21-Cote d'Or, 2B-Haute-Corse, 31-Haute-Garonne, 39-Jura, 58-Nièvre, 64-Pyrénées-Atlantiques, 66-Pyrénées Orientales, 73-Savoie, 74-Hautes-Savoie, 75-Paris, 972-Martinique, 974-Réunion, Grande Bretagne, Afrique du nord, Bulgarie, Saint Martin, France entière
Standing :
Hôtel ****
Date de disponibilité :
01/10/2009
Type de contrat :
CDI
Horaires souhaités :
journée continue
Langue(s) :
Francais, Anglais
Expérience professionnelle :
BOAT HOTEL**** Aviemore. SCOTLAND
www.boathotel.co.uk
J&Rgroup. 34 rooms, 1 restaurant 2AA, 1 bistro bar.
Hotel Re-opening - Hotel taken over by new ownership and myself on April 2007
General Manager April 2007 – to present
THE WATERSIDE***. Inverness. SCOTLAND
www.thewatersideinverness.com
Privately Owned. 42 Rooms, 1 restaurant and 1 Bar,
1 Function Room (180 pax seatted)
General Manager Sept. 2005 to March 2007
HOLIDAY INN PARIS BUSSY ST-GEORGES****. FRANCE
www.hotel-ceh-marne-vallee-bussy-st-georges.federal-hotel.com
InterContinental Hotel Group - Franchised hotel - Disney Land Resort
120 rooms, 45 employees
1 restaurant, 1 bar and 13 function rooms
General Manager January 2004 – Dec. 2004
Food and Beverage Manager June 2003 – Dec. 2003
NOVOTEL XINQIAO BEIJING****. CHINA
www.accorhotels-asia.com/3641/detail/default.aspx
Accor Group - 702 Rooms, 240 employees in F&B department,
4 restaurants, 1 bar, Room service and 4 Function Rooms
Assistant Food and Beverage Manager Sept. 2002 – May 2003
FRANCE QUICK. Paris, FRANCE
Fast Food restaurant 35 to 50 employees. 500 to 1200 tickets per day
First Manager June 2001 – August 2002
Manager November 1999 – May 2001
HOTEL BRISTOL*****. Paris, FRANCE
Member of the Leading Hotels of the World. 155 rooms
Head Waiter Room Service and Banquet May 1998 – October 1999
SKILLS
Operations
- Running the day to day of operations, Ensuring perfect coordination between individual departments
- Implementing standards of service and procedures in food and beverage, reception and housekeeping
- Renovating, refurbishing and promoting restaurants, opening new restaurants
- Organizing events, seminars, weddings
- Organizing and setting up a training plan for all departments, training staff, training managers.
- Managing the human resources department. Team building.
- Developing rota within budgets
- Elaborating Fire and Risk assessment, dealing with hotel maintenance issue
Marketing
- Setting up a sales and marketing plan for a hotel (UK market and French market), for restaurants and bars, creating adverts campaign, packages and promotions, developing a hotel brand
- Creating, developing customer database. Door to door sell, visiting event and travel agencies to promote the hotel
- Developing functions and weddings
- Setting up a budget for marketing
Finance and administration
- Implementing Budgets, optimizing revenues and managing costs
- Controlling Food and beverage margin. Weekly/monthly stoke take
- Controlling costs and wages and maximize revenues
- Controlling energy cost
- Processing wages
Diplome(s) :
VATEL INSTITUTE PARIS 1993 – 1996
Bachelor’s Degree in Hotel Management
Motivations :
Dear Madam, Dear Sir,
Commercially aware and with a strong background in operations and rooms, I have shown ability to drive a team to deliver key business goals.
Currently General Manager in a 4 star Hotel, I would like to utilize my practical and educational experience to assume a new position of General Manager in 4/5 star property.
