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David Madamour

Directeur

54 years

Professional situation

Interested in receiving recruitment information

Professional aspiration

Experience
21 years and more
Desired salary
Between 60 k and 80 kCHF
Type of contract
Permanent job, Limited duration job
Mobility
75 Paris, 92 Hauts-de-Seine - France
Functions
- General Management
- F&B
- Human Resources
Sectors
- Consulting
- Restaurant - Chain
- Restaurant, Gastronomy - Independent

Professional experiences

Directeur

LE PERCOLATEUR , Paris - Permanent job

From November 2009 to June 2026

9 employés, 80 couverts

Directeur

LE BISTROT D'EN FACE , Paris - Permanent job

From December 2002 to March 2008

12 employés, 90 couverts

Directeur

Restaurant le 7/15 , Paris - Permanent job

From December 1999 to September 2001

12 employés, 40 couverts

Formation directeur d'exploitation

Restaurant Le Procope , Paris - Permanent job

From December 1998 to September 1999

Formation Directeur Exploitation, 100 employés, 250 couverts

Service et gestion de fortune

IFMS LAUSANNE , Lausanne

From July 1998 to November 1998

Directeur

RESTAURANT AYA , Nendaz - Permanent job

From October 1997 to July 1998

15 employés, 200 couverts

Service national

PRESIDENCE DE LA REPUBLIQUE FRANCAISE , Paris - Limited duration job

From February 1997 to September 1997

Service national, Intendance de la Présidence de la République Française

Assistant de service

EHL , Lausanne - Limited duration job

From July 1996 to February 1997

Assistant de service

Additionals trainings

Formation Développeur C, C++, JAVA, ORACLE, WEBMASTER

ESIG Formation

2001 à 2002

Filemaker Pro Advanced 16 - 17 - 18 - 19

2017 à Today

Associations

AAEEHL

Président (StammVater)

Degree

1996 – EHL Campus Lausanne – Diplôme d'Etudes Supérieures en Hôtellerie et Restauration

Languages

Français - Native language

Anglais - Fluent

Allemand - Fluent

Portugais - Notion

Espagnol - Notion

Skills

app development
Food and Beverage Management
Food & Beverage
Service en Salle
Management Development
Management d’équipes
Management Consulting
understanding client needs
stock management
Catering