Prevention Manager Loss

CHRISTOPHE MARS

*** * **** **. *** YORK NY advupm@r.postjobfree.com 917-***-****

Seasoned hospitality professional with 10+ years’ experience in the food and beverage industry. An entrepreneurial management style, strategic thinker and inspirational leader with a strong financial background, and expertise in loss prevention. Focused on protecting the bottom-line while building sales, profitability and brand scalability.

Work Experience

CHRISTOPHE MARS CONSULTING New York, NY – Florida Jan 2021-Now

Assistance and guidance for the growth and development of the business with the following supervision:

Preparation of a well-organized business plan for starters in the hospitality business

Market analyzing including competition, demographic, budgeting

Developing a strong F&B program

Helping in the conceptualization of the restaurant business to make it competitive in the industry

Giving out tips and advice on how to improve the business venue for enhancing the flow of revenues and how to maintain its clientele

Support in hiring talents and training staffs including creation of the training program

Developing value and mission of the company

Keeping an eye on the possibility of expansion for the growth of the business

CAROLE’S HOUSE CAFÉ & FRENCH BAKERY NAPLES, FLORIDA Jan 2021-now

New brand/concept in the making. Café and bakery offering wholesome food, focusing on healthy meal and local sourced ingredients. Expecting to open Sept 2021.

FOUNDER-CEO

MARIE BLACHÈRE

First US appointed COO for the 15+ year, family-owned, global (600+ stores, 3 countries), $800 million French Bakery and Café chain with origins in France and dual headquarters internationally and in NYC.

US, CHIEF OPERATING OFFICER New York, NY July 2019- Dec 2020

Responsible for the growth and success of the US expansion of Marie Blachère with two New York locations and new market expansion with 4 additional stores in Miami, Fl by the end of 2020.

Implemented dramatic operational efficiencies and programming over a short period of time that led to an increased growth of 30% from Q3 2019 to Q1 2020

Building brand new culture, vision and strategic growth plan for the US market to grow from 2 stores to 1000 nationally within the next 5 years

Create and manage the budget, COGS, labor and other financial measures of the organization. Monitor and forecast revenues and expenses to ensure company goals are met on a weekly, monthly and yearly basis. Manage and analyze all food and beverage Profit & Loss statements, reviewing month end division financial allocations and reports.

Establish and monitor meaningful metrics to track operational and leadership effectiveness as well as the impact of programmatic efforts.

Build, lead and grow a strong operations leadership team that is innovative, driven and focused simultaneously on scalability and culture. Directly responsible for each employee in the company. Constantly coaching the leadership team to help resolve problems, strengthen their leadership skills and solidify cultural values.

Monitor and manage performance to ensure adherence to all service, sanitation and productivity standards.

Implement and oversee processes to ensure ongoing compliance with all applicable national, state, and local employee regulations and laws.

Support recruiting strategies, evaluate and oversee onboarding efforts to ensure clear expectations and proper training tools are being utilized and followed.

LE PAIN QUOTIDIEN New York, NY Dec 2010-July 2019

Held multiple roles over a 10 years period within a 25+ years, global (240 restaurants, 18 countries), $600 million restaurant and bakery chain with origins in Belgium and HQ in NYC.

NEW YORK, DIRECTOR OF OPERATIONS New York, NY Jan 2018 – July 2019

NEW YORK, DISTRICT MANAGER New York, NY May 2016- Jan-2018

US, LOSS PREVENTION MANAGER New York, NY Feb-2013- May-2016

New York, Director of Operations Highlights:

Efficiently operated and managed 42 restaurants with over 500+ team members,90+ restaurants managers and 5 Multi Unit district managers. Daily leadership for the market to uphold brand and operational standards, company mission statement, core values and agreed upon strategic initiatives. Recruited, hired and trained new managers, successfully developed and promoted 3 employees to district managers. Financial management of district wide P&L statements, labor management, food costs, COGS and budgets. Monthly, quarterly and annual reporting to Executive Team and Global Board Members. Active collaboration with multiple departments to align on company initiatives from Marketing to F&B and HR to Design and Development.

