1. NAME: Francis Dumesnil
ADDRESS: 77 Lullingstone Lane
LONDON SE13 6UH
BIRTH DATE: 09 December 1979
MOBILE: 07746160940
EMAIL: francisdumesnil@yahoo.co.uk
1 INTRODUCTION
I have been working in the catering industry in London for nine years. During this time I have
evolved constantly. I have an excellent and varied knowledge of wine and food, experience in
sales, stock, controlling the GP, budget control, staff cost. I maintain a high level of customer
service with different technics learnt over the years, responding to customer enquiries /
complaints promptly and efficiently whilst often managing and training a team from ten to up to
nineteen people. I would describe myself as reliable, hard-working, organized, and consistent in
my work also my management style has evolved during the years and I would say that I am now
able to adapt myself and my style to any new challenge.
I hold my personal license and first aid at work.
General aspect of my duties:
 Opening and closing Restaurant / Venue on a regular basis
 Daily cashing-up
 WTR – Weekly taking revenue
 FNB – Stock management / ordering drinks and products for FOH / dealing with supplier
invoices
 Weekly P&L meeting with my directors
 Excellent knowledge on various booking systems and EPOS such as Opentable,
Livebooking, Restaurant Diary / TISSL, Aloha, Mission etc.
 Processing staff wages via Portico and Fourth Hospitality systems
 Arranging staff rota on a weekly basis to a set budget and coordinating holidays
 Recruiting staff front of house from food runner to manager, organising trial shifts and
implementing training plans for new and existing staff
 Coordinating reservations received by both phone and email for special occasions such as
birthday parties, weddings & anniversaries
 Managing on regular basis 300 to 750 booking per shift
 Greeting customers, organising table plans, overseeing the service during lunch and
dinner, dealing with complaints, written and verbal

2. 2 EXPERIENCE IN ENGLAND
From December 2013 to December 2015
- Shaka Zulu (South African Cuisine) and Gilgamesh (Pan Asian Cuisine) both are Restaurant &
Club – LONDON – Camden Town
Position held: Assistant General Manager
Main duty: WTR, FOH Rotas, Staff cost control, Recruiting, weekly P&L meeting, overseeing
service/training/ booking and events
Average weekly Turnover: £140K
Average weekly customer: 1800
Average spend per head: £65
Managing over 90 staff
From June 2013 to December 2013
- The Royal Academy of Arts (PeytonandByrne Ltd) - LONDON, Piccadilly
Position held: Restaurant manager
Main duty: WTR, FOH Rotas, Staff cost control, Training, overseeing the café, restaurant, court
yard and the members room, processing wages via fourth hospitality and using F&B manager for
my orders
Managing over 45 staff
Average weekly Turnover: £75K
Average weekly customer: Very much depending on the exhibition or events
From August 2010 to March 2013
- Marco Pierre White Steak & Alehouse - LONDON, City
Position held: Assistant general manager
From January 2010 to August 2010
- Balans Restaurant - LONDON, Soho
Duty manager
From December 2007 to December 2009
- Locale Restaurant - SOUTH EAST LONDON, Blackheath
Restaurant manager
From September 2006 to November 2007

3. - Palm court Restaurants - LONDON, Covent Garden
Supervisor Barman
3 EXPERIENCE IN FRANCE
From 2004 to 2006
- Le Phare (High turnover panoramic restaurant) - MONTPELLIER
Barman Supervisor
From 1999 to 2004
- Best Western: Les Aiglons - CHAMONIXMONT BLANC
Duration: Winter and summer
Barman/Assistant Maitre d head waiter
- City Rock Café (Brasserie) – MONTPELLIER
Duration: Summer Bar Manager
- Dragon d’Or (Chinese restaurant/brasserie savoy style) - CHAMONIXMONT BLANC
Duration: Winter and summer
Barman/Waiter
- Club Mediterranean - CHAMONIXMONT BLANC
Duration: Winter x 2
Barman/Waiter
4 EDUCATION
2014 - Personal License Holder
2013 - First Aid at Work
2009 - Started a NVQ Level 3 Hospitality Supervision and Leadership
2008 - Level 2 Awards in Food Safety in Catering
2008 - Level 2 Awards in Health & Safety in Catering
2000 - BAFA: Diploma for youth leaders and workers, AFPS: First aid certificate,
BSB: Pool rescue qualification – AUXERRE/BESANCON
1999 - BAC, Level (STI): A level in mechanics, physics, mathematics, and industrial
automatics - JOIGNY
1998 - Clean driver’s license - AUXERRE
1996 - BEP: Certificate of Technical Education - AUXERRE
5 INTEREST
Tennis, Ski, Football and Martial arts
Nature, History and Discovery

4. 6 REFERENCE
Available on request