CV Directeur adjoint Toute la France

Directeur de restauration, Directeur d'hôtel, Directeur adjoint

Toute la France

Hôtel ****

10/10/2009

CDD

journée continue

Francais, Anglais

Parle Japonais couramment.

Director of Food & Beverage at Hilton http://www.hiltonworldresorts.com/
October 2008 � Hotel Rebranding
Responsible of the overall administration and operations of all Food and Beverage Outlets
and Banquet; implementations of Hiton standards for this newly re branded Resort;
ensuring and developing standards with maximum profitability.Participation in the
preparation of the resort strategic Business and operating Plans. Preparation of forecasts
and fiscal budgets.

G8 Summit Toya-Logistic Office task force- http://www.windsor-hotels.co.jp/en/toya/
at The Windsor Hotel Toya Resort & Spa -Japan- Leading Hotels of the world-
March 2008 - October 2008 (contract of 6 extended to 8 months)
Engaged as coordinator task force representative I/c in order to assist opening the G8
Summit Logisticoffice, to lead team members; I/C for the communication & coordination
linked to all related parties with embassies, Ministry of Foreign affairs in order to welcome
pre-eventdelegations,coordinating all general topics for the Toya G8 summit set up held in
Japan; acting to ensure follow up of protocol service trainings as the Resort was
welcoming the all G8 country Leaders and their delegations on

July 2008.i/c logistic.
Management Consultant http://www.solarehotels.com/english/
Loisir by Solare Hotels & Resorts KK
May 2007 - February 2008 (10 months) Hotel Rebranding
Director Adviser- Consulting with 360 review of standards for a domestic Hotel; this unit
was most recently re-branded bySolare Hotels& Resorts Japan. Therefore an more
international approach style/process was necessary to reach company goals and change
the original colors. I/c of F&Bconcepts turnover and People develop-ments, planning and
set of new challenging objectives. Review objectives and measurements.


General Manager i/c F&B Operations
Project Director at `Jardin de Bonheur`Sowa project Co Ltd.,
April 2005 - April 2007 (2 years 1 month) http://www.jardin-de-bonheur.com
French Fine Dining Restaurants & Wedding catering venue units,
Managing the overall Operation of those trendy and High profile 150 seats/unit ,with 250
weddings /year.A highly regarded fine dining restaurant with open terrace and large
Garden in northernJapan.Specialized in Wedding planning from A to Z Limousine to
Honey moon trip.Planning and coordination of another project with architects and owner
postponed to 2010. (presently under construction sept 2009)


Director of Food & Beverage (acting EAM i/c F&B)
The Windsor Resort & Spa Toya http://www.windsor-hotels.co.jp/en/toya/
July 2003 - April 2005 (1 year 10 months)
Usual Director F&B position Profile for an high standards International 5 stars Hotel/Resort
,overlooking high standards Outlets, over 10 Units from Casual dining to fine dining 3 stars
Michelin Michel Bras`, Italian, 4 Japanese restaurants, Vietnamese, and other Bakery &
Coffee shop with F&B logo shop and website.


EAM i/c F&B in French Polynesia (interim Mgt)
F&B Manager in Thailand at Starwood Hotels & Resorts
Thailand and Polynesia (last re-branded as Hilton Hotels)
http://www.starwoodhotels.com/luxury/property/overview/index.htmlpropertyID=489
http://www1.hilton.com/en_US/hi/hotel/PPTHTHI-Hilton-Hotel-Tahiti/index.do

April 2001 - July 2003 (2 years 4 months)
Role and Responsibilities In French Polynesia.
Executive Assistant Manager I/c F&B .(interim Mgt)
Role and Responsibilities In Thailand
Responsible of the overall administration and operations of all Food and Beverage
Outlets,strategic Business and operating Plans,preparation of fiscal budgets. Directed the
coordination catering sales department, with organization of major Events on the Island
such as BMW new series 7 launches.
Consulting management for Tahiti limited period.

