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Meet Martin Schöttle, our new F&B manager


Mr. Martin Schöttle is now managing the fortunes of all gastronomical outlets and is responsible for the repositioning of the whole F&B area at the Platzl Hotel Munich. Today we would like to introduce you to our new F&B manager.

Mr. Schöttle, thank you for taking the time for this interview. There is certainly a lot going on in the food & beverage industry, particularly now during the pre-Christmas season. It requires a special mentality, doesn’t it? Where does your passion for gastronomy come from?

That is true. Working in the gastronomy certainly is not for everyone. Well, at any rate my passion has already been developed in earlier years. I was enthralled at an early stage during initial temporary jobs at various culinary establishments in Bremen. Personally, I simply like the fact that you always get direct feedback for the work performed, and it is a very communicative and an extremely varied work.

Since when have you been F&B manager at the Platzl, and where have you been before?

I learnt my trade in Bremen at the Maritim Hotel. From there my career journey took me to the Hotel Westbury Mayfair in London, and from 2006 to 2011, I was at the hotel Bayerischer Hof here in Munich. After that I studied for two years in Heidelberg at the hotel management school before I was lastly employed two years in Hamburg for Karlheinz Hauser who is the kitchen director of a two star restaurant at Hotel Süllberg as F&B manager. Since December 1st, 2015 I have been working at the Platzl Hotel.

Can you briefly describe your sphere of activity at the Platzl Hotel?

That would be the planning and implementation of the gastronomy offer, the definition of F&B standards, the coordination of all service processes and the redesign of the complete beverage offer… During my daily work I create menus, beverages and special offers and the less tangible tasks are also not to be underestimated. How can the profitability be ensured? How can we enhance the guest experience? These are questions to ask ourselves every day.

Would you like to give the readers a hotel beverage suggestion for the cold time of the year?

The Feurige Apfel (“Fiery Apple”) featured at our Platzl Karree is made with apple juice and homemade baked apple syrup as well as rum and amaretto. Simply stop by and have a taste! ;-)

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