Laurent Vauvert

Experience

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  Hilton Orly

  Jan 1998 - Jan 2000

  Chef de Rang
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  Conrad Brussels

  Feb 2001 - Sept 2001

  Banquet Supervisor
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  Park Hotel Nice

  Sept 2001 - Mar 2002

  Room Service & Breakfast Assistant Manager
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  Grand Hotel Cap Ferrat

  Mar 2002 - Oct 2002

  Butler
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  Hotel Sofitel Astor

  Mar 2003 - Mar 2006

  Outlets Manager
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  Le Meurice

  Mar 2006 - Mar 2007

  Room Service Maitre D'
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  The St. Regis Princeville Resort

  Mar 2007 - Oct 2008

  Butler
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  Hilton Strasbourg

  Oct 2008 - Nov 2010

  Restaurants and Bar Manager

  Manage, Assign and delegate responsibility and authority for the operation of the various F&B outlets.Develop, implement and monitor schedules for all restaurants, bar and room service (30 Team members) to achieve a profitable resultParticipate with the chef in the creation of attractive and merchandising menus designed to attract a predetermined customer market.Select, purchase and create beverage and wine lists for all the F&B departments including banqueting.Implement effective control of food, beverage and labor costs among all sub-departments.Assist the Director of F&B in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion. F&B analysis: Menu engineering, P&L, budgeting, forecasting, payroll analysis.Merchandize and develop revenue in the outlets (+15% in 2010) with a F&B program discount card, newsletter, flyers and animations to establish customer loyalty.Regularly review and evaluate the degree of customer acceptance of the individual outlets service. Develop operating tools necessary to modern management principles, forecasting purchase, productivity, and incentives for the team (RevMax)Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department. Hire, Plan and administer training to the team members.Duty Manager. Participated to the Hilton F&B Management program course in Liverpool in February 10. Private Maitre D’ of the president of the United States Barack Obama during his stay at the Hilton Strasbourg for the NATO summit in Strasbourg in April 09. Show less

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  Hilton Sharks Bay

  Nov 2010 - Dec 2011

  Food and Beverage Manager

  5 Restaurants, 8 Bars, 3 Conference RoomAll Inclusive Resort Hotel with 629 roomsLead a department of 105 employeesMaintain and increase Hilton standards, productivity, and creativity leading to improve the performance inside the F&B departmentConstantly strives to improve guest satisfaction through quality, creativity, value for money of the food and beverage offerings availableConduct daily communication meetings with outlet managers and supervisors, monthly with all the team. Establish policies with other managers and budgets for all outlets to achieve productive and profitable results.Prepare the annual budget and financial targets for food and beverage outlets with the support of finance.Conscious of the impact of costs, control them, and establish a culture of awareness within the department. Monitor all the department expenses to maximize profitability and recommend measures to control them.To prepare and implement regular price reviews in all outlets.Develop operating tools linked to management principles such as budgeting, forecasting, purchase specifications, menus, food production control, and operating policies.Support business development in creating promotions and implement incentives for the team.To participate with the Chef and Restaurant Managers in the analyzing, evaluating and writing of attractive and creative menus incorporating local and international cuisine. Administer the performance & development review system within the department to deliver well-trained team members at all levels and permit advancement for those qualified and interested in furthering their careers.Identify and recommend candidates with potential for future development and attend management training courses.Involve in Human Resource issues including hiring, dismissal and discipline for the department.In charge of the animation and entertainment program, organize audition and control the expenses depending of the budget and occupancy. Show less

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  CAP EST LAGOON RESORT

  Jan 2012 - May 2013

  Food & Beverage Director

  2 Restaurants, 1 Bar, Room Service, 1 Meeting RoomManage all the operations in the F&B Department and 50 employeesCreate menus for all the outlets and banqueting brochureElaborate promotions and entertainment to develop and increase the revenueIn charge of all the cost control and inventory within the departmentImplement tools to have a better control and overview of the expensesRealise budget and monthly forecastHire and train new employees and develop sales with the teamCoordinate the activity and the organisation at the Nautica base, the beach and the pool Member of the executive comitee who was in charge of the hotel during 4 months (july-october) when there was no General ManagerResponsible for the staff accomodation at the hotel (20 persons) Show less

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  Burger Bus Food Truck & Catering

  Sept 2014 - Sept 2019

  Chef Owner

  Implement and develop my own company ‘’Burger Bus’’Creation of the logo, the brand, flyers and promotions, facebook page /burgerbusfranceRealise Gourmet Burger menus and control costsManage all the administrations work, accounting, marketing and salesCater for several kinds of events (Concert, Sport, Wedding…) up to 500 peopleDevelop sales, maintain high level of food quality and customer commentIncrease revenue by 40% in 5 years

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  Redfin

  Mar 2021 - now

  Associate Agent

  Show homes for buyers and host open houses for sellers,Assist clients in the process of buyingAttend photoshoot, home and pest inspectionsRealize 3D Scan (virtual tour) for new listings