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Maxime VITOUX

BRUXELLES

En résumé

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Entreprises

  • Hilton Paris Charles de Gaulle - Directeur de le restauration

    2008 - maintenant · Coordinated with other departments to identify opportunities and constraints to the strategic development of the brand.
    · Oversaw and extended professional operational & HR support for the F&B Team.
    · Managed all staff related requests with problem solving, training needs for quality service standard improvements, and participated in local & international recruitment.
    · Controlled expenses against revenue achieved and as per the approved yearly budget.
    · Organized and conducted daily & monthly management as well as staff briefings to discuss issues in relation to staff motivation, staff communication improvement, staff punctuality, local rules & regulations familiarization, staff appraisal and consistency on reports.
    · Developed, implemented and analyzed sales forecasts, purchases budgets and store opening.
    · Devised and enforced new methods & procedures to improve operations, minimize operating costs and maximize labor and materials productivity.
  • Al Bustan Rotana / Dubai / UAE - Assistant Directeur de la Restauration

    2006 - 2008 · Fully accountable for the set up, launching and development of F & Brand projects and any other F & B projects in accordance with company’s requirements in terms of development plan, operational procedures, customer service and profitability.
    · Promote a professional image to all customers with full co-operation when requiring assistance, ensuring a prompt, caring and helpful attitude.
    · Supervise and direct immediate staff to ensure that the correct methods of service are maintained; Check that the staffs are in appropriate outlet uniform, well groomed and clean.
    · Ensure that the staffs receive on the job training and have the necessary skills to perform their duties to the best quality & efficiency. Brief staff prior to every service.
    · Build an efficient team of staff and ensure continues improvement by taking an active interest in the welfare, safety, development and motivation of the staff.
    · Appraise staff if required to maximize strengths and address development.

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