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Camille DE COMPIEGNE

DOUAVILLE

En résumé

De formation hôtelière, et ayant un cursus progressif au sein d’hôtels 4 et 5 étoiles, l’hôtellerie est une véritable passion pour moi. Fort de nombreuses expériences qui ont construit mon caractère et mon savoir faire, j’aime le challenge et le dépassement de soi. Homme de terrain, la satisfaction du client est ma ligne de conduite, Le travail en équipe et le management sont pour moi la clef de la réussite aussi bien pour l’hôtel que pour l’épanouissement personnel de mes collaborateurs.

Avec une réelle envie de défis remportés et un fort dynamisme, je suis à la recherche d’un poste qui nécessite une forte implication personnelle, de nombreuses prises de décisions et une forte dimension de surpassement.

Je souhaiterai donc mettre mes compétences à votre service et m’épanouir dans ma carrière sur un poste qui permet d’allier terrain, gestion (personnel et financière) et expression de soi.

Je me tiens a votre disposition pour un éventuel entretien téléphonique qui me permettrai de vous exposez mon ambition, dynamisme et envie de rejoindre votre hôtel.

Veuillez agréer Madame, Monsieur mes sincères salutations.

Camille

Mes compétences :
Hotel
Maitre d'hôtel
Opportuniste
Sommelerie

Entreprises

  • THE PINK SANDS CLUB and CANOUAN RESORT in St Vincent & the Grenadines, Leading Hotel of the World - Restaurants Manager & Beverage Manager

    2013 - 2014 Achievements

    - Managing the existing operation of “Canouan Resort” while opening “The Pink Sands Club” new leading luxury hotel in the Caribbean
    - Successful opening of 5 food and beverage outlets
    - Successfully switched and modernized the bars operation of Canouan Resort to the new Pink Sands Club organization, menus and standards
    - Achieved the restructuration of the beverage purchasing department
    - Successful trained 45 team members to the new S.O.P. to meet with the AAA Five Diamond requirements

    Role & Responsibilities

    In charge of the 2 resorts’ entire Beverage portfolio, suppliers’ interaction, beverage purchasing, storage, procurement and stocks for the 8 F&B outlets & the villa services department
    In charge of the day to day operation of 2 restaurants and other when assigned

    • Responsible for creating menus, menu pricing and menu implementation
    • Select the wines and beverages, design the menus, negotiate suppliers’ arrangement, purchase beverage and maintain daily inventory control
    • Directly involved in creating restaurants and bars S.O.P.
    • Build and implement the specialty restaurant and beverages training programs
    • Re-looked and optimized the entire beverage stores and the warehouse
    • Identify and purchase the bars’ operating equipment
    • Liaise with construction company, architect and engineering in order to guarantee a convenient operating working place
    • Co-ordinate directly with the IT department in regards to the F&B outlets needs, solution and implementation
    • Monitor daily briefing with detailed guest preferences sum up
    • Organize bars and restaurants opening set-up
    • Develop the beverage program following the activities and events promotional plan
    • Ensure that roster and overtime are managed appropriately according to operational needs
    • In charge of all the bars
  • Emirates Golf Club in Dubai - Restaurants Manager

    2012 - 2013 “Le Classique” French Fine Dining & “M’s Restaurant” Mediterrabian fusion cuisine

    Achievements

    - Scored 97% mystery shopper from “International Service Check” - 2013
    - Awarded as shortlisted for “Best French Restaurant” - Time Out Dubai - 2012 & 2013
    - Awarded as “Top 3 Best French Restaurant” - What’s on Dubai - 2012

    Role & Responsibilities

    Responsible for the operations within both outlets including,

    • Monitor and analyze the activities and trends of competitors
    • Plan and manage the budget accordingly to the needs of the restaurant
    • Monthly P&L analyses and expenses justification
    • Organized with suppliers monthly wine dinners to raise outlet awareness
    • Work in co-ordination with the Executive Chef for the development of new menus and menu charges
    • Restructure the organization of the team in order to optimize the service quality and sales
    • Propose and conduct the promotional quarterly marketing plan
    • Handling and manage complaints
    • Conducts effective communication meetings with both restaurant team
    • Develop and assist with training activities focused on improving skills and knowledge
    • Extend a guest members relation program
    • Ensure that roster and overtime are managed appropriately according to operational needs
    • Conduct annual Performance Appraisals
  • SOFITEL BAHRAIN ZALLAQ THALASSA SEA & SPA, - Sommelier & Chef de Bar

    2010 - 2012 5*, 262 rooms, Accor Group, 11 Food & Beverage outlets, pre-opening & opening

