Restaurant General Manager
BlackStar Lounge
Total des années d'expérience :14 years, 2 Mois
Opening a new high end restaurant and lounge concept in Dubai for Russian and Ukrainian shareholders in partnership with Billionaire Dubaï.
Coordinate daily Front and Back of the House restaurant operations.
Ensure to maximize the financial performance in areas of responsibility, by controlling costs without compromising standards and the members and guests experience
Manage inventory, supplies, and equipment, optimizing costs and minimizing waste.
Hire, train and manage the full team on proper customer service best practices.
Ensure that guests receive exceptional service and a memorable experience.
Oversee day-to-day restaurant operations, ensuring compliance with health and safety regulations and maintaining cleanliness and organization.
Management of P&L and accountability for forecasting and budgeting
Implement policies and protocols that will maintain future restaurant operations.
Ensuring all management and employees are committed to customer satisfaction in process of excellence.
Develop and implement effective strategies to maximize sales, increase profitability, and achieve business objectives.
Ensure to maximize the financial performance in areas of responsibility, by controlling costs without compromising standards and the members and guests experience
Saved a bankrupt textile factory, specialized in fine dining restaurants and luxury hôtels, who existed since 1947 in France.
Create a new strategy (brand, marketing, sales, innovation, financial) and execute it.
Adjust the team to the new vision of the factory, teach them and make them grow.
Develop and implement effective strategies to maximize sales, increase profitability, and achieve business objectives.
Standardize the sales process, develop a marketing model that can quickly capture the market in accordance with the company's product characteristics
Preserve this unique craftsmanship and build the new strategy around this value.
Ensuring all management and employees are committed to customer satisfaction in process of excellence.
Focus international development (Canada, USA, Thailand, United Kingdom, Russia, UAE)
Create a luxury FM company to be suitable with High end restaurants/bars and luxury
clients.
Create a high-performance culture of inclusion and engagement whilst implementing sustainable improvements to drive business performance.
Generate new business opportunities for commercial success and profitability
Develop and implement effective strategies to maximize sales, increase profitability, and achieve business objectives.
Management and accountability for forecasting and budgeting
Bring innovation (marketing, social action, branding) in a business sector where it was absent.
Create innovative and disruptive services for our clients to secure our deal.
Ensuring all management and employees are committed to customer satisfaction in process of excellence.
Create a unique 24/7 luxury concierge service with efficient team and partners.
Develop an important network to always provide positive answers to our clients requests. Provide an unique clients experience base on listening, trust and care.
Official partner of "Paris Fashion Week" by taking care of buyers, photographers and models (+/- 1000 peoples) during the week.
Create and keep a trust relation with clients and their teams or families.
Create a high-performance culture of inclusion and engagement whilst implementing sustainable improvements to drive business performance.
Ensuring all management and employees are committed to customer satisfaction in process of excellence.
Leader in Monaco of shisha management for the most prestigious Fine Dining restaurant and the most demanding customers
Manages the strategic design, implementation, and optimization of customer experience programs and initiatives that ensure a best-in-class customer experience
Oversee daily administrative and operational functions, reporting directly to the CEO and being second only to this person for company affairs.
Management of P&L and accountability for forecasting and budgeting
Responsible for managing issues including financial growth and development, sales, marketing, research, and personnel.
Develop and implement effective strategies to maximize sales, increase profitability, and achieve business objectives.
Ensuring all management and employees are committed to customer satisfaction in process of excellence.
Plan and develop the overall restaurant marketing strategy, and implement innovative policies to improve productivity and sales
Ensure to maximize the financial performance in areas of responsibility, by controlling costs without compromising standards and the members and guests experience
Fine Dining Restaurant - Oversee staff, ensure that business operations run smoothly
Take over the duties and responsibilities of the Bar & Restaurant Manager in the event of his absence.
Assist in monitoring the F&B and labour cost and ensure that it is within budget.
Ensure cleaning and maintenance of outlets, work areas, tableware, utensils and other materials and equipment used by restaurant / bar and room service
Ensure that the beverage stocktaking is done in a correct and efficient manner towards the end of month.
Ensuring all management and employees are committed to customer satisfaction in process of excellence.
Supervise the team, and make sure that the correct standards and methods of service and food and beverage presentation are maintained throughout
60 covers gastronomic restaurant owned by Francoise Mutel - 1 Michelin Star
Started as waiter during 2, 5 years before being promoted as Floor Manager
In charge of hiring, training, planning and daily staff requirement to keep high the expected performance of the team
Handle escalated customer queries and grievances
Guarantee a unique and personalized experience to each customer
Oversee day-to-day restaurant operations, ensuring compliance with health and safety regulations and maintaining cleanliness and organization.
Address and resolve customer inquiries, complaints, and feedback promptly and professionally. Ensuring all employees are committed to customer satisfaction in process of excellence. Supervise the team, and make sure that the correct standards and methods of service and food and beverage presentation are maintained throughout
Monitor operations on floor and initiate corrective actions
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