Frog XVI, Paris, France 2010
Chic and urban, The Frog XVI is the place to go to discover what happens when the charm of a traditional English pub bar is given a touch of Parisian class.
Manager
Sales and Fund management
Recruitment and Training
Team management and delegation ( 15 staff , bar , salle , kitchen , multicultural team )
Marriott Paris Rive Gauche (opening), Paris , France 2007 - 2009
New Marriott hotel in Paris (757 rooms and suites). The design is chic, trendy and the atmosphere is casual. Creation of artistic events for piano jazz.
1st Barman
 Organized all bar equipment for the opening and trained barman and commis de bar.
 Created cocktails drink and food menu with head barman (around 20 creations)
 Responsible for lobby and bar , made cocktails , service and billing
 In charge of closing cash, inventory, glassware
 Revenue increased by 8% from previous year
Hotel Martinez , Z Plage, Cannes , France 2006
The Martinez Hotel’s private Beach Restaurant is an open-air restaurant.
Barman , Demi Chef de Rang
 Preparation of cocktails and serve
 Cocktails list around 30 creations and classical cocktails
L’Escargot Restaurant (1* Michelin), London , UK 2005
Well known French gastronomic restaurant in London, near Soho square.
Commis Sommelier
 Wine list around 300 wine references
 Mise en place wine restaurant , Reception wine delivery
 Service in restaurant and banquet service
Hotel Martinez , Cannes , France 2004
This is a famous palace five-star hotel comprising 412 rooms and suites and three restaurants and a piano bar.
Z Plage Restaurant (opening)
Commis de Salle, Commis de Bar,Chef runner,Chef de Passe,Chef Cafeterie
Relais Martinez
Commis de Salle
Palme d’Or (2* Michelin)
Commis de Salle (extra)
 Training and integration in the 3 restaurants.
 Mise en place , cleaning , delivery , service
 In charge of pare stock of Z plage restaurant
 Managed a team of commis de salle and bar in Z plage restaurant
Diplome(s) :
Global Management Certificates from Marriott Paris Rive Gauche 2007-2009
Formation Marriot Bar Art with Philippe Duff, Amsterdam , Holland August 2008
Diploma Animator of Technology Information and Communication , Cannes , France July 2003
Motivations :
Je suis ce que l'on pourrait nommer un passionné et auto didacte : volonté et énergie m'ont permis à apprendre et progresser grâce à la formation des chefs barmans,managers et chef sommelier de renom dans des établissements haut de gamme tel que le groupe Concorde, Marriott.
Mon expérience de l’hotellerie haut de gamme et la gestion d'un pub m’a permis d’avoir une aisance relationelle, que ce soit dans le service, management et l’exigence de la clientèle. Mon envie de responsabilité,de relationel et ma curiosité de progresser me conduit aujourd’hui à m'épanouir dans mon domaine.
Je souhaite dès à présent de pouvoir exprimer mon savoir faire et mon savoir être et mes connaissances bar,salle et service dans un établissement ambiance luxe et lounge en sachant gérer,motiver et former une équipe passionnée par le métier.
