Assistant F&B manager

raphael.perez.fr

raphael.perez.fr@gmail.com
$2000 / month

About Candidate

Dynamic and dedicated hospitality professional with extensive experience in food and beverage management, demonstrated through roles at renowned establishments such as Black Sheep Restaurants and Mandarin Oriental Hotel Group. Proven ability to ensure impeccable guest satisfaction, manage inventory, develop training programs, and oversee special events, including high-profile collaborations with luxury brands like Louis Vuitton. Adept at creating and executing innovative culinary concepts while maintaining the highest standards of quality and service. Passionate about enhancing the guest experience and driving operational excellence across diverse hospitality settings.

Education

B
BBA in International Hospitality Business 2023
Glion Institute of Higher Education

Specialization in International Hotel Development and Finance (Honors)

F
French Advanced Pastry Diploma (CAP) 2023
Ecole National Supérieure de Pâtisserie (École Ducasse)

Experiences

K
Kitchen assistant of the “Meilleur Ouvrier France” Eric Tronchon July 2018 - July 2018
Restaurant Le Semilla in Paris

Assisted kitchen operations and prepared ingredients Acquired new skills in food preparation and hygiene Teamwork, respecting strict rules, organisation, rigor and prioritization, seeking excellence and satisfaction

K
Kitchen clerk internship February 2020 - March 2020 (End of March due to COVID19)
Hotel and Palace Shangri-la Paris

Managed mise en place and inventory in the kitchen Stored remaining food and managed inventory The organisation, rigour, communication, respect and to pay attention, teamwork

A
Accounting and Administrative Assistant Manager March 2020 - July 2020
Sogecompta, Paris, France

Ensured accuracy of payments and recorded transactions Prepared administrative documents and invoices Provided payroll assistance and registered new customers Skills development, accounting and audit basis, efficiency...

F
Food and Beverage Cross Training January 2021 - July 2021
Hotel Mandarin Oriental Bangkok, Thailand

Market analysis of shops in Bangkok: May to July Developed ideas to improve the shops and present them to the F&B managers: Imagine a new design, determine the popularity of each product, improve the sustainable aspects... Analyze the outlets to notice a way to increase their profitability by reducing the food costs in a period of crisis Created marketing plans to improve the four Mandarin Oriental shops’ turnover Banquet and restaurant runner/waiter: Mid-January – April Served customers in Le Normandie (2**) and Lord Jim’s Served customers in various outlets and maintained quality of service Developed effective order management system Stewarding, housekeeping, and laundry: Mid-January (Induction) Forged links with the various trainees and colleagues of the hotel to ensure my adaptation Personal development, organization, rigor, humility, excellency, knowing how to manage in times of health crisis

A
Assistant In Room Dining Manager September 2021 - February 2022
Hotel Mandarin Oriental Hyde Park, London, UK

Prepared orders and amenities for guest rooms Maintained cleanliness and knowledge of the menu Ensured guest satisfaction throughout guests’ stay Develop a strong relationship with customers, the importance of good time management, developing: courtesy, rigor, humility, and provide an excellent quality service

P
Pastry Intern April 2023 - May 2023
Pâtisserie Fine, Versailles, France

Ensured pastry production meets quality standards Prepared various pastries using finest ingredients

P
Pastry Chef Intern July 2023 - July 2023
Bonnotte, Boulogne, France

Developed dessert menu and managed inventory Created desserts showcasing seasonal ingredients Collaborated with kitchen and service team

F
Food and Beverage MT November 2023
BELON(1*) part of Black Sheep Restaurants, Hong Kong

BELON: Since December 2023 Develop training programs and revenue management strategies Guarantee guest satisfaction and ensure that the mise en place meets standards Communicate with the chef on daily operations Introduce innovative concepts and leverage data analysis to make decisions on pricing and reduce costs Management of the Louis Vuitton x Belon x Black Sheep Restaurants pop-up: January – February 2024 Close collaboration with the operation director, general manager, and head chef of BELON to ensure the smooth running of this pop-up During VIP events, train group members joining on the course of the event including the cocktail process making and service of canapés daily Reservations and guest experience training: November 2023 Facilitated reservations for the group's 25+ restaurants through seven rooms and guest experience training Handle complaints and identify negative reviews on all platforms

Skills

Revenue management
100%
Team leading
100%
Sevenrooms
100%
Microsoft office
100%
F&B Business Development
100%