photo de profil d'un membre


Nicolas Budzynski - CV (english)

36 ans - Emirats arabes unis

Situation professionnelle

A l'écoute du marché

Souhait professionnel

Director of Operations
Commerce Boutique
Plus de 100 K€
Type de contrat
- Indifférent
- Non renseigné
- Hotel Restaurant
- Hôtellerie,Tourisme,Restauration


Dynamic F&B professional with a passion to deliver unique experiences to my guests. Challenge driven with a forte in international restaurant brands management, I am a never self-satisfied individual, sociable and available for my people. I believe employees are the main asset of a company.

Graduated with a Bachelor in Hospitality Management at the Institut Paul Bocuse (Lyon, France) in 2006, I gained experience across various markets and regions (Middle-East, Turkey, Asia, Europe and USA) in both development and operational focus.

My exposure and experience of 2 recession periods (economic in Dubai in 2009, and economic/political in Bahrain in 2011) ensure my skills of analyzing a situation in order to take the best possible strategical choices to enhance the business and limit the risks.

Expériences professionnelles

Global operations director

LPM Restaurant & Bar - CDI

De Mars 2019 à Aujourd'hui

Overlooking at the restaurant operations globally, while streamlining processes and standards in order to support shareholders to optimize profitability and develop the brand presence.

Hospitality consultant


De Février 2018 à Février 2019

Operations director - asia

ZUMA , Central - CDI

De Novembre 2016 à Janvier 2018

Once Hong Kong operations had been stabilized and re-energized, I have been given the opportunity to look after the region in terms of both operations and development:
-existing operations : Hong Kong (2007), Bangkok (2012)
-550+ daily covers
-200 employees
-main responsibilities : identification of new sites and projects in Asia, strategic leadership to existing operations, re-organize and re-energize Bangkok operations to develop revenue and maximize profitability

General manager

ZUMA , Central - CDI

De Avril 2015 à Octobre 2016

General manager

ZUMA , Istanbul - CDI

De Avril 2014 à Avril 2015

ZUMA brings a sophisticated and elegant dining experience. Already renowned in london, hong kong, istanbul, miami, dubai, bangkok abu dhabi and soon new york, ZUMA offers a contemporary representation of the informal japanese dining style, izakaya. respecting the traditions of japanese food culture, ZUMA brings the authentic flavours and textures of japanese cuisine and delivers them - ZUMA Style.

Director of restaurant operations

De Octobre 2012 à Février 2014

In charge of the restaurants operations of International Hotels Establishment, I am looking after existing premium businesses (Bushido, Trader Vic's and Mai-Tai Lounge) and upcoming projects for the restaurant division.

Currently reorganizing the restaurant division by creating proper Standard Operating Procedures that will help the current and future operations, and will help the Head Office to have a better understanding of the day to day business, with the creation and implementation of accurate and precise control tools.

My focus is to provide our Operations Managers with the necessary tools to better operate from a process, guest and employee satisfaction, and financial point of view.

At the same time I am evaluating and managing new projects for our Owning Company to establish a long and sustainable business trends.

General manager

De Janvier 2010 à Octobre 2012

Bushido is the latest GVE concept. This large restaurant and lounge operation with 100+ employees.

Arrived 9 months after the opening, I have been hired in order to stabilize the operation and develop the business of Bushido. My initial focus was on streamlining all internal procedures in order to have strong bases, so future developments could be done properly. Further to this, I started to plan and develop new offers in order to differentiate Bushido from the competition. New menu concepts, pricing, services and activities have then been introduced.
Bushido being a new brand, I have also developed, hand to hand with GVE head office in Paris and a Dubai based branding agency (HKLM), very innovative brand standards based on the brand concept. This was applied into our 2011 marketing plan.

In 2010, I reached great achievements by exceeding budgeted profit by 35% with a higher revenue line and better expense lines. Bushido received many local awards as Favourite Japanese Restaurant and Favourite Lounge (FACT magazine), Best Business Lunch and Most Commended Japanese Restaurant (Time Out Bahrain), and ranked as Top 5 Lounge in the Middle East (

2011 has been a challenging year due to an economic recession situation on the Bahrain market between February and September 2011, but the year will end with higher results (revenue and profit, but also reputation) than 2010, mainly due to strategic decisions and actions taken to adapt and tackle business threats. We received the great TimeOut awards 2011 for Best Japanese and Best Business Lunch.

