Directeur de restauration, Directeur d'hôtel, Directeur adjoint
Département(s) recherché(s) :
Monaco, 06-Alpes Maritimes
Standing :
Hôtel ****
Date de disponibilité :
01/09/2012
Type de contrat :
CDI
Horaires souhaités :
Non renseigné
Langue(s) :
Francais, Anglais, Espagnol
Expérience professionnelle :
Manager
v Organizer v Market knowledge and networks sales v Very good knowledge of Hotel key servicesv Cost Management and Performance v Natural leading attitude v Very good communicator with the client and teamv Team Focussedv Referring dialoguev Innovator v Sense of respect and fundamental values
PROFESSIONNAL EXPERIENCE
01/2010 MANAGER Hôtel *** 90 rooms
Le Domaine de L’Albatros Mouans-Sartoux www.domaine-albatros.com
· implementation of marketing actions and follow-up
· Preparation and monitoring of accounting and financial
· Analysis of results and correction performance with "Reporting"
· Active role of 'Public relations' with the various professional social
· Staff Management Plan
· Implementation and monitoring of budgets
· Compliance with budgets "investment-capital"
· Control and actions of the ADS-GDS networks of E commerce..
12 /2008- 2009 F&B Consulting in Marrakech
Hivernage Hotel & Spa*****,
TIBERINA Marrakech
• Highlight lake in service process and report to the general manager solutions for increase guest satisfaction
Improve HACCP procedures
06/2004 – 11/2008 Purchasing Director Executive committee member
Fairmont Monte Carlo*****, 650 rooms, Monaco
· Reporting directly to Financial Controller
· In charge of purchasing all food and beverage, all material for operation purpose and maintenance
· In charge of the in-house print shop
· Responsible for implementing SOX procedures
02/2000- 06/2004 F&B Assistant Manager in charge of banqueting and Outside Catering, Extended Executive committee member
Fairmont Monte Carlo*****, 650 rooms, Monaco 550 000 Covers/year
· Reporting directly to the food and beverage Manager and the General Manager
· Hygiene controller HACCP process
· In charge of outside catering operations
· In charge of the Back of the House and the stewarding department 35 staff members
· In charge of the Stock control and budgeting of all material concerning the food and beverage department
· Annual Budget
· Negotiation with group and tour operator
· In charge of banqueting
01/1999 – 01/2000 F&B Manager Executive Committee Member
Hotel West End **** Nice 120 000 covers/year
· Reporting directly to the General Manager
· Department of 30 staff members - 120 000 covers charge /year
· Room service
· 6 Private rooms
· 1 Restaurant 110 covers charge
· 2 Banqueting rooms 120 covers charge and 80 covers charge
· 1 bar + 1 Terrace bar open in summer time
02/1998 – 12/1998 Restaurant Manager
Restaurant Take Five St Laurent du Var
· Executive position
· 120 covers capacity - 65000 covers charge /years
· Guest relations, Cost Control, Setting of new menu, Targeting new clientele
08/1995 – 01/1998 Back of House Manager (Stewarding)
RITZ Hotel***** London
· 20 staff.
· Reporting directly to the Food and beverage Manager and the General Manager
· HACCP policy in term of control and rules
· Stock control of the crockery and silver
Collaboration with the Chef and the Food and Beverage Manager to organize banqueting
1991 - 1995 Concierge Clefs d’Or - Night Audit
Hotel Mirabeau****L Monaco
1989 - 1991 Hotel de Bruxelles*** Nice
Receptionist
1978 - 1989 French Navy Officer
FORMATION
· HCIMA Certificate en Management International Hotel & Catering
Westminster College London
· Certificate in Food Hygiene and Safety
· Essential Food and Hygiene
· Engineering Diploma
LANGUES ET INFORMATIQUE
LANGUES FRENCH
ITALIAN FLUENT
ENGLISH FLUENT
SPANISH basic
INFORMATIQUE Fidelio, Excel, Word, Internet, Outlook, Front page, Opera, material control
Power Point.
ADDITIONNAL INFORMATIONS
Do not hesitate to contact
References:
Monsieur Pierre Laborie Financial controller Director Fairmont Monte Carlo
Monsieur Luigi Muzio Human resources manager Monte Carlo Bay
Monsieur JP Siri General Manager Hotel Hermitage Monaco
Monsieur Luc Delafosse General Manager Burj Al Arab Dubai
Diplome(s) :
· HCIMA Certificat en Management International Hotel & Catering
Westminster College à Londres
· Certificate in Food Hygiene and Safety
· Essential Food and Hygiene
· Brevet d'Aptitude Technique Marine nationale (équivalent Bac pro)
Motivations :
As you will see from the attached curriculum vitae, I obtained my hotel management degree in Westminster College, London and have now been working 20 years in luxury hotels. This has included periods in prestigious hotels like the Ritz Piccadilly and the Fairmont Monte-Carlo where I have held a number of key positions such as Purchasing Manager, Food and Beverage Manager, Night Audit and Concierge Gold Keys.
I started my working career in the French Navy where I spent 6 years and which gave me the opportunity to travel a lot, visit many different countries and experience many cultures.
My competence and human qualities are certainly based on these varied international experiences and have provided me with a very rich, varied background and positive working attitude. I am very respectful of human values which I find fundamental to how I carry out my daily work.
I consider my strengths to be:
- solid experience built on working my way up from front desk to management,
- trusting my collegues giving them the opportunity to have their own professional growth,
- enjoying being part of the action and taking decisions,
- taking initiatives,
- developing and organising to reach goals while always remaining in contact with my working environment,
- knowing how to respect the costs while producing results,
- having good contact with international customers by understanding their needs and requirements,
- demonstrating human qualities which are a positive aspect to the image of the company.
Now, after spending the past 4 years working in an administrative position I am eager to return to an operational job. Contact with the customers and the management team are definately my priority in order that I can accomplish my work with passion and in putting my knowledge at the total disposal of the company, which will in turn help me to achieve my own personal goals.
Hoping that my candidature will retain your attention, I keep myself available to meet you any time if needed in order to tell you personally about my background and motivations.
