Looking for a back to Vietnam as Hotel general Manager, EAM, Director of food & Beverage in a place like #Danang city , Hoi An...

1. Christophe Danet
11 rue des écoles, 56150 Baud, FRANC E (+33) 6 75 02 68 79
Email: danetchristophe@gmail.com Skype ID : danetchristophe
Summary
Accomplished business development leader offering over 24 yearsof experience driving
revenue through building budgets and maintaining client relationships. Creative and dynamic
marketer w ith proven expertise in consistently penetrating new markets to ensure sustainable
revenue grow th. Leveragesexemplary communication and in-person meetings to establish
presence and build a positive brand w hile fostering continuous client engagement. Adept at
w orking effectively to achieve goals both as a cross-function a l team member and individual
contributor.
Core Competencies
• Strategic Planning
• Revenue Enhancement
• Solution Selling
• Operational Excellence
• Relationship Building
• Master of yield
management
• Communication
• Resource Allocation
• Cost control
Finance know ledge
• Competitive
Intelli gence
• Team Leadership
• Customer & Staff relations
• Product Education to local
• Research & Analysis
• Project Development &
Mmanagement
• Process Improvements
• Marketing know ledge
• Front office experience
Technological
Proficiencies
Professional Experience
F&B & Chef Consultant Aug 2018 – Oct 2018
Vinpear Luxury Danang
Vinpear Luxury Danang
Contact :
Ms Trần Thu Thủy (GM ) v.GM-VPLRDN@vinpearl.com
Mr LÊ PHƯỚC THÀNH ( Cluster Vinpearl Chef )
v.thanhlp@vinpearl.com
General Manager
HOTEL- RESTAURANT DU CHATEAU**** (Josselin - FRANCE)
•
1n charge of all aspects of the hotel management.
Gastronomic restaurant &, banqueting.
Turnover rate decrease by 40%.
Room revenue increase by 25%.
Customer services improvement.
Property maintenance and innovation.
The hotel has been sold and managed by the ow ner since January 2018.
Business Owner & Executive Chef 2007 - 2014
2014 - 2018
• Microsoft Office
• Micros
• Opera
• Vega
Languages
• Fluent English Spoken &Written
• Fluent French Spoken & Written

2. KERASIE DELICATESSEN AND ASIAN
GROCERY ( Locmine - FRANCE)
• Business creation
Annualrevenue increase by 11%
Fusion cuisine of Southeast Asian and French
The company have been rent then sold in early 2014
Food & Beverage Sales Director
DlPRAL SUPLLING COMPANY (Locminé- FRANCE)
•
2004 - 2006
Management of the w est French regions (Bretagne)
After the first six month promoted to be in charge of four new sectors.
Best seller representative w ithin the company after tw o months.
Conduct sales activities of food & beverage products to 300 professionalaccounts in
hotels, restaurants, bars, delicatessens ..
Take care of marketing activities and distribution channel ls including premium and niche
dai ry, meat, pastry, gastronomies, seafood, high quality perishables, condiments, pasta
and dry products
Offering products that are of the highest quality and integrity enabling the creation of
menus and recipes.
After the first six month promoted to be in charge of four new sectors.
Best Foie Gras seller w ithin the company after tw o months.
Food & Beverage Director
HOTEL LA GRANDE CORDÉE**** (Combloux- FRANCE)
•
2002 - 2003
Prepare the annual budget for food and beverage operations.
Analyze financial records and reporting to the Managing Director on a regular basis
including P& L, budget, and revenue grow th.
Achieve forecasted budget, maximizes profitability related to the F&B department.
management of tw o outlets.
inspect and taste prepared foods on a regular basis to ensure food quality, presentations
and recipes standards.
Develop new menu items and do pricing w ith Kitchen and Purchasing departments.
Conduct w eekly food and beverage department meetings.
Takes time to listen to employee concerns and deals w ith any challenges in a timely
manner.
Hold training classes for ai lfood and beverage employees on safety, proper procedures
and service guidelines.
Maintain constant communication betw een departments and keep other departments
informed about specialprograms and events.
General Manager
Allseasons***Accor Group (Caen Mondeville - FRANCE)
2001-2002

3. Implementation of key new equipment w ith intensive staff training programs.
Renew ing staff environment and w orkspirit to create cooperation betw een internal-
departments w hich dramatically improved customer satisfaction.
10 % decrease of annualenergy consumption by staff training on energy aw arenessand
action plan.
Reducing labor cost of 20% by developing multi-task staff and highly accountable.
Restaurant Manager 1999 -2000
PRE-OPENING AND OPENING OF RESTAURANT "LE GOURMAND" (Quimperle
- FRANCE)
•
Creation and organization of open-kitchen concept.
1mplementation of concept spirit including procedures and norms.
Recruitment of team members, implement at ion of men us etc.
1nsert ion of a quality charter through the valorization of employees.
Executive Chef 1997 -1999
PRE-OPENING & OPENING OF THE SUNWAY HOTEL (Phnom Penh -
CAMBO DIA)
•
Creation and organization of open-kitchen concept.
Management of the kitchen production for ail day dining restaurants
1mplementation of menus inspired from authentic Cambodian and international cuisine including
buffet menus
Daily & specialtheme buffet dinners.
Management of 25 chefs as wellas stewarding.
Executive Sous-Chef
Ex SOFITEL CAMBODIANA (Phnom Penh - CAMBODIA)
•
1994 -1997
Management of the kitchen production for "La terrasse" «Mediterranean,, restaurant.
Service of presidentiallunches and dinners as w ellas king and prime minister banquets.
Dealing in a challenging w orkenvironment that is required a high level of efficiencyand
food quality.
Management of 45 kitchen Cambodian staffs and 30 localstew ards
1n charge of the opening of the National Airline Catering (Royal Air Cambodge) 500
meals/days
Handling French gastronomic restaurant "!'Amboise".
Provide international cuisine to the "Coffee shop", including various attractive themes
promotions each w eek.
Education
Revenue Management Program 1995 -1996
Accor Academie (Phnom Penh - CAMBODIA)
Certificate of ProfessionalStudyin Dietetic Cuisine
LYCEE St YVY (PONTIVY - FRANCE)
1989 -1990

4. CAP
Certificate of ProfessionalStudy& Culinary ArtsCertificate
LYCEE St YVY (PONTIVY - FRANCE)
1986 - 1989
CAP and BEP