LONDRES (SW7 5QF) Royaume-Uni

Situation professionnelle

Épanoui(e) professionnellement

Expériences professionnelles


De Janvier 2016 à Aujourd'hui

Restaurant consultant

De Juin 2014 à Décembre 2014

Called upon repairing overall operations. After initial observation started a project to better operations, increase the bottom line and stream line procedures.

Work Completed
- Assessed FOH & BOH Operations
- Created training manual for the FOH team
- Training of FOH team, including managers
- Restructured POS (Squirrel) screens for faster and precise ordering. Eliminated mistakes.
- Redesigned the database for proper sales recording and used sales numbers menu engineering and better offering
- Menu design changed
- Automated procedures in process of implementation:
- New scheduling: Lower labor costs
- Daily expenses recording
- Event and reservation management and procedures
- Labor cost tracking and recording

Recorded Results:
- Creation of Excel model that automated P&L's by linking all recording systems.
- Lowered food cost, pour cost and labor costs
- Increased Sales and GP%
- Increased capacity with reservation management procedures
- Increased online ratings and customer satisfaction

Designed & developped the concept

De Juin 2013 à Mars 2015

- Designed the restaurant concept
- Created the business plan
- Planned development and interior design
- Reviewed and organized legal structure/contracts

F&b assistant manager - café boulud

De Mai 2013 à Septembre 2013

• Supervised and organised staff shift duties
• Ensured proper staffing for each shift
• Forecasted covers on a daily basis
• Ensured company standards where met at all times
• Created and implemented excel spreadsheets that automatically assigned duties to staff
• In charge of purchasing for Café Boulud and D|bar

Demi chef de partie

De Juin 2010 à Janvier 2012

• Led fish section procedures for over a year
• Organized inventory and order daily requirements
• Controlled preliminary preparation of all fresh fish
• Designed, priced and prepared new dishes for weekly lunch menus
• Supervised and coached a commis and several interns
• Organized and cooked for external catering events such as the accommodation of a club of 400 rugby supporters
• Previously in charge of hot starters (five months) and commis at sauce department (two months)

Parcours officiels

Institut Paul Bocuse – Bachelor – Arts Culinaires & Management de la Restauration – 2010