Martin Hoellrigl

Performance Coach

I serve as a team performance coach and further as a facilitator in fun corporate team building events. My demonstrated success in improving company output and quality for many years comes from my experience in leading teams to success. I have served a variety of global cultures as a leader and coach with continuous achievement and reward. My dedication and devotion as a corporate employee and company founder so far spread over Southern California, France, Germany, Austria, Egypt, Kuwait, South Florida, Hawaii, San Francisco Bay Area, and Monterey Bay. I recently created Capitola Garden Feast LLC to bring people closer together by creating quality life moments through the culinary arts and world-class hospitality. I'm fluent in English, French, and German, with a basic knowledge in Spanish. I'm available for short term projects, task force, and also for long term commitments in any establishment that wants to excel performance through a passionate team on a mission.

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Highlights

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• Company Leadership

• Strategic Revenue Growth

• Pre-Opening Planning

• Planning, Analysis, and Tactics

• Sales Management

• Project Management

• Budget Administration

• P & L Optimization

• Change Management

• Staff Development Programs

• Customer Satisfaction

• Event/Hospitality Management

• Management Consulting

• Winery Management

• Sommelier Services

• Culinary Services

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Founder of these companies

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What Martin Says

Provides team coaching and team bonding services to hospitality-minded businesses to improve performance and output by focusing on eight essential human values and a shift in perspective. Performance is based on treasuring diversity and the discovery and embodiment of the perceived person beyond the professional title.

 

Capitola Garden Feast LLC www.capitolagardenfeast.com

Main focus is to support global corporate teams with fun team building events in a fun and relaxed atmosphere by cooking and eating together. It further portrays a seemingly forgotten lifestyle of healthy nutrition by growing organic food at home in a garden. It aims to bring people closer together by creating quality life moments through the culinary arts and world-class hospitality. 

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Oceans Royale www.oceansroyale.com

​Specializes within the hospitality industry by offering experiences of exceptional quality. Services are delivered with deeply instilled ethics of personal service and world class relationship hospitality, located in private luxury homes in Hawaii, making individually owned private residences and mansions into personal hotels.

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Some Past Projects

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GENERAL MANAGER

Two Roads Hospitality, Hotel De Anza, San Jose, California

Provided executive leadership for transition of hotel from non-union to union shop and prepared business and assets for sale.

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Managed day-to-day operations of hotel and staff by planning, organizing, and directing all hotel services, including front-of-house, food and beverage operations, and housekeeping. Recruited, hired, trained, and mentored employees for key leadership positions. Reviewed operations to identify business process improvements and introduce effective measures for cost control and sales growth.

• Coordinated 13 asset improvement projects with great success, including fire panel, water heater, compressors, basement, windows, outdoor storage facility, roof, parking structure, hallway surfaces, locks/security, presidential suite, décor, and design.

• Initiated innovative programs to improve flow through from 5.4% behind budget to 32%, grew event revenue by $109K versus prior 3-year average, collected and analysed competitive market information to shift market share index from rank 7 to rank 4.

• Improved corporate account rates by 18% year-over-year to ensure 20% Group / 80% Individual blend.

• Spearheaded comprehensive action plan that resulted in optimization of P&L statement and reduction in monthly food cost performance from 35% to 25%.

• Led over two dozen marketing tours for potential buyers to reach sale to Hyatt corporation.

 

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GENERAL MANAGER

American Express Centurion Lounges under FLIK, San Francisco International Airport, California

Accepted contract to prepare location as a stellar example to national network of lounges, increasing ability to smoothly serve 1600 guests / day versus previous limit of 1100.

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Took responsibility for daily oversight of airport lounge operation, leading team of supervisors, bartenders, wait staff, and custodial services for the lounge. Utilized excellent front-of-house guest service skills, food and bar services knowledge, experience in managing support services, and relationship building talents with airline reps and SFO personnel to create high level of customer experience and satisfaction. Provided effective operational planning and resourcing using sound business and financial acumen.

• Greatly improved ownership-team rapport by reporting daily to AMEX representative on site and inviting corporate representation at daily staff briefing.

• Renegotiated union agreement and rebuilt relationships to drastically reduce complaints.

• To streamline work and promote employee satisfaction and retention, issued 24 new quality SOPs, held three daily training huddles to staff, and initiated performance evaluation and planned succession.

 

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GENERAL MANAGER

Los Altos Vineyards, Los Gatos, California

Increased sales and continued planned growth of brand in area experiencing an exciting renaissance in winemaking, providing visionary planning for business operations.

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Created and expanded clear vision, to keep costs down, and focus on building a growing, lasting, and sustainable business. Worked with owner on budgeting and financial projections, field daily calls, and acted as the face of winery to outside world. Developed new 5-year business plan and strategy and established comprehensive descriptions for each task and position. Established Block 4 Vineyard tour, various cave tourism tours, corporate team building events, viti- and vini-cultural learning and classes, excursions to new contacts, weekly concerts, and food focused events.

• Created new brand Tin Cross Vineyards and designed and implemented 14 new event packages, attracting 800+ new vineyard visitors per year.

• Improved ranking on TripAdvisor from 18 to 1 by implementing programs to improve demand and attract new clientele.

