Chef de secteur restauration, Directeur de restauration, Directeur d'hôtel
Département(s) recherché(s) :
Amérique du nord, Afrique du sud, Allemagne
Standing :
Non renseigné
Date de disponibilité :
12/12/2009
Type de contrat :
Non renseigné
Horaires souhaités :
Non renseigné
Langue(s) :
Francais, Anglais, Allemand
Expérience professionnelle :
Career Summary
2005 to present Disneyland Resort Paris
Director , Product & Strategy Development
1999 to 2005 Accor Group
Corporate F&B Director Mercure Worldwide (2002-2005)
Corporate Multi Brand F&B Product Manager (1998-2002)
1993 to 1998 Hotel Adagio Vaugirard **** Paris
Executive Chef
1992 to 1993 Pavillon Ledoyen (2 Michelin Stars)
Executive Chef Assistant
1991 to 1992 Hotel Normandy Deauville ****luxe
Executive Chef Assistant
1987 to 1991 Elitair Group (Restaurant Company)
Drouant Exploitations Executive Catering Chef
1983 to 1987 Hôtel Princes de Galles **** luxe, Paris
Chef de partie tournant
1982 to 1983 Hôtel Nova Park Elysées **** luxe, Paris
Chef Assistant
1979 to 1981 Hôtel Nikko **** luxe, Paris
2nd Chef Assistant
Professional Experience (Responsibilities)
2006 to 2009 Disneyland Resort Paris
F&B dpt (262 M€ revenue/88 M€ net profit), development of commercial concept for the F&B Department (7 Hotels, 53 Restaurant, 120 carts, 12 Bars),
Development and implementation of the Food & Beverage strategy
Developpement of new concept and offer for the parcs and hotels
Implementation of the new pricing stategy ‘’ dynamic pricing’’.......
1998 to 2005 ACCOR Group
2002-2005 development and implementation of marketing concepts worldwide (including benchmarking), in charge for repositioning of 140 restaurants in Germany and integrating the Dorint Hotels in the Mercure Brand,
reporting to Brand Director of Mercure Hotels, management of international network
1998-2002 Multi brand F&B product Manager for the upscale and upperscale ACCOR Brands, I joined the Accor headquarters and participated to the creation of the F&B multi-brand department of the Group with the following responsibilities: Elaboration and set up of the HACCP process for the ACCOR group, Development of F&B concepts for the worldwide Mercure and Sofitel Brand, Follow-up of the openings in the USA, Japan, Equador, Mexico and Europe, Launch a collaorative project with the ACCOR purchasing department
1993 to 1998 Hôtel Adagio/Novotel vaugirard***,Paris
Taken over by ACCOR group
187 rooms,catering facilities ,1 gastronomic restaurant,
Executive Chef: I was responsible for changing the positionniong and image Of this restaurant following the Accor take over .
I adapted the food offer to the Novotel standards and recruited and trained new teams. My work has been noticed by the group and I got promoted to an F&B corporate role in the ACCOR F&B worldwide department.
1992 to 1993 Pavillon Ledoyen Paris
2 restaurants, 1 catering dpt (1 Michelin star), chef: Jean François Lemercier, Executive sous chef
Stayed only one year due to exective chef replacement
1991 to 1992 Hôtel Normandy ****, Deauville
The hôtel was part of the Lucien Barriére Group
Chef:Gérard Sallé, Executiv sous chef Joined the Hôtel Normandy as chief with the assignment Of repositioning the restaurant at a higher level
1987 to 1991 Elitair Group, Paris
1987 to 1989 Eliance Haussman, Mutation Drouant restaurant
Chef de Partie, At that time, the Elitair group had signed a concession-catering contract with the Centre Pompidou and with the département store Le Printemps, which represented 15 restaurants and food Point of sales and one for the event catering department. I was responsible for the event catering department and for the Supply of the food court in le Printemps Haussman.
1989 to 1991 Drouant Exploitation Paris
Chef
Drouant Exploitation was a branch of the Elitair Group,which
Proposed restaurant services and catering in the horse racecourses in Paris. I joined this division to supervise production and management
Off all point of sales in Auteuil,Longchamp, Every and chantilly
Racecourses. This included 3 Brasseries, 40 snack bar and 3 gastronomic restaurant. I have also developed the F&B offer for the prestigious Prix de
L’arc de triomphe,the auteuil steeple-chase and the Hermès Prix de Diane.
Also developed and launched Drouant Reception. A luxury catering service (1 Star Michelin)
1983 to 1987 hôtel Prince de Galles****Luxe,Paris
Chef :Dominique Cécillon,
Chef de partie Tournant
Left the Nova Park in order to follow one of the Jacky Fréon’s
Assistant at the Prince de Galles.I became his assistant and helped
him to re-position the F&B offer of the hôtel.
Following the Mariott acquisition, the hôtel was closed for
Refurbishement. I was sent to Florida for 6 months at the Key West Marriot hôtel where i have improved my english and increase my knowledge of the American style of Management.
1982 to 1983 Hôtel Nova Park Elysées****, Paris
Chef :Jacky Fréon (Bocuse d’Or 1987)
1er Chef Assistant (1er commis de cuisine)
After one year military period came back on the and joined the
NovaPark Elysées to work with Jacky Fréon.
The hôtel being financially supported by a swiss Group.
1979 to 1981 Hôtel Nikko ****, Paris
2 stars michelin,Chef: Joël Robuchon (MOF.1976)
2nd Chef assistant ( 2ème commis de cuisine), Started my carrer with Joël Robuchonat the Nikko, Hôtel; Left to fulfill my military service obligations.
Diplome(s) :
Cap de cuisine classique 1979
Motivations :
Je souhaite pouvoir apporter tous mon dynamisme , mon éxpérience et mes compétences à une compagnie désireuse de faire évoluer à la fois son produit tout en générant de la marge additionel malgrès la période de crise.
Mon éxpérience de l'international me pousse à souhaiter un poste en expatriation ou avec une responsabilité Européenne pour continuer à innover et mettre en place de nouveau concepts en tenant compte de la diversité culturel.
