahoo.com.tw
André D. Mühlemann
Commercial Director Group Hotels, Thomas Cook Group
Mobile: +49 151 58945256 (Mobile)
andre.muhlemann@ail.com
Mr. Uwe Aschke,
CEO General Manager
MERCURE Hotel am Franziskaner, VS-Villingen
IBIS Hotel Friedrichshafen Airport Messe
SIERRA HOTEL MANAGEMENT
Rietstrasse 27-31
D-78050 Villingen-Schwenningen
Tel.: +42 7721 297 - 0
Mobile: 0171 48 46 45 1
Fax: 07721 297 - 520
www.sierrahotels.com
Email: uaschke@hotmail.com
Mr. Joerg Beginen
Vice President Interstate Hotel and Resorts
Tel.: +79037908284
Email: jbeginen@hotmail.com

5. 5
Mr. DetlefWinter
General Manager Kempinski
Mobile: +357 97 754 188,++30 693 276 1119
Email: dwinter61@gmx.net
4/24/2016, Herbert Damböck
Responsibilities and Achievements
COO
Report to: Managing Dir. Vice President and Owner
I am setting up a large Catering production in Tehran with 4000m2 production area in 2 floors. Responsible for Store,
Kitchen, Assembling and Load Team, R&P Development, Purchasing, Procurement, Finance P&L, Support Team,
Engineering, Security, QC, Logistic, Dispatch.
The project is set to open in 3 faces. The first face is completed, production started and I deliver 700-800 meals per day.
2nd
face production started with 3000 covers daily. Our biggest client is the new 5 start train from Fadak Railway
Company. The service concept is to compare with a 1st
class plane service. I establish loading processes, check lists,
prepare menu cycles and determine services standards.
Furthermore I am in charge of the final lay out the production and assembling equipment, provide a perfect work flow,
hygiene according to local standards,ISO, HACCP. I set strategy goals,find marketing solutions, establish a preopening
business plan with support of Owners.Iam in charge of the project quality of equipment, finishing of all rooms, I provide
all OPS manuals, LSOPS,Employee Handbook for all departments, support HR with training manuals. I agree with the
Board Members business goals, profitability, quality and efficiency.
I consult suppliers negotiate contracts, guarantee the maximum of cooperation between business owners is
communicated. Support to prepare the budget, budget spread and forecast. Set up mobile IT including food recipe, ware
house management, billing process. Open the company and shape up the business to a profitable production unit.
Dir. of F&B, EAM, EXCOM
Report to: General Manager
Responsibilities
Replace GM during absence, responsible for operations. Direct responsible for the day-to-day management of Food &
Beverage, banquet operation including facilities maintenance and expense management. Ensure that all revenues are
maximized. Customer satisfaction is paramount. Key areas of emphasis include revenue generation, demand creation,
key relationship with management, and staff development. Responsibility for compiling, developing and producing food
and beverage budgets and drive future strategy & innovations, in line with business objectives. To develop Food and
Beverage practicesand policies for the Hotel to the standard of an international five starHotel Company. Develop talent.
Replace the GM during holiday or vacations. Prepare the monthly F&B P&L critic for the owners meeting. Prepare the
budget and business plan for F&B 2014.
As EXCOM member I am involved in decision making such as new sales strategies, policies from the brand, owners
requests and financial changes with impact for business or associates are discussed. Assure return of investment for
owners. Compliance with BSA, SOP and LSOP.

6. 6
Achievements
Pass the brand standard for F&B 2013 and 2014
Complete finance performance audits for F&B 2013 and 2014
Perform 6 BSA self-audit and 2 property certifications
Reduce the F&B productivity as per budget from 1.19 down to 1.10
Reduce minibar losses below 1%. Budget 2,5%
Increase the Restaurant profit YTD 1,63% above budget and 0,88% above last year
Increase the F&B department profit YTD 3.3% above budget and 1,1& above last year
Reduce salary and wages YTD 0,5% compare to budget
Increase the GSS score for quality of service from 71% to 79,8%, best performing hotel in the region!
Reduced the food and beverage store inventory from 30 days down to 18 days on hand
Reduced the controllable cost for F&B below budget.
Introduce the buffet profitability analysis and increased the profitability banquet and breakfast buffets and reduced the
cost per cover by L.E 2,5
Update banquet and catering offers as per demand, update all a la carte menus
Implement reward member bonus program for F&B and increased the GSS for members to 2nd
best score in the region
Implemented personally concept changes from restaurants such as Kona Kai, Beach BBQ and Pool Bar.
Implemented the romantic dining table at the sandy beach with private waiter.
Implement an anniversary/celebration package which can be booked on property or through the internet Virtual
Concierge.
Implement upselling incentives for F&B and increase the beverage revenue from the total hotel.
Implement with Sales a virtual wedding and anniversary program.
Implement the Brilliant Host program for F&B
Increase ES satisfaction score by 5% above last year result.
Create monthly promotion flyer for F&B outlets for the local magazine and in house.
Create the monthly entertainment and animation program with saving 25% cost compare budget with the new strategy.
Implement the Ronnefeldt Tea program I all outlets and generate more revenue
Set up a Vitamin Bar at the Beach which is a new revenue center for F&B
4/24/2016, Herbert Damboeck