hugues chevallereau

directeur associÃ

About

I am welcoming, passionate and enjoy teamworking. As a friendly and open minded person, it is a real pleasure to work with professionals from various countries and to be able to meet a large scale of guests from all around the world. Currently working for the Dorchester collection, I really enjoy working with precision and high standards.

Country

united kingdom

City

united kingdom

Industry

hospitality

Skill

micros, banquets, restauration et boissons, restauration, restaurant

Experience

directeur associÃ

appeat

2017-1 - Present · 9 yrs 9 mos

training room service

hôtel plaza athénée paris

2012-1 - 2012-5 · 5 mos

assistant manager in room dining

the dorchester

2016-2 - 2016-12 · 11 mos

Managing the breakfast, lunch, dinner and night shift. Elaboration of the budget and forecast. Attending the F&B meetings. Use of opera to keep a record of the guests profile and optimize every stays. Use of adaco to order the equipment and consumables. Use of Hr.net and Ezlm to manage the labour, the forecast and the rota. Mananging the In Room Dining beverage and equipment stocks. Elaboration of the minibar project with Abreez system.

trainee : sales, purchasing, assistant governant in housekeeping

hotel omm

2010-6 - 2010-11 · 6 mos

* Hotel OMM for the restauration group Tragaluz * Sales and events department : redaction of pro format, banqueting organisations including business lunch and parties. * Assistant governant in housekeeping : room check up with the maids, hotel maintenance and housekeeping supervison role. * Purchasing and inventory control : reception, control and distribution of the products from all the hotel departments. * Management of the stocksand inventory.

management trainee in food and beverage

the dorchester

2013-8 - Present · 13 yrs 2 mos

assistant chief steward

dorchester hotel

2015-2 - Present · 11 yrs 8 mos

* Management of the overall operations including restaurants and banqueting. * Participation to several projects to increase our standards, improve the hotel sustainability. * Attenting the F&B meetings. * Managing the maintenance of the kitchens. * Meetings with the contractors and suppliers.