Manager Service
Resume:
Erick KERVAON
Nationality: French
Address: * * ************ *****, ****** on Thames, KT12 1NL
Tel: 004*-****-*** 682
Email: *****.*******@****.**
Summary of Qualifications
2010 PAL, Hilton University ( Pro Active Leadership )
2009 ATDP, Cranfield University ( Accelerated Talent Development Program )
1994- Catering high level diploma
1995 Hospitality and restaurant management diploma
Languages: Fully fluent in French and English; understanding in Spanish
Summary of Professional Experience
My experience over the last 15 years has involved the opening of restaurants, building and developing my team, increasing revenues and reducing costs for my hotel and improving my technical knowledge and my management skills. I have always worked closely with the general manager who has involved me in a number of different projects. I have also been reponsible for building the annual budget and revising the forecast.
Recent achievements include :
• Successful opening of the newest Waldorf Astoria Hotel
• Recruitment through attitude and not skills, and being successful at training them
• Food and Beverage Manager of the year 2009 by Hotel and Caterer Magazine
• Accelerated Talent Development Programme in Cranfield University ( March 2010)
• Opening of a restaurant inside the kitchen with 1 michelin star
• Getting 5 stars while we were a 4 star -rated hotel
• Opening of a new bar
• Re-organising and develloping the team in order to have the 5 star standards all across the hotel
• Building a successfull diary of events
Career History
July 2010 to present Director Food and Beverage, London Syon Park, a Waldorf Astoria Hotel, 137 bedrooms 5 stars hotel, TW7 6AZ
• Part of the pre- opening team
• Number one in the Waldorf Brand on the following categories in SALT ( Customer Satisfaction) Overall Service, Overall Combined and Overall Experience.
• Ranked number 5 out of 1,061 Hotel in London on Tripadvisor.
• Recruiting the team ( 100 person)
• Training program implementation
• Responsible for the OS&E list ( Operating supplies and equipment)
• Drafting budget and managing forecast
• H&S
• Responsible for 5 outlets, 112 seats Traditional English restaurant, 100 seat mediterraneen restaurant, Cocktail bar ( mixologist) Deck Bar- Restaurant
• Marketting ideas, implementation of the diary of events
• Working with PR agency,
• Duty manager shifts.
Dec. 06 to July 10 Food and Beverage Manager, South Lodge Hotel 89 bedrooms 5 stars hotel, Lower Beeding United Kingdom.
• Hotel of the year from the Cateys Award 2009
• Reporting directly to the General manager
• Operating the entire catering side of the business with a turnover of 3.5 Millions pounds.
• Managing a team of 50 person up to 70 during the summer, including 3 HOD, 5 assistants, 7 supervisors
• Centralised rota for the efficiency of the operation
• Recruitment, training, coaching, development.
• E-training, Health and safety
• Responsible for the first draft of the yearly budget.
• Responsible for the forecast and revise it with GM
• Input on the marketting side and updating the website.
• 12 conference rooms, 2 restaurants, 5 bars, 24hrs rooms service.
Dec 05 to Nov 06 Food and Beverage Manager, Stonehedgeinn 45 bedrooms 4 stars hotel, Tyngsboro, Massachussett, USA.
• Reporting directly to the general manager
• 125000 bottles of wine, second biggest cellar in USA 2005
• Organising wine dinner and wine tasting for over 300 person
• Managing a team of 40 persons up to 60, including 2 HOD, 3 assistant and 5 supervisors
• Discuss marketting plan with owner.
• Budget and forecast
• Rota and payroll and stock control
Summer 2005 Food and Beverage Manager, Grand hotel Miramar 40 bedrooms 4 stars Luxe hotel, Propriano Corsica
• Second season
• Opening of a new concept restaurant with a chef from Alain Ducasse restaurant
• Wine list, stock control, rota,
Winter 2005 Food and Beverage Manager, Grand hotel Au Rond Point des Pistes 40 bedrooms, Courchevel 1850
• Third season
• Achieving a increase of revenue in the F&B outlet by 150% compare to the first year.
. Winter 2004 Food and Beverage Manager, Grand hotel Au Rond Point des Pistes 40 bedrooms, Courchevel 1850
• Second season
• Achieving a increase of revenue in the F&B outlet by 75% compare to the first year.
Summer 2003 Private Maitre D’hotel, Grand hotel du Cap Ferrat 73 bedrooms/ suites, Cap Ferrat
• Private service for Mr Boris Yeltsin
• Private service for Mr Seminguin
Winter 2003 Restaurant Manager, Grand hotel Au Rond Point des Pistes 40 bedrooms, Courchevel 1850
• Responsible for rota, stocktake, service, wine list and wine service
• Report direct to the General manager/ owner
Winter/Summer 2002 1er Maitre d’hotel , Le mas du Langoustier 60 bedrooms 4 stars Hotel, Iles de Porquerolles
• Responsible for the restaurant call « L’Olivier » 1 Michelin star
• Team of 20 person
• Cutting of fresh fish/ Lobster
• Rota, stock control.
• Concierge for the hotel
Summer 2001 Maitre D’hotel, Grand hotel Miramar 40 bedrooms/ suites 4 star Luxe Hotel, Propriano, Corsica
• Responsible for the restaurant gastronomic
• Achieving targets on sales
• Rota and stock control
• Managing a team of 15 person
• Liaise with others HOD
Winter 2001 Assistant Restaurant Manager, Hotel L’Altitude, Val D’Isere 45 Bedrooms
• Assisting the restaurant manager on the day to day tasks
• Being responsible for the restaurant and the service when the restaurant manager was off.
• Helping on the wine list
• Service of the wine during service
Winter/ Summer 2000 Chef de rang, Restaurant la Grande Ourse, Val D’Isere
• Responsible for a section of the restaurant during service
• Adapting to the brasserie service at lunch « au pied des pistes » et gastronomic at dinner
• Responsible for cashing out my section
1996/1999 Trainee manager, Forte Posthouse, High Wycombe, United Kingdom
• Overview of all outlets of the hotels
• Training in all departments with different HOD
• Learning the english language
• End up Maitre d’hotel for the restaurant
1995 Commis, Manor House Hotel and golf course, Moretonhampstead 5 stars hotel, United Kingdom
• Learning English
• Understanding the running of the restaurant
• Following directive from the chef de rang or maitre d’hotel
Personal Qualities and Interests.
• I enjoy spending time with my family in England and France
• I have travelled and worked across Europe and the US and would like to expand my experience in different cultures
• I have participated in MotoCross sports
• I regularly keep fit and enjoy snowboarding in the winter
• I have built a good knowledge of wine and am continually updating this
• I am keen to stay aware of what is happening in the hotel industry and spend time in other hotels to see what they do
• I have kept my IT and computer skills up-to-date
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