French Tradition Consulting is dedicated to luxury hotels, restaurants, cruise lines and private yachts. FTC provides learning & development training. FTC provides Business and International social Etiquette course. High bourgeoisie table manners. Wine knowledges. Behaviour in everyday society. FTC provides dedicated training for hospitality schools in China 🇨🇳 FTC supports the World Skills as Jury member restaurant service in China 🇨🇳 FTC supports the young talents of Auguste ESCOFFIER at the world contests as Jury commissioner restaurant service. Audit:- Analyze situations to identify areas of improvement according to client requested audits, for restaurant, banquets, bars, room service, pool house and private catering.Advising:- Provide day-to-day methods, organization and work techniques, define processes and management strategies.- Coordinate bars, kitchen and all customer-oriented services.- Create or improve the restaurant concept, with high-quality or superior quality service, based on defined objectives.-Advice and instruct on food management, establish wine list for bars, room service and banquets menus. Training:-Train and provide educational tools and work techniques for staff. -Implement defined concept from the beginning.Example of recent missions:2 weeks at Hotel Cap Estel (April 2018) in Eze (FR)Restaurant Advising & staff training for “La Table de Patrick Raingeard” 1 star Michelin restaurant2 weeks at “Aqua Marine” on “Sarah” Luxury Yacht Charter (June 2018)Staff training to the high standard of luxury and prestigious restaurants. Yacht based in Monaco, Beaulieu and Antibes.Since March 1rst 2019, F.T.C. has started working as an adviser for CloudFB platform in Shanghai.

CloudFB is the chef’s digital supply chain B2B market on line dedicated to HORECA all over China 🇨🇳

Located between Monaco and Nice, the restaurant was recommended on Google, Tripadvisor and La Fourchette website. Recipes from all over the world and nonstop service, all year long. 60 seats available.- Manage overall organization from opening to closing (IT, staff, planning).- Manage team and staff training, up to 18 people full time.- Responsible for purchasing (food & beverage)- Establish menus all year long (4 times a year), suggestions & breakfast concepts- Establish wine menu once every year- Schedule and organize private events and traitor services: up to 250 attendees for houses such as Hermes, Triumph, Real Estate Agency Nicolas Pisani, Clinique Saint Jean, automobile Tour de France, etc.- Schedule and organize events and shows: weekly concerts all year long, monthly literature encounters, etc.- In charge of daily and monthly account closing. - President of the merchants association in Beaulieu for events organization and planning

Short-term contract at Restaurant “Mandarine”, 1 Michelin Star Chef Patrick Raingeard. 100 seats available.- Manage team and staff training up to 30 people.- Close work alongside the kitchen team- Manage the organization of food and beverages services (restaurants, bars, banquets, room service)- Manage events, menus, services and pricing for banquet up to 200 people, cocktail up to 350 people indoor/outdoor, etc.- Coordinate and take part in establishing the wine menu and purchasing with the sommelier: supply and pricing.- Manage and organize daily services (breakfasts, lunch and theme dinner)- Create event concepts for cocktail with cooking shows for cold, savory and sweet food during venues such as the Monaco Yacht Show, with the Prince Albert II de Monaco.- Define and implement new room service organization and establish new food and beverages service available 24/7- In charge of daily and monthly account closing.

1 Michelin star Chef, Sergio Schöener. 70 seats available.- Manage and ensure high quality service- Co-establish weekly menu (3 starters, 3 mains, 3 desserts)- Coordinate and purchase beverages, including wine.- Manage client services and welcoming for lunch and dinner- Schedule and organize private events- In charge of daily and monthly account closing.

Short-term contract for the 2 restaurants and 3 bars / banquet service and room serviceBeach restaurant: up to 350 peopleBrasserie: up to 250 peopleBanquet: up to 500 people-Manage team and staff training: up to 50 people-Organize and control client services-Create an efficient system for IT order from point of sales and kitchen -Develop and establish weekly theme menus-Define and implement new room service organization and establish new food and beverages service available 24/7

Zebra Square Hotel& Restaurant ***** concept in Paris by the Eiffel tower, then opening Monaco, top luxury concept restaurant & lounge bar at the Grimaldi Forum rooftop Monté Carlo in 2001.
New opening in Moscow in 2002.

-In charge of staff recruitment
-Manage overall services organization (valet service, lounge, bar, restaurant, welcome hostess, terrace, etc.)
-Organize planning and manage runners, captain waiters, headwaiters, lounge waitresses and bartenders.
-Manage and organize lunch (up to 150 people), dinner (up to 350 people)
-Schedule and organize venues and private events (Fashion show for the Dior, Hermes, Sonia Rykiel houses, Formula 1 race team events, etc.)
-Welcome and organize the visit of the Prince Albert II de Monaco
-Ensure high quality service for restaurant, bar, lounge with DJ from 10pm to 2am every day.
-In charge of daily and monthly account closing.

