Tom Denne
Enterprise Project Lead @Mews
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WORK HISTORY
Enterprise Project Lead @Mews
Mainz, DE
Accelerate enterprise customer success through strategic deployment coordination and revenue activation programs. Bridge the gap between sales closure and operational deployment, ensuring seamless onboarding experiences for complex enterprise accounts.Key Responsibilities-Coordinate cross-functional deployment projects for enterprise customers, managing timelines from contract signature to go-live activation-Collaborate with Product, Engineering, and Customer Success teams to deliver customized integration solutions and technical configurations-Facilitate regulatory compliance processes including KYC procedures, legal environment setup, and police reporting integrations-Design and implement Training-the-Trainer programs and deployment schedules for enterprise client teams-Manage stakeholder communications across multiple departments to ensure aligned project execution and timeline adherence-Transform challenging deployments into success stories and customer reference opportunities
EDUCATION
BBS EHS Trier
Culinary Arts/Chef Training
Hotelschool The Hague
Bachelor
ABOUT TOM DENNE
During my time at school, I worked at several restaurants at the bar or in service to earn some extra money. After finishing school in 2015, I decided to make one year abroad in Canada. Half a year i worked in Moxies Grill Bar as a Chef in Vancouver and then decided to travel. When I arrived home I followed the kitchen path and started my apprenticeship at the Park Plaza Trier to become a certificated Chef. I graduated in January 2019. As i had already the acceptance at Hotelschool The Hague, i decided to bridge the time lap and started to work in Luxembourg as a Chef in a small restaurant and now since July, I am doing the international Fast Track Program at the well-known Hotelschool The Hague. During my time in Trier and Luxembourg, I received lots of responsibility and was always able to fulfill the expectations. For myself, it is always the most important that the guest will leave the Hotel or Restaurant with a smile on his face and with a unique experience in his back-pack.
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