127 Nelsons Row - London SW4 7JJ

Tel. : 00 44 (0) 77262 77146 : @ : sampalace@hotmail.com

 

I am a hardworking and motivated manager, dynamic and organised. I enjoy guest contact and love to work as part of a team. I am reliable and trustworthy, I have the ability to multi-task, provide efficient timely service in a high volume department. I am detail oriented in my duties.

Over the past years, I have been managing high revenue outlets on an international level; therefore I strongly believe that I am ready for a new challenge.

 

• EMPLOYMENTS

 

01/2010 – Present Roussillon – London – 1 Michelin star restaurant/ 3 Rosette AAA

Restaurant Manager

£1.5M Revenue per year – 10 front of house staff

• Overseeing the daily operations including customer relations, staffing, training, purchasing, cost control, marketing, advertising, maintenance, facilities and menus development
• Maintain a close relationship with our loyal customer during the changeover of Head Chef
• Staffed and trained a Head Waiter, a Head Sommelier and 8 waiters in fine dinning
• Participated in the concept of “Safari Dinner”
• Developed and oversaw the private dining events
• Developed relationship with suppliers and press
• Participated in the concept of the new Roussillon website, managed Facebook & Twitter

 

12/2007 – 12/2009 ***** Mandarin Oriental Hyde Park – London – 198 Rooms

Assistant Banqueting Operations Manager

£5.3M Revenue per year – 8 to 10% Wage cost– 40 to 50 staff members (full time, casual and agency)

• Overseeing the daily operations of C&B department (weddings, corporate functions, press junkets) including customer relations, training and developing employees, maintenance, purchasing, cost control through wage cost tracking and staffing
• Duty manager of all Food and Beverage Outlets on several occasions
• Participating in show rounds and booking small events using Delphi
• Creation of an induction training utilising power point and windows movie
• Developed the Safe & Sound throughout Banqueting
• Developed training and reinforcement of standard throughout banqueting
• Developed the Management Trainees within the Department
• Awarded two “Moment of Delight”

 

11/2006 – 12/2007 ***** The Savoy, A Fairmont Hotel – London - 263 Rooms

Acting Restaurant Manager at the Thames Foyer and River Restaurant

£3.6 M. Revenue per year – 11.5% Wage cost – 40 to 50 staff members – Closing Hotel

• Overseeing the daily operations of the Restaurant (breakfast, lunch, afternoon tea and dinner service) including staffing and financial acumens.
• Developed the organisation of a restaurant in a closing hotel
• Introduced “Restaurant Manager Reservation” system in the department
• Developed SOPs and training within the department
• Reduced staff costing

 

06/2005 - 10/2006 **** The Fairmont Copley Plaza – Boston – 383 Rooms

In Room Dining Manager (02/06-10/06) and F&B Management Trainee (06/05-02/06)

$900 000 Revenue per year – 18 staff members – Union Environment

• Overseeing the daily operation of In Room Dining and Refreshment Centre including payroll, revenue, productivity goals, forecasting, training, colleague development, events organisation in the guest suites
• Overseeing the daily operation of the Oak Room Restaurant for Breakfast
• Introduced a new amenity program
• Introduced a SOP manual
• Increased the revenue and quality of service for hospitality in guest suite

• EDUCATION

 

 

2003-2005

University R. Schuman Strasbourg ( France),

EMH School of Hotel and Catering Management ( I. E. C. S.)

Degree: Master’s in Hotel and Catering Management with honors

 

 

2001-2003

“Alexandre Dumas” Hotel and Catering School Strasbourg, (Illkirch 67, France)

Degree: Brevet de Technicien Supérieur, equivalent to HND in Catering with honors

 

1998-2001

“Alexandre Dumas” Hotel and Catering School of Strasbourg, (Illkirch 67, France)

Degree: Baccalaureat technologique d’hôtellerie, equivalent to the British BTEC in Catering with honors

 

• INTERNSHIPS

 

2003-2004 Hilton Strasbourg – France - 237 rooms & 6 suites

Trainee in Human Resources

Minimize cost due to absenteeism through a study in regard to frequent staff absenteeism

 

03/2004 – 09/2004 **** Stapleford Park– England - Independent hotel – 52 rooms

11 weeks as Assistant Housekeeper, 8 weeks as Assistant F&B Manager, 7 weeks as Sales & Reservation Agent

Creation of SOP and training program in F&B and Housekeeping

 

07/2003 – 08/2003 **** Hilton Metropole – London - 1,078 rooms

Cocktail Waitress

Floor service, preparing cocktails, cashing up and hosting for the lounge bar

 

May-August 2002 **** Hilton Luxemburg – Luxemburg - 266 rooms & 71 suites

2 months as a cook Chef and 2 months as Assisting Banquet Manager

Creation of a new concept of conference breaks “Feel Good”

 

02/2002 ***** The Berkeley- London - 103 rooms & 54 suites

Room Service Waiter

 

07/2001-08/2001 ***** The Lanesborough - London - 49 rooms & 46 suites

Commis Chef in the Pastry and Bakery

 

07/2000-08/2000 ***** Schlosshotel Bühlerhöhe - Germany

Commis Chef

 

07/1999-08/1999 **** Hotel Helios - French Riviera - France

Waitress – Gueridon Service

 

• OTHER SKILLS

• Fluent French, German (mother tongue) and English
• Certificates : Basic Food Hygiene, Train the trainer, Management & Performance of Profiles, WSET Level 1, First Aider Certificate
• IT Skills – Internet, Word, Excel, PowerPoint, Micros, Restaurant Manager, Property Manager, Delphi and Moreton Bay

• REFERENCES – available on request