Short-term contract at the hotel restaurant. The mission took place during a change in general management. The hotel aimed to re-design the restaurant and bar services as well as the banquet offers with a modern, more efficient and profitable concept.- Create and implement new rooftop concept during summer, with view over the sea and city gardens. Concept still on going in 2018.- Define and implement the seasonal banquet offers, for cocktails, brunch and theme events.- Establish alongside the Chef a Mediterranean menu with specialties from Nice during summer time.- Establish the wine menu, only with wines from Nice and Provence region(9 AOC)- Define and implement new room service organization and establish new food and beverages service available 24/7

- Bring new energy and train restaurant staff to high quality standard services, in line with the quality provided by the food and kitchen. Objective was to obtain a Michelin star within 3 years. - Train captain waiters and head waiters to cutting techniques for meat and fish, as well as as flambé techniques in front of customers- Establish the summer restaurant on the 7th floor, with panoramic view over the casino and the Hotel de Paris. - Establish an international breakfast buffet - Establish and organize business lunches- Define and implement new services organization during Formula 1 race with several food sections.- Define and implement new services for the restaurants and pool bars. - Implement a more efficient banquet service- Establish weekly themes, dinner with classic music concert. - Organize the traitor service for individuals living in the Metropole condo- In charge of the organization during major venues: international card tournament, Monaco Herculis event, Formula 1 race, venue with the Prince Albert II de Monaco. - Define and implement new room service organization and establish new food and beverages service available 24/7

Chef Daniel Bry: 14/20 by Gault&Millau. 1 Michelin star awarded in 1999.- Establish a high quality service to compete with Monaco offers, with more attractive prices. - Define and structure restaurant services: breakfast, gastronomic restaurant, cutting and flambé techniques in front of customers- Create and implement new bar and restaurant menus as well as new room service offer- Create new banquet service and traitor offers- In charge of daily and monthly account closing. - Organize the “Diner des Fleurs” (Flowers dinner) at la Villa Santa Maria from June to September, between 1997 and 1999. Live transmission on national TV in August 1998 during a dinner with some local dignitaries and the Minister of Tourism: all sauces were based on flowers juices, selected by an expert gardener. Recipes were elaborated by Daniel Bry. Menus were also proposed to the customers at the Hotel des Ambassadeurs restaurant.

Seasonal opening only. Favorite location of Scott Fitzgerald and Ernest Hemingway at their time!The gastronomic restaurant had a 1 Michelin star level, only open at night, that was never awarded because of the seasonal opening. The restaurant by the beach had a high standard service. Different kind of fishes had to be cut in front of clients.- Support 1st head Waiter- Supervise food services mainly during breakfast- Organize and supervise restaurant setup at the private beach, supervise bar and snacking offers- Nonstop service until 6pm (between 150 to 250 people)- Organize and supervise the restaurant setup (high standard gastronomy) on the hotel terrace. Clients welcoming (up to 120 people)- In charge of daily account closing.

- Banqueting and beach services.- Support the Banquet Director during venues organized in the private salons or at the private beach. - Supervise restaurant and service set up during venues.

Seasonal opening : up to 350 people- Support owner and Chef for all services provided to clients- Organize tea events every Sunday afternoon- In charge of daily account closing

Short term contract during the winter season for the 3 restaurants and 4 bars of the hotel. - Supervise overall organization of Le Balaou restaurant for dinner services with Cabaret show each night from 11:30PM. Service until 1AM.- In charge of daily account closing.

650 rooms, 5 restaurants, banquet up to 3000 people. Only traitor service for the Gold Open and Tennis Open in Monaco.- Position held only during evening services until 2AM:6 months at l’Argentin restaurant: up to 280 people6 monts at Le Pistou restaurant: up to 250 people18 months at Cabaret Les Folies Russes: up to 350 people-Support for banquets and traitor service

- Support the restaurant owner, Mr. Pierre Seibt, Restaurant Director for 17 years at the Lasserre Restaurant in Paris (2 Michelin stars),- Supervise restaurant setup and overall organization, - Take client orders and ensure high quality service, under Mr. Seibt supervision.

L’Argentin restaurant:- In charge of a dedicated section, up to 35 seats: setup and service- Cutting and flambé techniques in front of clients - Service from 7PM to 5AM

- Subject to military secrecy and in charge of food and beverage services in the private rooms / salons of the French and allied superior officers.
- Captain waiter for the private condo of General Oudet****, Chief of French military staff in FRG.

During the French-German summit in Baden Baden in 1985, the General asked me to serve the Chancellor Helmut Kohl and the French President François Mitterand at the Tour d’Auvergne, in line with the standards from the Elysée Palace.