Manager Restaurant
Resume:
CLIFFORD MARTINET
CONTACT
**C, Dr Idriss Goomanee Street, Plaisance
@ ********.********@*****.***
Clifford Martinet
Kersley Martinet
PERSONAL INFORMATION LANGUAGES
19th July 1981 French
Single English
Rose-Hill, Mauritius
Education / Qualification
Primary School / CPE
Notre Dame Des Victoires RCA / 1986 – 1991
Secondary College / Upper Level (form v)
Patten College / 1992 – 1996
Private Tuition / Accounts
Financial Vocational Training School / 1997 - 1998
Service Restaurant, Bar & Culinary
Sir Gaëtan Duval, Hotel School of Mauritius / 2000 – 2002
Management Degree / Diploma
Rushmore Business Management School / 2008 - 2010
Work Experience
Director of Food & Beverage
RLJ Kendeja Hotel & Spa, 5*, 78 key / Monrovia, Liberia, November 2016 – February 2018
Director of Food & Beverage Part of the Pre-opening team
Iririki Island Resort Casino & Spa, 5*, 140 key / Port-Vila Vanuatu, March 2016 – October 2016
Director of Food & Beverage
AWA Resort & Spa, 5*, 119 Key / Koh Chang, Thailand, October 2015 – March 2016
Food & Beverage Manager
Dusit Thani International, 5*, 100 Key / Baa Atoll, Maldives, October 2013 – October 2015
Food & Beverage Manager Part of the Pre-opening team
Domaine des Alizées Club & Spa, 5*, 70 Key / Grand-Baie, Mauritius, January 2013 – October 2013
Restaurant Manager / Sommelier
Hilton Labriz Resorts & Spa, 5*, 111 Key / Silhouette Island, Seychelles, February 2012 – January 2013
IVD Manager
Hilton Resorts & Spa, 5*, 193 Key / Flic-en-Flac, Mauritius, September 2011 – February 2012
Restaurant Manager Part of the Pre-opening team
Sofitel So Mauritius Resorts & Spa, 5*, 92 Key / Bel-Ombre, Mauritius, September 2010 – August 2011
Restaurant & Bar Manager
20 Sud Relais & Châteaux, B-Hotel 5*, 36 Key / Grand-Baie, Mauritius, September 2009 – August 2010
Restaurant Manager / Assistant Sommelier Part of the Pre-opening team
Four Seasons Resorts & Spa, 5*, 177 Key / Beau-Champ, Mauritius, May 2008 – August 2009
IVD Supervisor / and Promoted as Restaurant Manager in Jan 2007
Le Meridien Fisherman’s Cove, 5*, 68 Key / Beau-Vallon, Seychelles, September 2006 – March 2008
Restaurant Waiter / and Promoted as Restaurant Supervisor in August 2005
Sainte Anne Resorts & Spa, 5*, 87 Key / Mahe, Seychelles, August 2004 – August 2006
Restaurant / Bar Waiter / and Promoted as Chef de Rang in September 2000
Merville Beach Hotel & Spa, 5*, 169 Key / Grand-Baie, Mauritius, March 1999 – June 2004
Kitchen Stewarding / and Promoted as Restaurant Waiter after having passed my trainee waiter prog.
Le Coin de Mire Hotel, 4*, 102 Key / Cap Malheureux, Mauritius, February 1998 – March 1999
Skills
Excellent computers skills covering such applications as:
Word, Excel, Micros, Access, PowerPoint, Desktop Publishing, Office XP, Material Control and Internet
Considerable skill in simple mathematical calculations without error and ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations
Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger
Ability to read, analyze and interpret written documents; write speeches and articles; make effective and persuasive speeches and presentations to a variety of audiences; listen and communicate effectively in English & French, both verbally and in writing.
My administrative skills are flexible, adaptable with a strong degree of motivation, means I am able to work within a group, one-to-one, or unsupervised.
Co-operative positive attitude to management decisions and procedure.
Training
Customer Service Course, Customer care & Switchboard Operator, Grooming & Hygiene
Hotel School of Mauritius / 2001
Wine & Spirit Education Trust, WSET Level 3 Advanced Certificate, WSET Level 3 (Advanced Certificate) - Pass with merit
Wine Hotel School of Mauritius / 2001 - 2005
Wine courses given by the IBL Consumer Goods (Maison de VIN de Bordeaux)
LUX Academy / 2002
Carving & Flambing course
LUX Academy / 2004
Standard Operating Procedure Health & Hygiene, Standard Operating Procedure C.O.S.H.H, Standard Operating Procedure Equipment Recognition
BTA Academy / 2006
Wine Tasting of Eastern Trading ‘L’ésprit du VIN’, Assistant Manager Development Plan (handling guest complaints), Standard Training Program – Leader’s Guide, Food Safety Workshop, Policy & Procedure for the Company Standard
Four Seasons / 2008
Certificate
Food & Beverage Service
Hotel School of Mauritius / 2000 - 2002
Wine Service
The IBL Academy / 1999 - 2001
Management Engagement
The Hilton University (online course) / 2011 - 2012
Management Diploma
The Rushmore Business School / 2008 - 2010
Honors & Awards
Best Service
Merville Beach Hotel / July 2000
Employee of the Month
Merville Beach Hotel / March 2002
Manager of the Month
Le Meridien Fisherman’s Cove / October 2007
Best Table Display
Black Box Competition @ the Sir Gaëtan Duval Hotel School / August 2009
F&B Rev Max
Hilton Mauritius Resort & Spa, Hilton Seychelles Labriz Resort & Spa / November 2011, May 2012
Star-bond Nomination
Hilton Seychelles Labriz Resort & Spa / May 2012, August 2012, October 2012
Silver Star Nomination
Dusit Thani Maldives Resort & Spa / January 2014, December 2014
Hobbies
Reading, Traveling, playing basketball and football
Other
Actively participates as a member of the Department Head Committee
2013 - 2015
Member of the line barracks police scouts group
1984 – 1993
Participated in the Intercollege game
1992 – 1998
Represented Mauritius in the Indian Ocean Games as Basket Ball player
2003
References
Prince N. Nenneh / Human Resource Manager for the RLJ Kendeja Resort & Villas - Liberia
**************@*****.***
Pascal Lamothe / Director Of Food and Beverage for the Marriott International - Guinée
*.*******@********.***
Emad Nabulsi / Director of Operation for the Minor International - Qatar
****.*******@*****.***
I hereby attest that the above information is true and correct to the best of my knowledge and belief.
Hospitality yours,
Clifford Martinet
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