Manager Sales

JeanChristophe LeVarrat

Email: abqj7q@r.postjobfree.com

Address: ***** ******* ******

City: Los Angeles

State: CA

Zip: 90066

Country: USA

Phone: 310-***-****

Skill Level: Director

Salary Range: $125,000

Willing to Relocate

Primary Skills/Experience:

See Resume

Educational Background:

See Resume

Job History / Details:

Jean-Christophe Le Varrat Desired Position: Director of Operations

12725, Pacific Avenue - Suite 8 - Los Angeles, CA 90066 F&B Director

Mobile +1-310-***-**** Director R&D

abqj7q@r.postjobfree.com

Core Competencies and Skills

Operator of leading artisan wholesale & retail bakeries (RTR Bakery, Pandor Bakery-Cafe, HomeBoy Bakery, CCB, Bread LA, Bread Only)

Owner of a 115 seat, French-California grill - restaurant, the Gypsy Grill

Director of Restaurant Operations at the Beverly Hills Hotel

General Manager at Renowned high end restaurants such as Fennel, Pazzia and Polo Lounge

Tremendous amount of experience in the bakery, restaurant, and culinary field.

Managed and worked with the toughest and most challenging staff in the US (L.A. gang members)

High impact sales manager for wholesale bakeries, conducted aggressive sales (+80% in four years) and marketing strategies, B2B and B2C with a track record showing significant increase in revenues

Extensive experience in the food service, retail, wholesale, hospitality and baking industries

Wide network of connections and relationships in Los Angeles and vicinity (27 years of food industry in L.A., O.C., New York and Paris)

Proficient business manager with great costs control track record (22% to 16%, 6% reduction COGS at Bread L.A.)

Designed "Artisan" bread production facilities (RTR Bakery, Pandor Provencale Bakery, Bread Los Angeles, CCB, HomeBoy Bakery) and award winning restaurants (Gypsy Grill and Fennel Bistro)

5 years in a managerial role in luxury hospitality establishments (Beverly Hills Hotel, Plaza Athenee N.Y., Casa Del Mar)

Opened and managed award winning restaurants (Gypsy Grill, Polo Lounge, Fennel Bistro, Pazzia)

Impeccable presentation, multiple foreign languages with polished leadership skills

Relevant Most Recent Employment in the Baking Industry

October 2012 - January 2013

Director of Development - Consultant, "Rockenwagner Bakery" wholesale bakery and restaurants

"Successfully completed a temporary project with us as a consultant analyzing our retail business" said Pat Sullivan Director of Operations at Rockenwagner Bakery.

Hired to develop new businesses, management training programs, new pastry and bread lines.

"A brand helps one identify a product or service or company. An image communicates personality" as a restaurant consultant I analyzed the retail businesses and made suggestions as regard to products selections, menus, retail space display, reaching out to new market segments and training procedures in order to strengthen the name recognition, the company's image and the unique Rockenwagner brand.

As a wholesale bakery consultant and part of the company's leadership team and reporting to the CEO keeping the same concept as above in mind, recommended new bread and pastry recipes in order to increase the company's presence in market segments where the potential to grow is in need of a leading bakery . (High-end Pastry segment, increasing quality sandwiches consumption and high-end European products).

February 2011 - September 2012

Sr. Director of Operations, "RTR Bakery Wholesale Artisan Bakery" and "Pandor Provencale Retail Bakery and Cafe"

New leading and upscale Artisan retail bakery store and wholesale bakery located in the heart of Orange County

Achievements

Developed an Artisan Wholesale Bakery in Tustin & an Artisan Provencale Retail Bakery "Start Ups" in Newport Beach

Designed the production-commissary center and retail store, supervised the construction, made equipment recommendations, purchased and managed the installation of sophisticated European machines.

