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The sectors that interest me more specifically are:
My objective is to give you the benefit of my experience and skills I have gained, whilst continuing with my goal to progress professionally.
Mission: Managing the two restaurants on board this five star vessel.
Mission: Managing fifty employees within the multi faces business, including a fine dining restaurant, a brasserie, a wine merchant and a food store.
Greenwich-inc / Spread Eagle Restaurant (Greenwich, England)
Mission: Day to day running of the business, team and stocks management, development of the clientèle around wine events.
Radisson Seven Seas Cruises / Master Ship Paul Gauguin****** (Tahiti,French Polynesia)
Mission: Responsible for the stocks and staffs in the five bars and three restaurants on board this ship voted in 2004, number one of the six stars luxury cruise ship.
Barrington Counrtry Bistro (Chicago, U.S.A)
Mission: Traditional restaurant offering large selection of wines, list rewarded for several years by wine spectator magazine.
Hotel Les Bories / La Maison D'ennea**** (Gordes, France)
Mission: Head waiter in charge of the cheese selection and stock for this one Michelin stared restaurant.
Relais & Chateaux / Hotel Restaurant Le Fitz Roy**** (Val Thorens, France)
Mission: Assisting the bar manager and working on the floor as a Head Waiter essentially for the VIP clientel.
Voila / Pierre Victoire Restaurant (Edinburgh, Scotland)
Mission: Day to day running of the restaurant, staff and stock management. Head chef during a reorganisation and staff training period.
Vacances Bleu / Hotel Club Les Sitelles (La Plagne, France)
Mission: Responsible for Le Mont Blanc restaurant, Managing the first independent team on site and enforcing the H.A.C.C.P. Hygiene norms.
Hotel Capo Rosso**** (Piana, Corsica)
Mission: Responsible for the stocks and staff, creation of daily cocktail.
Maeva / Residance Les Olympides (Val Thorens, France)
Mission: Waiter in charge of the seminar clientel.