Laetitia DOLIVEIRA

En résumé

Entreprises

• Champagne+Fromage - Restaurant General Manager

  2018 - maintenant French Restaurant and Deli shop, team of 5, 100guests/day
  Restaurant General Manager
  * Schedule and assign staff daily tasks, recruitment ;
  * Manage the booking with Opentable and Bookatable ;
  * Ensure guest satisfaction
  * Improve food, beverage,labour cost and productivity ;
  * Continually monitor restaurant and take appropriate action to ensure food quality and service standards are consistently met
  * Produce weekly report detailing sales trends and forecast
  * 800 places won on TripAdvisor after a product training and service reorganisation

• Cepage - Assistant General Manager

  2017 - 2017 French gastronomic wine/tapas restaurant in Notting Hill. 100 guests/day, team of 5
  Assistant General Manager
  * Management of the cellar (inventory, order)
  * Conduct daily pre-shift and weekly meeting to ensure organisational efficiency ;
  * Opening and closing duties ;
  * Efficiently resolve problem or concern to the satisfaction
  * Maintained lowest employee turnover rate with creation of training program and recognition scheme

• Iris - Seasonal Opening Restaurant General Manager

  Dubai 2016 - 2016 4* luxury mobile homes site, 35 team members, 750 guests/day - Seasonal Opening
  Restaurant General Manager
  * Manage the operational daily processes and ensure adherence to standards ;
  * Team management: motivate, training and leading the team ;
  * Revitalisation of sales (price setting, commercial plan, supplier's relationship)
  * Constant search for improvement paths and implementation of necessary adjustments
  * Improvement of P&L, KPI's and EBITDA
  * Development of the sales of 26,5 %
  * Decrease of food and beverage cost of 6 points
  * Improvement of satisfaction (n°1 with Iris Parc Belgium guests)

• Iris parc - Restaurant general manager

  2016 - 2016

• Millennium Hotel - Assistant Food and Beverage Manager

  Aix-en-Provence 2015 - 2016 4 stars hotel, 239 rooms near Paris Airport with: pub, brasserie, Convention Centre, room-service and executive lounge
  850 guests/day, 35 staff members
  Assistant Food and Beverage Manager
  * Study of the competition and SWOT analysis
  * Management multi-units with various levels of service and standards
  * Launch of new menus for all outlets and new wine list to improve quality and efficiency
  * Setting up of a new processes for the management of ``Emergencies'': better management of Food Cost (-3 points) and of staff (needs divided by two)
  * Improvement of 25 % for the sales of the pub further to new process implementation
  * Creation and development of a new concept and menus for the brasserie restaurant (Italian concept)

• Millennium Hotels & Resorts - Assistante F&B Manager

  2015 - 2016

• Hilton Worldwide - Assistante F&B Manager

  Puteaux 2014 - 2014 - Assister le responsable de la restauration dans toutes ses tâches courantes et journalières
  - Mise à jour des outils de gestion tels que le Menu engineering et proposer des actions ponctuelles afin d'optimiser les ventes
  - développer un esprit de corps au sein du département F&B par le suivi des informations propres au Team Members
  - suivi des activités de l'hôtel en s'assurant que la qualité de l'information améliore la communication
  - Assurer le suivi de toutes les directives du groupe Hilton (standards et actions) et leur mise en place
  - Réalisation d'études de marchés concurrentiels
  - Garante de la validité de l'offre et des prix des différents outlets
  - Analyse et optimisation des rapports SALT & Revinate (outils visant à mesurer la satisfaction de la clientèle).
  - Collaboration avec le marketing pour la mise en place du Plan Promotionnel pour le F&B en phase avec les attentes des clients

• Hilton Cité Internationale - Assistant Food and Beverage Manager

  2014 - 2014 197 rooms, 2 restaurants, a bar, room-service 24/24, an executive lounge et 16 conference rooms, 500 guests/day
  Assistant Food and Beverage Manager
  * Development of new offer at brasserie: from buffet self-service to a service at table with new menu
  * Improving the Cost Control process ;
  * Follow-up and negotiation of suppliers contracts ;
  * Inventory and stocktake control
  * Social Media Champion: Management of social media and creation of a communication plan
  * Improving of Beverage Cost of 35%
  * Increase of 36 % of the attendance of our pages on the social networks

• Events and Catering Ld - Founder & Hospitality manager

  2010 - 2014 * Setting and reviewing budgets and managing cost
  * Tailor-made project creation and development for private events ;
  * Negotiate contracts and invoices ;
  * Service and team leading, prestigious partnerships:
  Hotels (Intercontinental, Ritz Paris), Top-quality catering (Potel & Chabot, Lenôtre)

• Relais et Châteaux France - From Chef des rang to food and beverage manager

  2005 - 2010 Evolution at All positions from Chef de rang to Food and Beverage Manager

• Elior Paris Roissy Airport - Assistant General Manager

  2001 - 2005 Multi site management position, 10M EUR /year, 50 staff

Formations

• PSB, Paris School Of Business (ESG)

  Paris 2013 - 2014 Master of Business Administration Tourism Androuet hospitality management
  
  Paris Business School - Master's degree
  * Class: Development of tourist projects, finances, economic, legal and fiscal environment, E-business, strategic marketing, professional conferences and Master class ;
  * Competition: Management a hotel company and its economic environment by Business Game ;
  * Professional missions: Audit for the hotel Napoleon 5* in Paris ;
  *

• MBA ESG MMTH

  Paris 2013 - 2014 Exemple de cours: Yield management, E-marketing, management d'équipe, environnement économique hôtelier

• INFA (Nogent Sur Marne)

  Nogent Sur Marne 2003 - 2005 BTS - Two years technical degree
  
  Marketing and hospitality management

• INFA Roissy

  Roissy 2003 - 2005 BTS hôtellerie restauration
  
  Mercatique et Gestion Hôtelière

Réseau

• Alphonse SANON

• Aurore STAPELS

• Benoit DELRUE

• Carine BERTIN

• Hr RECRUTEMENT

• Jean-Philippe BARRET

• Jean-Pierre HUPIN

• Pierre CHEVALLIER

• Solène BRETAGNON

• Youcef BELGUENDOUZ