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Jean-Bertrand DE MARCH

BLARINGHEM

En résumé

Je travaille dans le monde de la restauration depuis ces 15 dernieres annees a differents postes de directeur pour des etablissements etoiles Michelins mais aussi des restaurants commerciaux.

Mes principes sont la connaissance (on ne parle pas de ce que l'on ne connait pas) et de ce fait la formaton des employe(e)s est incontournables, le respect de la clientele, le developpement de la profitabilite et de la qualite au niveau humain mais aussi materiel de l'enseigne ou societe pour laquelle je travaille.

Je recherche a present un nouveau projet en France afin de partager et de mettre a disposition mes experiences acquises en Angleterre.

Poste de Directeur de la restauration ou adjoint.

Mes compétences :
Français
French
Homme de terrain
Leader
Management
Bilingue Anglais

Entreprises

  • Bousot wine collection - Responsable de magasin

    2010 - maintenant

  • The Punch Bowl Inn & Restaurant - Directeur de restaurant

    2009 - 2010

  • Viners Restaurant- Short period contract - Restaurant Manager & Restaurant consultant

    2009 - 2009 Maximising covers, budget forecasting for all restaurants, cost & stock control, staff levels & payroll control, manager and staff appraisals, restaurant promotions, client follow-up, reservation control, negotiating competitive suppliers contracts, developing menus and wine list for each individual restaurant. Organising and conducting weekly meetings for management and staff meeting.

  • The Seafood Restaurant Ltd - Operation Manager

    2007 - 2009 The Seafood Restaurant Ltd, Padstow, Cornwall, UK owned by TV chef Rick Stein and ex wife Jill Stein
    www.rickstein.com

    Responsible for 4 diverse restaurants offering unique service experiences); Stein’s Fish and Chips, Stein’s Café, St Petroc’s Bistro & the Seafood Restaurant. (80 employees, Total turnover £8m)

    Main Duties
    Maximising covers, budget forecasting for all restaurants, cost & stock control, staff levels & payroll control, manager and staff appraisals, restaurant promotions, client follow-up, reservation control, negotiating competitive suppliers contracts, developing menus and wine list for each individual restaurant. Organising and conducting weekly meetings for management and staff meeting. Liaising with Mr Rick Stein and Mrs Jill Stein, owners of the company

    Achievements
    • Achieved GP growth within 4 months.
    • Maximised the restaurant capacity by changing the way of booking and adding extra slot.
    • Developed Stein’s fish and chip shop seating arrangements and till system – increasing revenue by £140000 within 10 months.
    • Introduced new ways of working – filleting fish at the table, introduced a new cheese board and improved the customer experience by using service trays.
    • Developed and introduced a front of house training programme.
    • Enhanced communication and flexible working amongst restaurants to improve skills and service.

  • The New Angel Ltd - General Manager

    2004 - 2007 www.thenewangel.co.uk

    Owned by TV Celebrity Chef and Michelin star Chef John Burton-Race. (1 Michelin star, 3 rosettes, AA restaurant of the year 2006, 80 seats, up to 130 covers, £1.5m turnover. Bed and Breakfast - 6 Rooms, 5 AA Diamonds)

    Main Duties

    • Checking all supplier prices and services(including discounts, preferential trade prices, financial investments)
    • Responsible for the wine list and to keep it up to date.
    • Responsible for restaurant & kitchen staff recruitment, including finding and maintaining accommodation.
    • Managing a team of 12 staff to keep a smooth and efficient service with attention to detail as leitmotiv.
    • Responsible for all aspects and logistics of running a restaurant such as meeting turnover projection, working within budgets and managing payroll.

    Achievements
    • Gained 1 Michelin start, 3 AA rosettes and restaurant of the year after less than 10 months following re-opening
    • Achieved a 50 % growth of the annual turnover after two years of opening.
    • Achieved a staff cost figure of less than 30% of the annual turnover within a short period of time.
    • Achieved wine sales gross profit above 70%.
    • Maintained a high standard of service on a low staff cost base.

  • Midsummer House - Restauranrt Assistant Manager

    2002 - 2004 Daniel Clifford-1 Michelin stars, 3 rosettes (The restaurant gained 2 Michelin stars in 2005)
    www.midsummerhouse.co.uk

    I was responsible for the restaurant, between 5 to 8 staff, deputising as manager whenever required. During my time at Midsummer house, I improved the service, the atmosphere and the quality of produce such as wines, cheeses, linen, in order to achieve 2 Michelin stars, something that we achieved in January 2005

Formations

Réseau

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