Antoine Gouix

Experience

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  Hotel BLOOM! - Brussels

  Nov 2012 - Jan 2013

  F&B internship

  Server F&BBanqueting serverStewardingKitchen staff

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  Vintage Hotel Brussel

  Jan 2013 - Sept 2013

  Receptionist & F&B intern

  Check-in/out, mailing management, front desk management and breakfast service.

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  DoubleTree by Hilton Brussels City

  Mar 2013 - Jan 2013

  F&B / Concierge (intern)

  Improve my communication & problem solving skills.

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  Hotel Metropole Brussels

  Nov 2013 - Mar 2014

  Cost-control, Gourmet waiter & Assistant housekeeping manager (intern)

  Follow and help managers in order to understand as bast as possible what was their job, their responsibilities and mainly what was the problem they had to solve in their daily life.

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  The Goring

  Jan 2014 - Oct 2014

  Assistant Sommelier

  - 5 Star Forbes Hotel: Only 52 in the World- Learnt the expectations and the rigor of luxury service and fine dining restaurant- THE GORING Restaurant obtained its Michelin star during that period- Performed in a high paced environment and high pressure due to Michelin and Forbes inspections

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  Thon Hotels

  Mar 2014 - Jan 2014

  Receptionist

  - Front desk collaborator- Manage check-in/out, groups, business & tourists customers- Manage e-mails reservation for groups & individuals bookings

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  MANCHE MARÉE

  Jan 2015 - Oct 2015

  Commercial Export

  - Manage a client portfolio that include sales, marketing & prospection management- Optimize price setting according to the market- Pro-efficiency at revenue management depending on supply and demand- Analysis of statistics on daily basis in the aim to optimize each and every sales

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  Grupo Gourmet Alicante

  Jan 2016 - Jan 2016

  La Taverna Del Gourmet - Head waiter

  - Supervise a team of 8 commis / waiters- Responsible for an average €15,000 revenue per day in my section (Terrace only)- Prepare and order daily stock / requisition- Contribute to the operations efficiency- Build strong customer relationship

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  Pullman Hotels & Resorts

  Jan 2017 - Jan 2017

  Sales & Events coordinator

  - Coordinate and organize professional events (10 meeting rooms)- Organize events up to €100,000 budget- Handle a client portfolio from the offer to the invoice- Profile customers expectations / competition => Negotiation- Guide site inspections of the hotel to help negotiations- Support all hotel’s departments: F&B - FOH - Housekeeping- Organize weekly function meeting involving all departments heads- Acquired pro-efficiency on OPERA and MICROS- Analyze the hotel conversion rate and implementation of newSOP Voir moins

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  CHANDON

  Nov 2017 - Jan 2019

  F&B Assistant Manager - VIE (Volontariat International en Entreprise)

  - Manage a team of 25 to 35 staff to provide stellar customer- experience to worldwide clientele- Welcome 250K+ visitors per year- Participate to the Hospitality center re-development in the aim of increasing the standards level of service- Responsible for training the teams to high-end restaurant service and create a real human experience for everyone- Interact daily with guests to promote the brand and manage feedback- Performed an increase of the spend per head of +$9 in 4 months and keep this spending per head increasing- Achieved the highest up-selling profit on food (ex: +$10,000 food revenue over Christmas week)- Reached the highest customer service satisfaction rate according to surveys Voir moins

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  Club Med

  Jan 2019 - Jan 2020

  F&B Manager

  Average of 1000+ hotel day - F&B team 150-160 employees.Guarantee the hygiene, safety and quality of the services: Restaurant, Kitchen and Bar.- Respect the budget by managing the costs and revenues and increasing profitability through the cooperation of managers.- Federate and coordinate teams around objectives and behavior.- Control the choice of staff by the HR in accordance to our needs.- Train direct co-workers and asses their potential.- Control and validate the hourly schedules of the F&B teams.- Assure the application of SOP (Kitchen, bar, restaurant, stewarding): Control, correct and assess.- Control the application of the HACCP: E-cristal control every two months.- Make sure permanently of the economic results with the budget F&B (Cost, hotel days, local sales)- Assists bar, and restaurant manager in the development of local sales and cost management.- Manage stocks and budget of the PMH according to the hotel occupancy.- Identify the business threats and opportunities.- Identify and argue needs of investments with the hotel director.- Watch the maintenance and the conservation of the patrimony and equipment’s Voir moins

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  MAMA SHELTER

  Jan 2021 - Oct 2021

  Directeur Adjoint de la restauration
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  MANCHE MARÉE

  Jan 2022 - now

  Acheteur