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Solutions Professionnelles en Gestion, Formation & Enseignement en Restauration
code MC-TH-200705-479 on bangkok.enligne-int.com vers international

20 ans d'experience internationale réussie en Service, Management et Formation des équipes en restauration haut de gamme.

MR Ch... M...
...
BANGKOK
10310 Th

Expertise :

In the following industries:
Hotellerie Haut de Gamme Institutions privées et publiques de formation et d'enseignement en Hotellerie-Restauration

Fields of practice:
Gestion en Restauration, Formation Conseil, Education

Management teams your interventions may concern:
Direction Générale Direction des Operations

Types of interventions:
Gestion Formation Conseil

Training courses attended:

Education:
MBA International Hospitality Management (Institut Vatel)
Master de Management du Tourisme (Université de Perpignan)
Bachelor of Science in Management of Human Resources (USA)
Certificat de Formation au Métier de Formateur (Institut National des Métiers de la Formation, Istres)


Others

Led training courses:

Computer skills:
Excel Word Powerpoint Micros Dreamweaver


Languages:

Some references:
Vatel-Silpakorn University International College
Six Senses Spa & Resorts

Presentation sheet cretaed / updated on: 2007-05-08 13:22:38

Presentation

SUMMARY

My professional career reflects over 20 years of international experience in Food and Beverage service, management and training. I possess a demonstrated record of success in management; and the ability to motivate students & associates at optimum levels while maintaining a comfortable environment and keeping a clear perspective of goals to be accomplished.


SELECTED ACCOMPLISHMENTS

 Designed and implemented practical training syllabi for the BBA programme in Hospitality Management of Silpakorn University International College. Coordinated all practical training activities for 190 students of 4 levels in 6 departments.

 Sought after by Hoteliers in the French and British West Indies to conduct training/ consulting missions in Food and Beverage. Contracted Training Programmes for the St Kitt’s & Navis Tourism Authority.

 Organized the first “Coupe Georges Baptiste” (International Food Service Award for hotel schools’ students) in the French West Indies.

 Designed and implemented F& B training for the Westin Aquila Hotel, Omaha, and obtained 4 diamonds service at the AAA guide within 9 months of opening with a team of inexperienced associates.

 Wrote the first restaurant training manual for the Inn at Manitou, Relais & Château in Canada, recognized as one of the best table in North America.



ACADEMIC CREDENTIALS

 Executive MBA in International Hotel Management (Vatel Institute, France. 2006.)
 Master de Management du Tourisme (Université de Perpignan, France. 2006.)
 Trainer Certification (Institut National des Métiers de Formation, Istres, France. 2000)
 Bachelor of Science in Management of Human Resources (Bellevue College, NE, U.S. 1996)
 Associate Degree in Hotel & Restaurant Management (NCB, NE, U.S. 1994)
 Hospitality Management Diploma (AH&LA, MI, U.S.1994)
 Barman Certificate (Savoy Education Trust, London, 1991)
 CAP & BEP Restaurant (Lycée Professionnel, France, 1986)



PERSONAL DETAILS

Nationality: French
Holder of Non-Immigrant VISA B
Possess Work-Permit (Self employed) Personal traits: High level of energy, professional, common sense, adaptability, focused, skilled trainer & team builder.



CAREER HISTORY

Consultant & Trainer
M & A (THA)
Offering professional solutions in Food and Beverage Management, Training and Education to Businesses and Educational Organizations in Thailand.
Present
Operation Manager (In charge of vocational facilities and practical training)
VATEL – THAILAND & SUIC Silpakorn University International College (THA)
As Operation Manager, I participated in all pre-opening activities of Vatel’s training facility: Budgeting, facility design, selection of food and beverages, creation of menus and wine-lists; recruiting, training, elaboration of policies and standards. In charge of practical training, I supervised a team of six instructors, 12 associates and 190 students of 4 levels turning in 6 departments.
2005-2006

Trainer/ Manager of the Vocational Facility
AFPA Guadeloupe, Association for Training and Development of Adults (FWI)
As Restaurant Manager at the vocational training centre, I participated in the restoration of the establishment’s reputation and financial well-being by refreshing menus and beverage lists, décor, service standards, cost control and event management. During my time as Trainer for 7 years, students achieved 90% of success at the CCP (French National Exam to obtain Vocational Diploma).
On behalf of AFPA, I conceptualized, sold and delivered regular training/ consulting missions in hotels and restaurants in the FWI. Organizer of the first “Coupe Georges Baptiste” (International Food Service Award for hotel schools’ students), I federated the participation of 7 establishments in the FWI and coached the selected candidate for the final in Paris.
1997-2005

Food and Beverage Manager
Hotel Plantation Sainte Marthe* Resort (FWI)
Short term mission to re-organize the 5 F&B outlets during transition between 2 management companies: Set and implemented policies and SOP in purchasing, food production, cost control and service.
1996-1997

Restaurant Manager & Food and Beverage Supervisor
Westin Aquila Hotel** (US)
Hotel opening. During the pre-opening stage, I assisted the F&B director for the recruitment and training of all associates in this 4 outlet department (Amadeus Restaurant, Eugene’s Pub, Banquets, and Room Service. 9 months after the opening, our team obtained 4 diamonds ranking for the restaurant at the AAA guide. I consistently met or exceeded department’s goals in terms of F&B Costs and Labour Costs.
1995-1996

Chef de Rang promoted Maître d’Hôtel
The Inn at Manitou** Relais & Château (CAN)
After a first season as Chef de Rang, I was rehired the next year as Maître D in charge of seasonal pre-opening training. I wrote the first training manual for this restaurant renown as one of the best table in North America.
1993-1994

Chef de Rang
Diverse employers in France, England, Bermuda, Caribbean (Cruise line, Michelin and Relais & Châteaux references available upon request) 1989-1994

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