NATHAN Maignel

• Leadership & Team Management: Supervised and motivated teams of 50 staff members, fostering a positive work environment and achieving high employee retention rates.
• Operational Efficiency: Oversaw daily operations in high-volume restaurants, ensuring smooth service during peak hours and achieving efficiency goals.
• Financial Management: Managed budgets, controlled costs, and increased profitability by streamlining processes and optimizing resource allocation.
• Customer Service Excellence: Maintained high levels of customer satisfaction by implementing staff training programs and addressing guest feedback effectively.
• Inventory & Supply Chain: Directed inventory management and supplier relationships, ensuring consistent product quality and minimizing waste.
• Marketing & Sales: Developed promotional strategies and campaigns that increased customer footfall and drove revenue growth.
• Compliance & Safety: Ensured adherence to food safety regulations, health codes, and company standards.

• Delivering high-standard service in a bustling French brasserie-style restaurant in Sydney CBD.
• Developed strong knowledge of Australian wines, enhancing my ability to provide expert recommendations and elevate the guest dining experience
• Ensuring a refined dining experience aligned with the venue’s premium image.

• Explored many different places in Europe and South East Asia over 5 months, developing adaptability and problem solving skills in dynamic environments

• Manage a team over 15 people per service and more than 500 dinners per day
• Delivering and guarantee a superior food and beverage service and maximizing customer satisfaction
• Responding efficiently and accurately to restaurant customer complaints
• Organize and supervise shifts, recruiting and train new employee on proper customer service practices
• Ensuring all end of day cash outs are correctly completed
• Interacting with guest to get feedback on product quality and service levels
• Do all the administrative work of a restaurant manager (checking restaurants cash registers, salary declaration, manage payroll..)

Sister’s restaurant to Café de la Régence

• Welcoming the customers and giving excellent customer service throughout the duration of their dining experience;
• Preparing the dining area and ensuring efficient turnover in-between customers (particularly in busy periods) whilst meeting a high standard of cleanliness and hygiene;
• Delivering high-quality service to customers, balancing professionalism with friendliness and having sound knowledge of the food and drink offerings of the establishment (including wine pairings etc);
• Performing under high pressure in busy and/or understaffed periods, juggling multiple responsibilities and working well in a team;
• Basic level of bar training
• Ability to close and open the restaurant including cash management skills

• As per the above

• Preparing and setting-up the kitchen, bar and dining areas;
• Daily stock-taking and monitoring of equipment and supplies;
• Working in the bar, kitchen and service areas (adapting to the requirements of the business on a particular day);
• Ordering stock and ensuring the freshness of products in order to meet catering quality requirements;
• Managing staff - preparing weekly rotas, delivering relevant training HACCP food hygiene and safety standards, coordinating daily tasks;
• Responsible for the finances and cash management of the business

• voted the best bakery and pastry shop in Île de France (Paris)
• By trade I am a qualified pastry maker and baker and underwent a 3 year apprenticeship under the training of Anthony Bosson
• My responsibilities included:
• Preparing products in accordance with technical specifications and manufacturing objectives: traditional and special breads, Viennese pastries, cakes and pastries;
• Compliance with and thorough training in relation to all health and safety codes;
• Packaging and labelling products, specifying their composition;
• Cleaning and routine maintenance of the work area, kitchen equipment and ovens;
• Greeting, advising and taking customer orders courteously
• Voted the best bakery and pastry shop in Île de France