Manager Front Office

CAREER SUMMARY

PROVEN DIRECTOR OF FOOD AND BEVERAGE BANQUET HELPING COMPANIES

TRANSLATE THEIR BUSINESS GOALS TO REALITY

SKILLS

Glion Institute/Cornell Bachelor

Menus design, offering, quality

Maximizing profits/margins

Food and Beverage specialization

Team Leader, trainer, coach

Customer focused

Event & Banqueting Management

New hotels/restaurants openings

Staff development/retention

Setting policies/procedures

Productivity/Adaptability

Ownership, now

EXPERIENCE

Operations Director Food and Beverage Banquet - Boreham House near London, UK. October 2019 - March 2020

Returned on a special assignment request overseeing this exclusive award winning wedding and event hotel venue.

Shaped and build a team of professionals to deliver a product and service second to none “Best UK Venue 2018”.

Fulfilled “Where everything is possible” strategy with understanding religious and cultural expectations.

Interacted with guests to obtain feedback on quality of service to ensure brand’s objectives and goals are met.

Engaged on the floor while keeping quality consistently high, oversees all aspects of a $5.000000 business turnover.

Food and Beverage Banquet Manager - Marriott Burbank Hotel & Convention Center. December 2018- June 2019

Appointed on a six month contract basis by Spire Hospitality to masterminds, upgrade all F&B outlets and banqueting.

oMonitored and contributed product quality in Hotel Effectiveness, Guests satisfaction Surveys to leadership team, daily stand-ups and supporting teamwork tasks using resources in achieving property goals.

oWelcomed patrons with active pre-planning meetings in finalizing large convention events, planning for success.

oMastered mobile technology response with Red Coat alerts in taking care for superior guest service.

oAchieved improved BSA grading (Brand 96.6% and Ops. 89.8%), the Marriott Hotel Brand Experience.

oStimulated, generated mutual trust, cooperation among associates and coached Captain for managerial role successfully.

Asst. Food and Beverage Outlets Manager – Westin Bonaventure Hotel & Suites, L.A. June 2018 - November 2018

Hired to cover for maternity leave running the late shift F&B outlets of the biggest Interstate run hotel conference center in DTLA.

Developed a well trained staff in a Union environment that embraces a culture of friendliness, high service standards, efficiency, safe working and up-selling. Assist servers, hosts, room service order takers on the floor during meal periods and high demand times, coaching and training associates consistently.

Directed the hotel departmental WIG “Widely important goal” program with lead measures commitment.

Promoted good public relation by connecting guests to new brand programs, proactive approaches to concerns.

Fashioned marketing initiatives, promotions, displays, buffets presentation and ideas to capture more in house guests for a larger share of business in the local downtown market and surrounding sport events.

Operations Manager - Boreham House and Vaulty Manor, near London UK. September 2009 – November 2017

Employed in leading all aspects of all F&B Banqueting events for these two premium hotel conference venues.

oSucceeded by building a new team through ongoing training, coaching, retention thus generated a new record annual sales revenue of approximately $6.000000 in the first year.

oOwned, overrated and built award-winning of the “Best UK Venue, Best Food Venue in the South East Region 2017”.

oPrepared a sales culture overseeing the execution of sales and marketing campaigns with budgets plans.

oCreated ownership in the success of every events by leading the event management and operational teams.

Food and Beverage Manager - Warren & Bunsay Downs Golf Clubs, Essex, UK. November 2006 - February 2009

Recruited to oversaw and develop these proprietorial businesses and organized the setup of new holidays bungalows.

Implemented new pricing by reshaping the company’s organization structure making it flatter and cleaner.

Initiated a marriage license, enhanced wedding/banqueting revenue by 35% and overall profits by 10% per annum.

Remarketed the presentation, standards and content of the menus and beverage offerings, produced a consistent social event calendar, participated in clubs committees and led a marketing boost for golf competitions and public trade.

