Bayonne, Nouvelle-Aquitaine, France
After few years in Asia, 2 years in Singapore and 3 yeas in Jakarta where I started my hospitality career I went back to France in 2015 to improve my knowledge ans skill of hospitality business. Where I workerd in The Hotel du palais in Biarritz a five stars Palace and then in the Goerge V Four Seasons Paris for Five years. I developed many management skills and leadership and I would like to pursue my carrer as an assistant director F&B in luxury hospitality. I am currently looking for a head manager position in hotel 5 stars either 4 stars. My previous position in La reserve as "Responsable de la restauration" gave me the possibility to ensure a first experience in the fiel and assure my wants to pursue in that direction.
Roland Garros - In charge with my two colleagues of the well running VIP loge, Potel et chabot with high profil guest and guest chef Michelin star such as William Ledeuil, Frederic Leguen, Antonio Guida and Yannick Alleno. Salon du Bourget - Loge Falcon - Dassault Aviation : In charge of the daily operation (Banquet style) with two sets service with high profil guest.
In charge of running day to day all the different F&B outlet in the operation and administratively - The main restaurant, Illura with the chef Bastien Soumoulou, the snacking, the bar and lounge, the room service and the banquet. A total team of 24 persons including the breakfast.
In charge of the daily operation - Managing the budget, the stock, the suppliers, the staff and all the different aspects of running a small company. Above that I was also in charge of the floor and the wine selection and my associate of the kitchen.
L'orangerie - First star Michelin restaurant - Chef Alan Taudon To maintain a very high service level thank's to the LQA and our leadership. To develop the team through trainings and briefings. To manage the daily issues with calm and solutions. In charge of all interns students. La Galerie - the lung of the hotel. All day dining In charge of coordinating the daily targets sales. To develop the team and training, to Organize the weekly working schedule. Cross training through room service, banquet and Italian first star Michelin the George.
Main dining room - gastronomic restaurant La Rotonde - To assist the first maître d'hôtel and the maître d'hôtel in the organisation and the proper running of operation. In charge of leading the runners and supervisors to organise the daily tasks. Cross training in diferents services such as banquet and Sommelerie.