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Site d'offres d'emploi GRATUIT pour la restauration et l'hôtellerie

 CV Directeur de restauration France entière

 

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Emploi(s) recherché(s) :
ma photo
Directeur de restauration
Département(s) recherché(s) :
01-Ain, 06-Alpes Maritimes, Grande Bretagne, Asie, Luxembourg, Monaco, Russie, Suisse, France entière
Standing :
Non renseigné
Date de disponibilité :
01/01/2007

Type de contrat :
Non renseigné
Horaires souhaités :
Non renseigné

Langue(s) :
Francais, Anglais
Expérience professionnelle :
Jean-Pierre Sottili

605 rue Pierre Malfant
01550 Farges
FRANCE
04 50 48 86 35
jpkarina2003@yahoo.fr

Date and Place of Birth: June 9, 1969, France
Nationality: French
Languages: French, English, basic knowledge of Italian and Russian

WORK EXPERIENCE

January 2005 to October 2006Manager, Restaurant and Room Service
Intercontinental Hotel Group
Geneva, Switzerland
357 rooms, Convention Center & Spa;
Managed the opening of Contemporary Brasserie 200 seats;
Supervising breakfast, lunch, dinner and brunch;
Hiring, coaching, training 35 staff members;
Developing and implementing wine list;
Creating marketing tools
Managing Beverage Control Cost, Forecast and Budget;
Maintaining guests’ relationship

October 2002 - May 2004 Restaurant Manager
La Strada Restaurant
Pittsburgh, PA, USA
Managed the opening of Contempory Brasserie 300 seats;
Hired, coached, trained 45 staff members;
Created and maintained high service standards;
Maintained guests’ relationship;
Developed Forecast and maintained Budget

January 2002 - September 2002 Restaurant Manager
Le Perroquet Brasserie
Pittsburgh, PA, USA
French brasserie 50 seats;
Maintained guests’ relationship;
Controlled cost and selected all the beverage items

August 1999 - January 2002 Restaurant Manager
Les Halles Brasserie
New York City, USA
French brasserie 90 seats / 300 coverts a night;
Hired, coached, trained 20 staff members;
Organized the service, maintained high quality standards;
Troubleshoot service problems




SOTTILI Page 2


January 1998 – August 1999 Maitre d’hotel
Le Rendez-vous Bistro, 3* New York Times Magazine
Kenilworth, New Jersey, USA
French Bistro 30 seats;
Supervised dining room and kitchen services;

December 1994 – January 1998 Owner and Manager
Le Midi Restaurant
Menton, France
Traditional Provencal Restaurant 50 seats;
Created, implemented and organized the opening;
Developed menu, wine list, events;
Created marketing tools;
Operated six-day-week services


EDUCATION AND PROFESSIONAL DEVELOPMENT


Summer 2006 Ecole Hôtelière de Lausanne
Executive Summer Program
Hotel Financial Management Certificate

October 1987 – June 1990 University of Nice, Sofia Antipolis
Diplome Universitaire d’Enseignement General

September 1984 – June 1987 Lycée St. Joseph, Roquebrune-Cap-Martin
Baccalaureat

Diplome(s) :
1
Motivations :
Jean-Pierre SOTTILI
605 rue Pierre Malfant
01550 FARGES
FRANCE
Tel: (33) 4 50 48 86 35
Email: jpkarina2003@yahoo.fr


Geneva, December 18th
Dear Sir or Madam:

I would like to present my candidature to you, to obtain an opportunity to apply for the Food & Beverage Manager position in your company. I was working as Director of Restaurant and Room Service at the Intercontinental Hotel Group in Geneva since January 2005. Considering my professional potentials and past achievements, I decided to pursue my career in more challenging atmosphere which, I believe, your hotel has. To efficiently and effectively administer and oversee the operation of the F& B department to achieve the best possible return with high standards of service, will be my objective. I strongly believe that creating a good quality work environment among colleagues is one of main keys to success in our business.

From the enclosed CV you will see that my previous and existing experiences were earned from working as an owner and restaurant manager in both, Europe and the United States. I have an extensive knowledge of all sides of the Restaurant and the Hotel business. Strong organizational and interpersonal skills have led to success in many challenging situations. I’ve established restaurant staff training materials as well as accomplishing timely coaching of team members. I also have a broad knowledge of wine and food products; which I consider to be my true passion.

If my experience compliments your expectations, I will be happy to meet with you to discuss your needs and how my visions and goals may meet those needs. Looking forward to hearing from you soon.

Best Regards,

Jean-Pierre Sottili
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