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The Palm Court at The Plaza
- GENERAL MANAGER
2014 - maintenant
Pre-opening/opening of the new Palm Court at the iconic Plaza a Fairmont property. Implemented the highest service
standards and provided extensive service training to the entire Palm Court team. Launched a new breakfast a la carte
format, a new afternoon tea menu and a new evening lounge concept including light fares and 29 unique signature
cocktails.
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Villard Michel Richard at the New york Palace
- GENERAL MANAGER
2013 - 2014
Pre-opening/opening of Villard Michel Richard located in the Villard landmark mansion at the New York Palace. Designed
and implemented exciting training to launch this 12 million dollars operation including breakfast, lunch and dinner
featuring 2 restaurants, one bistro, one fine dining and one bar.
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Terminus Associates LLC (Orsay restaurant)
- Directeur Général
2007 - 2013
Mission: reorganisation des equipes cuisine et salle. Mise en place d'un programme de formation et de suivi des standards de service. controle et stabilisation des couts denrees et boissons. Mise en place de la norme HACCP et d'un process de cuisson sous vide. developpement du chiffre d'affaire restaurant et banquet.
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Orsay
- GENERAL MANAGER
Suresnes
2007 - 2013
Managed all aspects of the restaurant in direct liaison with all the partners.
Assess then transform all broken business processes including employment, procurement, kitchen production and payroll.
Process transformation employment:
Maximize employees' performance through effective training, coaching, promoting team work communication and positive
feedback
Process transformation procurement:
Lower all overall costs. Negotiated purchasing agreement rebates with more competitive suppliers. Hired and trained part
time buyer to assist Chef with all procurements. Food cost was lowered 4%, beverage cost 3,5% and supplies cost 19%.
Process transformation production:
Introduce new food technique called sous vide to improve productivity and consistency on the food, portion and quality
control, as well as improving food hygiene and reduce kitchen payroll.
Process transformation payroll
Implemented custom made database management system which included all staff schedules monitoring vs. revenue to
drastically reduce payrolls. Kitchen 5%, front of the house 2%.
Selected Achievements:
Surpassed expectations in a downturn economy
Increased revenue of 16, 49% in 2010 over 2009
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Hotel Marriott Champs Elysées
- Directeur de la restauration
2005 - 2006
Organisation d'evenements. Développement du chiffre d'affaire banquet et du secteur evénements. Remise a niveau des standards du groupe. definition et lancement d'un nouveau concept de restaurant pour l'hotel.
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Marriott Champs Elysees
- FOOD & BEVERAGE DIRECTOR
2005 - 2006
(Executive committee member)
Marriott Paris Champs Elysées *****
Roll-up-the-shirtsleeves to revitalize standards of excellence for this 192-room 5 star prestigious Marriott location with
6,017 sq ft of meeting and banquet space including a ballroom of 3,498 sq ft (seating capacity 350).
Selected Achievements:
Developed corporate and private catering business which substantially improved profitability of F&B department
Booked and Organized large promotional media events (e.g.Guerlain).
Managed the 2005 4th of July celebration catering event at the American Embassy.
Transformed largely untrained, undisciplined staff into a highly capable and motivated team
Supported newly hired executive chef in design of new menu for the main restaurant.
Designed new wine list with major oenologist Stephane Vaillant pairing each dish specific wine
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Banque Européenne d'Investissement a Luxembourg
- Gérant d'exploitation
1995 - 2004
creation d'un programme de formation pour l'ensemble des equipes de service. Definition et maintien de nouveaux standards de qualite cuisine et service. Creation d'instruments de mesure destines au controle des couts (denrees, boissons, personnel). Developpement du programme alimentaire en collaboration avec les services du protocole et du comite de restauration. developpement de la frequentation des restaurants et lancement d'un bistro italien.