    Achievements

    - Performed 4 task force that allow me to gain experiences and to cover the wine list, standard and training in the region
    - Successful opening of 11 food and beverage outlets
    - Successfully trained approximately 96 team members counting 22 different nationalities
    - Awarded for “Best Sea Food Restaurant” La Mer restaurant - Time Out Bahrain - 2012
    - Awarded for “Best New Comer Restaurant” Fiamma restaurant - Time Out Bahrain - 2012
    - Awarded for “Highly Commended Brunch” Saraya restaurant - What’s on Bahrain - 2012
    - Awarded for “Bahrain Leading Spa resort” - World Traveler Awards Magazine - 2012

    Role & Responsibilities

    • SOMMELIER Wine selection, wine menu designed, public relation role, VIP’s special care, manage slow moving
    • CHEF DE BAR Beverages selection, menu designed, seasonal cocktail menu, creating and developing new concepts
    • EVENTS Marketing plan & events calendar, promotions, wine dinners, wine tastings, cheese & wine party
    • FINANCE Market survey, cost analysis, pricing, stock control, menu engineering, P&L, budget forecasting
    • TRAINER Creation of “Sofitel Wine Academy”, incentives, all beverages, wine service, beverage service standards,
    • MISSIONS
    Outlets in charge > one restaurant & one bar (team of 20 members), weddings & seasonal events
    Task force > Sofitel Cairo, Sofitel Legend Aswan - Grand Opening , Sofitel Abu Dhabi - Opening, Sofitel Dubai
  • Margaux Restaurant, Dubai - Maitre d'hotel sommelier

    2009 - 2010 5*, 262 rooms, Accor Group, 11 Food & Beverage outlets, pre-opening & opening

    Achievements

    - Performed 4 task force that allow me to gain experiences and to cover the wine list, standard and training in the region
    - Successful opening of 11 food and beverage outlets
    - Successfully trained approximately 96 team members counting 22 different nationalities
    - Awarded for “Best Sea Food Restaurant” La Mer restaurant - Time Out Bahrain - 2012
    - Awarded for “Best New Comer Restaurant” Fiamma restaurant - Time Out Bahrain - 2012
    - Awarded for “Highly Commended Brunch” Saraya restaurant - What’s on Bahrain - 2012
    - Awarded for “Bahrain Leading Spa resort” - World Traveler Awards Magazine - 2012

    Role & Responsibilities

    • SOMMELIER Wine selection, wine menu designed, public relation role, VIP’s special care, manage slow moving
    • CHEF DE BAR Beverages selection, menu designed, seasonal cocktail menu, creating and developing new concepts
    • EVENTS Marketing plan & events calendar, promotions, wine dinners, wine tastings, cheese & wine party
    • FINANCE Market survey, cost analysis, pricing, stock control, menu engineering, P&L, budget forecasting
    • TRAINER Creation of “Sofitel Wine Academy”, incentives, all beverages, wine service, beverage service standards,
    • MISSIONS
    Outlets in charge > one restaurant & one bar (team of 20 members), weddings & seasonal events
    Task force > Sofitel Cairo, Sofitel Legend Aswan - Grand Opening , Sofitel Abu Dhabi - Opening, Sofitel Dubai
  • Radisson Paris Opera (4 étoiles, groupe Rezidor Hôtel - MAITRE D’HOTEL

    2008 - 2009 Assistant du directeur séminaires et conventions dans ses diverses démarches administratives
    Conduite des équipes d’extras, suivi du déroulement du service, facturation et administratifs
    Prise en charge de manifestations et responsable fermeture au sein du département séminaire
  • Pullman Paris Bercy (4 étoiles, groupe Accor) - ASSISTANT MAITRE D’HOTEL

    2006 - 2007 •Prise en charge de diverses manifestations au sein du service séminaires et conventions
    •Conduite des équipes d’extras, suivi du déroulement du service, facturation et administratifs
    •Mise en place d’un concours interne sous forme d’une « incentive »
  • Musé du Vin restaurant traditionnel - SOMMELIER

    2005 - 2006 Service des vins en restaurant et banquets avec choix des vins pour un accord avec les mets
    Animation onologique lors de dégustation à l’aveugle avec choix des vins à déguster
    Gestion des stocks de cave
  • Brasserie Julien (groupe Flo) - CHEF DE RANG

    2005 - 2006 Gestion du service au poste de chef de rang d'une capacité de 30 couverts
    accueil du client / Prises de commandes / Service au plateau / Découpage
    et flambage / Bar
    Réception et contrôle des marchandises / Utilisation du système miros avec paramétrage
  • Butard Enescot Traiteur (groupe Score Service) - CHEF DE RANG

    2003 - 2005 Gestion du service semi-gastronomique du restaurant
    Prises de commandes / Facturation / Suivi des recettes
    Seconder les maitres d'hôtel sur diverses manifestations

Formations

  • Epmtth

    Paris 2006 - 2009 BTS hotelerie restauration OPTION A
  • Cfa Mederic

    Paris 2003 - 2006 BAC PRO HOTELLERIE RESTAURATION
  • Institution Sainte Genvieve (Meaux)

    Meaux 2001 - 2003 BEP HOTELLERIE RESTAURATION

    hotellerie restauration

Réseau