Your SlideShare is downloading. ×
Portfolio
Upcoming SlideShare
Loading in...5
×

Thanks for flagging this SlideShare!

Oops! An error has occurred.

×
Saving this for later? Get the SlideShare app to save on your phone or tablet. Read anywhere, anytime – even offline.
Text the download link to your phone
Standard text messaging rates apply

Portfolio

48
views

Published on

Brief Portfolio

Brief Portfolio

Published in: Social Media, Business, Education

0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total Views
48
On Slideshare
0
From Embeds
0
Number of Embeds
1
Actions
Shares
0
Downloads
0
Comments
0
Likes
0
Embeds 0
No embeds

Report content
Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
No notes for slide

Transcript

  • 1.  1 . Brief overview   -Personal -Professional  2 . Resume  3 . Position description  4 . Skills  5 . Professional Photography
  • 2.  Personal  As a sports and nature lover the thing I like to do most it’s to be rather close to the ocean or mountains practicing activities and feeling connected . I found the nature of Australia very generous by having these amazing different landscapes . Being in the water is one of my hobbies , this is my way to relax and keep fit .  Professional  I’m a reliable and positive person , who enjoy challenges and never give up . I realize that to reach my ambitions I must work hard to achieve them and I have what it takes to succeed , self-confident and self-motivated .  Every manager need leadership skills . The most difficult task of it , is to make your team deliver an inspired performance . I manage to motivate them not only to be good actors but to enjoy acting itself , it produced positive response .
  • 3.  Antoine Milanese  33 Golden Four Drive, Bilinga 4225, Australia  Telephone (Home):  Email:  Professional Profile  An extremely conscientious, creative Area Manager, specialising in restaurant and retail management. Enjoys high levels of accuracy and concentration and flourishes with increased responsibility. Quick to learn, diligent and meticulous, thrives in a demanding environment and relishes a challenge. Naturally self-motivated with lots of energy and enthusiasm and performs well under pressure. Personable and assured, possesses excellent interpersonal skills and can communicate effectively at all levels. Demonstrates strong team building and leadership qualities, with the ability to encourage disparate groups to work in a team structure.  Objective  Seeking a new challenge in management, utilising current skills, whilst furthering professional development and career progression. +61404 462 971 antomila1978@gmail.com
  • 4.  Career Summary  2011 – Present TWG Tea Company  2012 – Present Area Manager, Bangkok, Thailand (Opening)  2011 – 2012 Store Manager, Singapore
  • 5.  Area Manager:  • Pivotal role in ensuring a high quality service and customer satisfaction in 2 restaurants and 2 boutiques  • Training and developing general managers, store managers and assistants with responsibility for circa 100 staff  • Contributing to the implementation of strategic plans for the regions including business development and annual sales planning  • Conducting staff reviews including performance appraisals against KPI’s  • Initiating quarterly training for managers to ensure regular business review and marketing policy  •  • Presenting store performance and progress at operational meetings  • Tracking customer trends and behaviour with the executive Chef to modify products and improve customer experience Driving targets, goals and objectives within the management team
  • 6.  Ensuring variety and quality of food and beverage service by coordinating the buffet and menu with the Chef  • Supporting PR and marketing to improve the profile of the business  Store Manager:  • Managing overall restaurant and retail shop operations and organising the weekly schedule  • Providing a good induction for new hires ensuring they were welcomed and understood the company mission and objectives  • Coaching staff in behavioural and communication best practice  • Ensuring a high level of quality assurance though the use of total quality management control sheets
  • 7.  Key Achievements:  • Maintaining 17% of growth in volume in one year and 95.6% of positive customer satisfaction  • Continually achieving forecasted target despite new competitors in the market  2010 – 2011  Restaurant Manager (Service and Kitchen Management), La Brasserie Bordelaise, France
  • 8.  Responsibility for over 70 staff in a fast paced environment ensuring high levels of quality and service according the restaurant policy  • Partnering with the Executive Chef to determine menu items and pricing  • Managing all customer relations and resolving customer queries efficiency and professionally  • Liaising with distributors to ensure efficient supply schedule  • Ensuring all health, safety and food hygiene regulations are adhered to at all times  • Motivating, training and developing staff to ensure a quality customer experience and seamless process
  • 9.  2008 – 2011 Restaurant Manager, The Petit Snail, Byron Bay, Australia  • Responsible for operations at the opening of this new restaurant, welcoming customers and guest bookings  • Providing gastronomy service to customers  • Managing a team of waiters ensuring they performed consistently in accordance with restaurant policy  • Creating a quality menu with the Chef  • Taking responsibility for opening and closing the restaurant including all aspects of security  • Conducting all recruitment, selection and training activities
  • 10.  2006 – 2007 Service and Banquet Manager (Maître D’hôtel) Chez Pantxua, Ciboure, France  • Supervising and coordinating food and beverage operations in a busy environment  • Conducting event management for parties and special events  • Providing quality customer service and resolving any customer queries or concerns  • Inspecting the dining and service areas ensuring high levels of health, safety and hygiene  • Ordering supplies and equipment for tables and service stations  • Handling cash and bank transactions  • Preparing staff schedules and rota  • Completing marketing and advertising services 
  • 11.  1998 - 2006Early Career and seasonal positions  2007 Head Chef, Indian Curry House, Byron Bay, Australia  2006 - 2007Assistant Manager, Golf de Mariveaux  2006 Chef, Le bar Basque, Hossegor, France  2005 – 2006 Landscaper, Hossegor  2004 – 2005 Head waiter, Le Guellhi, Switzerland  2003 – 2004 Barman, Micro Brasserie, Chamonix  2002 – 2003 Landscaper, Multiservices, Chamonix  2001 – 2002 Salesman, Burton Snowboard, Chamonix  2000 – 2001 Chef de Rang, Le Caravelle, Bonifacio  1998 – 2000 Chef de Rang, Musée Du Louvre, Gastronomique Restaurant
  • 12.  Education and Qualifications  Diploma Higher Diploma Certificate in Hotel, Catering and Restaurant Management, F&B Academy of Versailles, France (1996)  CertificateCertificate in Aptitude Professional in Kitchen, Banquet and Catering, F&B Academy of Versailles, France (1998)  Key I.T. Skills  • Microsoft Office Suite (Word, Excel, Outlook, PowerPoint), Internet, Social Media  Additional Information  Other: Driver; full clean licence  Languages: English Fluent French (Mother Tongue); Fluent  Wine Knowledge: Good knowledge of World
  • 13.  Area Manager:  • Pivotal role in ensuring a high quality service and customer satisfaction in 2 restaurants and 2 boutiques  • Training and developing general managers, store managers and assistants with responsibility for circa 100 staff  • Contributing to the implementation of strategic plans for the regions including business development and annual sales planning  •  • Initiating quarterly training for managers to ensure regular business review and marketing policy  • Driving targets, goals and objectives within the management team  • Presenting store performance and progress at operational meetings  • Tracking customer trends and behaviour with the executive Chef to modify products and improve customer experience  • Ensuring variety and quality of food and beverage service by coordinating the buffet and menu with the Chef  • Conducting staff reviews including performance appraisals against KPI’s Supporting PR and marketing to improve the profile of the business
  • 14.  Restaurant and catering management  People management  Leadership  Customer Service  Team Management  Event Management  Human Resources  Recruitment and selection
  • 15.  Business Development  Sales and Marketing  Strategic planning  Multilingual French and English  Health and safety  Food Hygiene  World Wines