Summary
Overview
Work History
Education
Skills
Accomplishments
Affiliations
Languages
Timeline
Generic
Chris Markert

Chris Markert

Slough

Summary

Knowledgeable and dedicated customer service professional fluent in German, English, and French with extensive experience in various industries. Solid team player with an outgoing, positive demeanour and proven skills in establishing client rapport. Motivated to maintain customer satisfaction and contribute to company success. Specialized in quality, speed, and process optimization. Articulate, energetic, and results-oriented with an exemplary passion for developing relationships, cultivating partnerships, and growing businesses.

Overview

32
32
years of professional experience

Work History

Cabin Crew Member

British Airways Plc
London Heathrow, ENG
01.2018 - Current
  • Operation as Cabin Crew Ensure safe Cabin Operation on Worldwide flights
  • Ensured smooth running of the cabin, serving as facilitator between cabin crew and cockpit.
  • Conducted pre-flight aircraft checks, verifying placement and proper working order to maintain the highest levels of on-board security.
  • Followed company regulations and rules promoting safe environment for both travellers and employees.
  • Facilitated open on-board communication, delivering regular announcements on behalf of the captain to update passengers on schedule changes.
  • Prepared and submitted flight reports regarding issues or concerns to management.
  • Addressed questions and resolved issues and complaints.
  • Maintained calmness and composure during emergency situations.
  • Greeted passengers upon boarding and exiting aircraft.
  • Participated in pre-flight meetings to comprehend duty and position of flight attendants during flight.
  • Inspire Champion , Presentation to Students at various Schools of Job Opportunities and Apprentice Scheme at BA Recruitment of Students for Work Experience
  • Programs Adherance to Service Standards and Hallmarks,
  • Operation as Cabin Services Manager ( Purser)
  • Ensure safe Cabin Operation on European Flights Briefing of Cabin Crew Review of Cabin Crew SEP Knowledge
  • Ensured customer safety by instructing teams to complete full checks of cabins before onboarding customers.
  • Completed pre-flight briefings to a crew, ensuring all crew were up to date with flight safety requirements.

Cabin Manager/Purser

Thomas Cook Crewing
Frankfurt
02.2018 - 09.2018
  • Attended training sessions to keep up-to-date on the latest aircraft safety procedures.
  • Expertly coordinated and managed teams of 18+ Cabin Crew.
  • Effectively liaised with ground staff, achieving 96% on-time departures.
  • Supervised staff operations throughout flights, spotting ineffective procedures and managing change.
  • Assisted Inflight department to establish training programs that continuously improved cabin crew performance.
  • Drove consistent commitment to passenger safety and comfort, cooperating with Inflight department to address cabin related issues and improve technical installations.
  • Facilitated safe flight operations, performing accurate inspections of cabin service equipment, such as Emergency and Galley equipment.
  • Meticulously monitored, created and oversaw customer experience, resulting in customer satisfaction .
  • Increased customer satisfaction by kindly and politely greeting guests when onboarding and exiting the aircraft.
  • Conducted tannoy announcements over cabin crew safety demonstrations, ensuring clear communication and easy to follow instructions.
  • Performed detailed, engaging in-flight safety briefings to guarantee passenger and crew health and safety.
  • Provided ongoing training and mentorship to Cabin Crew to maintain high service standards and Safety.