2012 has seen Bushido being recognized at Regional level at the Caterer Middle East Awards, as the second Best Restaurant in the Middle East. We also clinched the Favourite Restaurant in Bahrain and Favourite Japanese (FACT Magazine, people voting) and the TimeOut Bahrain award as the Best Business Lunch for the third consecutive year.

Brand operations manager

De Septembre 2009 à Janvier 2010

In charge of the Operations and the Brand development of the FAUCHON brand in the UAE for the local franchisee partner. The first outlet opened in Dubai Mall, in the Fashion Avenue, in July 2009.

I have put in place operational standards and procedures (inventories, ordering, optimum manning, daily log documents) in order to improve and organize the day-to-day operation, developed and implemented a new menu (review of graphic layout, review of the product range and pricing according to menu engineering), developed with FAUCHON Paris and a communication agency, the communication strategy for the brand in 2010, and coordinated the whole brand aspect hand to hand with FAUCHON Paris.

Outlet manager

De Mai 2008 à Septembre 2009

Responsible for the opening of a four outlet restaurant complex, under a management agreement signed with TECOM Investments. I have been involved from the commercial negotiation to the opening stage, including the financial projections, the coordination of the contract and the construction overview. Through this project I have been given the opportunity to implement an opening strategy according to the financial projections negotiated with our Business Partner, and innovative ideas in order to maximize the restaurant efficiency, involving operations, IT, sales and marketing tools.

Since the opening of the project in December 08, I have been in charge of its operations and its 80 staffs, looking after the P&L and Forecast to balance the actual vs. budget, the analysis of the sales to adjust the F&B offer and the pricing, the Marketing plan in order to constantly maintain current business and to develop new market shares, and ensure the proper communication coordination between the Owner (TECOM Investments) and Jumeirah Restaurants LLC.

Project coordinator

De Septembre 2007 à Avril 2008

In charge of the coordination of all Dubai based project for the Executive Office. I have been involved in a lot of different projects such as commercial propositions for restaurant projects including financial projections, the coordination of legal agreement implementations and the opening of several restaurant outlets. I implemented as well the development, negotiation and logistic distribution of prepared sauces, which are now used throughout the brand network in several countries, for the Noodle House outlet network. I was in charge as well of the consumer facing re-branding of our company name Jumeirah Restaurants LLC to The Taste Department.

Management trainee

De Février 2007 à Août 2007

In charge of the implementation of a new procurement system, Marketboomer, that links a data base of products to suppliers. I implemented as well the supply chain strategy for our first franchised brand, the Noodle House. With these two projects, I allowed the brand to maintain the food cost level stable without increasing the prices, while the Dubai Market faced a 15% inflation during the same period.

Management trainee

De Août 2006 à Janvier 2007

In charge of the organization of all the internal events and meetings, as well as the coordination with all the relevant supportive departments.


De Mai 2006 à Juillet 2006

Assistant Operations Manager on Berlin's sponsors village for the 2006 Fifa World Cup in Germany


De Mai 2005 à Septembre 2005

I worked during that time on two main events, the Paris Air Show and the French Golf Open. I was in charge of coordinating the request of each international client with the event and production team prior and during the event. I was in charge as well of the follow up of the deposits and payments made by the client.


De Avril 2004 à Septembre 2004

Internship in all the positions of the restaurant at an operational level in order to understand its organization. I worked as well on small projects that would improve the restaurant operation and financials, such as the beverages monitoring and stock control for the bar and the improvement of staff efficiency with up selling techniques.

Formations complémentaires


Institut Paul Bocuse - Hotel and Restaurant Management

2003 à 2006

Bachelor's Degree

Université Jean Moulin (Lyon III) - Hotel and Restaurant Management

2005 à 2006

Bachelor's Degree

Institut Paul Bocuse - Hotel and Restaurant management

2003 à 2006

High School Diploma

Garnet Valley High Scool

2002 à 2003


Lycee Alain Renee Lesage - Accounting and Business/Management

1999 à 2002

Parcours officiels

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


Français - Technique

Anglais - Technique

Centres d'intérêt

  • People
  • travelling
  • cinema
  • sports
  • music