Manager Project

Barbara Porta

- Restaurants & Catering Operation Director -

BARBARA PORTA

Impasse des Roses • Roquebrune cap Martin, France

Tel:+33.621.99.55.28

acejv2@r.postjobfree.com

FOOD & BEVERAGE, RESTAURANTS/LIFE SUPPORT

MANAGER & OPERATION DIRECTOR

Accomplished operations director specializing in global r e s t a u r a n t a n d life

support services with a strong food and beverage management, over 20 years of

experience impacting both high-end food service organizations and hostile environment

services through orchestration of business development, client and customer relation

management, and high-quality operational supervision. Innovative organizational

leader, highly capable of coordinating service teams, meetings, and customer

relationship building. Excellent strategic planner with proven ability to direct large-

scale projects with superior results.

Managed restaurants from Michelin Stars to Relais & Chateaux chains and franchising

style and resorts hotels.

Areas of Expertise

Contracts & Project Management • Restaurants Operation Management • Client

Relations •Team Building & Training • Restaurants & Project Start-up • Business

Development & Management • Operational Audits • Budget Management •

Recruitment & Selection • Procurement • Food Production Management • Quality

Control • Menu Planning • Kitchen & Hospitality Management • Logistics

• Events planning and implementation •

PROFESSIONAL HISTORY

BOUSTAN-E-SABZ/ANHAM, Bagrham, Afghanistan • June 2013 to present

Leading Agricultural local company for fruit and vegetables production in Afghanistan.

ü Packing Warehouse Operation Manager

Oversee and mobilize the biggest fruit and vegetable packing warehouse in the Middle

East supporting US Military Forces, DOD contract. First project in Afghanistan based on

local national women power. Client and NGO contracting and negotiation.

ISAF HQ, GAL Logistic, Kabul, Afghanistan • Feb 2013 to June 2013

International Security Assistance Forces Head Quarter.

1

ü Well Fair Projects Adviser – catering & restaurant/coffee shops division-

4 months consultancy contract. Upgrading catering and food supply in coordination with

HQ Commander.

1

Barbara Porta

- Restaurants & Catering Operation Director -

Selected Achievements:

Improved catering and well fair facilities in HQ ISAF

•

Awarded a new catering/restaurant contract

•

Financial plan review, increased revenues

•

HACCP and Food Safety plan review.

•

Renewed coffee shops style and menus

•

Developed coffee shops business based on introduction of new ideas

•

ANHAM/AFGS, Kabul, Afghanistan • 2010-2013

Leading contracting firm serving the Middle East, North Africa, Central Asia, and Europe.

ü Contract & Operation Life Support Unit Director – facility maintenance -

ü Food & Beverage Manager

Oversee 5 life support package contracts, including food production, restaurants,

coffee shops for military and governmental authorities, facility maintenance,

customer services assistance, facility management, and service personnel.

Monitor procurement and delivery of supplies and equipment in compliance

with contract requirements. Direct interdepartmental communications, supplier

relations, quality control, audits, training, and operational tasks. Coordinate

project and resource schedules and plans, and regulate activities and costs to

ensure project remains within budget and deadline. Facilitate client invoicing

and payment, cost and project reports, and subcontract negotiation.

Conducted project meetings and key relationships management.

Selected Achievements

Trained engineering department to build catering facility infrastructures at

•

international levels.

Implemented Quality Control systems and procedures among the projects and

•

restaurants.

Initiated catering and life support training programs based on good practices and

•

HACCP/ food safety and defense.

Launched full, countrywide logistic support service for waste, fuel, fresh

•

water, and food supply services.

Executed a n d i m p l e m e n t e d standard operating procedures for

•

the units for good practice and transparency for various projects.

SODEXO, Kabul, Afghanistan • 2009-2010

World leader in quality of life services with 391,000 employees in 80 countries.

ü Operations Manager -catering and camps management-

Headed multiple life support operations, including military and embassy programs and

food and beverage management. Opened Embassy’s high class restaurant for authorities

2

and military. Managed budget, internal audits, client relations, contracts, and

departmental cooperation.

Selected Achievements

• Supervised and enhanced one of largest catering / restaurant and life support

2

Barbara Porta

- Restaurants & Catering Operation Director -

contract for the French Army.

• Optimized services cost and quality control for company benefits in coordination

with procurement and logistic departments.

• Consistently managed and completed projects within targeted budgets.

• Opened and managed a 5* restaurant for Governmental authorities in Kabul

utilizing only local resources as labor and products.

ES-KO SAM, Monte Carlo, Monaco/Kabul, Afghanistan • 2008-2009

International provider of customized and integrated logistics and support services.

ü Mobilization & Project Manager – British Embassy catering/restaurants -

Supervised catering and life support services projects, business management, and

executive contracts. Maintained company standards and procedures, and ensured all

services and specifications carried out efficiently. Completed scope of work logistic

reorganization, food and beverage management, and supply chain management, and

held client meetings. Executed standard procurement operation procedures in

conjunction with transparency and fare procurement regulations, as well as quality

control audits.

Selected Achievements

Provided mobilization and catering management for British Embassy in Kabul.

