Antoine Peyrusson

Dear Madam, Sir, 

Greatly motivated in forming part of your very enthusiastic team, I'd like to contribute to your success and growth by my abilities to manage with great , sensitive and adaptative attitude, bring my natural desire to exceed the objectives of the company and belong to your well know and famous Hospitality Group. Thanks to my past experiences in various hospitality companies in France  (Paul Bocuse Group 3 Michelin Stars), in New York ( Patina Restaurant Group and also at Bagatelle Bistrot Meatpacking) and other very enriching employments in Asia ( Hong Kong and Vietnam) but also in North Africa managing my own restaurant Business, I'd be glad to bring my expertise, my assiduous and energetic working attitude, my indescribable passion I've for this field since I born, my devotion for our guests and all my motivation to exceed the objectives of your great company while always improving our guests satisfaction and increase the revenue of the restaurant . Be sure that working for you is faithfully reflected in my mind as I really want to establish and grow with you and for you . I'm a real addict of your concept and I can't wait in forming part of your Management team. I really hope to have the chance to talk to you soon and go further inside my resume and also explain you my real desire to work with you .

I'm available almost instantly with very short notice.

I'm looking forward to hearing from you soon.

Yours faithfully

Olivier Antoine Peyrusson

A dynamic, results-oriented professional offering focused leadership to drive sales and profitability in highly competitive markets. Consistently achieve performance goals through enthusiasm, tenacity and initiative, with passion for Businessdevelopment and challenges. High level of expertise:

• Team Building/ Staff Training/performance staff trackingand measures
• MICE operations management & sales strategies
• Business development operations (Sales strategies, market research and analysis, cold calls, mass marketing )
• Multi businessorganization management and operations
• BOH/FOH operations costs monitoring and strategies
• P&L, budget preparation & financial analysis
• Policies and Procedures, quality assurance
• Project creationfrom suggestion to creation
• Purchasing / inventory/ procurement analysis and strategies
• Facilities / Safety Management
• Menu creationsand coordination
• Customer Service / Guest Relations
• Providers sourcing and collaboration agreements

Bachelor's Degreein International Hotel Management 

VATEL Institute - International Business School - Lyon, FR 2004

• Hospitality Management • Marketing • HR management • Office tools • Business economics • Sustainable development and CSR • Interculturality • Professional culture • Self-image • Hygiene and safety • Nutrition • Business discovery • English F&B • Foreign language 2 • F&B environment • Hospitality Environment • Professional practice
• Culinary: Food prep / professional cooking / kitchen management / menu planning / laws and regulations / HACCP……..
• Oenology art and wines / viticulture