SEP Safety Trainer / Union Representative, Cabin Crew Member

Deutsche Lufthansa AG
Frankfurt
02.2015 - 01.2018
  • Ensure safe Cabin Operation on Worldwide Flights ≡! Service in Economy and Business Class Fully qualified by LBA on A 320 Family and A330/340/A380 family
  • Project Management work Lufthansa Business Class Signature service
  • Recruitment of Cabin Crew Members
  • Purser assignment and Trainer to Eurowings Long Haul
  • Operation SEP Trainer for Initial and Recurrent Training Lufthansa Flight Training Center
  • Union Rep and Policy Advisor to the Lufthansa Group on matters of inclusion & diversity
  • Cabin Crew /Inspire Champion
  • Ensured smooth running of the cabin, serving as a facilitator between cabin crew and cockpit.
  • Conducted pre-flight aircraft checks, verifying placement and proper working order to maintain the highest levels of on-board security.
  • Served food and beverages to 400 passengers per flight, consistently complying with airline health and safety standards.
  • Followed company regulations and rules promoting safe environment for both travellers and employees.
  • Administered first aid on passengers experiencing medical emergencies, such as 320 and A380 emergencies.
  • Followed company regulations and rules to promote a safe environment for travellers and employees.
  • Facilitated open on-board communication, delivering regular announcements on behalf of the captain to update passengers on schedule changes.
  • Reviewed, handled, assembled and removed passenger cabin furnishings to ensure that areas were thoroughly cleaned and all debris had been removed.
  • Prepared and submitted flight reports regarding issues or concerns to management.

Operations Manager

iFlight Aviation Simulator Center
Serris, SKP
03.2014 - 01.2015
  • Monitored and reviewed operational performance, aiding improved business strategy to maximise productivity.
  • Reduced costs and improved operations by analysing processes and customer feedback.
  • Developed, recommended and implemented strategies to improve employee work quality and speed.
  • Strategically scheduled and managed 20+ staff members, maintaining high-performing business operations.
  • Managing F&B Outlet
  • Aided senior leadership by recommending corrective actions and improvements to company operations.
  • Served as key corporate representative, liaising with various stakeholders in support of operational excellence.
  • Minimised discrepancies by effectively training employees on best practices, policies and procedures.
  • Managed and motivated high-performing teams for successful KPI attainment.
  • Analysed operations data to identify process gaps and successfully implement change.
  • Drove performance while managing and maintaining customer expectations, quality standards and SLAs.
  • Worked constructively with sales team generating new business opportunities and supporting company growth.

F&B Operations Manager

Disneyland Paris Hotel New York
Serris, SKP
03.2012 - 02.2014
  • Responsible for F&B Profile with 2 High volume Restaurants including a Fine Dining venue.
  • Winner of Resort Excellence AWARD ( Competing against all Disneyland Paris F&B Outlets)
  • Used strong analytical and problem-solving skills to develop effective solutions for challenging situations.
  • Gained strong leadership skills by managing projects from start to finish.
  • Participated in team projects, demonstrating an ability to work collaboratively and effectively.
  • Applied effective time management techniques to meet tight deadlines.
  • Demonstrated a high level of initiative and creativity while tackling difficult tasks.
  • Worked effectively in fast-paced environments.
  • Demonstrated creativity and resourcefulness through the development of innovative solutions.
  • Exercised leadership capabilities by successfully motivating and inspiring others.
  • Acted as a team leader in group projects, delegating tasks and providing feedback.
  • Demonstrated respect, friendliness and willingness to help wherever needed.
  • Resolved problems, improved operations and provided exceptional service.
  • Developed strong organizational and communication skills through coursework and volunteer activities.

Director Food and Beverage Manager / Assistant GM

Rocca Golf Hotel
Bujumbura
01.2012 - 03.2012
  • Operated and maintained security of Point of Sales (POS) system.
  • Managed restaurant and bar booking sheets to organise guest lists and avoid double bookings.
  • Translated changes to food safety regulations into policies and procedures to facilitate compliance across departments.
  • Trained new joiners in food regulatory compliance and company standards by delivering on-the-job and mandatory training.
  • Liaised with chef on duty to provide seamless food service and communicated with head chef to provide feedback on same
  • Led F&B team to champion customer service and consistently elevate food presentation standards.
  • Controlled food and beverage inventory, strategically ordering supplies and anticipating consumer demands to prevent out-of-stock items.
  • Maintained strong brand image by developing and implementing public relations strategy and building community network.
  • Oversaw delivery of financial and operational functions, reviewing customer feedback to ensure action plans were in line with customer needs.
  • Initiated and implemented plans to improve customer relations, quality standards and service efficiency.
  • Met health and safety guidelines to maintain compliant working environments.
  • Handled guest complaints to protect brand reputation.
  • Adhered to company policies and brand standards to support outstanding guest experiences.

