FRANCOIS-XAVIER FIORILLA

**** ** **** **, **** #*, Fort Lauderdale 33305 FL

Mobile 310-***-****

ad2p7z@r.postjobfree.com

OBJECTIVE

Share my passion and solid operational background in hospitality to create memorable experiences and forge emotional connections with guests and employees while increasing profitability.

EXPERIENCE

06/2021 – Present

DUNE by Laurent Tourondel – Fort Lauderdale, FL

Director of Operations WeChef Hospitality

Planned, organized, directed, controlled, and evaluated the operation.

Set and deliver large-scale events for up to 1400 people with sound, video, and performances.

Hire and train managers and approve all salaries and rates.

Collaborated with GC on the construction to open a 400-seat restaurant with 130 employees.

Managed the entire opening budget.

Set up the entire back office, Toast POS Integrations, and all interfaces.

Developing promotions and advertising campaigns

Fort Lauderdale Best Restaurant, and Best Brunch 2022 and 2023.

04/2017 – 05/2018

7 Pines Luxury Resort - Ibiza, Spain

Director of Food & Beverage

€95 MM project with F&B revenue of €12.5MM

Created 2 fine dining restaurants.

Created out-of-the-box concept lounge and room service.

Redesigned the main kitchen and bar blueprint to comply with local regulations.

Managed the full opening budget for the F&B department.

02/2016 – 04/2017

Intercontinental Phoenicia and Le Vendome Hotels - Beirut, Lebanon

Cluster Executive Director of Food & Beverage

Annual Sales Volume: $35 MM F&B

Oversaw day-to-day operations of both hotels' food and beverage revenue, including 2 fine dining restaurants, pool areas, lounges, bars, and banquet rooms.

Consolidated the 2 ExCom F&B teams in 1 to streamline payroll.

Improved special event sales through targeted marketing.

09/2011 – 02/2015

Burj Al Arab – Dubai, UAE

General Manager

Al Mahara $12MM and Al Muntaha $20MM, Department F&B Annual Sales Volume: $52 MM

Implemented early bird concept to increase brunch from 250 covers to 500 covers.

Oversaw day-to-day operations of high-volume fine dining restaurants.

Led teams of 80 employees.

Rebuilt teams and implemented high-level service training programs.

Reached P&L targets and exceeded profitability every year.

Received 100% LQA (Leading Quality Awards) two years in a row.

06/2008 – 10/2010:

Fig & Olive: Mediterranean cuisine, 416 West 13th Street, New York, NY 10014

Director of Operations

2009 vs. 2008 total sales 3 Unit $15.3 million = +20% and Ebitda $3.5 million = +40%

Set up an Event Department for 2 restaurants and produced $1.3 million in sales in the first year.

Full control of 250 employees for 3 units + Production Center

Created all the Training Manual and company guidelines.

Comply with and meet the standards of all New York City regulations.

3 locations noted “A” by the Department of Health New York

EDUCATION

Lycée “Jean Macé”, Vitry sur Seine 94400 France

Graduate: Bac E, Mathematics & Technology

College “Jean Lurcat”, Villejuif 94800 France

High school diploma: Brevet des Colleges.

TRAININGS AND OTHERS

Languages: French, English, Spanish and Italian.

Word, Excel, PowerPoint expert.

Toast integration expert.

Open table expert.

DOH Food Protection certified: NY and Dubai Level 3

Strong knowledge of financial tools, budgeting, and expert P&L analysis

Part of the Gold Standard Restaurants Project for Jumeirah

Leading through effective counseling

MBTI

Leading in Luxury

7 Habits

Group Trainer certified.

Revenue Management for non-revenue Manager

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