Manager Customer Service

Boris Burtin

**** ********* **** (apt *A) - West New York, NJ 07093 - cell 646-***-****

- ***********@****.***

PROFESSIONAL EXPERIENCE

**** - **** **************** ***** ***** - Holiday Inn

Secaucus, NJ

Director of Food and Beverage

- Reduced food cost from 40 to 26% and beverage cost from 25 to 16%,

increased the bar sales by 2.5 compared to the year before

- Responsible of team of 22 Union employees, Executive Chef, Catering

Manager and purchasing department

- Cut payroll expenses, brought the Overall Satisfaction scores above

90%

2008 - 2009 Barclays Capital - Restaurant

Associates New York, NY

Executive Dining Room Director

- Responsible for food and beverage cost control, purchasing,

recruiting, scheduling and payroll

- Manage front and back of the house employees, supervise the catering

operations

- Lead and train the servers to provide a fine dining level of service

2008 Gramercy Park Hotel - Ian

Schrager New York, NY

Food and Beverage Outlets Manager

- Supervise the Breakfast Room and the Private Roof Club (20 employees),

responsible for the annual budget of those 2 outlets ($2.1 millions)

- Prepare weekly payroll (brought the overtime from 40 hours per week to

0), schedules and forecasts

- Staff training (new menus, sequence of service in order to bring

the department to a 5 stars 5 diamonds level

2007 Hotel Plaza Ath n e

New York, NY

Food and Beverage Manager

- Supervise and manage F&B departments (total of 45 Union employees):

Bar Seine - Arabelle Restaurant - Room Service - Stewarding - Banquets

- Mini Bar - Cashiers

- Set up new systems (amenities for VIP, improvement of room service,

bringing Hotel Plaza Athenee to a higher luxury level: standards of

service

- Expenses and cost control, in charge of the wine list (300 references)

and wine cellar

2005 - 2006 Mandarin Oriental - The Mark Hotel

New York, NY

Food and Beverage Outlets Manager

- Manage, train and hire Union staff in Mark's Restaurant - Mark's Bar -

In Room Dining

- Prepare weekly schedule and payroll - update and organize Micros

system - MOD coverage

- Collaborate with Executive Chef on new dinner, brunch and cheese menus

- in charge of wine list and wine cellar with Master Sommelier

2003 - 2005 Hotel Sofitel Bercy

Paris, France

Maitre d'hotel

- Occupied roles such as Breakfast, Lunch and Dinner Manager for the

restaurant and lobby bar

- Organize and purchase stocks, including food, beverages, materials and

updated wine list

- Hire and trained new staff (chefs de rangs, hosts, interns and

apprentices) - prepared weekly staff schedule

2001 - 2002 Hotel Sofitel NY

New York, NY

Gift Shop Retail Manager and Housekeeping Manager

- Created a buyers catalogue for all Sofitel Gift Shops in the USA,

arranged and coordinated opening of the gift shop at the new Sofitel

in Washington, DC (June 2002)

- Supported the Executive Housekeeper, supervised a team of over 15 room

attendants per day

- Updated inventory and prepared marketing reports for General Manager

2000 Hotel Sofitel Minneapolis

Minneapolis, MN

1999 Relais & Chateaux Alain Chapel

Mionnay, France

Intern

- Trained in kitchen and restaurant departments

- Client customer service and prepared billing statements

EDUCATION & HONORS

- Ecole Hoteliere de Paris, Paris - France, BTS Hospitality &

Management, 2001

- Lycee Arcisse de Caumont, Bayeux - France, High School Diploma. Major:

Economics, 1998

SKILLS

- Bilingual English/French

- Member of a volley ball team, practice of mountain biking

- Proficient in Windows, Microsoft Word, Excel, Power Point, Fidelio,

Micros and ADP

- Detail-oriented, dependable professional who is accustomed to work

under tight deadlines

- Creative and innovative

- Able to work well with clients and colleagues, problem solving

oriented to ensure guests satisfaction

References available upon request

INTERNATIONAL LUXURY MANAGEMENT

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