•

Opened and managed a very successful British style coffee shop.

•

Implemented Quality Control procedures and HACCP plan.

•

Organized public relations events and potential business developments.

•

Aided Logistic Platform project manager in financial plans, professional standards

•

management, training plan, program development and implementation.

RESTAURANTS & HOTELS CAREER

CALA AZZURRA, Roquebrune, France • 2004-2007

Ø

A beautiful restaurant located over the sea in the Cap Martin region.

International clientele, taking advantage of the location very close to Monte Carlo.

Over 300 seats, and Very popular for weddings, conferences, and international

meetings (oil and football fields).

Managing Director

Financial and provisional Budget planning, Recruiting personnel, Employees

assessment & training, menu planning, event planning and organization, client

Relation, marketing, quality control, food procurement and restaurants orders from

3

local sources and suppliers management.

Achieves restaurant operational objectives by contributing information and

recommendations to strategic plans and reviews; preparing and completing action

plans; implementing production, productivity, quality, and customer-service

standards; resolving problems; completing audits; identifying trends; determining

system improvements; implementing changes.

3

Barbara Porta

- Restaurants & Catering Operation Director -

Avoids legal challenges by conforming to the regulations of the alcoholic beverage

commission.

Implement all the safety and healthy working procedure among the facility.

L’ ALIANTE Restaurant, ZEPTER INTERNATIONAL, Monte Carlo • 2001-2004

Ø

A busy and charming restaurant located in the heart of the financial business

City of Monte Carlo. International clientele from the banking and insurances

fields.

Restaurant Manager

Accomplishing restaurant human resource objectives by recruiting, selecting,

orienting, training, assigning, scheduling, coaching, counseling, and disciplining

employees; communicating job expectations; planning, monitoring, appraising,

and reviewing job contributions; planning and reviewing compensation actions;

enforcing policies and procedures.

Meets restaurant financial objectives by forecasting requirements; annual budget;

scheduling expenditures; analyzing variances; initiating corrective actions, cost

control by reviewing portion control, minimize waste, insuring high quality of

preparation.

Plans menus by consulting with chefs; estimates food costs and profits; adjusts

menus. Maintains safe, secure, and healthy environment by establishing, following,

and enforcing sanitation standards and procedures;

Maintains ambiance by controlling lighting, background music, linen service,

glassware, dinnerware, and utensil quality and placement; monitoring food

presentation and service.

Ø BICE RESTAURANT INTERNATIONAL 1997-2000

USA : New York – Manhattan -, New Jersey – West orange –

SPAIN: Barcelona

PRINCIPALITY of MONACO: Monte Carlo

New Restaurants “Start-up “ Consultant

Coordinating among departments from the planning and construction of the

structure.

Marketing and introduction of the new restaurant among the area and local media.

Acting as general manager, with full authorities for all the tasks and responsibilities

to implement the daily operation of the restaurant following BICE International

franchising standards and procedures.

4

Ø GRISSINI RESTAURANT, Kennebunk, Main • 1994-1997

A nice, toscany style, 200 seats restaurant in the heart of Kennebunk port;

a very characteristic town of the New England;

4

Barbara Porta

- Restaurants & Catering Operation Director -

Head Chef Manager

Planning menus, guarantee good practice of food preparation based on recipes,

chefs de parties and commis training for new recipes and dishes. Coordinate with

the owner for marketing plans and personnel recruiting. Placed food orders and

coordinating with suppliers. Actual control of the kitchen focused on sanitation

reduction of waste. Orchestration and direction of the kitchen during services.

Ø THE GRAND AMSTERDAM HOTEL, Amsterdam, Netherlands

Ø LE CASTILLE HOTEL, Paris, France • 1992-1994

Ø THE WHITE BARN INN, Kennebunkport, Maine, USA

Head Pastry Chef

Leading and coaching pastry employees, Responsible for cost of sales and

personnel costs with subject to agreed objectives, Meet quality and hygiene standards,

Realize organizational and process improvements, Ensure pastry food production on

time as requested, Ensure that produced pastry adheres to quality and specification

standards, Ordering based on mise en place lists having regard to cost of sales and

availability on-site, Planning of production process, Quality check of delivered goods,

Debriefing with pastry team, Debriefing with all other relevant departments, Write duty

rota in line with allocated budgets, Team evaluation and development, Management of

staff, Constant quality assurance according to standards, Control of food cost and

product wastage, Preparation and calculation of pastry recipes and costs.

Ø LE GAVROCHE, 3 Michelin Stars Restaurant, LONDON, as commis de cuisine

Ø THE HALKING HOTEL, 5* luxury hotel, LONDON, as chef de partie

Ø L’OROLOGIO HOTEL, 5* luxury hotel, SPA resort, as chef de partie

Ø GUALTIERO MARCHESI, 3 Michelin Stars Restaurant, commis de cuisine

PROFESSIONAL DEVELOPMENT

Hospitality and Hotelier College

Procurement and Logistics

Senior Procurement

Senior Project Management

Certified Financial Planning

HACCP & Food Safety Food & Defense

CIPS Certified

5

LANGUAGES

Italian, English, French, & Spanish

5

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