Beverage Manager Real Estate

Francis Beauvais Linkedin, Portfolio

***************@*****.***, 090*-***-***

This is an excellent candidate for the position consider hiring for the position of food and beverage manager

Dear Sir, Mme

I am writing to express my enthusiastic interest in the Food and Beverage Manager position with NVIDIA's Real Estate and Site Services team, as advertised. With over 20 years of experience in food and beverage management, a proven track record in optimizing dining experiences, and a passion for delivering excellence, I am excited about the opportunity to contribute to your dynamic team.

In my previous roles, including serving as a Private Chef for high-profile clients and as a Food and Beverage Director for renowned establishments, I have honed my skills in vendor management, quality assurance, and customer service. My experience includes developing and implementing innovative food concepts, managing kitchen operations, and ensuring the highest standards of food safety and service. I have successfully created tailored dining experiences, managed budgets, and collaborated with diverse teams to achieve operational excellence. At NVIDIA, I am eager to leverage my expertise to enhance the dining experience for your employees, drive operational efficiency, and foster a positive team environment. I am confident in my ability to partner effectively with your global culinary team and local site managers to deliver exceptional food programs and innovative solutions. Thank you for considering my application. I look forward to the opportunity to discuss how my background and skills align with NVIDIA's vision and how I can contribute to the continued success of your food and beverage operations.

Sincerely,

Francis Beauvais

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Francis Beauvais Linkedin, Portfolio

***************@*****.***, 090*-***-***

PROFESSIONAL SUMMARY

Dynamic Executive Chef and Food & Beverage (F&B) Manager with over 20 years of experience in luxury hospitality and high-end dining. Skilled in creating exceptional culinary experiences, overseeing full-scale F&B operations, and leading diverse teams. Known for driving profitability through strategic cost management, innovative menu development, and strong vendor partnerships. Expertise in catering for high-profile clients, including diplomats, celebrities, and international events. Passionate about elevating both the dining experience and operational efficiency, while upholding the highest standards of food safety and sustainability. PROFESSIONAL HIGHLIGHTS

● F&B Operations Management: Successfully managed multi-outlet F&B operations in large properties, including luxury hotels and embassies.

● Menu Development & Culinary Excellence: Expertise in crafting innovative menus that blend culinary creativity with market trends, enhancing guest satisfaction.

● Revenue Growth & Cost Control: Increased revenue by 30% through menu engineering and reducing food costs by implementing waste reduction strategies.

● Event Catering & VIP Service: Extensive experience delivering tailored dining experiences for diplomats, celebrities, and large-scale events like the LPGA Tournament.

● Team Leadership & Development: Skilled in recruiting, training, and leading teams to ensure high performance and operational consistency.

● Vendor Management & Strategic Sourcing: Developed strong relationships with vendors to ensure high-quality products and cost-efficient procurement.

● Budget Management & Financial Oversight: Expertise in managing budgets, controlling costs, and ensuring financial efficiency within F&B operations.

● Compliance & Sustainability: Ensured compliance with food safety regulations, including HACCP, while championing sustainable practices in food sourcing and waste management. NOTABLE CAREER ACHIEVEMENTS

I’ve had the honor of serving as Private Chef for notable figures including President Tsai Ing-Wen and celebrities like Scarlett Johansson, Elton John, and Madonna. I oversaw culinary operations for the 2018 LPGA Tournament in Taiwan

Francis Beauvais Linkedin, Portfolio

***************@*****.***, 090*-***-***

EXPERIENCE

Private Executive Chef

Israeli Embassy in Taiwan

Taipei, Taiwan, 09/2023 to this day

As the private chef for the Multiple foreign Embassies in Taiwan, I was responsible for delivering high-end, personalized culinary experiences that catered to both daily meals and formal events. My role involved curating menus inspired by Israeli cuisine, managing kitchen operations, and ensuring that all meals adhered to strict dietary requirements and international culinary standards. I have worked with the Canadian, Australian, British, New Zealand as well as the Israeli Embassy in Taiwan

● Created tailored, high-quality meals for embassy officials and official events, ensuring dietary preferences and restrictions (e.g., kosher) were met.

● Designed seasonal, diverse menus reflecting Israeli cuisine with international influences.

● Managed kitchen operations, including inventory, sourcing fresh ingredients, and liaising with local suppliers.

● Ensured compliance with embassy safety and hygiene standards.

● Catered for high-profile guests, including diplomats and VIPs, during formal dinners and events. Food and Beverage Manager

Pullman Hotel (Accor Group)

Doha, Qatar. 9/2021 - 09/2023

Developed and launched restaurant concepts for the 2022 FIFA World Cup, overseeing kitchen design, equipment procurement, and staff training. Managed scheduling, menu development, and inventory while ensuring food quality and safety. Supported budget planning and coordinated special events.

● Created a diversified and mouth watering menu concerted while affiliating all food and non food related providers

● Created precise recipe cost and master food cost documents as well as all training manuals for kitchen staff of all ranks and posts while being responsible for interviewing and recruiting almost 50 Kitchen staff including head chefs.

