1. WERNFRIED WIESNEGGER 204 12th
Street, Philadelphia PA 19107
Wwiesnegger@hotmail.com 443 566 2335
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Creative and result driven individual looking for new experiences in business operations and management
within the Food & Beverage, Hospitality or Travel industry. Born and raised in Austria. Fluent in German
and English, dual citizen of Austria and the United States. Able to work in all EU countries and the U.S.A.
Skilled in Word, Excel, Maitre’D, Aloha and similar point of sale systems with all processing softwares.
EDUCATION: Culinary Institute of Austria, Bad Gleichenberg, Class of 1990
BHS Judenburg, Business Academy, Judenburg, Austria 1987
EXPERIENCE:
Bayard House Restaurant General Manager, Owner, Operator,CEO 03/11-12/15
Successfully managed the historic waterfront restaurant/bar with 220 seats and cottage rental in
Chesapeake City, MD. www.bayardhouse.com.
• Maintained cost factors for food at 35% and beverage at 23%, P&L Management
• Increased sales from $925,000.00 from previous owners to $1,400,000.00 at end of 2015
• Maintained cost efficient staffing model at 25% annual
• Balanced service with costs to ensure profitability
• Designed creative menu
• Promoted guest satisfaction for steady repeat business
• Mentored, trained, and scheduled staff to maximize level of performance (staff of 50
employees)
• Implemented effective strategic plans for marketing
• Purchasing and inventory management
• Oversaw day to day operations
• Facility management for three historic buildings.
Bohemia Café & Bakery General Manager, Owner, Operator, CEO 01/01-12/15
Operated the well known Café in Chesapeake City, MD with 50 seats the past 15 years.
www.bohemiacafeandbakery.com.
• Maintained cost factors for food and beverage at 30% and labor at 23% with annual
sales of $300,000.00, P&L Management
• Built a successful catering operation specializing in off site weddings.
• Added $200,000.00 yearly in sales from weddings, special events and corporate catering
for both companies
• Planned and coordinated events. Menu design for events customized to fit the clients taste
and budget.
• Created and designed Wedding Cakes.
• Facility management for building with two apartments on first floor.
• Lead staff of 15 employees.
Schaefer’s Canal House Executive Chef/General Manager 1993-2000
Responsible for all kitchen management:
• 220 seat waterfront restaurant on the C&D Canal
• 250 seat Banquet facility

2. • Marina with dockage and fuel service
• Gift and Grocery shop for transients and local community
o Managed five subordinate managers with a staff of 200 people
o Assumed full charge of operations in owner’s absence
o Responsible for food quality and food and liquor costs
o Responsible for supplies inventories
o Responsible for staff training
o Ensured a positive dining experience to enhance business
Sailing Vessel “Bolero” Private Chef/First Mate Winter season 1995
Famous 73’ Sparkman&Stephens Yawl wintered in Antigua, BVI. Winner of 1995 Antigua
Classic Regatta. Only full time live aboard. Day to day management of boat in owner’s absence.
In charge of all Food & Beverage service for owner and guests. First mate on deliveries and
races.
Urbankeller, Salzburg, Austria Executive Chef 5/91 to 12/92
Traditional Austrian restaurant in the historic center of Salzburg. In charge of all kitchen
operations. Menu design and cost control.
Zuerserhof, Zuers am Arlberg, Austria Chef 11/90 to 4/91
World known five-star hotel and restaurant. www.zuerserhof.at. Assisted Executive Chef with day
to day operations for the seasonal hotel.
Doellerers, Golling, Austria Chef 5/90 to 10/90
Rated a four-star restaurant by Gault Milaut. Assisted Executive chef with creating award
winning cuisine.