Social Media Manager
Resume:
CLEMENT JAFET
Larchmont, NY, 10538
Cell: 646-***-****
************@*****.**
US Citizen / French Citizen
OBJECTIVE
To obtain a management position in the food/hospitality service industry that will utilize my talents and experience.
SUMMARY OF QUALIFICATIONS
I am an experienced food and hospitality professional with over 15 years of success in the industry. A people person, service oriented and extremely motivated. Proven ability to learn quickly, assess problems and take corrective action. Comfortable in fast-paced, high-stressed situations which require a keen attention to detail and follow-through. Provide a high quality dinning experience to clientele. Remarkable organization and time management skills. A strong ability to provide effective leadership to achieve desired goals. Excellent communication and guest/employee relations skills. Multi-lingual: Fluent in English, French and Spanish. Solid computer skills: Micros, Toast, Avero, Pixel Point, Hot Schedules, Schedulefly, Seven Rooms, Base Camp, Breadcrumbs, Open Table, Microsoft Office. PROFESSIONAL EXPERIENCE
THE MARK HOTEL BY JEAN GEORGES GROUP New York, NY
(French Cuisine)
Director of Food & Beverage Operations. December 2017 to present
• Fiscally responsible for all operations including managing the $16M+ business profit and loss statements, annual budgets, monthly forecasts, business plans, goals and subordinate goals.
• Responsible for oversight of both properties including: 2 Full Service Restaurants, 2 Private Dining Room, Full Service Bar, Full Service Lounge, Room Service (In Room Dining)
• During tenure at The Mark Hotel & Restaurant oversaw a team of over (165) FOH / BOH employees including all managers, maître d', hosts, reservationists, captains, front waiters, bartenders and all kitchen staff.
• Oversees technology applications and improvements throughout the operation and serves as the Restaurant point of contact with the outsourced support vendor.
• Works with contractors to assure quality of service and adherence to contract terms. Interacts positively, professionally, with poise, and politely with all team members, vendors and the community to promote a team effort.
• Maintains and continually improves on guest service quality in the management of direct reports, all relevant restaurant environments, operation of the Restaurant and Lounge, and all events and programs presented for our clientele.
• Seeks out new and innovative ways to meet and respond to the needs and demands of the ever changing and diverse age group of the clientele. Displays strategic thinking, excellence, passion and forethought.
• Follows directions, welcomes feedback, and takes criticism appropriately and interacts with all co-workers, guests with respect and courtesy.
• Maintain a “lead by example” approach within the restaurant while maintaining a very upbeat,
“can do” and “get it done” attitude toward guests, services, programs, and initiatives. Is responsive to guests requests and strives to find creative ways to accommodate reasonable requests.
• Personally handles guest incidents and complaints before taking appropriate corrective action.
• Ensures that The Mark Restaurant's guests enjoy outstanding food and beverage operations by providing appealing menu offerings that are appropriately priced and featuring respectful, efficient, and exemplary service. Food & Beverage operations are a primary focus.
• Establishes and maintains open and approachable relationships with the guests while being proactive to their needs. The expectation is to address guests by name and maintain visibility and a management presence during all critical times.
• Coordinates, as appropriate, on restaurants staff compensation, benefits, performance appraisals, disciplinary actions and other significant personnel actions, including keeping the team informed of significant changes before they occur.
• Coordinates closely with Human Resources for new hires, terminations, performance evaluations, and employee relation issues and is responsible for hiring, training, developing and evaluating staff.
• Places great importance on staff communications and interaction. Conducts weekly staff meetings and pre and post-event meetings to ensure understanding of the expectations and quality of outcomes for every member experience.
• Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met.
• Assists the Controller with budget preparation and adheres to budgetary guidelines in management and operation of the restaurant, including costing of events, personnel costs, and projections for the operation of all departments under their control.
• Develops an operating budget for each of the department’s revenue outlets; after approval, monitors and takes corrective action necessary to assure that the budget’s sales and cost goals are attained.
• Ensures that appropriate controls and cost-effective procedures related to employee payroll, purchases, inventories, supplies, and other necessary expenditures are in place.
• Delegates appropriate responsibility to department leaders while remaining responsible for the restaurant and lounge operations—giving credit to the team and taking responsibility for any shortcomings.
• Plans, conducts and attends weekly management and staff meetings, upper management meetings as required.
• Undertakes special projects and assumes other duties and responsibilities as directed by the owner of The Mark Hotel
HAKKASAN RESTAURANT (* Star Michelin) New York, NY
(Cantonese Fine Dining Cuisine)
General Manager August. 2016 to December. 2017
• As General Manager oversaw the restaurant, private dining, lobby and lounge services. Core responsibilities included managing the $15M+ food and beverage operations of the restaurant in Manhattan located in Midtown Theater District which provides a relaxed, elegant and indulgent atmosphere with over 250 seats.
• Participate to intensive management training session for a period of 2 months organized at Hakkasan San Francisco CA to understand the company standards, philosophy and goals.
• During tenure at Hakkasan oversaw a team of over (120) FOH / BOH employees including all managers, maître d', hosts, reservationists, captains, front waiters, bartenders and all kitchen staff.
• Organized all staff training and orientation sessions. These included seminars on leadership, culture, food & beverage and service techniques, wine and liquor tasting.
• Execute a business analysis and prepare detailed financial and operational reports. Daily responsibilities also included staff schedule, business development and P&L, declining budget, marketing, social media, revenue management, cost controls, food safety and sanitation standards, operations training and staff development including performance reviews, customer service, and facilities maintenance.
