Damien Vannay

Consulting contract focused on employee development, up-selling techniques and service standards.

- Elevated guest satisfaction and assured top-notch experiences by instituting robust service excellence standards.
- Engineered a strategic promotion framework to sharpen marketing efforts, optimizing outreach across all Food & Beverage venues.
- Championed service team training and development, fostering a positive work atmosphere, boosting morale, and consequently decreasing staff turnover.
- Revamped menu costing and pricing strategies, achieving a 10% reduction in food costs throughout our establishments.
- Implemented Menu Engineering techniques to gain insights into customer preferences, supporting data-driven menu choices and procurement strategies.
- Led a strategic overhaul in transitioning from a franchised lobby café to a hotel-operated establishment, enhancing operational control and guest service quality.

- Oversaw operations for French-speaking Switzerland, orchestrating the seamless execution of services from our Zurich mothership
- Led a diverse team comprising 25 hub staff members and a fleet of over 40 delivery drivers, driving performance, and ensuring service excellence.
- Managed the comprehensive Human Resources functions for all team members, ensuring a supportive and efficient work environment.
- Coordinated scheduling and on-call availability for drivers, fostering adaptability and responsiveness in our operations.
- Employed advanced crisis and conflict resolution strategies, maintaining a stable and productive workplace.
- Dedicated to excellence and quality control; introduced innovative concepts that significantly uplifted all aspects of corporate operations.
- Successfully implemented a performance-based bonus system, which significantly boosted motivation and productivity.
- Collaborated with social insertion enterprises to facilitate the recruitment of individuals with disabilities or others seeking workplace integration.
- Built a unified, high-performing team culture that leverages individual strengths in concert towards common goals.
- Mentored operations interns, providing valuable industry training and fostering the next generation of leaders.
- Negotiated contracts and authored agreements with a strategic approach to safeguard company interests and nurture partnerships.

As a Pre Opening Project Manager for a premier Japanese franchised restaurant, I orchestrated the establishment from concept to launch, assuring a symbiotic partnership between the hotel and franchise. My leadership ensured seamless communication and coordination throughout all phases of development.

Key accomplishments include:

- Facilitating robust supplier relationships for a complete range of restaurant essentials, from high-tech kitchen apparatus to bespoke tableware.
- Leading a comprehensive recruitment drive to build a stellar team, poised to deliver exceptional dining experiences.
- Spearheading an extensive training program that covered professional grooming, as well as proprietary culinary and hospitality protocols unique to our franchise.
- Collaborating closely with the hotel's architectural team and contractors, guaranteeing the restaurant's design adhered to the franchise's esteemed standards.
- Pioneering public relations strategies to solidify the restaurant's reputation as a go-to destination from Day One.
- Driving the restaurant’s marketing initiatives with a sharp focus on strategic objectives and brand positioning.
- Crafting the initial restaurant budget and projecting pre-opening P&L statements to lay a strong financial foundation.
- Executing informed decision-making through meticulous cost analysis for both food and beverage offerings.
- Developing and rolling out meticulous service standard SOPs to ensure consistency and excellence in customer service.
- I am proud to have been at the helm of creating not just a restaurant, but a landmark that stood for quality, service, and memorable dining experiences.

Pre-Opening Assistant Manager, Trader Vic's Restaurant

- Collaborated closely with the Venue Manager in setting operational standards for successful restaurant launches.
- Managed administrative duties, including menu creation and cost analysis to align with strategic culinary objectives.
- Prioritized the establishment of rigorous quality control processes to ensure superior operational performance.
- Oversaw all procurement activities, guaranteeing the optimal selection of goods for the restaurant's needs.
- Worked in tandem with the Marketing team to craft compelling promotional campaigns.
Responsible for comprehensive HR functions such as performance reviews, recruitment, and personal development initiatives.
- Cultivated the business acumen of the outlet, contributing to revenue growth and commercial success.
- Engaged in promotional strategy development, participating in the planning of a robust 3-month promotional calendar.
- Honored with the “Fact Dubai” Award for Favorite Newcomer Restaurant, underscoring the exceptional quality and popularity of the dining experience offered.

Acting Manager, Trader Vic’s Restaurant

- Successfully managed the day-to-day operations, nurturing a positive team environment and maintaining high morale.
- Maintained an exceptional Mystery Shopper score, with an average exceeding 89%, reflecting persistent customer service excellence.
- Developed a comprehensive commercial strategy for the year, setting the course for sustained growth and profitability.
- Orchestrated the planning and execution of the restaurant's first-anniversary celebration, enhancing brand visibility and patron loyalty.
- Negotiated and renewed the in-house band contract, skillfully implementing beneficial amendments.
- Fostered relationships with promoters and local businesses to enhance the restaurant's profile and draw in new clientele.
- Enhanced staff capability by providing advanced training and empowering team leaders with increased responsibilities.

J-1 Management (Assistant Manager) Program
o Various tasks and projects including:
o Complete understanding of the Restaurant History and Culture
o Extensive training on creation of craft cocktails
o Participation in the recruitment process and screening of new employees
o Creation, upgrade of current wine list
o Scheduling, and Assisting General manager in day to day operations
o Apprenticeship of opening and closing procedures, and improvement of said procedures
o Guest and employee satisfaction management
o Leading of food and beverage knowledge trainings

Assisting the Viewpoint Café team into improving service quality and developing talents.
Food and Beverage Consultant
o Mandated for the following tasks:
o Service staff training in order to meet western standards of quality
o Creation of promotional material for the restaurant
o Creation of a cost control system and SOPs for the restaurant
o Revamping of the food menu and selection of wines for a new offer
o Reorganization of the service flow
o Improvement the Breakfast offer (sourcing higher quality food locally)

Restaurant Manager for gastronomic restaurant « The Strand »
o Recruitment, Training and Management of local employees
o Management of group offers
o Event management such as : weddings, wine tastings and artistic shows o Negotiation with wine providers, stock management and sourcing

In charge of developing business relations with Vietnam and private investors

Responsible for Claude Nob’s VIP Lodges, welcoming guests and in charge of “special demands"