gérance libre, Directeur de restauration, Directeur adjoint
Département(s) recherché(s) :
Monaco, Amérique du nord, Grande Bretagne, 75-Paris, 31-Haute-Garonne, 06-Alpes Maritimes
Standing :
Hôtel - restaurant
Date de disponibilité :
01/01/2007
Type de contrat :
CDI
Horaires souhaités :
journée continue
Langue(s) :
Francais, Anglais, Espagnol
Expérience professionnelle :
ROBERT WEINROB
3003 Van Ness St (NW) # W1128
Washington DC 20008
Tel : 202 244 51 85/ cell 202 431 00 48
e mail : robwein123@yahoo.com
Personnel
Married
One child
Education
-Bachelor Degree of Arts and History (1970-1972)
-Graduate School Hotel Restaurant Business (1967-1970)
-Graduate High School -Paris (France) (1967)
Experience
Mostly in charge of the dining room, training staff, buying wines ,scheduling and inventory, knowledge of P&L
Mars 2001 to Aug.2003 Marriott Tyson’s Corner (Va)
Shula’s Steak House
Assistant General Manager
Aug.1999 to Feb.2001 La Madeleine (Virginia)
French Restaurant Bakery
AssDec 1996 to AuRestaurant
Washington DC
Dec 1996 to July 1999 VOX ARTIS Restaurant
French Restaurant
Washington DC
General Manager
July 1993 to Nov.1996 BE DU CI Restaurant
Washington DC
Restaurant Manager
Feb.1992 to May 1993 Le Monocle Restaurant
Washington DC
Assistant Manager
July 1991 to Feb 1992 Luigi Restaurant
Washington DC
Assistant Manager
1988 to 1991 Marriott Crystal City Gateway
Veronique Restaurant
Manager Speciality
1984 to 1988 Le Chalet de La Paix (Virginia)
French Restaurant
Partner and Maitre D’
1981 to 1984 Rive Gauche Restaurant
Alien Residency Sponsor
Washington DC
Waiter/Assistant Maitre D’
1973-1981 Restaurant Garnier
St Lazare Paris (France)
Maitre D’
1972 MILITARY SERVICE
1970-1972 College years and
Maxim’s Restaurant
Waiter
REFERENCES UPON REQUEST
Diplome(s) :
ecole hoteliere de paris Mediric BTH,CAP decuisine
Motivations :
I am looking maybe to come back to Europe if the opportunity will knock to the door .
I am looking for a Restaurant Director position ,speaking english good knowledge of the wine and liquors of the world
Profit and Lost statement,scheduling ,control of labor and food ccost can raan any king of operation
