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I’m always looking for new project to improve my life. So I decide to work where I found the more to do. Actually Ukraine… I’m now working for a restaurant complex in Kiev. I use my competencies that I learn in France (my native country) and try to bring European standard to my firm about the cost control and new project.
Before I gain knowledge of different schools, hospitality and business; connect with part time job in more than 20 firms. After studies, I decided to get management knowledge before to get finally a project manager position.
I want continue my career of project manager consultant or deputy of general manager in a hotel or restaurant complex.
Jerome Viaud
Project manager
Angers, France
Jerome Viaud | English | French |
Schools attended |
IDCE (Institut du Développement du Conseil et de l’Entreprise) |
IPAC EGC (Chambre de Commerce et d'Industrie de Nantes)(Groupe Audencia (Nantes)) |
Since 2006: Shooters (Happy Days Group) |
Project Manager
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Shooter is from the first restaurant Complex in Kiev. Around 700 peoples coming every day, open 24/24 hours. My responsibilities were first; calculations of the cost and second to care about project like a consultant. Keys Achievments: • Creation and put in service of the cost-control and purchase, diminution of the cost of 36% in 2007. • Establishment of a database or our customer follow by mailling list and marketing compaing. • Communication plan, business plan, creation of menus (design and contain), set up of a new wine card. • Design reorganization of the restaurant, service organization, security and hygiene chart. • Creation of a training book for the personnel, set up of a recruitment procedure for the staff, unification of the planning for the staff. • Market study for the elaboration of the banquets, development of the event activities (our customer: L’Oreal, Nestle, French Embassy, Lions Club, Stanley…). | |
Industry: Tourism |
2005 - 2006 : Mc Donald, Pizza Hut |
Manager
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Experiences collaborated with recruitment group. This practice allows me to get a quick management experience by the supervision of a team of 40 -50 peoples. This experience was totally a personally motivated. I made observation an evaluation of the element which can be import from fast food business in other kind of restaurant structure. | |
Industry: Hotel and restaurants |
2004 - 2005 : Nicolas |
Chef cook
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Nicolas is the leader of wine sells in France and Europe with more than 767 chops. Responsibilities were to be in charge of the production, purchase quality and hygiene (around 100 guests per days). Quality and rapidity has been increase in order to serve 25% more people during the Business lunch time. | |
Industry: Hotel and restaurants |
2004 : Les Villas du Lagon |
Director assistant
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Les Villas du Lagon is the biggest hotel and the only one resort of the island La Reunion, near Madagascar. The main activities were warehouse management (purchases, deliveries, invoices, checks costs).The second was carrying out a needs study for the creation of a new hotel and operate for the purchase and international contracts. | |
Industry: Hotel and restaurants |
Interests |
Cooking (molecular gastronomy), innovations, data processing, philosophical reading, world music… The National academy of French Cook rewarded me grade "well" for the creation of recipes in 1999 and 2000. |
