Ambassador of the Food & Beverage service

- Directing the operations of the Rooftop Les Toits Restaurant & Lounge Bar
- Development and management of Le Pationata Restaurant
- Product development
- Business strategic support and development
- Budgets & Finance Management
- Staff training & coaching

- Business development support
- Strategic development support
- Concept development
- Benchmarking
- Staff coaching / training
- Sales & marketing support

Contact me on yn.fnb.solutions@gmail.com for collaborations

Clients Portfolio
- ENL Foundation : Nov 2020 to June 2021

In charge of Nîmes No. 1 hotel, Maison Albar Hotels L’Imperator*****, main restaurant drived by the internationally renowned chef Pierre Gagnaire

- Breakfast
- Lunch
- Dinner
- Room Service
- Banqueting

- Collaborating with the General Manager in setting and driving organizational vision, operational strategy and hiring needs
- Overseeing company operations and employee productivity (building a highly inclusive culture ensuring team members thrive and organizational outcomes are met)
- Developing actionable business strategies
- Managing Financial Budgets and capital investments
- Managing the sales & marketing unit
- Maintaining and building trusted relationships with key customers, clients, partners and stakeholders
- Implementing and constantly improve commercial approach developed by the company

- Directing all the restaurant and bar operations
- Planning and strategy setup of business
- Restaurant and bar concept development
- Managing Financial Budgets

• Food & Beverage Manager
- Responsible of developping all the Food & Beverage Outlets throughout the Resort
- Setup of the Standard operating procedures
- Organization & Structure
- Bar and Restaurants setup
- Food & Bar Concepts development
- Service Audit
- Staff and outlets managers coaching

• Rental Program Manager
- In charge of the owners portfolio for the rental management
- Main facilitator between the Resort and the Villa owners
- Rental Management contracts

- Promoted as Head of Department after the reopening of Le Labourdonnais
Waterfront Hotel & Marina
- Acting as Food & Beverage Manager with full responsibilities of the department
- Managing financial year budget
- Managing all the F&B outlets (1 restaurant, 2 bars, room service and banqueting) as well as stock and cost control
- Planning and responsibilities allocation for operations
- Establishing staff objectives
- Establishing the F&B SOP’s and staff Job descriptions
- Coaching and empowerment of staff
- Developing the department’s culture and staff engagment
- Organization and success of the international Malaysian food festival (October 2015)

- Assisting the F&B Manager in all administrative issues
- Providing assistance to the F&B Manager during the sales and marketing meetings
- Daily planning of the F&B team
- Banqueting organization and management
- Follow up of seminaries and bar supply
- Pool service organization and management during the summer season

• Organization and management of the two restaurants (Main and beach restaurant)
• Implementation of standards for the restaurant team organization
• In charge of the nightclub bar

• Restaurant
• Kitchen
• Front Office
• Housekeeping
• Sport & Leisure
• Human Ressources
• Finance & Purchasing

• Restaurant
• Beach Service
• Bar
• Kitchen
• Front Office / Guest Relations

• In charge of the concierge department after one month working as assistant operations manager
• Development and implementation of all the department’s procedures
• Branding of the « Mr. Concierge » service
• Conception of the activities booklet
• Building of the suppliers database and establishment of the selling prices of the products
• Guest relations and satisfaction