Robin Roux Email & Phone Number

Marseille, Fr

Aix-En-Provence, Provence-Alpes-Côte D’Azur, France

Marseille, Provence-Alpes-Côte D’Azur, France

Marseille, Provence-Alpes-Côte D'Azur, France

Surat Thani, Thailand

Sydney, Australia

As an Assistant Venue Manager at Uccello restaurant (1 Hat Restaurant), Providing fantastic dinner experience to our guest was the main part of my responsibilities. I was also accountable for staff training, in order to develop our supervisors and provide a high quality and consistent service in a customer focused environment. On top of that, billing, checking the cashier and solving the restaurants’ balance, maintaining cost of labor at targeted level, and driving restaurant sales by dealing with actors involved (team training, reservation department, table plan, promotions) were also part of my duties. I was in charge of overall restaurant operational organisation and creating a pleasant atmosphere and environment according to business culture.

Canberra, Australia

Brighton, Royaume-Uni

Being Head Sommelier in Hotel du Vin and passing my WSET level 1 & 2 allowed me to get knowledge and be trustworthy in order to give the best advice to customer concerning wine, or food and wine pairing, sometimes depending on the budget of the guest.On top of that, the wine list making and stock control represent a big part of my duty as well as managing the financial side of the department by managing Cost of Sales, Gross Profit and Stock Holding at good levels.Stocktaking was under my responsibility by exporting the invoices and receiving the deliveries. Dealing with suppliers for any issues or concerning new wines for the wine list.Giving training to Restaurant/Bar/Pub team in order for them to upsell wine as well as creating targeted incentive to motivate staff to sell a range of wines.Organizing and promoting wine dinners with suppliers and winemakers.Looking after wine lockers and their owners by keeping them up to date about new interesting products or event.Respecting high wine service standards of the company on a daily basis.Ensuring that guest get the best recommendations, dealing tactfully with their requests with good customer service skillsPromoting brand through medias (Television, Radio, Newspaper, Social Medias...)Managing wine traffic throughout the hotel in each department (Bar, Pub, Restaurant, Housekeeping...) Assisting and if needed covering restaurant manager. Organizing team briefing, training, team allocation.

Brighton, Royaume-Uni

My job consisted in satisfying both Restaurant and Sommelier Duties.Restaurant supervisor:- Dealing tactfully with complaints- Billing, cashing up the restaurant tills.- Rota Making for a team of 20.-Looking after function rooms- Training people at mystery guest visit- Training people at Menus' SOP- Supervising overall lunch/dinner service making sure the customers journey is respectedAssistant sommelier:- Helping at choosing new wines for wine list- controlling gross profit and cost of sales of the department.- Stocktaking- Ordering and invoicing- Being knowledgeable to be trustworthy when giving recommendations to customers.

Birmingham, Royaume-Uni

Working as an active member of a team in a French Hotel Restaurant. Being responsible of my own section of the restaurant, working swiftly maintaining 13 table at a time. Being trustworthy and recommending meal and wine pairing options, taking orders.Creating a pleasant atmosphere and environment by making sure tables are neatly set with polished glassware and clean crockery, napkins. Providing basic training to new team members. Adhering to health and safety regulations. Dealing tactifully with complaints.Billing, cashing up the restaurant.Providing a hight quality service in a customer focused environment. Working in a team and developping its organization, communication, coordination and efficienty.

Maintaining hight standards in the working environment, clearing tables, making coffees and adhering to health and safety regulations. Respecting the One Star Michellin standard procedures for Wine service.

Master In International Hosptality Mangement, Brand/Risk/Operation Strategy And Management

Bachelor'S Degree, Hotel And Catering Industry