| Full Name: | Hugo Gaillard |
|---|---|
| Gender: | Male |
| Languages: | French,English,Spanish,Thai |
| Location: | Siem Reap, Cambodia |
About Hugo Gaillard
Dear Madam, Sir,
I hope this message finds you well.
I have more than four years of experience in Southeast Asia including two as Head of Department in Accor properties. I am very familiar with Asian culture which facilitate the communication process. And as a leader, one of my major focus point is talent development as I do believe that the success of our talents brings success to the company.
I have mostly worked in luxury scale such as Sofitel Angkor, Krabi and New York where attention to details and exceed customer expectations by creating unique moments is a must. I have always been perceived by my leaders as an energetic worker with a unique personality which lead to increase the department performance such as revenue and guest satisfaction.
Please see listed below as a proof of accomplishment and attached my resume for your consideration.
1. Monitored/Assisted associates in daily planning and operations by creating a motivating “team spirit” environment to increase staff productivity
2.Training/Coaching team members personally: More than 60 hours recorded in 2017
3.Rewarded as one of the top 10 employee mentioned in social media by guests in 2015,2016,2017,2018
4. Guest Service Experience: Successfully passed the Sofitel LQA requirement 2015 and 2016:
o In 2016 Goal: 86 % VS Achievement: 89%
o In 2015: Goal: 85 % VS Achievement: 92.4%
I would love to extend my qualifications and achievements through an interview with you.
Wishing you a great day ahead!
Best regards.
Hugo Gaillard
Education
| Food and Beverage Manager (Head of Department) | |
| Oct 2018 - Jun 2019 • 7 months | |
| Managed the entire food and beverage department
Lead a team of 60 associates including recruiting, coaching and terminating
Managed six outlets from Bar to fine dining restaurant and three meeting rooms including one ballroom
Developed/Maintained the department performance
Maintained food cost and beverage below yearly KPI every month in Q2 2018/Q1 2019
Developed/Launched new food and beverage offers to increase customer service experience
Monitored/Assisted associates ... in daily planning and operations by creating a motivating "team spirit" environment to increase staff productivity Enhanced associates knowledge and skills by implementing training manuals for all food and beverage employees Planned/Prepared/Hosted successfully three times one star Michelin Chef dinner Launched of a brand new outlet successfully: The Club Millesime (VIP lounge) Read more | |
| Food and Beverage Manager (Head of Department) | |
| Jul 2017 - Aug 2018 • 1 year | |
| Managed the entire food and beverage department in a newly opened property
Outlets including one main bar, one all day dining restaurant, one bakery, one pool bar and three meeting
rooms including one ballroom
Lead 30 talents by coaching, monitoring and appraising them
Reviewed office administration procedures to effect the necessary changes in services in order to
accomplish desired cost factors while maintaining top quality service
Developed/Maintained the department performa... nce Planned/coordinated events such as Christmas, New Year’s Eve, Pool parties Revenue contribution: F&B revenue Incremental of 43% in 2018 in average compare to 2017 Budget Stabilized the monthly beverage cost: 28 to 32 % in Q4 2017 and Q1/Q2 2018 vs 34 to 39 % in Q2 2017 Participated in stabilizing the food cost: 30 - 34 % in Q3/Q4 VS 36 - 45 % in Q2 Introduced new products with distributors that increased sales by 30% at the pool bar Training/Coaching team members personally: More than 60 hours recorded Implementation of internal policies such as handling guest complaints, loss prevention, cost control, cashiering process Controlled/monitored talents to avoid thieves which lead to an immediate revenue incremental at the main bar Managed inventory and warehouse records in accordance with Accor and local rules and regulations Read more | |
