General Manager & Shareholder at Key Restaurant Maleny / Thrice Pty Ltd
Lives in Europe
over 6 months ago

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  • Consulting mission: Business Development & communication

    Domaine des sources Provence Golf Resort - Europe

    May 2014 - Now

    A 4 month consulting mission in business development & communication for Domaine des Sources, Provence Golf Resort, France

  • General Manager & Shareholder

    Key Restaurant Maleny / Thrice Pty Ltd - Europe

    January 2011 - Now

    Marketing • To plan and deliver revenues and profits by developing the brand of the Key Restaurant Maleny including identifying and promoting the unique selling points online and through marketing strategies. • Designed and developed the restaurant web site • Driving advertising and PR tactics • Managing social media activity • Negotiating deals with surrounding accommodation • Participating at the Real Food Festival Accounting & Business Performance • Book keeping with MYOB • Account reconciliation • Supplier account relation • Analyses, estimates and business performance tracking with Fedelta systems Management • Establishing restaurant business plan and budgets including restaurant demand surveying • Conducting competitive analysis • Preparing financial and sales projections • Establishing financial objectives, monitoring of financial metrics, developing and implementing marketing initiatives to achieve business objectives • Ensuring there is an appealing restaurant experience for our patrons as well as

  • Boutique manager - Racecourse - Ascot

    Le bon choix - Europe

    June 2010 - September 2010

    Management duties: • Staff training • Stock control • Roasters

  • F&B Assistant Manager - Seasonal Job


    June 2009 - September 2009

    Management duties: - Staff training, - Developing sales, - Insuring the restaurant opening.

  • Assistant Bar Manager

    Opera - Europe

    March 2008 - May 2009

    To assist the Bars Manager in the effective running of the bar and ensuring customer satisfaction by maintaining an exceptional standard of delivery and professionalism whilst achieving profitability in line with budget.

  • Assistant Director

    Eurosites - Europe

    October 2006 - October 2007

    I was to assist the Director in business tasks, administration and operating in compliance with the internal procedures of the Group. Management • Reception staff management (6 people) • Back office staff management (3 people) Sales & Marketing • Prospection with surrounding business • Quote delivery • Event organization

  • Business center manager

    Evian royal resort - Europe

    January 2006 - August 2006

    As conference center manager of the Evian Royal Palace, I was in charge of the day-to-day management including managing all staff and center services such as: • Reception/front of house; • Catering; • Accommodation; • Sales; As conference center manager I had to lead the business by liaising with the business operational management team (e.g. catering manager, accommodation manager), ensuring that all services provided met the clients’ needs and events were run efficiently. Conference center manager must strike a balance between customer satisfaction and effective business management, which often means dealing with last-minute changes or solving problems as they arise. The variety of tasks undertaken varied according to the size of the event as Evian Royal Palace could cater for small events (10 people) to large events (500 +). Typical work activities include: • communicating daily with the management team, planning work schedules and checking client requirements; • Dealing with customer complaints, comment

  • Groups, conferences and incentives coordinator ~ 3rd year apprentice & traineeship

    Evian Royal Resort - Europe

    May 2005 - December 2005

    Hotel Royal Palace, Hotel Royal Hermitage, Casino, Evian Master of Golf, Evian Golf Training Centre, Business Centre and La Grange au Lac part of Danone Group. Participation in the sales and trading of seminar and banquets. Coordination of internal and external stakeholders.

  • Chef de Rang / Assistant F&B Manager ~ 2nd year apprentice & traineeship

    Hotel Le Toiny St Barts Relais & Chateaux - Europe

    May 2004 - September 2004

    Chef de rang: As chef de rang / head waiter, I had to supervise lower staff and ensures high levels of guest satisfaction. Assistant F&B Manager: As Assistant Food & Beverage Manager I was assisting the F&B Manager in the day to day food & beverage operations in a professional manner, while continually exceeding guest expectations.

  • Assistant F&B Manager ~ 1st year apprentice & traineeship

    LaFuste - Europe

    May 2003 - October 2003

    Assistant F&B Manager: As Assistant Food & Beverage Manager of "Hostellerie de LaFuste", I was assisting Vincent Thebault, the F&B Manager in the day to day food & beverage operations in a professional manner, while continually exceeding guest expectations. Responsible for all areas of the food & beverage operations Ensure all customers are provided with outstanding service Ensure kitchen, restaurant, and bar operations are opened and closed according to policy Responsible for ordering supplies, and inventory control and establishing relationship with suppliers ensuring the business receives competitive terms Responsible for food hygiene, and health and safety issues Responsible to assist in menu planning, development and meal specials Provides leadership and guidance to all team members Responsible for food quality, and presentation Other duties as assigned by the Food & Beverage Manager



  • French
    Native or fluent
  • English
    Full professional
  • German
  • Spanish
Geneva, Switzerland
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