Manager General

Philippe Rigaud

**** *** **** ***. ***, Miami Beach, FL 33139

(C) ***-***-***************@*****.***

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Professional Summary

Bi-lingual trained professional within the hospitality industry focused on F&B operations and Guest Services. Proven leadership

skills, successful in marketing and promotion strategies within the F&B segmentation, ability to reach targets and deadlines,

excellent performance under pressure, talented on diversity staff management.

P rofessional Background

DREAM SOUTH BEACH HOTEL 2011 – Present

Restaurant General Manager to Tudor House Award Winner Best Restaurant in Miami by Celebrity Chef Geoffrey

Zakariam

• Responsible for overseeing the entire FOH /Restaurant operation with approximately 225 indoor and outdoor seating venue..

• Managed High bar pool outlet, for VIP receptions and Banquets events,oversee and monitored Room Service and mini bars

• Hired and Trained staff to provide guests with outstanding dining experience by anticipating all guest needs and expectations

• Scheduled over 50 FOH and BOH on a weekly basis .Forecast payroll, experience on Micros POS,Excel,Power point

• Conducted daily-line ups and pre-shifts by instructing staff about daily specials, VIP’s and celebrity reservations

• In-charge and in control of monthly beverage inventory and ordering.Mantained and cultivated good relations with vendors.

• Responsible of purchasing china, linens’,glassware and inventory providing proper storage to avoid breakage and loss

• Analyze P&L monthly statements on how to maximize cash flow revenue while consistently creating profits

IHG Intercontinental Hotel Group 2007 - 2010

Food and Beverage Manager

• Responsible for overseeing the entire Food & Beverage operation 7 .6 million dollars yearly revenue

• Manage the outlets as restaurant, bar, catering banquets and events while simultaneously maximizing profits

• Participate in brand marketing and promotions strategies. Menu engeeniring

• Contribute to forecast F& B budget with Revenue department and Sales Director

• Management of food cost, liquor cost, labor cost and payroll computer outlooks and POS. system

• Analyze P&L monthly statements on how to maximize cash flow revenue while consistently creating profits

• Conduct end of the month inventories on purchases, supplies, food, liquor and china

• Oversee 30+ supervisors and staff in the day to day operations of the FOH and BOH while delegating tasks

• Ensure quality and superb service by motivating moral support and outstanding training

• Member of the executive committee, participate in M.O.D shifts and report to General Manager

Fontainebleau Resort, Miami Beach 2003 –

2006

Banquet Facilities Manager

• Responsible for the overall direction, coordination and evaluation of the meetings and conventions facilities operation of a 1,360 room

property with a 190,000 square foot banquet facility for a 20.3 million dollar yearly revenue operation

• Supervise and schedule banquet personnel, including supervisors, forecasting labor cost, hands on in equipment inventory, attending

weekly B.E.O. meeting and Pre cons

• Conduct department staff meetings, address challenges, problems solve and discipline employees following hotel polices and standards

Condado Plaza Hotel & Casino 1998 - 2002

Restaurant Manager

• Manage 5.8 million dollar yearly revenue upscale signature restaurant

• Responsible for purchasing, cost control, inventory, AP & AR achievement of budget expectation through forecasting and market

penetration within a specific segment

• Deliver superb service, train staff, improve morale and maintained restaurant standards

• Coordinator of events for top advertising and media outlets in search of Marketing and exposure the venue including but not limited to

MTV Networks, Telemundo and Worlds Of Wine

The Ritz Carlton Hotel, Laguna Niguel 1995 - 1998

Food and Beverage Supervisor

• Responsible for the operation, instruction and supervision of F& b outlets and their staff

• Implemented training and coaching on AAA, Mobil and Michelin standards in the hospitality industry and maintained as projected

goals, by monitoring day by day operation problem solving and anticipated guest opportunities .Contribute to be part of the executive

guest relations dept as a Club Concierge supervisor

• Club floor includes 64 rooms thirty two suites, club lounge with a five food presentation throughout the day where V.I.P. and world elite

resides

E ducational Background

Florida International University B.A. Business Administration June 1991

Universidad Sagrado Corazon Associate in Communication July 1989

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