Charlotte Jolivet

• • Project Planning and Execution

• • Concept Development

• • Culinary & Mixology Development

• • Client Engagement

• • Market Research and Analysis

• • Operational Strategy Development

• • Suppliers Sourcing

• • SOPs and Training manual Creation

• • Staff recruitment & Training

• • Coordinating and optimizing front and back-of-house restaurant operations

• • Ensuring and measuring guest satisfaction

• • Recruitment

• • Overseeing team performance

• • Creating and managing Trainings program

• • Agreeing and managing budgets

• • Designing and planning menus

• • Health and safety regulations

• • Handling customer enquiries and complaints

• • Weekly, monthly and annual financial reporting

• • Making improvements to the running of the business and developing the restaurant

• • Managing Private events

• • Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.

• • Interacted positively with customers while promoting hotel facilities and services.

• • Optimized customer experience by implementing exemplary service standards.

• • Managing a team of 30 permanent staff.

• • Effectively managed payroll and timekeeping and minimize overtime, including completion of proper paperwork for new hires and terminations.

• • Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.

• • Ensured high performance standards through regular staff training.

• • Aided manager in sales growth strategies.

• • Introduced motivational success recognition scheme.

• • Organized special events in restaurant, including receptions and pop ups.

• • Leading a project for the new uniforms for the entire Hotel, finding the right designer and working closely with them.

• • Part of management team to develop new venue in 2020: CUT OUT outdoor dining.

• • Leading the Restaurant hosts' team.