Gael Lardiere

Responsibilities

• Report to the General Manager
• Managing a team of 60 chefs, 72 F&Bs, and 20 stewards
• Responsible for the performance of the Food and Beverage Division consisting of 6 Food and Beverage outlets, and banquet facilities totaling up to 3428 square meters with a total of 18 function rooms inclusive of 1 ballroom

Achievements/Highlights:

• Evaluated existing food and beverage programs to identify areas of improvement and implement changes.
• Developed and managed departmental budgets, revenue goals, and cost controls.
• Analyzed customer feedback surveys to determine areas of growth or improvement within the restaurant, increased F&B Guest survey satisfaction from April at 8.30 to 9.29 in July and Breakfast GSS from April at 7.94 to 9.22 in July
• Revised all buffet presentation, set up, and flow to be neater and get guests focusing on food rather than unnecessary buffet decoration.
• Worked closely with marketing teams to develop promotional campaigns that increased sales volume.
• Reviewed profit and loss statements regularly to assess the financial performance of outlets.
• Managed foodservice sales, costs, and budget administration to keep operations in line with financial targets.
• Revised 'All You Can Eat' and Seafood dinner buffet menu, added live stations, updated prices, and worked on upselling beverages to increase Av. Check by 300 Baht
• Analyzed industry trends in order to stay current on new developments related to food and beverage operations.
• Improved presentation and sales approaches to increase revenue and revised new ADD, IRD, Club and POOL menus
• Celebrate the Grand Opening of Bar Milano and Launched Bar Milano beverage and food menus
• Launched 3 chef's table Popup-dinner on the 32nd floor, an unutilized area
• Launching 'Le Petit Chef' Cartoon entertainment in non-performing outlets to generate 1M Baht extra monthly revenue with 16 covers per dinner.

Responsibilities:

• Report to the General Manager
• Managing a team of 60 chefs, 55 F&Bs and 14 stewards under COVID
• Responsible for the performance of the entire Food and Beverage Division inclusive of F&B Sales and F&B Marketing of the hotel consisting of 5 Food and Beverage outlets, banquet facilities totaling up to 1540 square meters with a total of 9 function rooms inclusive of 1 ballroom

Achievements/Highlights:

• Renovated 2 F&B venues and developed a new F&B concept. 1 Lobby bar reconverted into 2 bars, including a “speakeasy” and an outdoor area, a Casual restaurant to reconvert to Michelin Star level cuisine with a Show kitchen.
• Achieved the Brand Standard Audit with Green 'on brand at 96.3%' and 'Operation/Hygiene at 97%'
• Evaluated existing food and beverage programs to identify areas of improvement and implement changes, and improve Guest Survey Satisfaction YOY by +23.8% from 42.5% to 66.3% during the COVID-19 2021
• Achieved the most increased GSS score out of 5 stars hotels in Thailand, Vietnam, Cambodia, and Myanmar region, starting in January 2021 with a score of 30.8%, the lowest score out of 52 hotels reaching 66.3%, and finishing 11th out of 52 hotels.
• Developed Catering concept by leveraging the use of the presidential suite and a closed-down restaurant under COVID generating 2-3 events monthly
• EXCOM of the year 2021 and 1st semester 2022 Award
• Decreasing beverage cost from 50.2% to 16% in March 2022, by reorganizing the beverage store, settling all unpaid consignments from 2019, and rearranging par-stock and daily control.
• Developed and managed departmental budgets, revenue goals, and cost controls.
• Supervised the selection, training, development, and evaluation of staff members.
• Conducted regular meetings with team members to discuss menus, service standards, special events, promotions, customer feedback, and other topics.
• Maintained efficient operations by delegating tasks to team members according to their skill sets.

Responsibilities:

• Report to the General Manager
• Managed a team of 100 chefs and 25 stewards
• Overseeing the entire Culinary Division of the hotel consisting of 8 Food and Beverage outlets, and banquet facilities totaling up to 1540 square meters with a total of 17 function rooms inclusive of 1 ballroom

Achievements/Highlights:

• Control food cost at 33%
• Open buffet dinner 5 days a week with 200 to 300 guests when most other hotels still have their ADD closed in Ho Chi Minh City.
• Developed and implemented menus for multiple restaurants, catering events, and private parties.
• Re-conceptualized the food presentation of the Chinese restaurant
• Tracked sales figures for each dish served in order to identify popular items.
• Assisted in developing marketing strategies designed to increase restaurant revenue.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Pass Brand Standard Audit with Green 'brand 96.3%' and 'Operation/Hygiene 97'
• Pass HACCP Audit.
• Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
• Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.