• Ensure that every department is fully staffed with qualified people. Recruited and hired a strong management team to assume departmental and drove accountability for quality and service.
• Sustained continual involvement through weekly management meetings and frequent department visits to provide ongoing support and satisfy company objectives.
• Key accomplishments include increases in revenues (up 17% year over year) and volume (up 14% year over year in total covers).
• Other achievements include maintaining food and beverage costs at 24% and 21% respectively.
BOULEY RESTAURANT (* Star Michelin) New York, NY
(French Cuisine)
General Manager March. 2015 to August. 2016
• As General Manager fully responsible for all of the food and beverage operations of the restaurant, established ongoing goals for every department that encompassed Bouley Restaurant.
• Organize and manage each department to make sure they were operating efficiently and that goals set by the company were met on time.
• Oversee a team of over (130) FOH / BOH employees, including managers, maître d’, hosts, reservationists, captains, front and back waiters, bartenders, bar-backs and all kitchen staff.
• Train staff in interacting with an affluent clientele including principles of hospitality, management conflict, up-selling techniques, and repeat guests relations.
• In charge of private parties and events at Bouley Test Kitchen and Bouley Botanical organize daily. Working closely with events management team and Director of Sales.
• Perform all human resource duties to ensure that every department is fully staffed with qualified people. In charge of hiring candidates abroad participating in J-1, P-3, O-1 Visa programs. Working closely with recruiters to assist procedure (+ candidates evaluations).
• Execute a business analysis and prepare detailed financial and operational reports. Daily responsibilities also included staff schedule, business development, marketing, social media, revenue management, cost controls, food safety and sanitation standards, operations training and staff development, customer service, and facilities maintenance.
• Key accomplishments include participating in achieve of Bouley's New York Times Review 2016 awarded 3 *** NY Times by Pete Wells. Bouley's Zagat Review 2016. Restaurant Bouley recognizes #1 Restaurant in the U.S by Trip Advisor in 2016. MARSEILLE BRASSERIE New York, NY
(Traditional French Brasserie)
Assistant General Manager Nov. 2010 – March. 2015
• Primary role of Manager is to assist the General Manager in sales management, staffing, inventories, recruiting/training (80) FOH / BOH employees.
• Assist the General Manager to ensure that all operational functions of the restaurant (budget, maintenance, inventory, ordering, food and beverage cost) are well executed.
• Motivate and inspire restaurant staff and maintain a cohesive team environment.
• Enforce standards, policies and procedure to restaurant staff with pre shift notes and pre shift meetings organized daily.
• Prioritize and organize work assignments and delegate directly work to staff member.
• Organize and provide restaurant training for the staff to improve their knowledge (service class, food tasting, beer and cocktail class including writing test for staff to improve).
• Increase sales by organizing staff contest (food, beverage) sales incentives and rewards.
• Participating in monthly beverage restaurant group committee to set new goals and to coordinate excellent service within the group.
• In charge of managing the dining room daily, including opening/closing, service on the floor, handling daily cash flow, helping any staff member with steps of service). Interact with guests and provide exceptional guest service (handling and solving problem to improve all aspects of service).
• Increase guests satisfaction through targeted customers surveys and reward loyal clientele.
• Managing the liquor and beer cost weekly, to maintain good percentage.
• Ordering merchandise and products for the restaurant needs weekly.
• NYC Food Protection Certificate Holder.
LA MANGEOIRE RESTAURANT New York, NY
(French Provencal Cuisine)
Assistant Manager March 2005 – June 2009
• Assisted in managing the day-to-day operations of the restaurant.
• Supervised a staff of 30 employees, which included employee scheduling and resolving conflicts and guests complaints.
• Maintained quality control to keep the restaurant in good standing.
• Managed beverage and wine inventory.
• Organization of private parties and special events.
• Consistently exceed sales goals by effectively managing sections and multi-tasking.
• Ensure that all expectations were met and exceeded by checking up with customers and quickly correcting issues.
HOTEL PARK HYATT PARIS VENDÔME Paris, FRANCE
Team Leader Room Service Apr. 2003 - Jan. 2005
• In charge of daily shifts to provide professional and efficient service at all times, and capability to supervise duties and tasks.
• Created a strong team environment, which resulted in a low employee turnover in a high turnover industry.
• Monitor guest satisfaction and comments regarding food and service.
• Responsible for managing stock and keeping inventory. RESTAURANT LE FOUQUET'S Champs Élysées Paris, FRANCE
(Traditional French Cuisine)
Captain Jan. 2002 – Mar. 2003
• Began working as a server and was shortly thereafter promoted to captain.
• Responsibilities included opening and closing, supervision of a staff of 5servers, extensive interaction with kitchen staff.
• Assisted operating a consistently high quality kitchen for "a la carte" and catering operations. RESTAURANT LADURÉE Champs Élysées Paris, FRANCE
(Fine Traditional French Cuisine & Retail Pastry Boutique) Server June 2000 – Jan. 2002
• Introductory mandatory wine training provided by the restaurant to increase my knowledge in order to work with a prestigious wine menu.
• Recognize as “Lead Server” which includes mentoring and training new servers.
• Dedicated to maintaining a clean dinning room and adhering to all safety standards. EDUCATION
CPLC EDUCATION CENTER New York, NY
• English Language Certification Sept. 2005 – June 2009 GRÉGOIRE FERRANDI FRENCH SCHOOL OF CULINARY ARTS Paris, FRANCE Bachelor of Arts Degree
• Hospitality and Restaurant Management Sept. 2000 – Jan. 2002
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