• Increased production capacity from 3K cases to 20K cases per year by growing market demand and branding strength and spearheaded increase of wine inventory from $650K in 2014 to $7.2M in 2016.

• Created 26 new wines and submitted wines to competition from garnering 68 medals including 28 Gold and 2 Double Gold Medals in 2017.

• Planned and managed asset improvements with owner contribution of $2M, including planning of Tasting Room on Main Street in Los Altos to further brand recognition.

• Through aggressive marketing in California and Hawaii increased direct to consumer sales by $48K / yr. and initiated export to Denmark, Taiwan, and Korea, realizing an additional $800K+ in revenue and $1M / yr. in follow-up business.

• Placed product with Wholefoods to increase market penetration and attract chain retailers, improving revenue by $500K+ per year.

• Through excellent marketing communications programs, increased number of active wine club memberships from 450 to 880 and increased sales by $240K.

 

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Corporate Experience

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Hilton Worldwide, McLean, Virginia (May 2008 to June 2014)

Promoted twice within international locations to improve quality and delivery of hotel services, streamline hotel operations, and achieve quality and profit goals.

 

GENERAL MANAGER

Gallery One Hotel, Fort Lauderdale, Florida (October 2013 to June 2014)

Provide leadership and strategic planning to all departments in support of Hilton service culture and took responsibility for all aspects of operations at the hotel for day-to-day staff management and guests to maximize operations and guest satisfaction. Trained team with cross-functional capabilities to achieve timelier and better quality services to timeshare and Hilton guests.

• Analysed monthly forecasting practices to improve accuracy from 1 per quarter to 3 per quarter.

• Spearheaded initiatives on revenue management to improve city competitive rank from 3 to 1, and improved Expedia ranking from 21 to 10 and Booking.com ranking from 9 to 3.

• Directed programs to improve Food & Beverage performance, exceeding monthly profit budget by $11K through building operational synergies.

• Initiated crew contract with American Airlines and six new corporate accounts to exceed group sales from 17% to 21%.

 

DIRECTOR OF OPERATIONS

Hilton Sharm Waterfalls Resort, Sharm El Sheikh, Egypt (June 2009 to September 2013)

Took responsibility for all aspects of operations at the hotel, day-to-day management, and guests, Ambassador for the brand and hotel, who provided leadership and strategic planning to all departments in support of Hilton service culture and maximized operations and guest satisfaction.

• Transformed hotel from 80% Russian market to 70% Scandinavian, British, and French market by forming relationships and coordinating with airlines, operators, and agencies.

• Exceeded revenue budget three years in a row during on-going Arab Spring, improving financial performance from 28 to 5 among 51 Hilton hotels.

• Hilton president shared my presentation “Successful Up-Selling Practices” with 280 Hilton GMs.

• Improved quality delivery rank among 250 European, Middle Eastern, and African Hilton properties from rank 143 to rank 19 and improved score from 79 to 18 of 218 hotels on TripAdvisor.

• Initiated guest loyalty program, increasing repeat guest visits from 177 to 564 per year.

• Planned, progressed, and finalized 18 construction projects in rooms and public areas to improve guest satisfaction and create award-winning resort atmosphere.

• Motivated and supported kitchen staff to receive “Outstanding” score in quality audits for first time in 16-year history of resort, obtained HACCP “A” hygiene certification, and Certificate of Excellence from hygiene audit firm E-Cristal.

 

DIRECTOR OF FOOD & BEVERAGE with mammoth banquet and event operations

Hilton Kuwait Resort, Fahaheel, Kuwait (May 2008 to May 2009)

Managed all aspects of food and beverage service with budget of $18M and provided leadership for 120 direct reports of great cultural diversity.

• Increased food and beverage audit score from 86% to 92%.

• Integral to planning, constructing, and opening two new restaurants for additional $780K per year.

• Managed banquet operations for 2000+ annual corporate meetings providing high quality services to international oil companies, government officials, and military personnel and supervised Arab weddings of up to 2,500 guests under strict religious rules.

 

Additional Experience

General Manager (2007 to 2008) -  Palenca Luxury Hotels, Grand Hotel Europa, Innsbruck, Austria

General Manager (2006 to 2007)  -  Hotel Post und Gartenschloessl, Lermoos, Austria

Pre-Opening Manager (2004 to 2006)  - Balance Resort, Stegersbach, Austria

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Education & Credentials

Tourism Diploma (Bachelor of Arts equivalent)

TFBS fuer Tourismus College, Absam, Austria

 

Credentials (Culinary, Latin Languages)

Polytechnische Schule Unterstadt, Imst, Austria

 

Certificates and Diplomas

• Business Strategies, Mergers & Acquisitions – Certificate – Cornell University

• SHINE Project Management and Operations – Certificate – Hilton Worldwide

• Proactive Leadership – Certificate – Hilton Luxor, Egypt

• Win-Win Negotiator – Certificate – Al Ain, United Arab Emirates

• Marketing, Advertising, and Public Relations – Certificate – WIFI Innsbruck, Austria

• Food and Beverage Management, Marketing, Sales, Finance – Diploma – WIFI Vienna, Austria

• Sommelier in Wine, Spirits, Cheese, and Cigars – Diploma – WIFI St. Poelten, Austria

• Emergency Medical Technician – Certificate – Red Cross emergency ambulance service, Austria