Experience

Penelope's

• United States
• 1 - 100 Employee

• Restaurant manager

  • Oct 2022 - Present

  - Successfully opened Penelope's restaurant and jazz bar as restaurant manager, leading the team which got recognised as "Highly Commended" in "WHAT'S ON" magazine after only 4 months of operation. - Restaurant pre-opening: critical path, recruitment, training, OS&E monitoring, creation of Penelopes' Standard Operational Procedure, SevenRooms set-up and activation, POS and STO training, marketing offers and promotions, competition check, costing and menu layouts. - L&D : Recruit, train, and supervise staff, provide coaching and support, foster a positive work environment. Created "Welcome Book" & "Training Plan". Development of a "Recognition Plan" which rewards colleagues who demonstrate great behaviour and values, or being ranked top-seller in selected category. "Ownership Program": to help our colleagues gain more responsibility within the team by being in charge of dedicated duties such as weekly inventory report or maintenance monitoring. - Operation: leading the day-to-day operation with strong presence on the floor. Effective communication with Chef and FOH to make sure that the operation is under control at all times. Development of a strong sense of "Emotional Intelligence" within the team, which results in a genuine connection with our guests at all levels, making sure they are delighted with their experience. Monitoring of reservations and timing to maximize capacity and revenue. 1 to 1 weekly meeting with the Head Hostess, Bar Manager and Assistant Restaurant Manager: set-up of Action Plan with specific tasks and responsibilities. - Business outreach/marketing : Creation of an "Annual Marketing Calendar" which helps us organise specific events and activations that we will host at Penelope's. Liaise with the marketing and culinary department for offer, costing, photoshoot, promotions, menu layout, and creation of the F&B factsheet which is communicated with the service team. In constant search of partnership with local business and event hosting. Show less



Mandarin Oriental Hotel Group

• Hong Kong
• Hospitality
• 700 & Above Employee

• Assistant Restaurant Manager

  • Feb 2022 - Oct 2022

  2 outlets - BBQ Al Qasr & Breeze Lounge- Total capacity: 200 covers - Oversee all operational and administrative aspects of the restaurant - Ensure accuracy of all menus: current, spelled correctly, clean and presentable and ascertain menu descriptions are up to date and distributed appropriately.- Departmental trainer : implement, enforce and monitor that all operational standards, as per our policies, SOP and quality measures are in place at all times- Monitor the monthly P&L and carry out regular detailed analysis of outlet related financial information (menu engineering, accruals)- Train, evaluate and schedule all colleagues in accordance with the applicable standards and policies.- Ensure customer satisfaction from arrival to departure in accordance to the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards Of MOQA. Show less

• Assistant Restaurant Manager

  • Oct 2021 - Feb 2022

  1 outlet - Sayad - Mediterranean cuisine



Hospitality Management Asia

• Thailand
• Restaurants
• 1 - 100 Employee

• Restaurant Manager - LEON by Cocotte

  • Oct 2020 - Sep 2021

  - Managing a team of 10 people (waitress and barmen) - Monitoring the daily operations of the restaurant - Supervise the consistency of quality and efficiency of food and service. - Control reservations and seating of the restaurant - Control standards, performance, employees' conduct, dress code, appearance, sanitation, etc., according to established policies. - Communicate with the Chef to discuss menus, marketing strategies and guest comments and concerns. - Finance (daily sales report, credit term supplier, stock values, purchasing, cost control, etc.) - Marketing (new promotions, art work design, monitoring with the marketing team of deliveries platform, Instagram, photoshoot, etc.) Show less



Avril Prod

• France
• Performing Arts
• 1 - 100 Employee

• F&B Project Manager Junior

  • Dec 2019 - Mar 2020

  Focus on one of our restaurant in Bangkok called SAAWAAN, one star Michelin: - Elevate the quality of service - Implement new standards and steps of service - Ensure all staff are compliance with all F&B standards and procedures - Daily briefing and training schedule for the team - Managing the reservation system - Close collaboration with the restaurant manager in the daily monitoring of the operations Focus on one of our restaurant in Bangkok called SAAWAAN, one star Michelin: - Elevate the quality of service - Implement new standards and steps of service - Ensure all staff are compliance with all F&B standards and procedures - Daily briefing and training schedule for the team - Managing the reservation system - Close collaboration with the restaurant manager in the daily monitoring of the operations



City of Dreams Macau

• Macao
• Hospitality
• 300 - 400 Employee

• Supervisor - The Tasting Room ⭐⭐

  • Mar 2018 - Dec 2019

  - Manage and supervise the captain and waiter to ensure guest satisfaction - Responsible for the cashiering - Handle bill settlement - Responsible for the cheese and beverage orders - Responsible of the description of the new dishes in cooperation with Chef - Ensure all staff are compliance with all food and beverage service standards, house rules, policies and procedures - Establish rapport with guest to build loyal, satisfied customers - Take orders ensuring accurate and timely processing in accordance with outlet concept and making appropriate suggestions to enhance guest enjoyment - Have thorough knowledge of the menu, presentation standards and knowledge of cooking/preparation techniques Show less



The Dorchester

• United Kingdom
• Hospitality
• 200 - 300 Employee

• Chef de rang

  • Apr 2017 - Jan 2018

  - Provide a professional, courteous hosting and waiting service- Ensure consistently outstanding service to the guests and maximising business potential- Supervise the commis de rang during the service- Host and provide waiting services to create a seamless journey and outstanding The Grill at The Dorchester experience for the guests- Deliver service levels to comply with hotel guidelines

• Commis de rang

  • Sep 2016 - Mar 2017

  - Work as part of a team and provide The Grill guests with a professional and courteous service- Display exceptional customer care skills and strong product knowledge- Maintain a clean and efficient operation and environment- Perform cleaning and preparation duties in order to maintain a clean, efficient and safe outlet environment and equipment, including guest areas and back of house- Assist and perform duties as directed by colleagues, including the preparation of the mise en place Show less

• Receiving Clerk

  • Sep 2015 - Aug 2016


Geodis / Saint-Gobain / La Poste / Chromalloy

• Transport/Logistics

  • Jan 2010 - Mar 2015

  Several experiences in the transport and logistic field (Bachelor degree) Several experiences in the transport and logistic field (Bachelor degree)