Office Manager Olivier ChatelainOlivier ensures the office runs smoothly. He has excellent organisation skills and a welcoming smile – in fact, he will often be your first point of contact in the company. Not only does Olivier organise our in-house charitable events – even climbing Mount Kilimanjaro for a good cause – he also does voluntary work for Age Concern and still finds time to run and sing in a choir!

Looking after the good running of the restaurant with supervising 25 member sof staffStock control and wines order I am directly responsible for cost control, human resources, wine suppliers, maintenance and stock taking.Wages and rotaCommunicate with my Managing Director on weekly basic Liase with Reception Manager to increase coverts and functions Turn over of £1.5m.

Lombard Street is a busy brasserie with restaurant situated next to Mansion House and the Bank of England.The business is divided into four distinctive operations: Brasserie, Bar, Private Functions and a one Michelin Star Restaurant with annual turn over of £3.5m.The four operations are my main focus and I am directly responsible for budgeting, cost control, human resources, wine suppliers, maintenance and stock taking.I am responsible for tutouring,training and coaching the bar, brasserie, restaurant and reception staff to improve their knowledge of the food and the wine list.For private functions I liase directly with the organiser to assist with their menu choices and wine selections.I have built up good relationships with our wine suppliers and helping to ensure the smooth running of ordering the wine.I am responsible for the recruitment of staff and their training.Develop marketing and in-store promotions.Handle all customer complaints.I report directly in to the Manager Director (also the Executive Chef).As one of the licensees for 1 Lombard Street I'm currently studying the new licencing legislation (Licensing Act 2003

The Atlantic Bar & Grill is an extremely busy restaurant situated in the heart of London's Soho with an annual turn over of £5.5m.Employed as a Commis Runner, I was quickly promoted to Waiter, Head Waiter and then to Restaurant Manager. My main responsibility was to supervise and train the staff, paying particular attention to the running of the restaurant/grill.I ensured high standards of service and professionalism were reached and maintained through setting an example and training/developing my team.

Chef de Rang Au Petit Riche Brasserie was a busy restaurant situated just 5 minutes from the opera and 10 minutes from "Drouot salle des ventes".A 120 seating restaurant offering traditional silver service.In charge of the section (25/30 couverts), I was also responsible for training new staff, wine cellar maintenance and stock control.

World renowned restaurant situated in la ConcordeI was running the food from the kitchen to the Restaurant and achieved promotion to Head CommisI was in charge of the staffing and linen rotasFresh from catering school, this position helped expand my knowledge of and passion for food.