An experienced restaurant and retail manager seeks a new management challenge. He has over 15 years experience in restaurant, catering and retail management. Most recently he was an Area Manager overseeing 4 locations with responsibility for 100 staff. His experience includes training and developing teams, meeting sales targets, and ensuring high quality customer service. He has a diploma in hotel and restaurant management and is highly skilled in people management, leadership, and business development.
Proactive and result oriented food and beverage customer service professional; having over 23 years of experience with leading organizations in UAE and Egypt; Proven ability to improve food and beverage, customer relations, impact market growth, and maximize sales revenue; Strong negotiations skills coupled with an impressive commitment to excellence and an ability to drive towards targets and deadlines; Effective communication / interpersonal skills and a team maker; interact positively with a
wide range of people, and establish relationships based on respect.
Optimizing sales and contain costs, identifying any areas of action.
Evaluating levels of guest satisfaction with a focus on continuous improvement.
Providing effective leadership to the Restaurant teams to ensure targets are met and exceeded.
Demonstrating commercial capability to deliver profit, control costs and build customer loyalty.
Knowing trends and proposes ideas to build the range and quality of F&B.
Setting achievable short and long term functional goals.
Hotel Management Courses After 12th and Career in Hotel management. Learn about scope, job opportunities, eligibility and top institutes of Hotel Management
Successful professional qualified by more than 9 years of visible achievements in the food service / hospitality industry looking for new challenges in restaurant business where my background and my experience can be applied.
Proactive and result oriented food and beverage customer service professional; having over 23 years of experience with leading organizations in UAE and Egypt; Proven ability to improve food and beverage, customer relations, impact market growth, and maximize sales revenue; Strong negotiations skills coupled with an impressive commitment to excellence and an ability to drive towards targets and deadlines; Effective communication / interpersonal skills and a team maker; interact positively with a
wide range of people, and establish relationships based on respect.
Optimizing sales and contain costs, identifying any areas of action.
Evaluating levels of guest satisfaction with a focus on continuous improvement.
Providing effective leadership to the Restaurant teams to ensure targets are met and exceeded.
Demonstrating commercial capability to deliver profit, control costs and build customer loyalty.
Knowing trends and proposes ideas to build the range and quality of F&B.
Setting achievable short and long term functional goals.
Hotel Management Courses After 12th and Career in Hotel management. Learn about scope, job opportunities, eligibility and top institutes of Hotel Management
Successful professional qualified by more than 9 years of visible achievements in the food service / hospitality industry looking for new challenges in restaurant business where my background and my experience can be applied.
I am currently pursuing as a Restaurant Manager at The Choix par Pierre Gagnaire, Intercontinental Hotel, after the successful completion as assistant manager at the Reflets par Pierre Gagnaire in Dubai Festival City, Dubai. While being the member of a pre-opening team, I have been actively involved in all major operational and financial aspects like Staffing, Payroll, Training, Forecasting and Budget, setting the Standard Operation Procedures, Supervising and correcting the duties and tasks of the assigned work place and colleagues. I am now looking forward to continue and utilize the essentials of detailing the standards and maintaining the consistency of quality of our product and service which enables me to gain more job exposure and work towards the companies set targets and my career goals within the hospitality industry.
Furthermore, 11 years of fine restaurant and hotel experience especially 8 years with a 3 Michelin star Chef in a French fine dining have raised the bar of my food and beverage knowledge, leadership and showman ship skills with great attention to details and maintaining high standards, More over great pre-opening experience, creating SOP, working with corporate brand standards and implementations, scoring high in brand standards, award winning operations, achieving the matrix and KPO’s, I sincerely believe that I have gained enough confidence and industry exposure to be compatible and prove my worth in the fast growing and challenging field of hospitality business.
I hope that with my sincere dedication and perseverance, I shall be able to prove myself as an asset to your company.
I am a Highly motivated Tunisian F&B Outlets & Operations Manager, Catering Manager, Executive Supervisor, Customer service specialist with more than 20 years of experience in the field, Eager to demonstrate the necessary
attitude to achieve an employer's goals. Cited by past employers for good-natured, cooperative approach, ( Experience in Middle East / Europe / Africa)
willingness to work hard and strengths in contributing to the effectiveness of multi-disciplinary teams
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“To be integrated is to feel secure, to feel connected.” The views and experi...AJHSSR Journal
ABSTRACT: Although a significant amount of literature exists on Morocco's migration policies and their
successes and failures since their implementation in 2014, there is limited research on the integration of subSaharan African children into schools. This paperis part of a Ph.D. research project that aims to fill this gap. It
reports the main findings of a study conducted with migrant children enrolled in two public schools in Rabat,
Morocco, exploring how integration is defined by the children themselves and identifying the obstacles that they
have encountered thus far. The following paper uses an inductive approach and primarily focuses on the
relationships of children with their teachers and peers as a key aspect of integration for students with a migration
background. The study has led to several crucial findings. It emphasizes the significance of speaking Colloquial
Moroccan Arabic (Darija) and being part of a community for effective integration. Moreover, it reveals that the
use of Modern Standard Arabic as the language of instruction in schools is a source of frustration for students,
indicating the need for language policy reform. The study underlines the importanceof considering the
children‟s agency when being integrated into mainstream public schools.
.
KEYWORDS: migration, education, integration, sub-Saharan African children, public school
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Improving Workplace Safety Performance in Malaysian SMEs: The Role of Safety ...AJHSSR Journal
ABSTRACT: In the Malaysian context, small and medium enterprises (SMEs) experience a significant
burden of workplace accidents. A consensus among scholars attributes a substantial portion of these incidents to
human factors, particularly unsafe behaviors. This study, conducted in Malaysia's northern region, specifically
targeted Safety and Health/Human Resource professionals within the manufacturing sector of SMEs. We
gathered a robust dataset comprising 107 responses through a meticulously designed self-administered
questionnaire. Employing advanced partial least squares-structural equation modeling (PLS-SEM) techniques
with SmartPLS 3.2.9, we rigorously analyzed the data to scrutinize the intricate relationship between safety
behavior and safety performance. The research findings unequivocally underscore the palpable and
consequential impact of safety behavior variables, namely safety compliance and safety participation, on
improving safety performance indicators such as accidents, injuries, and property damages. These results
strongly validate research hypotheses. Consequently, this study highlights the pivotal significance of cultivating
safety behavior among employees, particularly in resource-constrained SME settings, as an essential step toward
enhancing workplace safety performance.
KEYWORDS :Safety compliance, safety participation, safety performance, SME
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Surat Digital Marketing School is created to offer a complete course that is specifically designed as per the current industry trends. Years of experience has helped us identify and understand the graduate-employee skills gap in the industry. At our school, we keep up with the pace of the industry and impart a holistic education that encompasses all the latest concepts of the Digital world so that our graduates can effortlessly integrate into the assigned roles.
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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