Food & Beverage Manager for 4 years in Cambodia with Accor/Relais & Chateaux and 5 years with Orient Express in Laos & Bali ready for an F&B/EAM move in Indonesia.

My relevant qualifications include my 9 years working in 5 stars properties around Southeast Asia.

I have held my most recent position as Food & Beverage manager for Ubud Hanging Gardens by Orient Express close to Ubud for more than 4 years with an extremely low staff turn over.

In this role, I was responsible for 3 outlets as well as unique meal experiences throughout the property.

During my tenure, our Food & Beverage department has met or exceeded financial targets and I have been a strong team builder to lead Service & Kitchen, hand in hand with my Executive Chef to bring this property to be one of the most successful among all 6 Orient Express properties in Asia.

I have a real passion for this profession and with my skill set and proven track record, I can be a valuable addition to your company as I am willing to share it with your team on the floor with all my enthusiasm and my full support to lead them to success and boost their innovative and motivated spirit.

I can be reached for an interview at your convenience.

This post was submitted by Emmanuel Baroiller.

About Emmanuel Baroiller

Mr Emmanuel Baroiller ________________________________________ Jalan Cocoa 1, Banjar Bunutan, Kedewatan 80571 Gianyar, Bali, Indonesia Home: +62361978719 – Cell: +628123822412 id.linkedin.com/pub/emmanuelbaroiller/2a/876/429/ --------------------------------------------------------------------------------------------------------------------- My relevant qualifications include my 9 years working in 5 stars properties around Southeast Asia. I have held my most recent position as Food & Beverage manager for Ubud Hanging Gardens by Orient Express close to Ubud for more than 4 years with an extremely low staff turn over. In this role, I was responsible for 3 outlets as well as unique meal experiences throughout the property. During my tenure, our Food & Beverage department has met or exceeded financial targets and I have been a strong team builder to lead Service & Kitchen, hand in hand with my Executive Chef to bring this property to be one of the most successful among all 6 Orient Express properties in Asia. I have a real passion for this profession and with my skill set and proven track record, I can be a valuable addition to your company as I am willing to share it with your team on the floor with all my enthusiasm and my full support to lead them to success and boost their innovative and motivated spirit. I can be reached for an interview at your convenience. Please find my CV below, thank you in advance for your time, --------------------------------------------------------------------------------------------------------------------- EXPERIENCE 03/2010 - Now Ubud Hanging Gardens by Orient Express, Payangan, Indonesia Food & Beverage Manager for this 38 rooms’ hotel I have built with my Executive Chef a very strong relationship between kitchen and service. We have designed our menus to satisfy our demanding international clientele with a dinner capture rate around 65%. Our wine list features over 100 references, 32 wines by the glass. Within 3 years, I have trained a highly professional and dedicated service team able to up sell through the use of Ipads, monthly wine tasting and a strong yearly training plan. Within the last 3 years our Food & Beverage department has reached or exceeded its financial targets, keeping the food cost at 28% and beverage cost at 27%. I have created with my team, unique meal experiences for the delight of our guests with a cumulative revenue around 350.000USD$ for 2012/2013. Please find pictures on last page. Ubud Hanging Gardens has been audited 8 times while I was in charge by the Leading Quality Assurance, http://www.leadingquality.com, averaging over 90%, and we have reached the highest score for Orient Express worldwide in 2012 among 51 hotels. In 2013, Ubud Hanging Gardens received the top luxury hotel travelers choice winner award from Tripadvisor among 25 hotels in Indonesia. ---------------------------------------------------------------------------------------------------------------------- 08/2008 - 03/20010 La Residence Phou Vao by Orient Express, Luang Prabang, Laos Food & Beverage Manager for this 34 rooms’ hotel, Web: http://www.residencephouvao.com I have built with my Executive Chef a very strong relationship between kitchen and service increasing our dinner capture rate up to 70% and raising the average check per guest from 30.00USD$ to 55.00USD$ in less than a year. I have fully trained my service team for food/wine service as well as daily tableside carving: whole Mekong fish, beef rib roast for two and whole poultry. Our wine list featured over 90 references, including 14 wines by the glass. Within 2 years our Food & Beverage department has reached or exceeded its financial targets, keeping the food cost at 30% and beverage