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Belmond
- General Manager
2015 - maintenant
Prestigious Resort in Siem Reap with 62 suites part of Belmond group (Ex Orient-Express)
General Manager
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Orient-Express/Belmond
- General Manager
2012 - 2015
Prestigious Resort on the top of Luang Prabang city with 34 suites part of Orient-Express group.
www.orient-express.com
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Six Senses
- Executive Assistant Manager
2011 - 2012
Multi-award winning innovative and trailblazing resort and Spa company, based in Thailand and found throughout Asia, Middle East with global expansion planned.
www.sixsenses.com
Executive Assistant Manager
I start to work at the Six Senses & Evason Resorts in Hua Hin as number two in charge of the Food & Beverage and the LIFE Department (Sports, entertainment, excursion etc). Report to the Managing Director
Main areas of responsibility are:
* In the absence of the Managing Director I'm in charge of the two Resorts
* Complete financial responsibility for F&B and LIFE, including P&L, budget and manning guide
* Ensure that training is carried out and monitors results
* Monthly operation reports for the Managing Director ;
* Directs and coordinates all culinary staffs to ensure that all-day-to-day operational matters are handled on time and that guest expectations are met.
* Coordinates with Food and Beverage Operation to ensure that all banqueting, restaurant and bar operations function efficiently and on time
* Ensures that accurate recipes are prepared and costed for all menu items
* One to one meeting with the different HOD to evaluate their performance and new task
* Created new LIFE program for the guest
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Lemuria Seychelles
- Director F&B
2009 - 2011
An exclusive Resort and Relais Chateaux in the heart of the Indian Ocean. With 105 Suites and Villas.
www.lemuriaresort.com
Director of Food & Beverage
I start to work at the Lemuria in November 2009 to take over 4 Restaurants, 4 Bars and the In Room Dining
As part of the executive team, I reported directly to the General Manager
Main areas of responsibility were:
* Create and implement the new bar and Restaurant menus. ;
* Creation of a new honeymoon concept
* Total control over all events ;
* The creation of all the standard operation procedures (SOP) both front of house and back of house
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Royal Golf Club
- Director F&B
2007 - 2009
An exclusive 5 star Private Resort Golf/Health Club with approx 1000 members and 925 villas on the resort.
www.theroyalgolfclub.com
Director of Food & Beverage
I was recruited to open the 6 restaurant and bar with a Banqueting department that could cater to groups of upto1000 pax.
As part of the executive team, I reported directly to the General Manager
Main areas of responsibility were:
* Creating the Budget and P&L for the opening of 6 restaurant and bar 2 Create 6 different concepts and worker closely with the interior designer:
* Responsible for the recruitment of 150 from staffs around the World
* Design of the main kitchen and 5 outlet kitchens ;
* The creation of all the standard operation procedures ;
* Creating Training Book for all departments of F&B
Key achievement:
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The Grosvenor Victoria Casino
- Assistant F&B Manager
2006 - 2007
Prestigious Casino in the heart of London with 2 restaurant, 22 waiters, 2 bars, 30 bartenders and bar backs and generates over 50000 clients per month.
www.grosvenorcasinos.com
Assistant F&B Manager
Reporting directly to the General Manager
Main areas of responsibility were:
* Target to 27% reduce payroll to 23% ;
* Creating and putting together new Bar and Restaurant menu
Key achievement:
* Restaurant yearly program ;
* New design for the future casino restaurant and bar ;
* Training for all bartender in the Grosvenor Company
Reason for leaving:
Personal family issues. Decided to seek new challenge in the Middle East.
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The Grosvenor Victoria Casino London
- Assistant F&B Manager
2006 - 2007
2 Creating and putting together new Bar and Restaurant menu
3 Day to day running of the Bars and Restaurant operation
4 Responsible for recruitment
5 expenses control
6 forecasting and targeting
7 Reports, scheduling & stocktaking
8 P.R. and promotional materials
9 Monthly Bar promotions & events
10 Training the staff to the highs standard
11 Daily meetings with restaurant management teams
12 Involved in and responsible for increasing the business
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Fifty & Planet Hollywood
- Bar Manager
2003 - 2005
The Fifty is the most private Casino/ 2 Restaurants/ 3 Bars/ Night club in London, 25 Bartenders and generating 5000 covers per month. The Planet Hollywood is the famous start restaurant in the heart of London with 1 restaurant, 2 bar, 1 private night club, 20 Bartenders and generates over 30,000 clients per Month. I was working in the two places owned by Mr Robert Earl.
www.fiftylondon.com
www.planethollywood.com
Bar Manager Multi site
Reporting directly to the Food & Beverage Manager.
