octavian radoiu
assistant food and beverage director at hilton worldwide
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assistant director of food and beverage
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See full contact details in OrionProfessional Email
ant****@hilton.com
Personal Email
****@****.com
Work Phone
(972) 233*****
Mobile
(972) 233*****
Local Location
morristown, new jersey, united states
Industry
hospitality,
Designation
assistant director of food and beverage
Birthday
-
Gender
male

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1
Number of Companies Worked For
assistant food and beverage director at hilton worldwide
assistant food and beverage director at gordon lodge
assistant food and beverage director at tanoan country club
assistant food and beverage director at houston lake country club
antoine holder is currently employed at Wyndham hotel group. antoine is an experienced professional working at undefined as the assistant director of food and beverage. antoines phone number is (972) 233***** and email is ant****@hilton.com to get more information install Orion extension.
antoine holder is currently employed at Wyndham hotel group.
At present, antoine holder is serving as the assistant director of food and beverage.
The professional email used by antoine holder is ant****@hilton.com.
antoine holder's professional contact number is (972) 233*****.
Retail, customer service, inventory management, merchandising, time management, management, inventory control, leadership are some of the skills that antoine holder has.
Scott Hurring, Alan Marandola, Luis Genis, Shaporanmiah Shaporan are some of the colleagues working with antoine holder.
Will Araujo, Tim Clapp, Jeffrey Schulweis, Octavian Radoiu, Amy Gorham are some of the other counterparts holding the similar designation in other organizations like antoine holder.
antoine holder has worked for wyndham hotel groupfalse so far.
The company is headquartered at .
antoine holder is assistant director of food and beverage at Wyndham hotel group.
antoine holder is currently residing in morristown, new jersey, united states.
antoine holder is currently working with the hospitality, industry.
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