ERIC DELADIENNEEEmail: edeladiennee@gmail.com

Contact: +973 32186222Location: Kingdom of Bahrain

TOP MANAGEMENT – HOSPITALITY Snapshot: Industry professional backed by 25 years of insightful experience in areas of Restaurant Operations, Catering, Guest Relationship Management, Menu Planning, Quality Management and Training. Currently functioning as Director of Food & Beverage, The Royal Golf Club, Kingdom of Bahrain, seeking challenging top managerial assignments with a reputed organization

Proven ability in optimizing/ maintaining food, labor costs and net profit margin, based on forecasted targets

Skilled in Operations & Customer Relationship Management, Training, Manpower Development and Resource Management. Proficient in formulating & implementing Standard Operating Procedures of various Departments

Well versed in Event Planning & Management, Sourcing, Vendor Management, Client Relationship Management, Manpower Management, Budgeting, Auditing

Significant exposure in Business Expansion, Quality Compliance, Project Management, Infrastructural Management, Budgeting & Cost Control, Training & Development

Thrive on challenges and quickly adapt to new environments and responsibilities

Core Competencies: Revenue Management Budgeting & Forecasting Food & Beverage Operations Management Food Production Management Training & Development

Business Development Service Delivery Management Customer Relationship Management Cross Functional Team Coordination

PROFESSIONAL EXPERIENCE

The Royal Golf Club, Troon Golf, Kingdom of Bahrain Director of Food and Beverage Jun 2008 till date│ │

Accomplishments: Distinguished for efficient leadership of international restaurant (LINKS lounge and restaurant) nominated

as “Best International Restaurant” by Facts Magazine (2010) and by Time Out magazine (2012), best international restaurant winner in 2014 and 2015 by Citibank fact magazine restaurant awards.

Led Prego Restaurant to be nominated as the Best Italian in 2012 and highly recommended best family restaurant award by Time Out magazine in 2014, best family restaurant by Fact magazine Citibank in 2015.

Member of the opening team for the course designed by Colin Montgomerie to cater, 600+ members, Home of the Volvo Golf Champions 2011 (European tour)

Played key role in setting up of coffee shop, an international restaurant, members lounge, Italian restaurant, a bar lounge, Events and banqueting

Recipient of Best Brunch Award in Bahrain by Time Out magazine in 2011 & 2012 and Troon Golf Awards in 2013

Instrumental in designing Gastro Club Membership for over 100 members Acknowledged for accomplishment of budget worth BD 800,000 ($2.12 Million) during first year of full

operations (2010), BD 1 Million ($ 2.65 Million) in 2011, BD 1.28 Million ($3.4 Million) in 2012, BD 1.3Million ($3.5 Million) in 2013, 2014 and 2015.

Job Profile: Provide leadership to a team of 60 members in catering to day to day business operations Prepare operating budget for individual revenue outlets of the department and implement remedial

measures to address deviations (5 outlets, 2 meeting rooms and banqueting) Organize effective orientation/ training sessions for new personnel and professional development activities

for various experienced personnel Define/ ensure compliance to safety, sanitation, energy conservation, preventive maintenance and other

organizational, industry/ statutory standards Align departmental policies and procedures to organizational business objectives Implement standard operating procedures for resource management aimed at enhancing departmental

profitability and productivity

Enhance guest satisfaction and optimize food costs through implementation of new techniques in preparation/ presentation of food items

Evaluate procurement & receipt procedures for products/ supplies to ensure compliance to quality parameters

Resolve critical business issues and performance bottlenecks in coordination with related stakeholders Design and implement professional development/ training programs for food production, service and bar

production/service personnel Monitor remodeling, refurbishment and other building design enhancements applicable to food and

beverage service Coordinate with the marketing team in designing marketing strategies for the Food & Beverage Department Generate market awareness through organization of various promotional schemes including food festivals,

discounts for special occasions Manage various administrative aspects related to smooth functioning of the department Function as Executive Committee Member participating in various decision making activities

Quaglino’s, London Restaurant Manager Oct 2006 – May 2008│ │

Job Profile: Led day to day operations through a team of Deputy Restaurant Manager, 2 Assistant Restaurant Managers,

3 Floor Managers in the restaurant, a bar manager, a private dining room coordinator, a reception manager Focused on accomplishment of business targets in compliance budgetary and cost parameters Involved in recruitment, grooming and mentoring of team members across the reporting hierarchy Evaluated/ improved the wine list every 3 months and liaised with the Head Chef in launch of new menu

every 2 months Optimized resource utilization to maximize productivity Conducted training sessions for team members on health & safety, fire, food and wine) Participated in meetings with the GM, Head Chef and in financial revenue meetings at the head office

Planet Hollywood, London Assistant General Manager Aug 2003 – Sep 2006│ │

Accomplishments: Acknowledged for accomplishment of business targets including reduction of bar cost from 29% to 26%,

labor cost from 35% to 29%

Job Profile: Coordinated with various support teams in ensuring smooth functioning of day to day business operations Defined/ implemented strategies aimed at retention and enhancement of existing market share Generated market awareness through implementation of various promotional schemes/ events across the

bar and restaurant. Designed PR and promotional materials to enhance visibility Evaluated historical data and market trends in preparation of business forecasts and targets Recruited/ coached team members in rendering qualitative service delivery and accomplishment of

business targets Managed/ maintained inventory to ensure compliance to reorder levels and cost control parameters Evaluated and negotiated with new suppliers based on business requirements Conducted training sessions for team members on health & safety, fire training, new employees, wine

training Convened meetings with various departments like sales & marketing, finance, kitchen, front of house

Bistro Romain, Paris General Manager Apr 2002 – Jun 2003│ │

Accomplishments: Played key role in reducing food cost from 23% to 20%, bar cost from 23% to 19% and labor cost from 40%

to 36%

Job Profile: Spearheaded day to day operations aimed at accomplishment of business targets Enhanced client satisfaction through prompt resolution of issues and qualitative service delivery Monitored performance of team members and rendered productivity enhancement feedback Conducted need based training sessions for team members based on identified training requirements Optimized resource utilization to enhance productivity and profitability

Ensured compliance to quality standards with regards to food/ beverage and other service delivery

PAST ASSIGNMENTS

Planet Hollywood, Cannes General Manager Sep 2000 – Dec 2001│ │ Planet Hollywwod, Paris Assistant general manager Jul 1995 – Sep 2000│ │ Groupe FLO, Brasserie La Coupole, Le Vaudeville, Julien, Paris Oct 1990 – Jul 1995│

o La Coupole : Chef de Rang and Maitre d’Hotelo Le Vaudeville : Maitre d’Hotelo Julien : Maitre d’hotel responsable (Floor manager)

Les Chefs de France, Walt Disney World, Florida, USA Chef de Rang Oct 1989 – Oct 1990│ │

ACADEMICS

Education 5 Years in Hotel and Restaurant Management School (Bachalaureate and BTS level), Ecole Hoteliere de Saint

Quentin en Yvelines

Professional Development: Train the Trainer, Wine passionate.

Date of Birth: 18th August 1969; Languages Known: English and French; Reference: Available on Request