Philippe Rigaud Email & Phone Number

Mcallen, TX, US

Philadelphia, Pennsylvania, US

As a Director of Operations my purpose and focus are to achieve the budgeted banquet/catering/concessions revenue for the venue assigned and full cycle catering sales and operational leadership through maximizing banquet and catering opportunities consistent with the property's business plan; and effectively detailing and servicing assigned groups and.

Philadelphia, Pennsylvania, US

• Managed overall food and beverages operations,7.5 million dollars revenue ensuring a high level of service health guidelines and high-quality products provided to all clientele. Monitored daily activities of staff and.
• Slashed front-line labor cost by 4.5% by following scheduling guidelines.
• Achieved 100% guest satisfaction scores on service standards for all banquet events.

Quarry Bay, Hong Kong, HK

A Forbes 5 stars award winner property achieving 6.5million yearly revenue with 20% profitability Operation Food & Beverage Consultant recruited to revise and implement strategic initiatives resolving operational challenges responsible for overseeing the daily F&B operation of multiple outlets with a major role responsibility on La Mar Award Winning.

Stamford, CT, US

• Responsible for the F&B operation and success of a 3 meal full-service Restaurant, 2 Lounge Bars In-Room Dining and Specials Events,.track revenues trend and manage P&L, contribute to financial forecast.12 7 million.
• Strategize about how to improve performance. Hire and train Restaurant staff. Extensive Knowledge of Scheduling and payroll on ADP EZ labor and Time Savers programs
• Ensure that all guest dining experience exceeds their highest expectations, by anticipating challenges and service recovery as needed
• Participate in brand marketing and promotions strategies. Menu engineering, Participate on brand Beverage programs and pass Corporate Specs Inspections and Health Department regulations in all Food and Beverage areas
• Reduce and maintained labor cost at 22.3% managed Food cost to 26% and liquor cost at 17%
• Analyze P&L monthly statements on how to maximize cash flow revenue while consistently creating profits

• Responsible for overseeing the entire FOH /Restaurant operation with approximately 225 indoor and outdoor Venues and participate in Grand Opening of 2 of the Restaurants on site.
• Managed High bar pool outlet, for VIP receptions and Banquets events, monitored Room Service and mini bars
• Scheduled over 50 FOH and BOH on a weekly basis. Forecast payroll, experience on Micros POS, Excel, Power point
• Analyze P&L monthly statements on how to maximize cash flow revenue while consistently creating profits

Windsor, Berkshire, GB

• Responsible for overseeing the entire Food & Beverage operation of a full service property achieving 4.6 million dollars yearly revenue
• Manage the outlets as restaurant, bar, Room Service banquets and events while simultaneously maximizing profits
• Participate in brand marketing and promotions strategies. Menu engineering food costs liquor cost and labor
• Analyze P&L monthly statements on how to maximize cash flow revenue while consistently creating profits
• Oversee 30 associates+ supervisors and staff in the day to day operations of the FOH and BOH while delegating tasks

Miami Beach, FL, US

• Responsible for the operation, direction, coordination, and execution of all Banquets, Weddings Socials Galas and Corporate Events simultaneously on 200.000 square feet Venue achieving over10 million dollars yearly.
• Manage coach and supervised around 200 employees on a daily basis during banquets and events function during High Season which lasts around 10 months of the year
• Assist as part of the Executive committee Attending weekly B.E.O meetings weekly M.O.D duties
• Contribute and assist Sales Managers team on clients Site Visits Food tasting invitations, Rehearsals, and corporate groups Pre-cons
• Assist Human Resources on hiring, training and discipline employees following company policies guidelines and regulations. Conduct service training workshops to exceed guest high expectation by anticipating their needs.

• Manage 4.8 million dollars yearly revenue upscale signature restaurant and lobby lounge
• Responsible for purchasing, cost control, inventory, AP & AR achievement of budget expectation through forecasting and market penetration within a specific segment
• Coordinator of events for top advertising and media outlets in search of Marketing while exposure the venue to a new and existing account for buyout events and reservations including but not limited to Social Media.

Bethesda, MD, US

• Responsible for the operation, instruction and supervision of F& B Club Level presentations
• Implemented training and coaching on AAA, Mobil and Michelin standards in the hospitality industry and maintained as goals
• Club Level Includes 64 rooms 32 suites and 2 Presidential Suites along with 5 food presentation daily, where V.I. P and World elite reside.
• Contribute to the Executive Guest Relations Team as a Club Concierge.

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