Pierre Verneau

Pierre Verneau

F&B Operations & Projects at Emaar Casa Vida
Lives in Dubai, United Arab Emirates
over 6 months ago

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F&B OPERATOR
30 years experience of Food & Beverage expertise / Pre & post opening Operations + multi brands development / Private Corporations / High Revenue and Growth

Committed professional management; results driven; entrepreneurial and practical. Daily operations ensuring effective customer service. Leading all aspects of operations. Available for travel and relocation

Experience

  • F&B Operations & Projects

    Emaar Casa Vida - Dubai, United Arab Emirates

    F&B other
    July 2017 - September 2018 · 1 year and 3 months

    Taking project concept from A to Z and turning into operation including project management, designer’s relation, contractor’s relation, OS&E, HR, training, procurement, menu development. New project COVA Milano – Flagship High-End Milanese Pasticceria – 30 outlets worldwide New project Assouline F&B – Flagship luxury contemporary library & lifestyle – 23 outlets worldwide Take the lead on the project from start in relation of Architect – MEP – Design – SOP – HR – Development Brand relation to evolve standards and awareness http://www.covamilano.com/en_GB/ https://www.assouline.com/

  • Operations Director

    NZR Ltd - London, United Kingdom

    F&B other
    September 2015 - February 2017 · 1 year and 6 months

    Chotto-Matte - Peruvian-Japanese, 200 seats, 140 members Branding strategy for Chotto-Matte global development (Miami – Toronto) Black Roe - Hawaiian Pacific rim, 80 seats, 40 members Rebranding, project management, HR, training, procurement, menu development Fucina & Paneteria by Fucina - Organic Italian Restaurant & Deli, 116 seats, 80 members Project follow up related to Group development Reduced payroll cost by 20% - Increase Ebitda 11% - Increased revenue by 12% based on service delivery & standards http://www.chotto-matte.com; http://www.blackroe.com http://www.fucina.co.uk

  • F&B Consultant & Project

    MMC - Kuwait City, Kuwait

    F&B other
    January 2015 - August 2015 · 8 months

    Taking project concept from A to Z and turning into operation including project management, designer’s relation, contractor’s relation, OS&E, HR, training, procurement, menu development. Set-up and pre-opening, liaising with contractors during construction phase Building business strategy with VIP services to deliver unique customer’s experience High End standalone unit leading a Marketing and Sales team to deliver success Procurement, HR, Finance, Training, Catering division in/out

  • Area Manager

    M.H.Alshaya - Kuwait City, Kuwait

    F&B other
    July 2012 - December 2014 · 2 years and 6 months

    Pre-opening and successful opening Café Coco. January 2014 Achieve $3.3M (5% over budget) Year 2014 (11 months) Combined GP 2% over budget. Ebitda 2.5% over budget People retention 75% based on people recognition/development within/training Development of Catering division within Pre-opening and successful opening Veranda Restaurant, Harvey Nichols. March 2013 Fully accountable for High-End Restaurant performance Catering/events for high profile international clientele, Great British Week with Celebrity chef Gary Rhodes, Sheiks, Royal family, Embassies, Mayor of London to name them Successful creation of central production kitchen with satellites to supply Cafe Coco concept 1st unit Set up accurate procurement and process regarding Food & Safety standard and implement procedures Ensures food meets corporate specifications on presentation and cost, combine GP 3% over budget Coaching, training and people development Financial reporting to finance department, COGS - P/L Handling client queries and complaints, 98% returning guests satisfaction Marketing & Sales strategy to drive the business forward www.alshaya.com

Education

  • Hotel Management & Informatique

    INFATH - Nice, France

    September 1992 - March 1993

    Financial, Budget & Human Resources training in Hotel & Catering industry

  • CAP-BEP Restaurant Service

    LPETP Ste Benigne - Dijon, France

    September 1983 - June 1985

    Professional educational Certificate designed to train top professionals delivered by expert

  • CAP-BEP Gastronomy kitchen

    LPETP Ste Benigne - Dijon, France

    September 1980 - June 1983

    Professional educational Certificate designed to train top professionals delivered by expert

Languages

  • French
    Native or fluent
    100%
  • English
    Full professional
    80%

Skills

  • Labor/Payroll
  • Leadership
  • Menu Engineering
  • Multi unit management
  • People development
  • P&L
  • Planning
  • Taking ownership
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