Casper Jaarsma

Casper Jaarsma

Restaurant Manager at Small independent Restaurant Group
Lives in Saint-Jean-de-Luz, France
over 6 months ago

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Highly efficient and customer-orientated Manager with extensive experience in hospitality environments. Adept communicator with team leading and development skills. Forward thinking multi-tasker able to analyse situations and costs, and successfully determine profitable outcomes.

Experience

  • Restaurant Manager

    Small independent Restaurant Group - Saint-Jean-de-Luz, France

    F&B service
    May 2016 - Now · 2 years and 10 months

    Management of three F&B outlets. - Trained all incoming staff on menu, serving protocol, etc providing a consistent and enjoyable customer dining experience - Maintained nightly credit card batch and cash out ensuring 100% accountability of revenue - Created communication strategies that would increase value and promote demand - Boosted staff performance through effective training and increasing employee morale - Prepared financial information to identify expenses and revenue of operation - Managed restaurant staffing and scheduling, ensuring full coverage in both outlets for 13 hours per day, and 7 days per week

  • full time carer

    Home - Saint-Jean-de-Luz, France

    Other
    May 2015 - May 2016 · 1 year and 1 month

    Leave of Absence - Full-time caregiver during family member's illness

  • Operations Manager

    4 star Boutique Hotel - Pretoria, South Africa

    Management
    January 2012 - March 2015 · 3 years and 3 months

    Supervised 30 team members through two managers. Managed recruitment and training of staff for the 70 cover brasserie-style restaurant. Controlled profit and loss performance, inventory, and customer service. Set up training programmes for team members in all departments. - Conducted daily pre-shift and weekly departmental meetings to ensure organisational efficiency. - Through training & development and rigorous product and service quality supervision I successfully improved satisfaction rate from 60% satisfied or extremely satisfied to 89% as measured via in-house and online reviews. - Together with the Executive Chef I revitalised the menu with financial viability in mind. - Optimised profits by controlling food and beverage, and labour costs on a daily basis.

  • Front Office Manager - Assistant General Manager

    3 star Independent Hotel - Salies-de-Béarn, France

    Front Office reception
    January 2004 - October 2011 · 7 years and 10 months

    A four-star, 35 room hotel in the South-West of France, adjacent to the golf and closely associated with the local spa facilities. Led a team of 15 professionals in daily operations of reception, restaurant, and housekeeping. Established schedules, managed performance and provided staff evaluations. - Tasked with sales and marketing, and internal accounting. - Slashed inventory, reduced spoilage, and cut costs through staff reductions after evaluating resource needs.

  • Teamleader Front Office

    Disneyland Hotel - Paris, France

    Front Office reception
    July 2003 - January 2004 · 7 months

    Responsibilities included: Together with colleagues responsible for overseeing 40 staff members. Greeting guests and introducing the amenities available on site.

  • Restaurant Manager

    Brasserie Restaurant - Wassenaar, Netherlands

    F&B service
    May 1995 - July 2002 · 7 years and 3 months

    Responsibilities included: Management of reception and serving teams (23 staff), handling all restaurant bookings, greeting and seating guests (in high season up to a 1000 covers a day).

Education

  • Accounting

    London School of Economics - London, United Kingdom

    November 2011 - August 2013

  • Hospitality Management

    École hôtelière de Lausanne - Lausanne, Switzerland

    July 2002 - January 2004

  • Master of Arts in Archaeology

    Universiteit Leiden - Leiden, Netherlands

    August 1994 - April 2001

Languages

  • Dutch
    Native or fluent
    100%
  • English
    Native or fluent
    100%
  • French
    Full professional
    80%
  • Spanish
    Notions
    20%
  • German
    Notions
    20%

Skills

  • A good Team player
  • F&B management
  • Great communicator
  • Hotel experience
  • Pre-opening a restaurant
  • Staff-training
Connections
Sean Ralph
International HR Research Consultant at LATZER ASSOCIATES GROUP GmbH
Krisantus Sutrisno
Intern at Four Seasons Hotel
Subhajit Sikder
Student from Dolphin school of hotel management
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