cost at 24%. La Residence Phou Vao has been audited 3 times while I was in charge by the Leading Quality Assurance, http://www.leadingquality.com, averaging 89% I also implemented and upgraded with my team unique meal experiences. Please follow links for pictures and details. Cooking class and Mekong Picnic: www.residencephouvao.com/web/plua/explore_laos.jsp 500 candle dinner for two: www.residencephouvao.com/web/plua/restaurants_and_bars.jsp ---------------------------------------------------------------------------------------------------------------------- 11/2007 - 06/2008 Antanue Angkor Villa, Siem Reap, Cambodia Hotel Manager, Web: www.tripadvisor.com/Hotel_Review-g297390-d1015410-Reviews-Antanue 7 months contract agreement with owner before relocating for opening his 14 rooms’ hotel Manage reservation and booking / Set up contract with booking engines and travel agents Supervise Housekeeping and Front Office staff / Check in and check out Create bar drink list as well as wine list for property Japanese restaurant ---------------------------------------------------------------------------------------------------------------------- 11/2006 - 11/2007 Heritage Suites Hotel, Siem Reap, Cambodia Web: www.heritagesuiteshotel.com/ Food & Beverage Manager for this 26 rooms’ Relais & Chateaux boutique hotel I fully trained my service team for food/wine service as well as outside caterings with the Heritage Adventure sister company. Our fine wine list featured over 60 references. ---------------------------------------------------------------------------------------------------------------------- 09/2005 - 11/2006 Sofitel Royal Angkor Golf & Spa Resort, Siem Reap,Cambodia Web: www.sofitel.com/3123 Food & Beverage Manager in charge of 5 outlets for this 239 rooms’ hotel I was also in charge of temple dinners within the Unesco Angkor Wat site for up to 250 guests. ---------------------------------------------------------------------------------------------------------------------- 02/2004 - 06/2005 Bayard’s, New York, USA, Web: www.bayards.com Dining Room / Banquet Captain I supervised and trained wait staff as a team for food and wine service and tableside carving. ---------------------------------------------------------------------------------------------------------------------- 06/2003 - 09/2003 Café Boulud, Florida, USA,Web: www.cafeboulud.com/palmbeach Dining Room Captain I was part of the opening team in French Master Chef Daniel Boulud’s Palm Beach restaurant. I supervised and instructed wait staff for quality fine dining service. ---------------------------------------------------------------------------------------------------------------------- 12/2002 - 05/2003 Windsor Club, Florida, USA, Web: www.windsorflorida.com/club/ Restaurant Manager in charge of 3 outlets for this exclusive private residential club Seasonal contract. I supervised & trained operational staff for food/wine service & banqueting. ---------------------------------------------------------------------------------------------------------------------- 01/2002 - 11/2002 Taillevent, Paris, France, Web: www.taillevent.com/le-restaurant Chef de Rang Three Michelin stars restaurant. I supervised 2-3 fellow staff members in designated section. --------------------------------------------------------------------------------------------------------------------- 06/2000 - 12/2001 Barrington Country Bistro, Chicago, USA Web: www.barringtonbistro.com Chef de Rang, One and a half-year contract for this 120 seats restaurant. I conducted training for food/wine service and daily tableside carving. I have worked closely with the owner to establish restaurant reputation as Wine Spectator Award Winner. ---------------------------------------------------------------------------------------------------------------------- 09/1999 - 06/2000 Astor, Paris, France, Web: www.astorsainthonore.com Chef de Rang Two Michelin stars restaurant supervised by Master Chef Joël Rebuchon ---------------------------------------------------------------------------------------------------------------------- 06/1999 - 08/1999 La Roche le Roy, Saint Avertin, France Chef de Rang Seasonal contract after passing diploma in French Master Chef Alain Couturier one Michelin star restaurant. Web: www.rocheleroy.com/index_gb.html ---------------------------------------------------------------------------------------------------------------------- 1997-1998 English Teacher, Saint Louis Hotel & Catering School, Montargis, France ---------------------------------------------------------------------------------------------------------------------- EDUCATION 1999 CAP / BEP French National Catering Diploma 1993 Bachelor of English ---------------------------------------------------------------------------------------------------------------------- CONTACT REFERENCES FROM PREVIOUS EMPLOYERS MENTIONED ABOVE CAN BE GIVEN UPON REQUEST.
This entry was posted in HHRMA Aceh, HHRMA Bali. Bookmark the permalink.

Leave a Reply