Général Manager

Romain Breton *** NE **TH STREET

786-***-**** MIAMI SHORES, FL 33138

adxjac@r.postjobfree.com

Employment

General Manager, Vienna Wine Bar December 2020-present

·Manage the FOH and overseas the BOH

·Work closely with Executive Chef to create an cost effective menu

·Create wine dinner

·Lead the team into a successful season by supporting and training.

·Create SOP for all part of the restaurant.

·Understanding of P&L

·Keep labor cost at 20-23% for the front and back of the house.

·Keep food cost and labor cost for the kitchen under 50%

·Liquor cost 15-17%

·Responsible to bring revenue

·Manage a team of 35 + people

·Engeniring all the events and special day to maximize revenue.

·Overseas scheduling, hiring and training.

·Training managers to run the daily operations.

·Invoice payment, cash drop, payroll

·Deal with health inspection and compliance.

·Control all food handlers and manager certification.

·Organize all events (BEO)

·Manage cleaners and entertainment.

Assistant General Manager, Sixty10 restaurant September 2016-2020

·Responsible for FOH and BOH.

·Control of food and labor cost.

·Make sure the restaurant is compliant at all time.

·Responsible for hiring and training.

·Total understanding of the P&L.

·Bar management with control of liquor cost.

Outlet Supervisor, W Miami Hotel (formerly The Viceroy) 2013-Aug. 2016

·Responsible for three outlets: main restaurant, pool restaurant and in room dining.

·Working with chef to make sure all outlets are running smoothly and flawlessly.

·Adjusting staff schedules daily due to hotel occupancy and/or special events.

Restaurant Manager at Villa Mayfair 2012-2013

·In addition to responsibilities listed below in previous position, also managed the bar.

Restaurant Manager at Palme d’Or, Biltmore Hotel 2006-2012

·Working with chef on a daily basis to discuss changes to seasonal menu and wine pairings.

·Creating and implementing wine list from a selection of over three-hundred wines; this involved meeting with different wine distributors and performing a monthly wine inventory.

·Organizing and coordinating special events and private parties.

·Hiring, training, and supervising staff.

Server at Pastis 2005-2011

·Responsible for providing excellent service to restaurant clientele.

Education

·Two-years of university courses: Engineering at Pôle Universitaire Léonard de Vinci

·Associate Degree: Micro Engineering at College Vilgenis.

·Baccalaureate: High School at Alfred Kastler.

·

Certifications & Accomplishments

·Completed Level I, Introductory Course & Exam with Court of Master Sommeliers (CMS)

·Completed Sommelier Certificate Course with United States Sommelier Association (USSA)

·Nominated for quarterly Supervisor Award in 2015.

·Earned Employee of the Month in 2010 for exemplary customer service and work ethic.

·Nominated for James Beard Award for best fine dining customer service in 2009.

Skills

Fully fluent in English and French and conversational in Spanish.

Experienced Manager.

Excellent beverage knowledge.

Full computer literacy. Experienced in POS: Microsoft office, Micros, Open table, Microsale,, Square.

Contact this candidate