MARC SEGRET

Responsible for overall supervision, planning, control and coordination of all activities of personnel engaged in operation of the department in order to maximize profitability and to ensure superior guest service and product quality.

Duties:
Ensure that all operations are maximizing revenue and profit potentials while minimizing costs.
Develop, recommend, implement and manage the operational F&B annual and long term goals.
Ensure effective staff development through training, performance evaluation, mentoring.
Ensuring that all staff provides guests with friendly, courteous and professional service.
Evaluates changes in guest need and competitive set, to recommend appropriate product/service and operational changes as necessary.
Responsible for the hotel in absence of the General Manager (Room : 117)

Outlets : Garden Brasserie Restaurant, Room service, Banqueting and Bar (2)
Turnover : 1,5 M euro
35 staff and 60,000 covers
Hygiene Audit Result :
2009 : 82.66%
2008 : 70.80%

Responsible for team leading and customer service. Ensuring that the games run smoothly and that the regulations are respected.

August 2005 Member of the Management Committee

Duties Manager of the gaming room. Financial and personnel management. Responsible for Restaurant service Strategy.

Turnover : 1 M euro
20 staff and 30,000 covers

2004-2005 Restaurant Manager

Responsible for setting up and organizing the restaurant, and coordinating the 3 service areas in the Casino.
Ensuring customer satisfaction, monitoring SILIKER control, financial auditing and quality control
DMS-MKG.

Creating a dynamic team spirit ensuring an effective and confident working relationship between staff members through an exemplary management policy based on recruitment, team building, feedback, praise and recognition.

Responsible for team leading, customer service and in charge of the workforce

Duties Setting up a training programme, holding briefing meetings and team meetings. Running Reception and Sales Training courses.

. setting up a system of self- planning in the five restaurants and two bars
. Creating monthly timesheets
. Calculating and monitoring actual hours

Coordinating socio-economic and personnel activities such as Schools, clinics, meeting points and training centres.
Working in close collaboration with the bishop to manage the diocese.

Duties :
Financial management - setting up and monitoring budgets for the activities; dealing with investments, managing the running costs and cash flow, supervising the accounts.

Heritage management - responsible for the maintenance of the buildings and equipment; in charge of building work and vehicles.

Managing supplies - purchases, transport, stock taking.

Human resources management - recruitment, contracts, record keeping, monthly pay and social charges.

Staff management and training - team building, chairing meetings with site and project managers; training programmes in computer skills.

Creating Developmental Strategies
Creating financial reports for developmental projects

Developing relationships with external sponsors
charities (Misereor, Caritas), banks, local religious and administrative authorities for development projects and socio-economic activities.

Managing the restaurant , reception and customer service , team building.

Duties - customer service, inventories and stock management, team leader