Laurent Bosc has over 30 years of experience in food and beverage management, retail operations, and customer service. He is currently the Food and Beverage Director of two resort properties in Florida, overseeing 3 restaurants, 2 bars, and 90 employees. Previously he held management roles in Italy and France, including opening and managing over 40 retail stores. He has a proven track record of improving operations, reducing costs, and achieving budget targets. Bosc is multilingual and has extensive experience recruiting, training, and motivating international teams.

1. Laurent Bosc
13711 raleigh lane# 7
Fort Myers 33919
Florida USA
Cell: 407.413.0660
melomorgan@yahoo.com
Dedicated, decisive, and customer-oriented Professional with proven skills and experience in managing retail
and restaurant operations and. Customer service oriented and committed to ensure the best costumer
experience for local, business, and international clientele. Motivational leader and “hands-on” team
participant that develops trusting relationships through integrity, professional character, and industry
expertise. Effective communication skills, works with diverse individuals at every level.
Specialized in hiring, building and train teams with strong backgrounds to reach goals.
US and French citizen
Multi-lingual: English, French, Italian, and Spanish.
Professional Experiences
December 2013 to present
FOOD & BEVERAGE DIRECTOR ( 2 properties) SCBR group
Sanibel Island Tween Waters resorts
Sanibel Resort West Wind Inn
In 2013 was contacted and hired for the position at West Wind to take over the F&B department .
Over the past 28 years the F& B operation had faced very difficult times.
After a difficult process of rehab, strong changes, training of the employees and a special attention for the
loss prevention, the F& B operation was finally successful and generated his first profit in 28 years. I was
later promoted Director for the two properties.
I am now in charge of all aspects of the food and beverage operations for the 2 resorts ( Tween Waters
resorts and West Wind inn , 3 restaurants( Normandie at west wind, the Captiva House and the Crow's nest at
Tween Waters and 2 pool bars( upper deck at WWI and Oasis pool bar at Tween Waters) including
revenues, food costs, budgets, inventories, marketing, sanitation , hiring, training and discipline of 90 team
members .Achievement of budgeted food sales, beverage sales, labor costs and profitability( west wind inn +
133% profit 2014 , + 58% profit 2015 + 5% profit 2016 ; Tween waters + 400 % profit 2016)
Decreased food cost from 41% to 32%, decreased labor cost from 38% to 32%, decreased liquor, beer, and
wine cost from 30% to 25%.
Open Table Diners Choice Awards 2014-2016, TripAdviser Award 2012,13,15,16.
Job description and tasks
• Managing and motivating a team up to 90 employees
• Overseeing recruitment and training of staff
• Managing labor cost and bonuses
• Create and maintain menus that satisfy guests
• Create event-specific menus for occasions such as banquets, conventions, and catered meetings.
• Buy good and liquor / Vendor communication, Manage food costs
• Ensure that operational standards are met in regards to sanitation codes and laws, food storage, and
loss prevention

2. • Analyzing sales figures and forecasting future sales volumes
• Maintain awareness of market trends and monitoring competitors .
• Provide reports to senior company executives / regular administrative duties
August 2012 to December 2012
ZANNIER GROUP
Milan Italy
Kids fashion (over a 1000 stores in Europe)
RETAIL MANAGER
I was hired for this position to continue the development of the hiring process and the training of the 350
employees with a team of 4 area managers for the north area. With the crisis in Italy, I had to motivate the
sales team in order to maintain good sales and efficiency .The labor cost was also an important part of the
job. Monitoring the Key performance indicators where very important for us to reach our goals and financial
targets.
Job description and tasks
• Managing and motivating a team of 5 area managers to increase sales
• Overseeing recruitment and training of staff (KPI ‘s)
• Keeping track of stock
• Organizing sales promotions and in-store events
• Analyzing sales figures and forecasting future sales volumes
• Maintaining awareness of market trends and monitoring competitors
• Controlling budgets and costs
• Providing reports to senior company executives
October 2007 - may 2013
BIALETTI SPA-BIALETTI STORE SRL
(40 stores, retail in cookware and espresso machines)
AREA MANAGER Italy
In 2007, Bialetti industry decided to move into the retail business in Italy, I was hired to develop the retail
area. Within 4 years, I was able to open 40 stores in Italy in malls, outlets and in the downtown areas of some
of the major cities .In those 6 years I was in charge of the hiring process and the training of all the employees.
Developing a good a training program was important part of the job for the success of the operations. After
only 5 years of operation the retail operation was well established and well known, with a revenue of 18 000
000 euros per year.
I was responsible for the day-to-day stores operations, motivating staff to achieve sales targets, organizing
promotional events and monitoring industry trends.
In order to increases sales, I introduced the notion and the monitoring of the key performance indicators
among the sales teams
Job description and tasks