Corporate Head of Guest Services

Premier Hotels of the World
Bangkok, WOR
01.2010 - 01.2012
  • Overseeing a Corporate Front Desk and Guest Relations Desk profile of 67 Partner Hotels all around the Asian Market
  • Organised marketing plans and programmes to best support business growth and development.
  • Brainstormed ideas with clients and stakeholders to maximise project potential.
  • Compiled industry data on competitor pricing, materials costs and supply chain issues to help set accurate pricing.
  • Maximised media coverage through tactical planning and communications.
  • Predicted and interpreted consumer trends to improve product offerings.
  • Developed targeted advice for decision-makers on how best to reach target consumers and build awareness.
  • Developed targeted advice for decision-makers on how best to reach target consumers and build awareness.
  • Held quarterly office meetings with staff to answer questions, resolve issues and keep employees informed of changes.
  • Trained new staff on correct procedures, compliance requirements and performance strategies.
  • Launched new products based on comprehensive market strategy.
  • Built meaningful client relationships using multi-channel approach.
  • Transformed systems and processes to boost efficiency.
  • Designed new product features based on client feedback.
  • Identified opportunities to expand client business using deep operational knowledge.
  • Mitigated risks with proactive planning and targeted solutions.
  • Presented products and represented brand at trade shows and conferences.
  • Resolved customer support requests within target timeframes.
  • Drove renewals by analysing client needs and data.
  • Used critical thinking to break down problems, evaluate solutions and make decisions.

Food and Beverage Manager

Orient Express
Mandalay Burma
03.2008 - 01.2010
  • Operated and maintained security of Point of Sales (POS) system.
  • Managed restaurant and bar booking sheets to organise guest lists and avoid double bookings.
  • Translated changes to food safety regulations into policies and procedures to facilitate compliance across departments.
  • Trained new joiners in food regulatory compliance and company standards by delivering on-the-job and mandatory training.
  • Managed recruitment, development and training activities to equip team of 60 with extensive skill set and detailed product knowledge to facilitate operational excellence.
  • Incorporated customer feedback in experimentation and creation of new signature dishes.
  • Optimised inventory levels by sourcing competitive suppliers for unique ingredients and periodically updating stock levels.
  • Energised and focused Front-of-House (FOH) team to shape and deliver memorable guest experience by maintaining strong presence on restaurant floor.
  • Guided strategic menu and item pricing to maximise sales and revenue.
  • Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
  • Monitored linework processes to maintain consistency in quality, quantity and presentation.
  • Hired, managed and trained kitchen staff, maintaining competent service teams.

Restaurant Owner

Blue Velvet West Hollywood
West Hollywood
02.2006 - 01.2008
  • Managed payroll by tracking employee hours and entitlements.
  • Monitored servers to identify and resolve lapses in service delivery.
  • Addressed guest complaints to keep customers satisfied.
  • Reconciled all company accounts, including credit cards and expenses.
  • Coordinated cleaning activities and minimised disruption to restaurant operations.
  • Tracked and sourced supplies to keep ingredients fresh and minimise waste.
  • Prepared and financed budgets for restaurant operations and events.
  • Analysed industry trends and patterns to inform investment decisions and menu choices.
  • Adjusted restaurant team sizes and shifts with changes in traffic volume.
  • Ensured kitchen staff were equipped with appropriate tools and inventory.
  • Optimised inventory levels by sourcing competitive suppliers for unique ingredients and periodically updating stock levels.
  • Detailed and confirmed guest profiles, communicating expectations to Front-of-House (FOH) and Back-of-House (BOH) staff.
  • Energised and focused Front-of-House (FOH) team to shape and deliver memorable guest experience by maintaining strong presence on restaurant floor.
  • Controlled planned menu development to encompass branding and overall company vision whilst successfully promoting return business.
  • Monitored linework processes to maintain consistency in quality, quantity and presentation.
  • Developed and delivered exciting, memorable dishes, increasing repeat business.
  • Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
  • Hired, managed and trained kitchen staff, maintaining competent service teams.