Main areas of responsibilities were:
* Responsible for recruitment and training the new staff ;
* In charge of service procedures and standards ;
* Development of cocktails and all related products ;
* Purchase and choosing of equipment and setting up of par level stocks.
* Opened the bars ``Fifty Below'' and ``V'' and in charge of the Function side of the operation
Key achievement:
* Training book and training plan for the bar staff ;
* Opening of the Fifty bars
* Beverage cost target was 27% archived 22%
Reason for leaving:
Career progression
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Fifty and Planet Hollywood London
- Bar Manager
2003 - 2006
Fifty Planet Hollywood Saint-James Street London 1 Coventry Street - London
Bar Manager Bar Manager
The Fifty is the most private Casino/ 2 Restaurants/ 3 Bars/ Night club in London, 15 Bartenders and generating 5000 covers per month.
The Planet Hollywood is the famous start restaurant in the heart
Of London with 1 restaurant, 2 bar, 1 private night club and generate over 30.000 clients per Month.
I was working in the two places owned by Mr Robert Earl.
Reporting directly to the Food & Beverage Manager.
Main areas of responsibilities were:
1 Responsible for recruitment and training the new staff
2 In charge of service procedures and standards
3 Development of cocktails and all related products
4 Purchase and choosing of equipment and setting up of par level stocks.
5 Opened the bars “Fifty Below” and “V” and in charge of the Function side of the operation
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Royal Mougins Golf Club
- Food and Beverage Manager
2001 - 2003
One of the most prestigious Private Golf Club in the World. Member fees are 100.000 Euro, plus 10.000 Euro every year. We had 19 F&B employees with over 1000 covers per month. Restaurant/ Bar turnover 700.000 Euro whit GP 69%.
www.royalmougins.fr
Food and Beverage Manager:
Reporting directly to the General Manager
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Royal Mougins Golf Club France
- F&B Manager
2001 - 2003
Royal Mougins Golf Club
424, Avenue du Roi - Mougins
Food and Beverage Manager
One of the most prestigious Private Golf Club in the World.
Member fees are £40.000, plus £5.000 every year. We had 19 F&B employees with over 1000 covers per month. Restaurant/ Bar turnover 4.500.000 FF whit GP 69%.
Reporting directly to the General Manager
Main areas of responsibilities were:
1 Day to day running the F&B operation
2 Responsible for the recruitment
3 Team building, training and maintain to the highs standard of service
4 Responsible for the ordering and stock control
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Planet Hollywood
- Bar Manager
1997 - 2001
Prestigious restaurant/ bar in the heart of Paris whit 3 bars, 15 bartenders and bar backs generates over 70000 clients per month. Bar turnover 3.000.000 Euro whit a GP of 75%.
www.planethollywood.com
Bar Manager:
Reporting directly to the General Manager and the two Assistant General Manager.
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Planet Hollywood Paris
- Bar Manager
1997 - 2001
Planet Hollywood
Avenue Des Champs Elysees, Paris
Bar Manager
Prestigious restaurant/ bar in the heart of Paris whit 3 bars, 15 bartenders and bar backs generates over 70000 clients per month.
Bar turnover 20.000.000 FF whit a GP of 75%.
Reporting directly to the General Manager and the two Assistant General Manager.
Main areas of responsibilities were:
1 Day to day running of the Bars operation
2 Responsible for the recruitment
3 Bar report, scheduling & stocktaking
4 Training the bar staff and the bar back to the highs standard
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Club Med
- Prestigious tour operator
Paris
1993 - 1997
with more than 100 Holidays-Villages around the world (Maroco, Italia, Switzerland, Spain, France, etc... ).
www.clubmed.com
Bar Manager:
Reporting directly to the General Manager
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Club Med
- Bar Manager
Paris
1993 - 1997
Bar Manager
Prestigious tour operator with more then 100 Holidays-Villages around the world.
Reporting directly to the General Manager
Main areas of responsibilities were:
1 Day to day running of the Bars operation
2 Training the bar staff to the highs standard
3 Relation with the customers
4 Weekly Bar promotions & events