Worked with a French Master Baker consultant from Sainte Maxim France & a Master Pastry Chef Consultant from Marseille France to develop Bread, Viennoiserie and Pastry lines for the retail store

Selected & Hired an O.C. based P.R. Firm "Moxxe" (Monah Shah), defined marketing strategy and Grand Opening event sponsored by the Riviera Magazine

Designed the Bakery-Cafe menu with Executive Chef Eric Cuenin around the Breads we manufacture in the Wholesale bakery, getting immediate praise from Orange County food blogger and food critics (see list below, copy and paste in your URL)

http://www.ocweekly.com/2012-08-30/food/pandor-artisan-boulangerie-and-cafe-newport-beach/

Parisian-inspired bakery coming to Newport Beach OC Register June 6, 2012

http://fastfood.ocregister.com/2012/06/06/parisian-inspired-bakery-coming-to-newport-beach/156541/

Albert Evangelista Media Preview Pics June 12, 2012

http://arevangelista.smugmug.com/FoodieEvents/Pandor-Media-Event/23541868_g3Z7DJ#%21i=190*******&k=bH8QnGq

Targeted and opened specific accounts such as The Montage Hotel & Resort, St Regis Monarch Beach & Resort, Ritz Carlton Hotel and Resort, Balboa Bay Club Hotel & Resort, The winery Restaurant, Andrei's Restaurant, Big Canyon Gold Club, Hilton, Hyatt and Double tree hotel's as well as many other restaurants and cafes

Opened 55 buying clients within 7 month

Delivered on average 25 clients daily with an average of $82.96 dollars per delivery

Assured the service of a Distribution Company to manage the deliveries keeping our distribution expenses to less than 1 percent of our total sales

Managed D2D ops, implemented S.O.P, GMP, HACCP and QA-QC standards resulting in maintaining consistent product quality and relax but professional working environment

Opened two fully operational businesses within 1 year, wrote and co-wrote employee hand books, job and training descriptions and hired over 45 employees while assuring the marketing and growth for both company

Created a product line that has been praised by many Executive chefs e.g. "We looked for this type of bread quality & service for 4 years until you finally opened" Casey Overton "The Montage Hotel & Resort", "The best bread in Orange County" Executive Chef Yves Fournier Andrei's restaurant and Banquet

Developed 5 Farmers Market during the first 6 month of operations due to Market Manager's requests

Summary of Other Significant Employment History in the Baking Industry

February 2010 to February 2011

Director of Baking Operations - General Manager at HomeBoy Industries Bakery Division

Largest re-insertion center for gang members and youth in difficulties in the United States.

November 2008 - November 2009

General Manager, Director of Baking Operations Food Art Group d.b.a. "Comme Ca Bakery" in Los Angeles

October 2004 - October 2008

Director of Sales and Marketing and R & D, Bread L.A. Wholesale Bakery

March 1999 - September 2004

Sales Manager, Bread Only in Los Angeles

Achievements

HomeBoy Industries Bakery Division, reorganized the bakery layout and redesigned the production area to allow a better flow, increase productivity and accommodate "Artisanal" production

Increased standards, baking, pastry and cake making skills in order to facilitate re-insertion and hiring of HomeBoys (55 in staff).

Completely restructured the bakery and production concept. Created new bread lines & recipes while developing training programs to increase baking skills and rebuilding a strong image and name recognition

Hired professional bakers and pastry chefs to drastically elevate skill levels and teach new techniques while implementing original and authentic recipes

Developed new markets and attracted many prospects in the Service Industry (22 Farmer's Markets and B2B contracts, while having 34 prospects in the waiting list eager to use our service, e.g. Trader Joe's, Costco, Avendra, Marriott, Renaissance Hotels, L.A. City Hall and Sodexo among many others)

Reduced turnover rate and increased employees' loyalty and longevity by improving the work environment. Restored the "buoyancy of hope". Revitalized employee morale and provided support and guidance to staff and supervisors in order to develop self confidence and personal growth (3 new supervisors promoted from the ranks)

Comme Ca Bakery, designed a wholesale bakery start up (Budget $2 Million), planned the new layout, handled all city ordinance requirements including permits and licenses. Supervised relocation of CCB from a 3.000 ft2 to a 12.000 ft2 facility in Los Angeles

Recommended equipment to streamline the production, increased productivity and reduced labor costs

Bread Los Angeles, played a key-role in the relocation and design of the new bakery moving from a 9.000 ft2 facility in Los Angeles to a 20,000 ft2 facility in Montebello (budget $5.2 Million)

