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Sebastien GILLARD

Brignais

En résumé

Mes compétences :
Consulting
DIRECTOR
Finance
Hospitality
Microsoft Project
Project Director
Strategy
Tourism
Conseil
Business Intelligence
Conduite du changement
Gestion de projet
Management
AMOA
Informatique

Entreprises

  • GL Events - Directeur des opérations

    Brignais 2015 - 2015 Director of operations at the French Pavillon for the 2015 Universal Exposition
    Restaurant
    Bar
    Events
    Shop

  • Senior Consultant - Directeur de projet et des opérations

    2013 - maintenant Financial audit and solutions
    Operations audit and solutions
    Administration and organisation scheme audit and solutions
    Project development set up and BP redaction
    Project management

  • GYA - YUZU - Project director

    2008 - 2013 The group Yannick Alleno is developing a new concept of luxurious catering in order to provide with a real F&B solution the greatest luxurious hotel of the world. the Chef ALLENO has proved at the Meurice that a palace could own and run a three stars restaurant within its premises.

    I'm in charge of the development of the concept of the Crans Ambassador in Montana (Switzerland); we provide this future palace with The F&B solution matching the high standard quality if the Hotel. The opening is planned for July 2009; see you then.

  • DisneyHomesFlorida - Head waiter

    2004 - 2006 Learn how to live and work with more than 60 nationalities within a confine place: respect of the social and cultural differences, hence learn the diversity management. In charge of team of 62 employees with two other head-waiters, and in charge of the equipment of the 4 restaurants with a 500 covers capacity each.

    DCL could set some theories in terms of "aggressive hospitality" as they say, and an HR department as powerful as the Inquisition.

  • Pierre Victoire - Restaurant manager

    2002 - 2004 Had to earn the confidence and respect of every employee after being promoted, only three month after being hired. Mostly in charge of the "human resources", and beverage & cleaning stock management.

    Great experience within a special environment. this brasserie is one of the busiest place in Oxford (England). Most of the time in order to make good tips and create a sort cohesion among the team, managers were part of the action, it was fun especially when you are 22 years old.

  • Green King" The Vine Inn" - Head chef

    2001 - 2002 This was the start of the renew within the pubs reputation, the main purpose was to rise up the quality of English pub food mixed up with French style. it was in other word the beginning of gastro pub and the fusion food.

    I had, with my mate, to create a new menu every day, based only on fresh products, we had to manage imagination along the fact that the goods rotation could not exceed 5 days (MAX) with a GP of 72%. It has been a great experience in terms of learning. however the money was not so good and I'm not an amazing chef but a good one so there were no much future in this department for me, I'd rather to leave gifted people at it.

    Nevertheless, I now have a real idea of what hospitality is about from the back to the front.

Formations

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