Responsibilities:

• Report to the F&B Director
• Managed a team of 130 chefs and 45 stewards
• Overseeing the entire Culinary Division of the hotel consisting of 9 Food and Beverage outlets, banquet facilities totaling up to 5,200 square meters with a total of 28 function rooms inclusive of 3 ballrooms
• Culinary Advisory Board for Thailand, Vietnam, Cambodia, and Myanmar, sharing information and updating company standards with 43 hotels and executive chefs

Achievements/Highlights:

• Renovating four restaurants, including two fine dining with Michelin plate awards on the 1st year opening.
• Hosting ASEAN SUMMIT 2019 with 10 Heads of State, four days full-day meeting with 690 guests.
• Successful rebranding of Royal Meridien Hotel, to The Athenee Hotel, A Luxury Collection.
• Improved the GSS (Guest satisfaction survey) Food Quality score within two years from 46% to 67% to be ranked no. 2 best Luxury Collection hotel in the Asia Pacific and no. 4 Best Hotel in the APAC region of Marriott Hotels.
• Achieve ISO 2012-1 Sustainable events.
• Implemented 6 Michelin Stars guest chef promotions in our Fine Dining restaurant The Allium from 2017 to Q1 2019.
• The Allium was awarded a Michelin plate in the Michelin guide in 2018 & 2019
• Successfully maintained food costs below budget by 30% and further decreased to 28% in 2018.
• Creation of new VIP rooms Amenities and daily turn downs, based on Princess Valaya hobbies, “Chest, books and jewelry”
• Send as takeaway food every Sunday lunch from 2016 - 2017, 26 meals to the Royal Thai Palace for the late King Bhumibol Adulyadej, of Thailand
• Recognized as the premier wedding venue in Bangkok executing 186 weddings in 2018 with a total revenue of THB 131 million Baht
• Took part in the yearly Bangkok Chef Charity, supporting the Thai community by building schools in Chiang Mai Border with the funds of the charity, 2016 we collected 25 million Baht, in 2018 we collected 31 million

Responsibilities:

• Report directly to the General manager
• Managed a team of 70 chefs and 20 stewards

Achievements/Highlights:

• Reorganized and set up all international 5-star standards in all kitchens and stewarding areas
• Developed and implemented menus for multiple restaurants, catering events, and private parties.
• Improved culinary knowledge with modern cooking techniques, e.g Sous vide, and dehydrating food.
• Directed kitchen staff in food preparation and presentation to ensure high-quality standards were met.
• Supervised the selection, training, scheduling, and performance of kitchen personnel.

Responsibilities:

• Report directly to the General manager
• Managed a team of 120 chefs and 36 stewards

Achievements/Highlights:

• Set up all international 5-star standards in all kitchens and stewarding areas
• Set up standard recipes for 'A la carte' and buffet with ten menu rotations to maintain and reduce food costs from 32.7% to 29.6% within one year.
• The biggest challenge achieved was to improve the attitude and mentality of the staff which majority were coming from the previous three stars hotel newly renovated to International five stars
• Achieved for two consecutive years ISO 22000 and ISO 9001.
• Analyzed customer feedback data to improve existing recipes or create new ones.
• Tracked sales figures for each dish served in order to identify popular items.
• Assisted in developing marketing strategies designed to increase restaurant revenue.

• Reasons for Leaving: Contract ended due to unstable business situation in Sharm El Sheikh

Responsibilities:

• Report directly to the Hotel manager
• Managed a team of 110 chefs and 34 stewards
• 770 rooms and 14 F&B Venues

Achievements/Highlights:

• Renovation of our Executive lounge capacity of 140 pax
• Renovation of the new concept 'Grill Asian restaurant' with a Balinese touch
• Year-to-date Guest Survey Index Goals in 2010 > 8.25%

1. Restaurant Food quality YTD 8.57 BIC* No1

2. Overall Breakfast experience YTD 8.53 BIC* No1

3. Overall In Room Dining experience YTD 8.66 BIC* No1

4. Restaurant Service Speed & Efficiency YTD 8.58 BIC* No1

5. Food composite YTD 8.59 BIC* No1

Rated Best in Class, Best Sheraton Hotel for Asia Pacific Region

• Hygiene Audit score 2009 95% 2010 91.5% 2011 93%.
• Developed and implemented menus for multiple restaurants, catering events, and private parties.

• Report directly to the General manager
• Managed a team of 70 chefs and 20 stewards.
• 1st Le Meridien Brand in China
• Pre-opening
• 327 rooms, 17 suites, 9 F&B outlets

• 1st Victoria Hotel Brand in Cambodia
• Pre-Opening 5-Star hotel
• 130 rooms with 6 F&B outlets.

• 1st Courtyard Hotel Brand in China
• Pre-Opening 4-Star hotel
• 218 rooms with 42 suites, 6 F&B outlets.