Franssen Paul

Multilingual and highly resilient professional with an extensive background in international hospitality (cruise ships) and transport logistics. Proven track record in fast-paced, dynamic environments, excelling in problem-solving, efficient scheduling, and exceeding customer expectations. Fluent in Dutch and English, with a strong professional command of German and French.

Ready to leverage strong communication skills and a passion for customer-oriented action within the global travel and support sector.

Logistics Driver & Operations Coordinator - Renewi / Bongaerts / Sita / Weltjens / JET Janssen Transport - Belgium

(2007-05)

• Responsible for the independent execution, verification, and administrative processing of complex logistical assignments.
• Utilized automated on-board computer systems to manage tight schedules and real-time operational shifts.
• Maintained professional, multilingual customer relations during deliveries and collections across Belgium and neighboring countries.
• Key Skills: Stress management, critical problem-solving, logistical administration, and strict compliance with regulations.

Steward / Sommelier (International Hospitality) - QE2 Cruise Ship – CUNARD Cruiseline Company / Festival Cruise Line

(2001-03 - 2004-06)

• Delivered five-star luxury service to international guests in a highly demanding, multicultural environment.
• Anticipated guest needs, provided proactive recommendations, and resolved complaints diplomatically in line with company and maritime safety standards.
• Conducted on-the-job training and guidance for assistant crew members to optimize team performance and ensure brand standards.
• Key Skills: Premium customer service, cross-cultural communication, de-escalation techniques, and high-pressure teamwork.

Supervisor / Chef & Kitchen Operations Management - Intersoc Hotels (Switzerland) / Anglia Crown LTD (UK) / Centerparcs

(1990-03 - 2007-05)

• Led, motivated, and managed operational teams in high-volume hospitality and holiday resort environments.
• Managed stock control, quality assurance, and strict compliance with food safety and hygiene protocols (HACCP)
• Key Skills: Operational leadership, time management, and organizational oversight

Certificate - Basic Business Management Knowledge - SYNTRA Limburg (2010)

Vocational Secondary Education (BSO 2nd degree) - Catering & Nutrition