Airline Safety and Emergency Trainer

Delta Airlines
Atlanta
01.2002 - 01.2006
  • Calculated safe rates of exposure to guarantee compliance with national guidelines.
  • Trained staff and contractors on occupational and environmental health compliance.
  • Advised senior stakeholders on cost-effective risk management strategies.
  • Drove compliance to company standards by reinforcing rules and procedures.
  • Identified training needs and recommended action to appropriate supervisor.
  • Encouraged professional development and goal setting for all staff.
  • Role modelled ideal behaviour and standards across multiple stations.
  • Assigned tasks and responsibilities to crew members based on individual ability and experience
  • Provided one-on-one coaching to employees needing improvement in performance.
  • Assisted with recruiting and hiring staff members to fulfill departmental staffing needs.
  • Ensured smooth running of the cabin, serving as a facilitator between cabin crew and cockpit.
  • Conducted pre-flight aircraft checks, verifying placement and proper working order to maintain the highest levels of on-board security.
  • Followed company regulations and rules promoting safe environment for both travellers and employees.
  • Facilitated open on-board communication, delivering regular announcements on behalf of the captain to update passengers on schedule changes.
  • Regularly monitored cabin throughout flight to verify security.
  • Prepared and submitted flight reports regarding issues or concerns to management.
  • Greeted passengers upon boarding and exiting aircraft.

Cabin Crew Head

Virgin Express
Shannon Ireland
08.1999 - 01.2002
  • Expertly coordinated and managed teams of 5+ Cabin Crew.
  • Led and supported Cabin Crew during crises, ensuring Safety and Emergency procedures were strictly followed.
  • Attended yearly training sessions to keep up-to-date on the latest aircraft safety procedures.
  • Increased customer satisfaction by kindly and politely greeting guests when onboarding and exiting the aircraft.
  • Maintained excellent customer satisfaction by managing complaints calmly, professionally and in-line with company policies.
  • Performed detailed, engaging in-flight safety briefings to guarantee passenger and crew health and safety.
  • Supervised staff operations throughout flights, spotting ineffective procedures and managing change.

Senior Cabin Crew Member

Delta Airlines
Atlanta / Salt Lake City
06.1994 - 07.1999
  • Prepared and submitted flight reports regarding issues or concerns to management.
  • Reviewed, handled, assembled and removed passenger cabin furnishings to ensure that areas were thoroughly cleaned and all debris had been removed.
  • Greeted passengers upon boarding and exiting aircraft.
  • Maintained calmness and composure during emergency situations.
  • Directed passengers to assigned seats and provided pre-flight instructions.
  • Ensured smooth running of the cabin, serving as a facilitator between cabin crew and cockpit.
  • Conducted pre-flight aircraft checks, verifying placement and proper working order to maintain the highest levels of on-board security.
  • Followed company regulations and rules promoting safe environment for both travellers and employees.
  • Facilitated open on-board communication, delivering regular announcements on behalf of the captain to update passengers on schedule changes.
  • Served food and beverages to passengers consistently complying with airline health and safety standards.
  • Demonstrated in-flight safety regulations presentation to passengers.
  • Regularly monitored cabin throughout flight to verify security.
  • Participated in pre-flight meetings to comprehend duty and position of flight attendants during flight.

