Chef de rang, Maître d'hôtel, Directeur de restauration
Département(s) recherché(s) :
Toute la France
Standing :
Non renseigné
Date de disponibilité :
01/05/2009
Type de contrat :
Non renseigné
Horaires souhaités :
Non renseigné
Langue(s) :
Francais, Anglais, Espagnol
Expérience professionnelle :
Bistro 61, New York, NY 2008 – 2009
• Manager/Maître d’hôtel at this newly opened casual bistro
• Responsible for greeting customers, reservations, seating plan, bank deposits, private functions, hiring, employee scheduling
• Purchasing wines and liquors from suppliers and online auctioneers
• Consistently raised net profits by an average of 7% in first year
• Increased number of covers by an average of 40% during holidays and special events
Chez Jacqueline / Le Gascogne, New York, NY 2005 – 2008
• Manager at family-owned restaurants in existence for 30+ years
• Responsible for greeting customers, reservations, seating plan, cash collections and POS system
• Updated menu and wine lists
• Re-established loyal customer base by providing outstanding, consistent service, remembering guests names, preferences and fulfilling requests promptly and efficiently
Le Refuge, New York, NY 2002 – 2005
• Maître d’hôtel/Manager at this Manhattan landmark opened since 1976, reporting to General Manager and owner and performing opening and closing duties for brunch and dinner in three dining rooms and outdoor patio
• Responsible for seating plan, greeting/seating guests and private dining for high-profile clientele
• Hired and trained new employees
• Updated POS system, handled cash and deposits
Le Café de Lyon, Miami Beach, FL 1999 – 2002
• Managing Partner of 55-seat indoor and outdoor, casual, classic French bistro with catering facilities
• Responsible for maintaining all aspects of successful restaurant operation: hiring, cost control, F&B orders, licensing, payroll, advertising, scheduling, booking, private functions and customer relations.
The Big Fish, Miami, FL 1998 – 1999
• Waiter/Assistant Manager at 120-seat outdoor, seafood restaurant w/ four bars and yacht dock
• Stocking and inventory of extensive, international wine cellar
• Service and customer relations, updated Aloha computer system
Hôtel du Gouverneur Militaire, Lyon, France 1997 – 1998
• Head Waiter (mandatory military duties) organized private parties for city and government officials
• Advanced planning of daily menus and of food costs for governor’s family and off-premises banquets, including the catering of international events at INTERPOL World Headquarters
Crystal Cruises / Nippon Yusen Kaisha Corp. Nagasaki, Japan 1993 - 1997
• Waiter/Captain Waiter onboard M/S “Crystal Harmony” and M/S “Crystal Symphony”
• Breakfast, lunch and dinner catering to upscale international clientele, serving guests by name
• Promptly promoted to Captain’s waiter serving the VIP section, high ranking officers and penthouse guests
• Maintained company’s highest standards of service and U.S. Public Health Service’s strictest guidelines for food safety and sanitation
Cannizaro House “Thistle Hotels and Resorts” Wimbledon, England 1992 - 1993
• Head Sommelier in charge of creating new wine list for luxury hotel chain’s dining rooms
• Trained and organized wine classes for staff, which helped increase wine and beverage revenues
• Created a competitive reward system for employees, reorganized the main bar and redesigned more customer friendly wine list and drinks menu
• Implemented new company policies which decreased losses
• In collaboration with the General Manager, responsible for orders, sales control, inventory and service
Le Manoir aux Quat’Saisons “Relais & Châteaux” Oxford, England 1990 - 1992
• Commis Sommelier responsible for orders, inventory and sales control for 36,000+ bottle wine cellar
• Daily reports for billing and service for banquet rooms and private dining salons
• Consulting work for Virgin Atlantic Airways’ first class catering, Le Meridien Hotel London and the Raffles Hotel in Singapore
Diplome(s) :
Oxford College of Further Education, Oxford, U.K – Wine and Spirits Education Trust
Lycée Hôtelier François Rabelais, Lyon, France – Higher Diploma in Hotel and Restaurant Management majoring in Wines and Spirits
Briar High School, Lowestoft, U.K. – English language studies
Collège Jacques Prévert, Lyon, France – high school graduate
Certified Qualifying Food Protection Course – NYC Department of Health and Mental Hygiene
Certified Qualifying Food Handler Course – Florida Department of Public Health
Certified Qualifying Cruise Vessel Sanitation Class – United States Public Health Department
Microsoft Office, Micros/Aloha/Squirrel POS, Open Table Reservation Systems America
Motivations :
Suite à votre annonce Internet, veuillez trouver ci-joint mon Curriculum Vitae.
Je possède une expérience diversifiée dans des établissements étoilés de grand luxe notamment au Royaume Uni.
Après avoir obtenu des postes de Directeur de restaurants ainsi que de Maître d'hôtel aux Etats-Unis je souhaite mettre au profit de vos clients mes compétences dans ce domaine, en apportant mon dynamisme et mes qualités relationnelles.
Je suis motivé et possède un excellent sens de la relation et de la convivialité ainsi que des connaissances essentielles à la qualité des prestations offertes, la satisfaction de la clientèle et le travail en équipe.
Je reste à votre disposition pour une éventuelle rencontre où j'aurais plaisir à m'entretenir avec vous de mon parcours professionnel décrit dans le curriculum vitae ci-joint. Dans cette perspective, je vous prie d'agréer, Monsieur, Madame mes meilleures salutations.
