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About Otmar

Otmar specialises in customised Food & Beverage and hotel operational services and systems. He provides Training, Mentoring and Consulting for all aspects of the F&B sector to make your business more sustainable and cost efficient.

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He is a seasoned professional with over 35 years of experience in the hospitality, tourism, training, consultancy, and supplier industry.

 

Otmar's career in hospitality includes studying restaurant & hotel management in his native Germany for 5 years, he is also a qualified trainer and has a master’s degree in hospitality management.

 

Working in owner-managed, multinational, and government organisations in five different European countries has given Otmar a multicultural awareness in various sectors. He is experienced in all aspects of the hotel and catering industries including Michelin Star restaurants.

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During his time as a consultant, Otmar also worked with industrial catering companies, pubs, and other businesses in hospitality and tourism. 

Otmar’s hands-on approach tackles problems at grass-root level.
His experience in hospitality and tourism gives him an exceptionally detailed understanding of today's challenges faced by the industry. 

"A well-trained team can provide great customer service and reduce your cost significantly!"
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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