Increased sales by 80% (2004 to 2008, $1.9M to $3.8M). Reduced cost of goods sold from 22% to 16%

Augmented dollar average per piece by 85% ($.45 to $.83) by improving product placements, revising and adjusting product recipes, reducing waste and increasing minimums

Improved dollar average per client by 64% ($51 to $84), working on customer relationships, providing a wider range of services, consistency and increased customer satisfaction

Significantly improved the e.b.i.d.t.a. ($120K to $330K) resulting from sales increase, waste management, thorough training, better cost control and saving programs and reducing labor (from 59 to 46 people). Restructured S.O.P. while increasing employee satisfaction; resulting in a 50% employee turn-over reduction.

Amplified Bread L.A.'s profit from 8% to 15%, resulting from aggressive sales, precise inventory management and cost control.

Duties

Supervised HR, Admin-A/R, Production, Shipping, Maintenance and Sales & R&D (Staff of 46)

Managed scheduling, budget allocation, performance evaluation as well as S.O.P, GMP and work ethic training programs

Built and facilitated creative ideation sessions to develop growth of new products, channel opportunities, identify branding prospects and implement marketing tactics (35% profit, resulting from strategic relationships with 5 other wholesale bakeries buying over $500.000,00 per year)

Monitored the flour and grain markets that suffered an increase of over 250% in 2007 and 2008 (due to worldwide drought and shortage in stocks) and was able to keep raw material cost through judicious buying, allowing the company to remain in business (60% instead of 250%).

Implemented preventive root cause analysis approach to reach optimum T.P.M.

Employment History in the Hospitality and Restaurant Industries

Casa Del Mar, F & B Consultant, Santa Monica, CA, Nov. 1999 - April 2000

Gyspy Grill, Owner & General Manager, Encino, CA, July 1996 - June 1998

Beverly Hills Hotel, Director of Restaurant Operations, Beverly Hills, CA, June 1994 - July 1996

Fennel & Pazzia Restaurant, G.M. Maitre D, Sommelier, Santa Monica, CA, July 1988 - March 1993

Plaza Athenee, Trust House Forte North America HQ Maitre D', New York, NY, February 1987- July 1988

Achievements

Casa Del Mar, Food and Beverage Consultant, hired to managed high volume Lobby lounge and restaurant that welcomed over 800 customers per evening. Revised the food & beverage sequences of service and standard operating procedures.

The Gypsy Grill, Owned and managed, 115 - seat, French - California Grill in the Los Angeles area. High volume restaurant serving over 800 clients per weekend. Average monthly revenues over $100,000 per month. Received the award for Best New Restaurant in local publications. Received the award for Best New Business Design by the Chamber of Commerce of Encino. Frequently featured in radio show, food reviews and news paper articles

Beverly Hills Hotel, "Polo Lounge & Bar" and "Polo Grill" Restaurants Operation Manager, participated at the re-opening of the hotel after $100 million renovation and high media exposure. Key manager, in the food and beverage division, authored and implemented a precise 24 point S.O.P. of service, resulting in receiving within one year the "5 Star Standards Hospitality Award" (only 36 in the US at the time) sanctioning superior and impeccable service. Utilized specific curricula formulated to enhance educational growth (Wine classes, food history etc.) Supervised and managed a staff of 60+ professionals.

Fennel Bistro & Pazzia Restaurant, managed day to day operations for both restaurants, both award recipients. Fennel for "Best New Bistro" and Pazzia for "Best Italian Restaurant" in L.A. Received "Grand Award" wine list as the sommelier by the Wine Spectator.

Other, organized seminars with over one thousand participants and catering events up to eight hundred people

Education, Training and Relevant Information

Management training and motivational programs (F.B.I/I.N.S, Human Resource, Corporation, Union and Labor Law, Staff Management, Train the Trainer)

5 year Public Relation and Press attache for a political lobby 1982-1987 in Paris France

University of Nanterre, Paris X, Economics and Accounting - 1982

I.s.t.e.g. Business Administration and Accounting, Paris, France - 1981

Notre Dame de Guingamp, French Baccalaureate Associate Degree in Economics - 1979

Proficient in Microsoft Office programs

Dual citizenship, American and French (European Community privileges)

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