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St. Regis Bora Bora
- Food & Beverage Assistant Manager
2013 - maintenant
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St. Regis Monarch Beach
- Food & Beverage Supervisor - Assistant Manager
2013 - 2013
St. Regis Monarch Beach: 5 star resort and a Forbes Five-Star AAA Five-Diamond awarded resort
. 400 luxury rooms and suites accommodations and 9 F&B outlets
• Management team of the main restaurant in the resort: Motif. All day dining
, from 10 to 800 covers per day, up to 1200 covers for special events. Reporting directly to the director of bar and restaurant
• Leading and managing a team of 50 associates: full time, part time and on call
• Operational service supervising: maintain the high quality service standards
: Forbes and LQA; manage guest complain, follow up, glitch and guest recovery
• Service reorganization and service improvement
: creating and implementing different and new ways of operation service
• Staff training: including creation of the outlet training manual, SOP’s, all staff meeting and training action plan for associates
• Human resources management: hiring, disciplinary action, coaching, delegation and control, staff training and integration, staff evolution and transfer to another outlet
• Administrative: planning and scheduling staff according to the hotel level of business, events and the different category of guest; forecast;
labor and cost control; payroll
• Ecosure: managing and controlling standards of hygiene. Organization of back of the house and creation of a cleaning action plan
• Events organization and coordination
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Menu analysis and creation of new menu. Increasing Revenue by implementing methods of upselling
• Stock control
for food and beverage, and purchasing for supplies
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Project Manager - SIRHA 2013
- Project Manager
2013 - 2013
SIRHA 2013
Salon International de l'Hôtellerie et de la restaurantion et de l'Alimentation - International exposition of Hôtel, Food & Beverage service and Alimentation
Espace Sixième Sens - Institut Paul Bocuse Innovation Departement
Creation of six ephemeral innovative restaurant concepts for the event: four restaurants, one wine bar and one experimental welcome bar. A project realized by the Institut Paul Bocuse students
• In charge of one of the six concepts
• Innovative concept creation and concept adaptation for an ephemeral opening
• Partnership research and realization
for supplies
• Purchasing, leasing and budget control
• Communication of the events and publicity on social media
• Guest and journalist relation
• Food and beverage offer creation
• Cost and stock control
• Daily service supervising
• Operational opening and closing
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Hôtel Hermitage, Société des Bains de Mer, Monte Carlo
- Stewarding Assistant Manager
2012 - 2012
Hotel Hermitage, 5 star hotel, Monaco, Monte Carlo, part of the Société des Bain de Mer - SBM. National company managing luxury palace and hotels, casinos, restaurants, private clubs and others
• Management Trainee
• Report directly to the stewarding manager and F&B director.
• In charge of 30 associates, full time and on call
• Supervise the back of the house service, and the dishwashers
• Manage the associate, assign positions, control the service
• F&B meeting: event creation and organization. Communication with F&B director and Executive Chef
• Leasing and purchasing - relation with suppliers
• Stocks & inventories management, creation of computerised tools
• Controlling standards of hygiene, HACCP, in all the back of the house
• Responsibility & autonomy work - Ran the department single-handedly
• Human and challenging experience, involving different cultures, and the social aspect of this post
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George V Paris, Four Seasons
- Food and Beverage Operation Service
2011 - 2011
Four Seasons George V, five star and Palace hotel. Often awarded "Best Hotel in the world". 244 luxury guest rooms and suites
Assigned to Le Bar Galerie, all day dinning, including La Galerie, Le bar and La Terrasse - seasonal restaurant. 80 000 covers per year
• Operational trainee
• Position: runner, waiter and head waiter
• Basic service skills
• Organization of different levels of food service in hotels
• Extra rotation in In Room Dinning and Banquet
• High luxury quality service standards application,
attention to details
• Four Seasons brand culture training
