Bosc Laurent Email & Phone Number

Fort Myers, Florida, United States

Plans and administers the operation of a multi-faceted residential dining service facility keeping within the established budget.Oversees hiring, training, and scheduling; evaluates, promotes, counsels, coaches, and disciplines staff as needed ensuring compliance with all company, state, and federal employment regulations.Initiates, directs, evaluates, and implements the necessary action of numerous reports of operation.Directs the review of the efficiency and effectiveness of policies, procedures, and controls to assure that budgetary financial goals are achieved.Designs methods to maximize effectiveness in the procurement of food, beverage, and service materials. Oversees food quality, stock inventory control, proper rotation, production operation, and cost controls.Maintains and enhances good communications and working relationships with residents and vendors to resolve any and all problems and complaints in a professional manner.Maintains the highest levels of safety and sanitation to comply with all departmental, state, and federal standards and regulations.Along with the Executive Chef, jointly develops and plans menu cycles, including the dining needs for special events within the community. Ensure special dietary needs are met for all residents ensuring consistency of quality and presentation of food.Represents the Culinary Services Department at various meetings, conferences exhibitions, and conventions to facilitate “networking" and growth enhancement for the community.Works with staff to continue their development in order to meet service expectations.

Captiva Island Florida Us

Oversees all food and beverage operations at SCBR properties [Tween Waters resorts, West Wind Inn, Beachview cottages and Castaway cottages]. Responsible for profitability of the F&B operations. Keeps personnel staffing level in control. Oversees training of F&B personnel ( 7 Managers & 90 employees) to ensure performances that is competent, guest friendly and efficient. Develop new ideas to promote and develop the F&B operations.Develops menus in keeping with restaurant culture. Member of the safety committee.Member of SCBR Marketing committee.

Milano, Italia

Worked with the Managing Director and other Heads of Function to influence the creation and communication of company strategy, business priorities and targets for the Regional Teams and ensures there are systems in place to enable the shop managers to receive the information in a timely manner Generates ideas about future retail activities to ensure a cutting edge strategy; maintains up to date knowledge of the market place, competitors and trends Uses open feedback mechanisms from the operations team with other departments to ensure the integration of the retail strategy with Minds’ other activities Influences and supports the retail element of the annual budget process ensuring understanding and buy in from the operations team. Constantly reviews financial data and supports the Regional Managers in providing realistic input into the sales budgets Takes decisions on matters relating to the day to day retail operation within their defined work area including the strategic planning of resources

Italia

area manager italia .selezione personale formazione e coaching del personale di vendita controllo kpicontrollo punti vendita sviluppo e ricerca di nuovi pdvallestimenti dei nuovi pdvraggiusngimenti obbiettivi e budgets

Motivate and supervise 140 employees serving 550,000 meals in 2004, with revenues of $18 Million.Schedule and train 70 servers and bussers, 20 hostesses, 20 cooks, and 30 other kitchen staff.Seat an average of 1600 guests daily for lunch and dinner.Oversee guest relations, ensuring all employees are trained and proficient in providing superior products and services.Provide corporate reports with guest satisfaction survey results.Certified as food safety manager, monitoring quality and safety; and ensuring all employee certifications are up to date; and specialized in HACCP.

Identified guest needs and requirements and responded in an immediate and proactive manner.Recommend and refer guests to specialized services and property amenities; and assist in appointment scheduling.

AREA MANAGER

Provided specialized services to an International clientele; and managed a team of customer service representatives, and technicians.

Managed the P&L, sales, and marketing of three stores.Opened each location from "ground up" and each store recognized profits in first year of operations.PHOTO EUROPE

Provided photographic services for special events and advertising; and sold equipment and supplies.