WSET (Wine & Spirit Education Trust) Level 1 - May 2021
10 years and 7 months
Boutique hotel in the centre of London: 97 rooms, one restaurant (80 seats), two bars, three meeting rooms (up to 150 guests). Turnover: 1.4 million £ - Profitability: 25%. Managed and developed a team of 15 employees. • Responsible for the daily management of the restaurant, bars, room service and banqueting, ensuring the achievement of the department budgeted profitability. • Planning, organising and directing the overall Food & Beverage operation, administration, marketing and outlets promotion. • Achieving high customer satisfaction by establishing and maintaining quality control standards of products and services offered to the guests. • Improving the department's results by increasing sales and the productivity of sale points. • Recruiting, training and inducting new departmental team members and continually review their performance.
189 rooms, one restaurant (102 seats), two bars, six meeting rooms (up to 300 guests). Team management and development of 22 employees. • Responsible for the quality of services offered to the customers at the different dining areas and the attainment of the department's qualitative targets. • Developing Food and Beverage activities and promotions to optimise sales. • Creation of a new drinks menu. • Ensuring all employees receive regular trainings to update their skills and knowledge and meet their personal development needs. • Responsible for applying the reference standards and audit procedures as defined by the hotel and brand. • Guaranteeing the application and compliance of the Health and Safety regulations within the department.
151 rooms, one restaurant (94 seats), one bar, six meeting rooms (up to 180 guests). • Responsible for the team performance and the consistency of service offered to guests. • Assisting manager on cost controls, forecasting and maximizing productivity figures. • Analysing customer feedback through internal and external tools and implementing any corrective action to ensure guest satisfaction. • Developing employees' motivation and team spirit by creating a good working atmosphere. • Integrating and training employees, providing support for skills development. • Handling customer complaints or issues, resolving matters in a professional way.
• Integrating, training and supervising all Food and Beverage staff to ensure high service standards at the different dining areas. • Taking part in producing and implementing actions to develop sales. • Enhancing guest satisfaction. Handling guest comments and complaints. • Developing the loyalty program and benefits for Le Club AccorHotels members. • Conducting hygiene inspection in kitchen and Food and Beverage areas to ensure high level of cleanliness and respect of food safety standards.
• Monitoring and supervising service flow in the restaurant (up to 90 pax) and during banquets (up to 130 pax). • In charge of the material for the F&B outlets: providing equipment, purchasing and inventory management, tracking items coming in and coming out, controlling loss.
• Providing a friendly and efficient food and beverage service that meets the guests’ expectations in the Conference & Banqueting Department.
• Performing waiter duties in this semi-gourmet restaurant during evenings, week-ends and holidays: set up, reception, taking orders, waiting on customers, handling bills.
Hotel Management: Distribution, Revenue and Demand Management
Hospitality Management
Business & Management
Economy
3 languages
French
Native or fluent
English
Native or fluent
Spanish
Limited working
Nationalities
French
Date of birth
August 02nd 1990
15 skills
1 information shared
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