FROM AUGUST 2008 TO PRESENT > F&B Manager
Etihad Airways, Abu Dhabi, United Arab Emirates
+ Creation of service standards on the aircrafts similar to best world restaurants
+ Training of crew for highest level of service
+ Audit and reports of onboard service delivery
+ Achieved world best service, world best business class wine list, and world’s leading airline since my time
FROM JUNE 2007 TO MAY 2008 > Restaurant Manager
Hugo’s Restaurant, Sydney, Australia
+ Responsible for smooth running of high standard service in Australia’s best Italian restaurant
+ Developed and implemented forecasting and inventory management models which improved all aspects of the business
+ Grew average weekly revenues by AUD 24,000 through the introduction of a modified menu and daily promotions
+ Achieved that year, best cocktail bar, bar lounge and Italian restaurant in Australia, and winner of world’s best pizza
FROM FEBRUARY TO MARCH 2008 > Event Manager
Pinnacle Hospitality Agency, Sydney, Australia
+ Supervised high standard of service at high volume (+1000 guests) venues in Sydney (Park Hyatt, Sofitel Wentworth, Sydney Cricket Ground, Convention Center...)
FROM NOVEMBER 2006 TO MAY 2007 (season) > Hotel and Restaurant Manager
Hotel La Rua***, Albiez Montrond, French Alps
+Successfully met a one week deadline for the turnaround/opening of a newly acquired hotel
+Improved quality of service by tailoring dynamic solutions to customer requirements. The success of the initiative led to the further implementation of these methods throughout the entire group’s established line of hotels
+ Recruited and trained new staff and achieved a 50% reduction (EUR 120,000) in SG&A
FROM JUNE 2006 TO SEPTEMBER 2006 (season) > Director of Operations
Promomer – Well-known culinary event in the south of France
+ Responsible for planning and delivering the comprehensive food & beverage and entertainment package.
+ The event hosted approximately 2000 guests per evening, including celebrities and international dignitaries
+ Was offered a return to the annual event and a subsequent promotion to Event Director
FROM OCTOBER 2005 TO APRIL 2006 (season) > Hotel Manager
Hotel Montana*****, Descent International, (Val d’Isere, France)
+ Achieved 100% customer satisfaction and received high praise from top management at the 5-star establishment
+ Responsible for the Menu and wine selection as acting Sommelier through the coordination of the Head Chef
+ Adapted more efficient and cost-effective controlling methods within the hotel’s existing quality control system eliminating redundancy and human error.
FROM JANUARY 2002 TO JUNE 2005 > Assistant F&B Manager
Hotel Novotel***, Manchester (UK) –Accor Group
+ Involved in the Hotel opening and assisted in running two F&B outlets, Conference & Banqueting and Room Service
FROM SEPTEMBER 2000 TO DECEMBER 2001 > Team Leader
VIP Corporate service at Old Trafford and Sale Sharks, Manchester (UK)
+ Responsible for total service of VIP clientele during football and rugby matches
FROM OCTOBER 1997 TO MAY 2000 > Restaurant and Bar Manager
Hôtel Demotel***, Saint-Pierre (Reunion Island, France)
+ Responsible for total restaurant operations including but not limited to staff recruitment, marketing and menu design
Diplome(s) :
2003-2005 M.Sc Strategic Hospitality Management, UMIST, Manchester, UK
2000-2003 B.A. (Hons) International Hospitality Management, Manchester Metropolitan University, UK
1998-2000 B.T.S. in Hotel Management by correspondence, University of Grenoble (France)
Motivations :
Jeune et dynamique, je recherche un poste de directeur ou sous directeur dans un hotel allant de 3* à 5*.
J'ai une mobilité dans le monde entier.
