Vincent Romeo

General Manager - Central Vietnam at Aden Group
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Contact Information
us****@****om
(386) 825-5501
Location
VN
Languages
  • English Full professional proficiency
  • French Native or bilingual proficiency
  • Vietnamese Elementary proficiency

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Credentials

  • TOEIC (975/990)
    ETS
    Dec, 2022
    - Nov, 2024
  • Servant Leadership Essentials™
    The Ken Blanchard Companies
    May, 2022
    - Nov, 2024
  • Intercultural Management Training
    CCIFV (Chambre de Commerce & d'Industrie France-Vietnam)
    Mar, 2019
    - Nov, 2024
  • Internal Management Training Program (Business Unit Manager)
    Sodexo
    Jan, 2010
    - Nov, 2024
  • HACCP/ ISO 22000 Expert Program
    Sodexo
    Sep, 2009
    - Nov, 2024

Experience

  • Aden Group
    • China
    • Facilities Services
    • 500 - 600 Employee
    • General Manager - Central Vietnam
      • Jul 2022 - Present

      Managing all the company activities and the development for the Central Vietnam Region.Integrated Facility Management (IFM) | Food-Services Solutions | Property & Residential Building Management | Maintenance & Technical Asset Management | Cleaning & Hygiene Solutions | Security Services | Projects Management

    • Head of Food Services Center of Excellence
      • Jul 2022 - Present

      In parallel of my General Manager position, I continue to bring my expertise, provide guidance and develop new solutions for our Food Service division at Vietnam level. Provides leadership, best practices, research & support for all segments (B&I, Education, Corporate, Healthcare, Remote Site) Innovation | Business Intelligence | Bidding & Costing Process | Offer Design & Development

    • Food Services Project Manager
      • Dec 2017 - Jul 2022

      Managing all the steps of our Food-Services Division in Vietnam and in APAC. Regional & cross function position for all segments (B&I, Education, Corporate, Healthcare, Remote Site) Business Intelligence | Bidding & Costing Process | Offer Design & Development | Transition & Opening | PnL & Key Account Management.

    • Country Corporate Executive Chef
      • Jun 2017 - Dec 2017

  • FoodIdeas
    • Business Consulting and Services
    • Food Services Consultant
      • Sep 2016 - Present

      Competitive Analysis | Business Model Design & Implementation | Existing Concept Reformulation Ongoing Support | Project Management | Training | Audit Competitive Analysis | Business Model Design & Implementation | Existing Concept Reformulation Ongoing Support | Project Management | Training | Audit

  • Le Rococo
    • Paris
    • Executive Chef
      • Oct 2014 - Sep 2016

      Fine Dining restaurant +100 pax/day. Pre-Opening | Opening & Daily Management | P&L Management | Business Partner. Fine Dining restaurant +100 pax/day. Pre-Opening | Opening & Daily Management | P&L Management | Business Partner.

  • Sodexo
    • France
    • Facilities Services
    • 700 & Above Employee
    • Business Unit Manager
      • Sep 2011 - Oct 2014

      Managing Food-Services operations and P&L for various sites (Corporate segment) from +200 pax to +2000pax/day. Managing a team up to 50 employees.

    • Head-Chef / Production Chef
      • Sep 2008 - Sep 2011

      Managing culinary production for various sites up to 2000 pax/day.Managing a team up to 15 employees.

    • Deputy Site Manager ( Trainee program )
      • Sep 2006 - Sep 2008

  • Hôtel Le Meurice
    • France
    • Hospitality
    • 200 - 300 Employee
    • Cook
      • Jun 2006 - Sep 2006

      2* michelin Restaurant, Cook under the direction of Yannick ALLENO 2* michelin Restaurant, Cook under the direction of Yannick ALLENO

  • Drouant
    • France
    • Restaurants
    • 1 - 100 Employee
    • Cook ( Trainee )
      • Sep 2004 - Jun 2006

      2* Michelin restaurant , Trainee under the leadership of chef Louis GRONDARD (MOF 1979) 2* Michelin restaurant , Trainee under the leadership of chef Louis GRONDARD (MOF 1979)

  • Compass Group
    • United Kingdom
    • Food and Beverage Services
    • 700 & Above Employee
    • Cook ( Trainee )
      • Sep 2002 - Sep 2004

      Working at "Train Bleu" Fine dining restaurant , Flagship of Compass Group France. Trainee under the leadership of chef André SIGNORET Working at "Train Bleu" Fine dining restaurant , Flagship of Compass Group France. Trainee under the leadership of chef André SIGNORET

Education

  • Ecole Supérieure Internationale de Savignac
    Master of Business Administration - MBA, Business Administration and Management, General
    2021 - 2023
  • EPMT Éducation
    Diploma of Higher Education, Hospitality Administration/Management
    2006 - 2008
  • EPMT Éducation
    High School Diploma, Restaurant, Culinary, and Catering Management/Manager
    2004 - 2006
  • EPMT - École de Paris des Métiers de la Table
    Vocational Diploma, Restaurant, Culinary, and Catering Management/Manager
    2002 - 2004

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