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Nicolas SIGNORELLI

Marseille

En résumé

Management of travel,
Management of booking for local staff,
Follow up for te BOSIET & HUET training,
Management of the stores,
Management accountant,
Setting up of the policies,
Formation and framing of the teams,
Setting up and follow-up of the H.A.C.C.P norms.,
Management human resources,
Management of the menus,
Organization of the commissions menus,
Various animation setting up,
Relational customer.

Mes compétences :
Voyages
Afrique
Restauration
Let's make it convenient !

Entreprises

  • Catering International Services - Site Manager

    Marseille 2013 - maintenant

  • Catering International Services - Site Manager

    Marseille 2013 - maintenant Une équipe 20 expatriés & 320 Mauritaniens. 1200-1 300 résidents.

  • Catering International Services - Site Manager

    Marseille 2010 - 2013 Management of the stores,
    Management accountant,
    Setting up of the policies,
    Formation and framing of the teams,
    Setting up and follow-up of the H.A.C.C.P & Q.H.S.E. norms.,
    Management human resources,
    Management of the menus,
    Organization of the commissions menus,
    Various animation setting up,
    Strong Relational customer,
    Manager of different department : Catering, Housekeeping, Laundry, Recreation, Maintenance
    2000 to 2200 meals per day
    2 Camps, 4 restaurants
    152 workers (locals & expatriates),
    BOSIET, HUET, First Aid & CFIST (Formation par les Pompiers de Marseille).

  • Sodexho Afrique - Camp Boss

    2007 - 2010

  • Sodexo France Teaching - Responsible Restoration and Services turning

    1998 - 2007 Replacement on different sites (Institution LaSalle in Metz, Restaurant Municipal of Nancy, Institute Sonnenberg in Carspach),
    Formation of the new persons responsible of exploitation,
    Analysis, research of the difficulties on site, accompaniment of the exploitation person responsible as for the setting up of corrective actions,
    Opening of site,
    Setting up of the policies,
    Formation and framing of the teams,
    Setting up and follow-up of the H.A.C.C.P. norms.,
    Management accountant,
    Management of the stores and stocks.

  • Divers Artisans restaurateurs gastronomiques - Second de cuisine-Chef de cuisine

    1994 - 1998

  • Armée de terre-4ème Régiment de Hussards - Maréchal des logis (Sergent)

    1993 - 1994

Formations

  • Wall Street Institute

    2005 - 2007 Upper Waystage 1

  • Centre National D'Enseignement À Distance CNED

    Futuroscope Chasseneuil 2000 - 2003 B.T.S. Hôtellerie-Restauration

  • Centre Consulaire De Formation CCF

    Laxou 1991 - 1993 Brevet Professionnel Hôtellerie-Restauration

    Brevet Professionnel Hôtellerie-Restauration

  • C.F.A. Mouzon (Laxou)

    Laxou 1989 - 1991 Hôtellerie-Restauration

    Hôtellerie-Restauration

  • C.F.A. Lious PRIOUX (Bar Le Duc)

    Bar Le Duc 1987 - 1989 Hôtellerie-Restauration

    Hôtellerie-Restauration

Réseau

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