Frederic Juillet, MBA

Frederic Juillet, MBA

Executive Management in Restaurant/Hospitality Industry

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Currently employed at Synergy Restaurant Consultants

Previous: Ocean House, Heineken France, Food Fund Management: Oporto (Sydney, Australie), Planète Terre, Food Fund Management: Zenbu Restaurant (Sydney, Australie), Food Fund Management: Planet Hollywood International (Sydney, Australie et Singapour)

 

Previous: Johnson And Wales University, Lycée Jean Perrin

 

    Summary

    Motivated, highly skilled executive with extensive depth and experience in Restaurant/Hospitality industry, Leadership, Management, Operations, Finance, Payroll, Accounting, and union relations. Proven ability to apply visionary thinking, creative ideas and innovative solutions to business issues. Results-oriented leader with the unique ability to raise a team spirit that inspires trust and builds confidence at all levels across all business functions. Extensive background in facilitating customers-business relationships, dynamic, flexible, devoted, committed, loyal, strong interpersonal and communication skills with a broad base of competence in lodging, fine dining, and casual dining. Demonstrated ability to deliver breakthrough results in all environments from small and midsize to high-volume, fast-paced, multinational organizations. ----------------------------Experience-------------------------- • Created sales turnover, payroll and cost budgets. Developed and implemented procedure sheets and training manuals • Ensured profit targets are met (and exceeded) and minimized cost. Analyzed sales figures. • Handled a Redundancy Plan. Met with Unions and Factory Inspectorate, Managed up to 140 staff members and managers • Supervised and analyzed costumer surveys and created marketing and margin budgets • Defined budget hours for staff and organized schedules • Relayed monthly status of performance, reviewed operational goals and resolved problem areas. Hired and trained staff • Established all procedures for the kitchen and floor staff. Created goals for managers to raise standards • Followed up on accounting and handled monthly payroll • Maintained a thorough understanding of liquor licensing laws, and the responsible service of alcohol • Interpretation and enforcement of house policies and procedures • Handled and reconciled large amounts of daily cash and preparation of banking • Awareness and enforcement of security and emergency procedures

Experiences

International Operations

At Synergy Restaurant Consultants

From December 2012 to Present
www.synergyconsultants.com My Service of Expertise: Operations Assessments Restaurant Turnarounds Restaurant Management New Concept Development Synergy is a team of Restaurant Professionals with a proven track record. We will help you incubate big ideas that will out-maneuver the competition and...
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CONSULTING: Directeur of Restaurants and Member of the Executive committee

At Ocean House

From March 2012 to June 2012
The Ocean House is a Five Diamond AAA hotel and a member of Relais & Chateau. The OH! Spa is a Forbes Five Star Spa. Ocean House is one of 124 hotels on Conde Nast Traveler's 2011 Hot List (April 2011), voted by the editors as one of the best new hotel properties in the world. Additionally, the...
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Johnson And Wales University, Providence

MBA in Hospitality and Global Leadership, Hospitality

From September 2010 to February 2012
'Summa Cum Laude' (with Highest Honor) graduate The M.B.A. in Hospitality and Tourism Global Business Leadership has enhanced my strategic thinking, my critical thinking skills, my ability to master the business environment and my managerial effectiveness.
 

AGM/Administrative Director of a subsidiary company (SDCB)

At Heineken France

From June 2005 to June 2010
Heineken's Wholly-owned subsidiary Opened a concept store, 3-story restaurant, bar, club, and merchandise store (19,375 ft2) in Paris (Avenue des Champs Elysées). Managed a €5 million annual revenue site, 140 staff members, and a high volume venue with over 1,000 visitors per day. Led operations...
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GM at the Training Franchises Restaurant

At Food Fund Management: Oporto (Sydney, Australie)

From September 2003 to December 2004
www.oporto.com.au Opened and managed the restaurant head office where each franchisee followed the training program. Highly performance- and procedure-oriented restaurant, ensured that franchise standards, policies, product/service quality carried out to franchisees stores. Fastest growing...
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Globe-Trotter

At Planète Terre

From February 2003 to August 2003
Trip around the world Outstanding Places: Ayers Rock (Australia), Atacama desert (Chile), Uyuni salt lake (Bolivia), Rio de Janeiro's Carnival (Brazil), Yellow Stone- Grand Canyon- Yosemite- (USA), Lake Louise (Canada), Paris (France), Como -Toscana- (Italy), Giant causeway - Connemara -(Ireland),...
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General Manager

At Food Fund Management: Zenbu Restaurant (Sydney, Australie)

From February 2002 to January 2003
www.foodfundint.com Fusion (East and West) food restaurant. Hired for improving service and cost control. Created and implemented new opening, serving, and closing procedures for the management, focused on revenue management strategies. Enhanced changeover time (time between customers), used...
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Manager

At Food Fund Management: Planet Hollywood International (Sydney, Australie et Singapour)

From June 1999 to January 2002
Sydney, Australia Singapore, Asia Followed and passed a 3-month thorough and intensive kitchen, bar, floor, and management training. Ensured that operational policies and procedures were implemented and executed. Welcomed the Olympic Games in 2000, scheduled over 80 servers for the event with a...
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Lycée Jean Perrin, Marseille

BAC F1 Construction Mécanique

From September 1991 to June 1995
 

Skills

 
  • Communication
  • Finance
  • Finance d'entreprise
  • Formation
  • Gestion
  • Hôtellerie
  • Leadership
  • Management
  • Show all skills (15)

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