Food and Beverage Manager - Woburn Golf and Country Club, Bucks, UK. January 2006 - November 2006

Engaged and achieved a successful and profitable catering operation for His Grace the Duke of Bedford and his Estate.

oSponsored actively and played an important role towards the growth of the catering department in the business.

oRevitalized successfully by improving standards, pricing policy with a turnover $2.500000 per year. Earned a highly noted good and professional relationships with golf members and many other guests including the Royal Family.

oImplemented all the food and beverage offerings during the “European Senior Masters Golf Tour 2006” tournament.

General Manager - The Church House Conference Centre, Westminster, London, UK. June 2005 - January 2006

Operated this catering contract awarded by the Church of England before a long awaited one year refurbishment.

Warranted and maintained high standards of food and service for this $3.500000 p.a. major catering contract.

Executed and organized events for senior European and UK government agencies (UK had the EU Presidency in 2005).

Assumed after closure, the planning and running of all Christmas functions at “Gibson Hall” in the City, totaling

8000 covers and a $1.250000 revenue for December 2005.

Food and Beverage Manager - The London Golf Club, Kent, UK. November 1999 - May 2005

Settled in this prestigious private “Jack Nicholas” and “Ron Kirby” design Golf Courses and deputizing for MD.

oCommanded and increased turnover in gross sales to $1.500000 with 72% food and 84% beverage margins, generated a robust wedding business from 2 to 30 bookings per year and grow overall customer base by 20%. Rebranded and turned the business to one of the top golf destination still awarded “Best UK Golf Course in 2019”.

oGenerated exquisite oriental cuisine with the only “Teppanyaki bar” in the South East and a popular social events calendar.

oSlashed payroll costs 30% by negotiating pricing & fees, while ensuring continuation and enhancements of services.

TRAINING COURSES

“Front Office Trainee” Royal SAS Hotel Copenhagen.

“Kitchen and Food and Beverage Control Trainee” Hilton Zürich Airport Hotel,

“Hilton International Food & Beverage Management Trainee” Hiltons Düsseldorf; Strasbourg; Kensington; Park Lane; Gatwick.

“Campanile Management Trainee Course”, Louvre Hotels Group Paris, France.

“Oberoi Management Trainee Course Front Office Systems”, New Park Hotel, Kuwait.

CERTIFICATIONS

“Hilite Certificate” Hilton International Lessons in Teaching Effective Supervision, UK.

“Investors in People”, UK.

“Discipline & Capability Process”, UK.

“Recruitment & Selection”, UK.

“Performance Appraisal”, UK.

“Coaching for Peak Performance”, UK.

“Food Hygiene Certificate” Chartered Institute of Environmental Health, UK.

“InfoSec Basic with GDPR Electives”, California.

“Workplace Violence Manager”, California.

“Training for a Harassment-Free Workplace CA Manager”, California.

“CI/TY Events Services, Banquets, and Event Technology”, California.

“Preventing Discrimination and Harassment: CA/CT Managers- Hospitality”, California.

BIIAB level 2 National Certificate for Personal license holder, UK (Permanent).

Tips® (Training for Intervention Procedures), California.

ServSafe® (Training for Re-Opening-Guidance; Takeout; Delivery: COVIT-19 Precautions), National Restaurant Association.

First Aid at Work, Emergency First Responder, Basic Food Handler Certificates, Fire Courses, COSSH.

MS Office - Word, Excel, Outlook; Sabre, Micros and various POS systems.

EDUCATION AND HONORS

French Baccalaureate BAC, College Saint Etienne Strasbourg, France.

Higher Diploma in Hotel Management HCIMA, Glion Institute of Higher Education/Cornell University, Switzerland.

“Maître D’” National Military Service in the French Army, Germany.

“Legion d’Honneur du Voyage” Honorary member, Travel Digest US.

“Sabreur” of the Confrérie du Sabre d’Or UK.

Marquis Who’s Who® in the World Biography inclusion, US.

Culinary: 1* Michelin “San Francisco Restaurant”, Germany and 1st Rosette “Camelot Restaurant”, UK.

Contact this candidate