3. • Managing 40 stores
• Managing and motivating a team of 40 store managers to increase sales
• Overseeing recruitment and intensive sale training of staff (KPI ‘s and sales technics)
• Keeping track of stock
• Organizing sales promotions and in-store events with the marketing team
• Analyzing sales figures and kpi’s (key performance indicators)
• Maintaining awareness of market trends and monitoring competitors
• Controlling budgets and costs
• Providing reports to senior company executives
• Research and selection of new locations
• Coordination and all steps of opening new units
March 2000 - June 2007
ALFFREDO’S THE ORIGINAL OF ROME
WALT DISNEY WORLD, EPCOT CENTER:
MANAGER FOH/BOH
Alfredo was a high volume Italian restaurant (participant) inside Epcot center in Walt Disney World part of
an international program. Because of my multi language skills, I was part of the recruiting and in charge of
different phases of the training of the new Italian cast members.
Under the exceptional guidance and supervision of the GM, I was able to develop a training program in order
to increase the sales and the quality of the service.
Working on Disney property was a very gratifying experience and a perfect school to learn the principles of
great guest services and the way to best know how to deal with guests complains.
Job description and tasks
• Coordinating operation of the restaurant during scheduled shifts.
• Managing staff (70 cast members) and providing them with feedback and daily meetings.
• Responding to customer complaints.
• Ensuring that all employees adhere to the company's uniform standards.
• Meeting and greeting and seat customers and organizing reservations.
• Recruiting, training and motivating staff.
• Organizing and supervising the shifts of the staff
• Maintaining high standards of quality control, hygiene, and health and safety (HACCP).
• Helping in any area of the restaurant when circumstances dictate.
December 1999- March 2000
GRAND FLORIDIAN RESORT, WALT DISNEY WORLD, Florida
Front desk agent
Job description and tasks
• Guest Check in
• Identified guest needs and requirements and responded in an immediate and proactive manner.
• Recommend and refer guests to specialized services and property amenities; and assist in appointment
scheduling.
1999
MELIMORG sa de cv, Cancun, Messico.
Owner real estate Company located in Messico
June 1994- December 1998
CELLULAR SERVICE Srl (Meggiorin telecommunication) Italy
AREA MANAGER

4. Job description and tasks
• Managing the P&L, sales, and marketing of three stores.
• Opened each location from “ground up” (each store recognized profits in first year of operations.)
• Managing and motivating a team of store managers
• Overseeing recruitment and training
• Keeping track of stock
• Analyzing sales figures
• Maintaining awareness of market trends and monitoring competitors
• Providing reports to senior company executives
• Research and selection of new locations
• Coordination and all steps of opening new units
1994
PARK HOTEL CA’ NOA, 4 stars resort, Brescia, Italy
MANAGER
Job description and tasks
• Coordinating operations of the restaurant during scheduled shifts.
• Managing staff
• Responding to customer complaints.
• Meeting and greeting and seat customers and organizing reservations.
• Recruiting, training and motivating staff.
• Organizing and supervising the shifts
• Helping in any area of the restaurant when circumstances dictate.
May 1992-january 1994
PHOTO EUROPE
Job description and tasks
• Managing daily operations of the store
• Managing and motivating a team of 6 employees
• Overseeing recruitment and training
• Keeping track of stock
• Controlling costs
• Providing reports to owner
• Sales
• Providing specialized services to an International clientele
August1989- April 1992
IL FOTOGRAFO
OWNER of the photo shop in Brescia Italy
• providing photographic services for special events and advertising;
• Sales of equipment and supplies
April 1988- April 1989

5. LE PAIN ET LE VIN (Paris Restaurant and Wine Bar (Nouvelle cuisine and Wine testing).
ASSISTANT MANAGER.
Job description and tasks
• Assisting GM in coordinating operations of the restaurant during scheduled shifts.
• Managing staff (6 servers, 3 cooks)
• Responding to customer complaints.
• Meeting, greeting, seat customers and organizing reservations.
• Helping in any area of the restaurant when circumstances dictate.
October 1987- April 1988
LA BELLE VERRIERE French restaurant Orlando, Florida, USA
“MAITRE D’HOTEL”, ASSISTANT MANAGER
Job description and tasks
• Assisting GM in coordinating operations of the restaurant during scheduled shifts.
• Managing staff (6 servers, 3 cooks)
• Responding to customer complaints.
• Meeting, greeting, seat customers and organizing reservations.
• Helping in any area of the restaurant when circumstances dictate.
April 1986- April 1987
WALT DISNEY WORLD- EPCOT CENTRE- ORLANDO USA
“ LES CHEFS DE FRANCE”
SERVER
Job description and tasks
• Disney cultural representative program in Epcot Center Florida US
• Service
Education and Certifications
VISTAGE International Executive Coaching
MID FLORIDA INSTITUTE, Florida Certification in Management and Supervision
EMANUEL MOUNIER Chattenay, France BAC G3, Business Administration (equivalent to GED)
Fluent French, Italian, English; good knowledge of Spanish
Licensed skydiver since 2005