Samuel Robert Email & Phone Number

Sherbrooke, Quebec, Canada

Montreal

Responsible for all the food and beverage at the hotel. Renovation and opening of new banquet spaces followed by renovations of the bar / restaurant. (45 employees including an assistant and 3 supervisors)- Management of two OS&E budget envelopes by division (banquet, restaurant / bar). - Planned and reviewed the merge of supervisors within all F&B in the hotel.- Opening of a new ballroom. - Opening of a permanent restaurant and bar concept at the hotel. - Preparation and control of budgets (income, Bev costs, salaries, controllables) for each of the department of food and beverage (Banquet, Catering, Restaurant, Bar, Room service). - Implementation of Marriott's SRA and BSA processes.

Montreal, Quebec, Canada

Participating in the opening of a new pop-up concept of bar and restaurant. (20 employees and 2 supervisors).-Hiring of all the new staff for the new concept-Analysis and creation of a yearly budget for both outlets-Elaborate new work process per position.

Montreal, Quebec, Canada

Supervising the room service and banquet in the hotel.- Inventory count, paycheck hours, inventory management and W standards implementation.18 employee

Région De Montréal, Canada

As a food and beverage supervisor at Houston, I had the chance to do the full opening of a restaurant in Downtown Montreal, hire all my front of the house team, and create working procedures for them. As a food and beverage supervisor, my task are :- Balancing the employes cash and printing all the end of day reports.- Hiring and managing all the human ressources for the front of the house.- Assigning the floor plan section for the waiters and bartenders.- Monitoring the customers satisfactions.- Counting and writing the weekly inventory.- Using and knowing the Maître D back-office.

Région De Montréal, Canada

Intership of 9 weeks to help the understanding of managing the following departments:Front desk,Housekeeping,Sales and Marketing.

Magog,Qc

- Elaborating the waiters sections and drawing the floor plans;-Receiving, greeting and provide full table service for customers;-Ordering and managing inventory of all wines and spirits from the SAQ;-Managing dining room (complaints, comments, food quality monitoring) ;-Organising and managing special events and menus (weddings, business meetings);-Menus and employee timesheets programming with Véloce software;-Job interviewing and hiring new employees.

Bar Harbor, Me

- Serving Food and beverage in a Irish pub restaurant- Pairing wine and beer with food- Providing full room service in a four-star hotel- Using MICROS software- Managing corporative and wedding banquet service (up to 250 peoples)

Huntsville, On

-Creating a cocktail of the day and providing alcohol service in three types of restaurants (Lounge,Pub and refined restaurant) - Keeping monthly inventory, ordering and restocking all alcoholic and non-alcoholic products.- Training new employees at four different bars of the resort- Providing banquet service (up to 5 courses) and 500 guest ballroom table set up - Managing BEO and special request and setting of the lounge bar (cocktail reception)- Mastering the Micros interface and room charge

Magog

- Serving food and beverage in a 100 % gluten-free French restaurant- Pairing wine and food- Providing excellent customer service- Using Veloce Software

International Hospitality Management, Hospitality Administration/Management

Pre-Commerce, Administration