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Click here or scroll down to respond to this candidateCandidate's Name
Street Address FLMobile PHONE NUMBER AVAILABLEEMAIL AVAILABLEOBJECTIVEShare my passion and solid operational background in hospitality to create memorable experiences and forge emotional connections with guests and employees while increasing profitability.EXPERIENCE06/2021 PresentDUNE by Laurent Tourondel Fort Lauderdale, FLDirector of Operations WeChef HospitalityPlanned, organized, directed, controlled, and evaluated the operation.Set and deliver large-scale events for up to 1400 people with sound, video, and performances.Hire and train managers and approve all salaries and rates.Collaborated with GC on the construction to open a 400-seat restaurant with 130 employees.Managed the entire opening budget.Set up the entire back office, Toast POS Integrations, and all interfaces.Developing promotions and advertising campaignsFort Lauderdale Best Restaurant, and Best Brunch 2022 and 2023.04/2017 05/20187 Pines Luxury Resort - Ibiza, SpainDirector of Food & Beverage95 MM project with F&B revenue of 12.5MMCreated 2 fine dining restaurants.Created out-of-the-box concept lounge and room service.Redesigned the main kitchen and bar blueprint to comply with local regulations.Managed the full opening budget for the F&B department.02/2016 04/2017Intercontinental Phoenicia and Le Vendome Hotels - Beirut, LebanonCluster Executive Director of Food & BeverageAnnual Sales Volume: $35 MM F&BOversaw day-to-day operations of both hotels' food and beverage revenue, including 2 fine dining restaurants, pool areas, lounges, bars, and banquet rooms.Consolidated the 2 ExCom F&B teams in 1 to streamline payroll.Improved special event sales through targeted marketing.09/2011 02/2015Burj Al Arab Dubai, UAEGeneral ManagerAl Mahara $12MM and Al Muntaha $20MM, Department F&B Annual Sales Volume: $52 MMImplemented early bird concept to increase brunch from 250 covers to 500 covers.Oversaw day-to-day operations of high-volume fine dining restaurants.Led teams of 80 employees.Rebuilt teams and implemented high-level service training programs.Reached P&L targets and exceeded profitability every year.Received 100% LQA (Leading Quality Awards) two years in a row.06/2008 10/2010:Fig & Olive: Mediterranean cuisine, 416 West 13th Street, New York, NY 10014Director of Operations2009 vs. 2008 total sales 3 Unit $15.3 million = +20% and Ebitda $3.5 million = +40%Set up an Event Department for 2 restaurants and produced $1.3 million in sales in the first year.Full control of 250 employees for 3 units + Production CenterCreated all the Training Manual and company guidelines.Comply with and meet the standards of all New York City regulations.3 locations noted A by the Department of Health New YorkEDUCATIONLyce Jean Mac, Vitry sur Seine 94400 FranceGraduate: Bac E, Mathematics & TechnologyCollege Jean Lurcat, Villejuif 94800 FranceHigh school diploma: Brevet des Colleges.TRAININGS AND OTHERSLanguages: French, English, Spanish and Italian.Word, Excel, PowerPoint expert.Toast integration expert.Open table expert.DOH Food Protection certified: NY and Dubai Level 3Strong knowledge of financial tools, budgeting, and expert P&L analysisPart of the Gold Standard Restaurants Project for JumeirahLeading through effective counselingMBTILeading in Luxury7 HabitsGroup Trainer certified.Revenue Management for non-revenue Manager |