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European Investment Bank
- GENERAL MANAGER
1995 - 2004
) 98-100, boulevard Konrad Adenauer
www.eib.org
Responsible for all food operations of this major institution, including an up-scale restaurant (600 covers/day), an Italian
bistro and pasta bar (200 covers/day), a cafeteria (1200 covers/day), six private dining rooms, and a 100-seat dining room
used exclusively for the monthly board meeting of the Bank's senior executive management. The Bank's Board of Directors
comprised the Finance Ministers of all 27 European countries.
Created and launched an extremely popular Italian bistro to provide a wider culinary selection.
Successfully negotiated and implemented a renewed food operations agreement between the Bank and its food
management contractor-Sodexho-which included additional responsibility for cleaning and equipment maintenance
throughout the Bank.
Recruited and hired a two-star Michelin Executive Chef for the restaurant.
Significantly raised the quality of service by designing and implementing a new staff training program which took into
account the widely varying cultural backgrounds of both the staff members and the clientele.
Reduced food cost by 5% while improving food quality and menu balance by hiring certified diatetitian.
Selected Achievements:
Was re-hired for two three-year contract extensions, despite the Bank's general policy of rotating administrative staff every
three years.
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Stone's Marketing Inc.
- CONSULTANT
1994 - 1994
Created an operational training manual for 7 steak house. Mentored and trained 90+ service and kitchen staff. Revised and
improved the entire company's purchasing procedure, resulting in cost savings and drastic improvement in the overall
quality and consistency of the food.
Selected Achievements:
Traveled to Scotland, Ireland, and England to select the best quality certified Angus beef.
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Toque No1 (groupe jean Louis Vilgrain)
- Directeur general
1990 - 1993
Création et lancement de plusieurs concepts de restauration s'appuyant sur les nouvelles techniques de cuisson (sous vide)
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Toque No 1
- GENERAL MANAGER
1990 - 1993
Hired by Jean Louis Vilgrain to manage this newly established company, with the mission of creating and launching 3 new
restaurant concepts using sous vide, a new culinary technology which enables companies to standardize and control food
quality and consistency throughout large organizations. These new concepts were subsequently promoted by the Vie de
France, now Cuisine Solutions Company based in Washington to more than 50 restaurants throughout the US.
Launched three different concept restaurants in various settings (shopping mall, office building, convention center)
Created back and front-of-the-house staff policy and training program.
Worked with major equipment suppliers to design new kitchen equipment.
Worked closely with cooking production teams to improve recipes and cooking techniques.
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Residence Saint James et Albany
- Responsable de la restauration
1988 - 1989
Recruited by this 4-star hotel to turn around its flagging food and beverage operation.
Developed and promoted catering business (seminars and fashion shows).
Launched new Parisian brasserie concept.
Improved food procurement policy.
Returned food and beverage department to profitability in less than six months.
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Eurest Services
- MANAGER
1987 - 1988
Managed eight restaurants and 12 bars operated by Eurest at the largest convention centers in France (Paris Nord
Villepinte and Le Bourget).
Work closely with executive chef to reorganized all kitchen and meal production facilities to reduce labor cost.
Created new policy with new standards for hiring temporary service staff.
Increased overall revenue by developing catering business with exhibitors
Increased revenue and profitability for major shows (SIAL, Emballage) and guest satisfaction by 82.4% as measured by an
independent consulting company hired by convention center management.
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Restaurant Jean Pierre
- CHEF PARTNER
1983 - 1985
Featured both classical and nouvelle French cuisine. Received numerous stellar reviews in American and French culinary
guides (Gault Millau, Gourmet, Restaurant Reporter) and in the major culinary media. Also, very favorably reviewed in the
very critical NYC press.
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Greene Street Cafe
- EXECUTIVE CHEF & ASSISTANT MANAGER
1980 - 1982
Recruited to participate in the launch of what became the best-known restaurant in the up-and-coming Soho area. This
multi-level venue offered a combination of fine American continental cuisine and good jazz. Served an average of 450
dinners per night, seven days a week.
Became ``the destination restaurant for NY dining elite''.
Launched cooking-lessons program with Cordon Bleu Culinary School in Manhattan.