Assistant-Director of F&B Hotel Rebranding
and F&B Training Manager at Sheraton Sapporo
http://www.starwoodhotels.com/sheraton/property/overview/index.html?propertyID=1235
1999 - 2001 (2 years)
Assistant-Director of Food & Beverage and Training Manager upon re branding of a
domestic Hotel to Sheraton Brand. I/C of the overall F&B Outlets and coordination of BQT.
Directly Supervised re branding and reopening projects of 3 new outlets (All day dining,
Chinese and Italian restaurants).Responsible for implementing all new marketing initiatives
within the large Food & Beverage and catering dept.Participated to TV shows on behalf of
the property Involved in changing some kitchen, back sides service areas structures to
maximize staff productivity for the property.

Grand Intercontinental Hotel Yokohama
http://www.ichotelsgroup.com/intercontinental/en/gb/locations/overview/yokha
1995 - 1999 (4 years)
Joined as assistant Restaurant Manager overlooking Fine Dining French Restaurant
�Azur� .Assigned as fully in charge of communication and coordination within the �French
Movie festival of Yokohama�, directly coordinating with the organizers of Unifrance
Gaumont and GAGA cinema, whom used to be my Guests in my previous roles at institut
Franco-Japonais in Iidabashi Tokyo- Crossed trained within all the Hotel Departments.

Brasseries Bernard -Iidabashi-Tokyo
Managing Director
1993-1995 (2 years)
Responsible of the overall administration and operations of all Food and Beverage Outlets
revenue generation, forecast, strategic Business and operating Plans,preparation of fiscal
budgets. After a year operation Iidabashi unit was refered as one of the best table in
Tokyo.Organized the very first concerts and launch strategy to draw more weddings, at
end of first year we could achieve over fifty weddings/year vs less than ten and an
increase of average checks by forty percents.This outlet was the venue for most of TV
crews, artists, actors and elites in Tokyo.


Position held prior 1993 at France, and spain
1987 - 1993 (6 years)
After French Hotel school, from 1987 till 1993 held various positions beside Kitchen and
service tasks, from Bell boy, front desk, F&B service,then relief Concierge , in various
rated establishment, then chef de partie in highly regarded � Le Manoir d�Hastings�
restaurant Benouville under Mr.JC Scaviner `s 2 rated Michelin at this time; management,
summer and winter seasons in Normandie and Savoie areas as Chef; Cross trained in
different sections within Hotel Royal and Normandy Barriere , LHW Deauville prior to leave
from France.
http:/ / www.lucienbarriere.com
http://www.lucienbarriere.com/localized/fr/hotel/etablissements/deauville_hotel_royal_barriere.htm
http://www.manoirhastings.com
http:/ / www.clubmed.com/
http://www.le-dauphin-normandie.com/english/
Trainings
Management awareness program/MAP
Time Management
Supervisory Development Programs
Personal Skills Workshop
First Aid
Wines & Spirits Education
Certificate and Higher Certificate
Management Development Program
Interview Workshop
worshop Sales & Marketing
Financial Manager Workshop for Non-Financial Managers
Outward Bound Course on Leadership.
Member of HBA
7 habits of highly effective people
Ex�cution Quotient
*Various programs through ecornell university

1987- B.A in Hotel Restaurant and Institutional Management, Management Hotelier.BEPC -CAP-BEP, Service and Classical Cuisine diplomas, Hotel management Degree,Main subject studied: Destination Marketing, International Hotel Operations, International Service Quality, Events Management, Hospitality business Management, extra :Accounting for non accountant , language studies:Japanese and Chinese
1985- Technological Baccalaureate - Legal and Commercial Techniques
*Cross trained from Front Office, night auditor, manager on duty, purchasing control Several Trainings including Management development programs -MAP

Parle Anglais, Japonais, Francais.
Seek a position as General Manager/ Resort Manager in an international corporation thatwill allow me to utilize his international experience and expertise as well as present me
with new and challenging assignments.