New York District manager Highlights:

Oversaw a team of 35+ managers and 10 restaurants with annual revenue of $21M. Responsible for monitoring day to day business operations, maintenance of all financial reporting, budgets, COGS/OPEX, revenue profit and loss statement and meet sales targets and EBITDA goals quarterly and annually. Implemented system for increased efficiency and labor control across the entire district. Work closely with Culinary team on F&B, R&D and Menu Development. Responsible for all hiring and training of management, FOH & BOH employees, new store openings, and HR support

U.S Loss Prevention Highlights:

Created and lead inaugural loss prevention department and programming for the U.S. market with oversight of 100+ stores and 5 markets. Focused on daily monitoring of regular reporting of staff meals, comps, refunds, voids, discounts and suspicious transactions. Created and integrated a bonus structure tied to per store, per market metrics. Loss prevention department contributed a direct impact for minimizing the loss of merchandise, money or company assets while standardizing a nationwide audit, training and reporting system. Implemented companywide emergency procedure and employee safety protocols.

Actively measure impact of instances of theft to sales, COGs and PBR, therefore reducing potential loss of revenue by 8% US territory by finding 300+ team members violating the policies- reduce pay out in store by $250 000.

GENERAL MANAGER New York, NY Sept 2011 –Feb 2013

Led team of 35 direct reports. Unit included, full-service bakery, dining room with table and take away counter service, retail shop ($2.5M/ year, store + kiosk). Responsibilities included; P&L (ordering/waste, schedule within budget, maintenance expenses etc), staff trainings and onboarding, hiring, coaching and team development on brand service standards and seasonal menu updates, regular audits of health and safety, adherence and maintenance of control quality and loss prevention trainings.

ASSISTANT MANAGER New York, NY Dec 2010 -Sept 2011

Assist the General Manager on the daily duties- $5M/year including catering business

GE MONEY BANK Paris, France Apr 2001- July 2010

Financial division in France of General Electric, offering Mortgage, home goods loan, car/truck loan/leasing, credit line, saving plan.

RISK MANAGER Paris, France Jan 2004-July 2010

TEAM LEADER Paris, France Apr 2001-Jan 2004

Led various credit departments (cars to goods), managed 5-15 credit file analysts’ team. Responsibilities included; training plan, 1to1, agency budget allocation, P&L. management. Implemented updated credit score system, created reporting tools for standardized monthly, quarterly and annual reporting, established sales advisory training to improve efficiency and retention, created first complaint and compliance department, implemented new systems by active team lead for Tunisia office opening.

BNP PARIBAS Paris, France Sept 1999-Apr 2001

First bank in the Euro zone in 2018. 202k+ employee.

SALES ADVISOR

Managed all aspects of credit department for car dealer – BtoB, Portfolio: 100+ dealers.

EDUCATION:

Lycee Hotelier-Vocational Training diploma – Culinary degree – Paris, France (2009-2010)

EF International School of English, Certification – Miami, FL (1999-2000)

Business Degree IFCE, Masters of Business – Marseille, France (1996-1998)

INTERNSHIPS 2009-2010: The Plaza Athene, Chef Alain Ducasse restaurant-3 Michelin Stars – Paris, France, Ze Kitchen Galery, Chef William Ledeuil- 1 Michelin Star – Paris, France, Hotel Marriott – Catering Department – Paris, France, Medelice – Catering department – Paris, France, Le Brocante café – Marseille, France

COMPUTER SKILLS: Proficient on Mac and PC, Microsoft Office Suite, Micros, NetChef

CERTIFICATIONS: Food Protection Certificate-New York, NY (2011-Present), First Aid Certificate (2011-Present), 6 sigma certified

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