Experience

MERCI MARCEL GROUP

• Singapore
• Food and Beverage Services
• 1 - 100 Employee

• Quality and training manager

  • Feb 2019 - Present

  Merci Marcel Group has several outlets in Singapore, all together mor than a hundred coworkers. www.mercimarcelgroup.comMerci Marcel Tiong Bahru, 2017Merci Marcel Club Street, 2018Merci Marcel Orchard & Maison Marcel, 2019The French Fold Telok Ayer 2020 The French Fold 2021 (opening soon)* Thorough knowledge and co creation of company standards, products and DNA. * Team management & Staff development, including individual training and career plan* Training management and animation: SOP, product knowledge, coaching, management, leadership. * Project management and development(HR, Ops.. )*Outlet maintenance Audits* Mystery Shopper program management / SOP development * Operation management (audit, training, team leading, sales, quality, sop compliance)* Staff integration, interview, trial, integration day and training plan* Opening new outlets



Matrix Health Consult

• Administrative coordinator

  • Jan 2018 - Nov 2018

  Matrix Psychiatry and Nutrition



NH Hotel Group

• Spain
• Hospitality
• 700 & Above Employee

• Banquets

  • Jan 2018 - Nov 2018



Mövenpick Wein

• Sommelière

  • Jan 2018 - Sep 2018



Restaurant Hôtel de Ville - Frédérik Kondratowicz

• Sommelière & chef de rang

  • Aug 2015 - Dec 2017

  Art Gallery & Fine dining16/20 Gault & MillauOrganic wines and locally grown terroir products.



B&W

• France
• Hospitality
• 1 - 100 Employee

• Outlet manager - Miga Manufacture

  • Jan 2015 - Jul 2015

  ***Restaurant Opening Miga Manufacture***Team and standard processes implementation (checklists, plannings, HACCP standards, missions & tasks..)+Coordinate and supervise all f&b activities : service, events, guest relation production, supplies, inventories..+Team management (up to 10pax) : tasks, training, and plannings+Analyse & compile the outlet revenues and expenses, monthly financial report



Hilton

• United States
• Hospitality
• 700 & Above Employee

• Assistant Outlet Manager

  • Jul 2014 - Jan 2015

  Hilton Brasserie & Room ServiceEnsuring and controlling all the needs and logistics of the Brasserie in terms of staff, supplies, bookings, standards and training. Team management



Groupe Paul Bocuse, Brasserie Le Sud

• Chef de Rang

  • Jun 2014 - Jul 2014



Food Market

• Cheese Monger

  • Oct 2009 - May 2014

  Part time job.High knowledge in French cheeses.



Kempinski Hotels

• Germany
• Hospitality
• 700 & Above Employee

• F&B Management Training

  • Jun 2013 - Dec 2013

  Working closely with the F&B Director and the Executive office.+ Everyday in operations : supporting teams and ensuring operations efficiency.+ Ensuring guests' satisfaction+ In charge ot the Leading Quality Assurance committee : Improving F&B standards and quality of service in F&B Outlets.+ Creation of specific trainings and team buildings (with People Services) + Creation of a Quality Committee for first rank employees+ In charge of the monthly promotions & member of the innovation committee+ Re organisation & design of the Executive Lounge and Breakfast Buffet+ Task force for the Regional Gourmet Summit Shanghai



Groupe Floirat

• France
• Hospitality
• 1 - 100 Employee

• Cost Controller's Assistant

  • May 2012 - Sep 2012

  Inventory & process management.Purchasing management & invoices checking.F&B statistics analysis, menu engineering.



Ouest Express - Groupe Paul Bocuse

• Flexible waitress

  • 2010 - 2012

  Service, training, team leading.



L'Auberge Basque de Cédric Béchade

• Chef de rang

  • May 2011 - Aug 2011

  One Michelin Star Restaurant.Head waitressing & Wine serviceRegional product knowledge, wine pairing.