Kauai Grill is Chef Jean-Georges Vongerichten Signature Restaurant at the St Regis Resort Princeville.• Observe methods of service to ensure employees perform according to the company’s high quality service standards both Culinary Concepts and St Regis.• The specialty Restaurant has never been so successful at the resort. Passing activity from average 50 covers a night to 130 average for year one, with peaks at 170 pax. Average check has been increased of 30 % since the opening.• Budget has been reached and passed up to 24 % over since June 2010.• Global revenue has been increased from 13 % of the F&B Total revenue for the restaurant to 27 % for 2010.• Implementing the new Menu changes & monitoring monthly promotion within close work with J&G Team.• Implementing I care system for our Inner Circle Loyalty Program for the F&B department.• Train the staff on the Mobil five standards as well as the Triple AAA Diamonds in order to reach the rating goal of the hotel for the coming year.• Responsible for end of month PNL, forecast and budget of the Restaurant & The St Regis Bar.• Responsible for the Marketing Plan of the restaurant & PR actions such as press coverage, TV shows, in house magazine development etc…• Developing the loyalty of the local clientele, relationship with the community to be an outside business driver for the Hotel, essentially during slow periods.• Work closely with Human Resources to make the transition from a Non-Union Hotel to a Union Hotel.• Implementation & training of the Open Table reservation system for reservationists & concierge for the F&B Department.• Implementation of catering event and package for the restaurant : breakfast, brunch, lunch and dinner in order to optimize the revenue for mom used meal period.

ST REGIS RESORT BORA BORA, Starwood Hotel and Resort – Motu Ome’e Bora Bora, French Polynesia - 100 VillasBest Resort worldwide 2008 & 2009 by Travel Weekly2008 Best Guest Satisfaction Index in food & Beverage Composite for the St Regis Brand2009 GSI Best in class for the NAD luxury divisionAssistant F&B Director reporting directly to EAM.In charge of 5 Outlets :Specialty restaurant Lagoon By Jean Georges; Sushi Bar; Pool & Beach Bar; all day dining and private dining.• Observe methods of service to ensure employees perform according to the company’s high quality service standards and encourage training.• Monitored food and beverage presentation and service standards to ensure quality and consistency through liaison with kitchen, Executive Chef and Inter-departmental cohorts. • Follow up on guest Request, VIP treatment, Amenity, Events.• Reviewed financial reports and take action to grow revenue and control expenses in order to meet or exceed annual budgets. • Implementing new Menus, Wine List.• Developing and monitoring monthly promotion for each outlets• Responsible for Food and Beverage office administration, weekly payroll, labor productivity and budgeting.• Responsible for department PNL. Monitoring on a monthly base PNL control of each manager plus provide guidance & training.• Performing monthly staff department meeting in order to improve communication and meet employee’s needs and expectations as well as employee satisfaction survey objectives.• Monitoring talent development & manager recruitment for the department.• Reach over 5 million USD as annual revenue for the F&B department equivalent to 27% in 2008 with average F&B revenue per room of $290.• Increase F& B revenue in 2008 by 2008• Increase F&B Department profit in 2008 by 2 %