● Developed hygiene protocols and procedures sustained with thorough training in relationship with HACCP standards with log sheets of all culinary and storage related practices as well as equipment calibration and maintenance.

Francis Beauvais Linkedin, Portfolio

***************@*****.***, 090*-***-***

Executive Chef / director of Culinary Operations

Taipei Airport Novotel Hotel (Accor)

Taipei, Taiwan, 09/2014 to 08/2021

Successfully managed all aspects of the Culinary operation of a high pace, multi-outlet 500 room property. Complemented with large scale banqueting, catering, and fine dining services both on and off site

● Increased F&B revenue by 30% by Boosting the concept of Restaurant Packaging, Product Design and Sales and Marketing

● Lowered food cost by 18 % in the first year by initiating a strict waste management program in line with Planet 21 Sustainable development Program.

● Raised hygiene score audit from 82% to 96% by creating analysis and implementing action plan for Successful, Cost Efficient and Productive F&B Operations, by rigorous hygiene practices following H.A.C.C.P. code

● Responsible for the success of LPGA Tournament catering operations with 2000 meals prepared and delivered twice a day during the tournament duration. Head Chef French Brasserie

Mandarin Oriental Hotel

(Pre-opening Team), Taipei, Taiwan, 05/2012 to 07/2014 Chef de Cuisine Created all menus and recipes, recipe costs, strategic pricing and standard operating procedures for each recipe and food production item for the French Brasserie and 5 outlets.

● Responsible for providing leadership and management while being accountable for performance in terms of food quality.

● Culpable for liaising with external vendors in conjunction with Purchasing Manager, assisting in finding rare and high-quality ingredients and produce.

● Built and led a team with effectiveness in leading changes and persuasiveness by retaining 70% of staff for the entire employment duration.

● Ensured customer loyalty by incorporating organic meals into the recipe for health-conscious customers.

Francis Beauvais Linkedin, Portfolio

***************@*****.***, 090*-***-***

Head Chef

Regent Hotel Taipei

Taipei, Taiwan, 07/2010 to 05/2012

Effectively managed, trained and supported the culinary team of a high-volume and sophisticated Steak house while achieving excellence in guest satisfaction through commitment with a “Do Whatever It Takes” attitude and a “lead by example” style of management.

● Built and maintained a returning customer base with exclusive direct customer service with proven communication skills.

● Effectively reduced food cost by 12 % by eradicating comps of high cost items through continuous training and mentoring

● Reduced food waste by 25% by adjusting portions and presentations of all menu items.

● Developed and implemented new menu items that were well-received by customers and increased revenue.

Chef de Cuisine

Morton’s Steakhouse

Taipei, Taiwan, 07/2004 to 07/2010

Responsible for the culinary operation of a high volume restaurant, with a brigade of 26 employees, with a hands-on approach, overseeing all preparation and production. Responsible for staff training, weekly and monthly inventories and procurement, working closely with the General Manager to establish monthly budgets and targets. Lowered the food cost from 34% in Mai 2007 to 28.9 % in March 2010.

● Implemented cost-saving measures such as proper portion control and menu engineering to lower food cost.

● Utilized a zero-waste approach in kitchen operations to reduce food waste and increase profitability.

● Maintained high standards of food quality, presentation, and consistency.

● Consistently met or exceeded sales and profit targets as set by management.

● Continuously trained and developed team members to improve their skills and advance in their careers.

● Regularly received positive feedback from diners and management on food quality and presentation.

● Collaborated with front of house staff to ensure excellent customer service and a seamless dining experience

Francis Beauvais Linkedin, Portfolio

***************@*****.***, 090*-***-***

EDUCATION/ TRAINING

H.A.C.C.P. Training

Standard Operating Procedures Writing Certificate

Certificate, April 2022

Certified HACCP & Covid 19 Awareness for Food Workers Certificate, January 2022

Certified HACCP Principles and GMPs for Meat and Poultry Certificate, November 2021

Certified HACCP Principles and GMPs for Fresh Produce Certificate, October 2021

Academic Training

University of Cambridge, Cambridge, England

Sustainable Food: Production and Processing

Certificate, December 2021

Le Cordon Bleu, Paris, France

Professional Chef Diploma, 2002

Concordia University, Montreal, Canada

Bachelor of Business Administration, 1999

Proficiency of Languages

● French, Native ( Canadian)

● English, Native ( Canadian)

● Mandarin Chinese, Advanced, Working Proficiency

● Spanish, Advanced, Working Proficiency

Francis Beauvais Linkedin, Portfolio

***************@*****.***, 090*-***-***

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Francis Beauvais Linkedin, Portfolio

***************@*****.***, 090*-***-***

Francis Beauvais Linkedin, Portfolio

***************@*****.***, 090*-***-***

Francis Beauvais Linkedin, Portfolio

***************@*****.***, 090*-***-***

Francis Beauvais Linkedin, Portfolio

***************@*****.***, 090*-***-***

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