Arnaud Pes Email and Phone Number

. Business management:Designing a new fine dining business model whilst implementing strategies to achieve a tasting menu experience, delivering an increase in profit.Improving customer journey from pre-booking to post-visit (restaurant communication, booking system, restaurant experience and feedback).Managing and controlling bar & kitchen product prices/sales/stock/orders to achieve company’s weekly target and labour cost.Creating a unique wine list from various suppliers to match culinary standards & menu development according to customer market, alongside the creation of seasonal cocktail recipes in line with restaurant branding.. Team management (6 front and 11 back of house team members): Elevating the service to match Michelin customer expectations and turning it to a memorable part of the Acorn experience (restaurant design, table layout, waiting team skills and attitude). Team training according to service procedure and food & wine knowledge.FOH team recruitment (assistant manager, supervisor, waiter, runner)Controlling kitchen delivery on dishes.Controlling general cleanliness and perfection of restaurant layout.

. Business management:Managing and controlling bar and kitchen stock/sales/order/waste to achieve company’s weekly GP target.Managing and controlling labour cost (creating rotas according to weekly sales forecasts, increasing staff productivity).Increasing sales by improving local marketing (local discount, loyalty card scheme, email campaigns, local advertising) and dining procedures.. Maintaining and updating food & hygiene standards (cooking checklists, general cleaning, team knowledge and skills) and fire & safety standardsCashing up and banking responsibilities.. Team management (4 front and 7 back of house team members): Recruiting front and back of house to create an efficient team on arrival (assistant manager, head chef, chefs). Motivating the team during uncertain times when the company entered into a period of administration (November 2017/December 2017) and after.Providing regular training according to the company procedures and implementing new strategies to improve costumer experience.

. Managing and controlling floor and bar (7 team members).. Managing events (up to 120 costumers) leisure/ wedding/ business. Training the team to improve quality of service.. Providing food and drink advice according to French authenticity.. Cashing up.. Reporting the day and comparing weekly turn over and expenses.

For one of the leading European gas companies, participation in a national project focused on the deployment of a new visual identity for cars, buildings, and road signs : . Updating database. Creating dashboard presenting project progressing to the board In a Parisian hospital, participation in an operational excellence task regarding patient pathway : . Collecting and analysing patient waiting data. Improving patient pathway across all departmentsFor the leading French electricity company, participation in the publishing of a book intended to trace back the entire history of one of their large projects : . Uniting employees around a joint project . Anchoring employee experience for future projectsFor the second largest world group leader in freshwater management and waste recycling, participation in its ERP implementation :. Creating training tool (modus operandi). Improving local management utilisation

. The Marseille Dockers cooperative company (90 people), focuses particularly on employee participation and engagement - Team working with four other students - Looking for a client company - Collecting qualitative and quantitative data: employees’ interviews, observation of work situations and company’s internal documents reviews - Analysing data: drawing up three workers’ different profile types according to their job involvement - Advising company director with regards to different solutions to increase employee efficiency. Report writing

. Produced career management tool: the annual performance review, intended to evaluate civil servants’ (230 people) professional value and improve their performance - Turnkey project delivery - Presentation to the Council Board - Utilisation of a Human Resources Information System (HRIS) to update and/ or create job description - Interviewing service manager - Legislative benchmark compliance - Utilisation of management tools: PERT, GANTT. Recruitment of summer contractual agents - Defining professional employment requirements - Analysing and selecting CVs - Interviewing and choosing applicants

. Team management (6 to 9 floor staff members): ► Managing and floor controlling► Weekly floor planning► Staff recruitment. Restaurant development (annual growth around 10%): ► Altering menu and wine list twice a year according to the head chef ► Improving restaurant communication (business cards, boards, email etc.) ► Introducing voucher system (corporate and specialised website e.g.Groupon) . Managing events (up to 200 customers): ► Party bookings (birthday, weeding etc.)► Business dinners► Bank holidays. Cashing up & banking responsibilities. Placing floor and bar orders

. Creating a strategic position within the market. Designing and producing labels . Identifying bottle suppliers . Identifying professionals within different locations in order to sell the olive oil

. Shadowing hospital psychologist in clinical consultations . Liaising with nurses therapeutic activities (support group, painting, cooking, etc.)