Hotel Management Trainee

SAS Hotel Hamburg
Hamburg
09.1991 - 05.1995
  • Developed professional relationships with colleagues and managers to aid communication and consistency.
  • Gained skills, knowledge and experience working across various departments including production, marketing and operations.
  • Sought to understand daily processes and goals of each department.
  • Aligned team management strategy and tactics with wider organisational vision to maximise impacts of company activities.
  • Assisted with day-to-day operations and completed assigned management tasks.
  • Researched methods to increase profitability and lower risk.
  • Learned about conflict resolution and shadowed management completing disciplinary hearings.
  • Supported management team with budget allocation and other daily tasks.
  • Promoted new ways of working and helped facilitate change across all company levels.
  • Developed strategies based on internal and external factors that impacted business development.
  • Participated in recruitment, selection and mentoring of subsequent trainees.
  • Created and gave presentations on various topics to senior management.
  • Liaised with managers, supervisors and other senior staff, communicating clearly and concisely.

Education

LLB ( Qualifying Law Degree ) - Law

Arden University
Coventry
05.2025

Certificate of Higher Education - ADHD COACH CERTIFICATION

International Coach Federation
Los Angeles
/2004 - /2004

Master of Arts - Hospitality

Cornell University
Correspondance
05.2000

NLP Master Coach Certification - Coaching NLP

Tony Robbins Research
Los Angeles
11.1994

Bachelor of Arts - Hospitality

Hotelfachschule Hamburg
Hamburg
05.1994

Grand Diploma - Culinary Arts

Cordon Bleu
05.1991

Skills

  • Relationship management
  • Decision-making
  • Complaint management
  • Interpersonal communications
  • Training and mentoring
  • Conflict resolution
  • Customer service
  • Safety procedure compliance
  • Training And Development
  • Product Knowledge
  • Customer Complaint Resolution
  • Quality Management
  • Scheduling

Accomplishments

  • Best Fine Dining Venue in LA 2006 Restaurant Owner and Executive Chef for the Blue Velvet in West
  • Best Disney Restaurant Disneyland Paris 2014
  • Harpers Report Mention For Orient Express Road to Mandalay 2009

Affiliations

I am an Accredited Success Coach and ADHD Coach and member of the Association for Coaching.

Languages

German
Native
English
Native
French
Fluent
Spanish
Intermediate
Thai
Elementary
Burmese
Beginner

Timeline

Cabin Manager/Purser

Thomas Cook Crewing
02.2018 - 09.2018

Cabin Crew Member

British Airways Plc
01.2018 - Current

SEP Safety Trainer / Union Representative, Cabin Crew Member

Deutsche Lufthansa AG
02.2015 - 01.2018

Operations Manager

iFlight Aviation Simulator Center
03.2014 - 01.2015

F&B Operations Manager

Disneyland Paris Hotel New York
03.2012 - 02.2014

Director Food and Beverage Manager / Assistant GM

Rocca Golf Hotel
01.2012 - 03.2012

Corporate Head of Guest Services

Premier Hotels of the World
01.2010 - 01.2012

Food and Beverage Manager

Orient Express
03.2008 - 01.2010

Restaurant Owner

Blue Velvet West Hollywood
02.2006 - 01.2008

Airline Safety and Emergency Trainer

Delta Airlines
01.2002 - 01.2006

Cabin Crew Head

Virgin Express
08.1999 - 01.2002

Senior Cabin Crew Member

Delta Airlines
06.1994 - 07.1999

Hotel Management Trainee

SAS Hotel Hamburg
09.1991 - 05.1995

LLB ( Qualifying Law Degree ) - Law

Arden University

Certificate of Higher Education - ADHD COACH CERTIFICATION

International Coach Federation
/2004 - /2004

Master of Arts - Hospitality

Cornell University

NLP Master Coach Certification - Coaching NLP

Tony Robbins Research

Bachelor of Arts - Hospitality

Hotelfachschule Hamburg

Grand Diploma - Culinary Arts

Cordon Bleu

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