photo de profil d'un membre

Corentin

70-88-31

Résumé

In hospitality, getting the most out of your food and beverage services and facilities is an ongoing challenge.
The lasting success of any catering business relies on consistent quality across products and services - as well as efficient management of your people, processes and costs.

I am well experienced hospitality expert provider, who'll work with you to achieve your goals, ensuring your business is as efficient, well-resourced, consistent and successful as possible.
Whether you're a 2 or 5-star hotel... a restaurant... a club... a hospital... a correctional facility... a catering business - I will work with you and your team to identify what's working and what isn't... what needs improving, rationalising, streamlining, changing... At your side, I will identify and tackle areas of opportunity, make recommendations, assist with food safety, and generally guide you towards ultra-efficiency and optimum profitability in food and beverage operations.

That's my speciality.

Expériences professionnelles

Directeur d'exploitation

GLP Hotel & Spa Resort , Nouméa - CDI

De Octobre 2013 à Aujourd'hui

Challenge : The Repositioning of the "Hotel du Centre" / Turn a unprofitable
all operation into profitable Business Hotel with over 25% of GOP and to meet the standards of three and four stars hotel in order to becom a leader on the marke of business hotel.

- Managed three outlets with over 2.5$ millions of Revenue :
1 Restaurant with a Bar & Banquet & Room Service.
2 Business Center
3 Hotel with 59 rooms and suites

o Polyvalence / Team Work / Employees and Guest Satisfaction
- Re-organized team effort using a rotation based schedule.
- Increase opening 7/7 by 24/24
- On-going costs and quality control & Reduce operating cost such as :
o Labor cost by -8% on overall operation.
o Improvement of beverage margins by 11% and food margins by 18%
- Increase Revenue by 30%
- Turn a unprofitable operation into profitable in 8 month

Responsable restauration

GLP Hotel & Spa Resort , Nouméa

De Janvier 2013 à Octobre 2013

Challenge : The Repositioning of the "Escapade Hotel & Resort" to meet the standards of Hilton Hotel Resort 2014.

- Managed six outlets with over 4$ millions of Revenue : 1 Restaurant / 2 Bar / 1 Snack / 1 Banquet / 1 Room Service.
o Buffet and special package A la carte Restaurant with 260 seat
- Implemented new values such as :
o Polyvalence / Team Work / Employees and Guest Satisfaction
- Re-organized team effort using a rotation based schedule.
- On-going costs and quality control & Reduce operating cost such as :
o Labor cost by -11% on overall F&B operation.
o Improvement of beverage margins by 23% and food margins by 12%
- Increase Revenue by 17%.
- Turn a unprofitable F&B operation into profitable.
- Creating and managed the Event “I LOVE SUNDAY” beach party which take place every two month with over 2000 participants and 45 000 $ of profit.

Consultant f&b in hospitality business

CONSULTANT INDEPENDANT , Montreal

Depuis le 01 avril 2012

Chef de rang-tournant / assistant maitre d'hotel

Cour des Loges , Lyon

Parcours officiels

Institut Paul Bocuse – Licence – Management International de l'Hôtellerie - Restauration – 2006