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“Culture is shaped by what leaders tolerate.”
Otmar Wullich

About Otmar

Otmar Wullich is a Business Performance Consultant working with owner-led businesses and SMEs. His experience is built on three core foundations: People, Standards, and Direction, developed over more than 35 years in high-pressure operational environments.

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Otmar helps business to create the clarity, consistency, and practical standards needed to improve performance. He identifies what is holding performance back, improves how teams work, and puts clear standards in place that hold under pressure.

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Built in hospitality, one of the most demanding environments for performance, cost control, sales, procurement, and consistency, Otmar's  experience includes managing large multinational teams and extends beyond hospitality into wider commercial and operational roles. These principles apply across any business where people, standards, and daily operations drive results.

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Otmar's approach is hands-on, focused on real day-to-day operations, and designed to deliver practical improvement rather than theory. His work follows a Lean management approach, observing real operations, removing inefficiencies, and building standards that work in daily practice.

This includes working directly with managers and teams to build capability, improve decision-making, and embed standards in daily operations.​

“Standards that only work when it is quiet are not standards.”
Otmar Wullich

Built in Hospitality, where standards, timing, and consistency are critical.

These principles, built on People, Standards, and Direction, apply across any business where teams, structure, and daily operations drive performance.

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Who I Work With

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I work with owner-led businesses and SMEs where daily operations depend on people, consistency, and clear standards.

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This includes businesses that:

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  • Rely on teams to deliver consistent service

  • Struggle with maintaining standards during busy periods

  • Depend on owners or managers to keep everything running

  • Want to improve performance without adding unnecessary complexity

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 When to Get in Touch

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  • Standards are not consistent

  • The team is doing things differently

  • You are too involved in daily operations

  • Performance drops under pressure

  • You know something is not working, but cannot clearly define it

“Standards that only work when you are around are not standards.”
Otmar Wullich

Experience in Hospitality & Tourism, Supplier Industry and Education

Otmar's experience covers various senior roles in several 3-5-star properties in Ireland the UK and Continental Europe.

He also worked with some well-known suppliers in a variety of segments like food beverage, wine, catering supplies, kitchen design and recruitment.

With his academic qualifications and achievements, the next logical step was to pass the gained practical knowledge to the next generation in the hospitality trade, in an educational setting. 

 

Career Highlights

 
Hotels and Restaurants:

  • The K Club, Ireland

  • O'Connell's Restaurant, Ireland

  • Bewley's Cafe

  • Carton House, Ireland

  • Fitzpatrick Hotels Ireland

  • The Savoy Hotel, London UK

  • Hilton, Germany

  • Interhotel, Germany

  • Dorint Hotels, Germany

  • Aparthotels, Austria

  • Park Hotel Arosa, Switzerland

 
Senior management roles:

  • Director of Purchasing & Control and Director of Operations in a 5* Irish property

  • Director of Food and Beverage

  • Back of House Manager

  • Project Consultant & Trainer

  • Operations Manager

  • Area Manager/Sales Manager

  • General Manager

  • F&B Manager

  • F&B Controller

  • Restaurant Manager, Directeur de Restaurant.

 

His academic qualifications and achievements, include:

  • MSc in International Hospitality Management

  • Train the Trainer, FETAC Level 6

  • Trainer in the Industry                            

  • Group Training Technique

  • The Management of Food Hygiene, Level 3                      

  • Business Development Program                        

  • Safety, Health and Welfare FETAC Level 5                

  • Health & Safety Certificate    

 

Otmar’s Training & Development expertise include:

  • Optimus Service Excellence Program Coordinator and trainer 

  • Tutor for food service operations, providing the students with practical skills and knowledge to operate their own food service business.

  • Guest lecturer and mentor, during the Virtual Sustainability Summer School, 2021 mentoring the “Zero Carbon Hotel” in TU Dublin

  • Assistant Lecture in TU Dublin, Tallaght Campus, lecturing first-semester students in Restaurant and Kitchen Management.

  • ETB Thurles, lecturing customer service skills for national tour guides

  • Mentor and Advisor, with Failte Ireland, providing nationwide assistance to various clients in hospitality & tourism to guide them in cost control & purchasing, to improve efficiency.

Otmar’s passion and practical experience enable him to:

  • Identified weaknesses/inefficiencies within departments and up skill relevant staff

  • Develop and launch training programs on service skills, customer service, food hygiene, HACCP system, health & safety, food hygiene, sustainability plans 

  • Creating passion, confidence, and personal accountability during training sessions

  • Mentoring and development of junior and middle management, introduction to departmental culture

 

With his hands on approach and operational skills, Otmar developed and implemented

  • Policies, systems, and procedures to facilitate dynamics and continual improvement in various departments, project planning including pre-opening / change of management

  • Strong operational background with high customer service standards

  • Managed multiple outlets with up to 185 staff in restaurant, bar, kitchen and purchasing

 

Purchasing & Cost Control

  • Financially savvy, set up and implemented annual budgets and forecasting revenue 

  • Prepared and finalized capital investment and equipment purchases

  • Confident in maximizing profit by negotiating best prices with suppliers in short and long-term contracts

  • Efficient in cost/profit analyses, recipe calculations, menu engineering, stock takes, order and invoice control

  • Implemented systems to turn challenges, into cost-saving opportunities in various departments including waste, recycling, and energy efficiency programs (Sustainability Development)

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