3. 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 .
4.
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
5. Career Summary
2011 – Present TWG Tea Company
2012 – Present Area
Manager, Bangkok, Thailand (Opening)
2011 – 2012
Store Manager, Singapore
6. 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
7. 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
8. 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
9.
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
10. 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
11. 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
12. 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
13. 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
14.
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
15. Restaurant and catering management
People management
Leadership
Customer Service
Team Management
Event Management
Human Resources
Recruitment and selection
16. Business Development
Sales and Marketing
Strategic planning
Multilingual French and English
Health and safety
Food Hygiene
World Wines
