Summary
Overview
Work History
Education
Skills
Education Accomplishments
Languages
Passions Interests
Tel
Core Skills Qualifications
• Active sports – running, kiting, tennis, swimming. • Environmentally friendly lifestyle • Passiona
Timeline
Generic

AURELIEN POTTIER

LONDON,United Kingdom

Summary

Experienced brand curator with a strong passion for creative hospitality, seeking an executive leadership role in a premium company to deliver innovative experiences and create enduring brand memories. With a background rooted in the hospitality industry and a wealth of experience working with renowned chefs like Alain Ducasse, Gordon Ramsay, Quique Dacosta, Wolfgang Puck to mention a few. I have honed my skills in elevating restaurant trends and exceptional service at luxury lifestyle brands such as Hakkasan Ling Ling, Arros QD, Amazonico and Circe.

My international exposure across three continents (GCC, USA and Europe) has led me to work to acclaimed 5-star hotels like the Savoy, the Burj al Arab, Emirate Palace Overall I have contributed to the creation and development of 5 Luxury Lifestyle brands during my career along with 11 restaurants opening to date.

A strategic planner and adept team leader, I am dedicated to driving revenue, streamlining and enhancing processes, nurturing guest experiences in order to allow organizational growth, and exceeding industry standards to maximize financial performance.

Aa a strategic planner, adept team leader, I am dedicated to driving revenue, streamlining and enhancing processes, nurturing guest’s experiences and develop multicultural teams in order to allow organizational growth, exceeding industry standards and maximizing financial performance.

I am an accomplished Hospitality expert with progressive industry background, forward-thinking mindset and decisive leadership style.

Overview

24
24
years of professional experience

Work History

COO of Mistral Hospitality

Mistral
12.2022 - Current
  • Strategic International Development Consultancy. Brand Creations, Immersive Michelin Star Chef Exchange Programs, Project Management, Operational Advisory, Creative Pop-Ups, Luxury Event Management.
  • AWNA, KSA, Alula: Restaurant promoting the cultural heritage of KSA executed by Michelin star chef.. Creation, strategic planning and opening (5 months pop up) 1.4 million capex, 160 seats, 55 team members situated in the heart of Hegra UNESCO World Heritage site.
  • Undercroft Mayfair, UK (opening 2nd quarter of 2024): Dining Jazz Club with Brad Carter leading the culinary program. Created commercial model, critical path, designed bar and kitchen, pre/post opening schedule management.. 1.4 million capex, annual revenue 2 millions, 30 employees, 130 seats: 110 restaurants + 20 PDR, 1 bar + 20 lounge seats.
  • Terminus, South Kensington, UK (opening 3rd quarter of 2024): Bar and Cigar private member club. 1.2 million capex, annual revenue 1.75 millions, 16 employees, 3 floors with main bar on the ground floor (40 seats per floor/100 standing)

COO CIRCE RESTAURANT / LOUNGE / NIGHTCLUB

CIRCE
04.2022 - 11.2022
  • Managed and supported the creation of Circe project
  • Market research and Analysis, Brand definition, Concept development, Menu development, Strategic planning, recruitments of all team members, CCG, Ose, FFe and creation of commercial model.

GENERAL MANAGER AMAZONICO

AMAZONICO
02.2020 - 04.2022
  • Consolidated and elevated all programs and positioned the restaurant as one of London's leading restaurants
  • Created and supported all brand materials for rapid expansion
  • Led a team of 190 employees across 14 departments.

MANAGING DIRECTOR of ‘’In Paella Ltd’’ by Quique Dacosta

In Paella ltd
06.2018 - 03.2020
  • Developed Arros QD worldwide
  • Market research and Analysis, Brand definition, Concept development, Menu development, Strategic planning, and commercial model
  • Responsible for financial reports/meetings and weekly/monthly and quarterly agendas.

GENERAL MANAGER HAKKASAN

HAKKASAN
08.2015 - 06.2018
  • Managed Hakkasan London and assisted in the pre and post opening of various Hakkasan locations worldwide.

HEAD OF OPERATIONS Ling Ling

Ling Ling
08.2017 - 01.2018
  • In charge of operations and development of Ling Ling brand concept in Oslo.

General Manager, Spago Beverly Hills

Spago
02.2015 - 05.2015
  • General Manager of Spago Beverly Hills, a 2 Michelin Star restaurant.

Assistant General Manager, Opening Hakkasan Beverly Hills

Hakkasan
01.2013 - 07.2014
  • Assistant General Manager for the opening of Hakkasan Beverly Hills.

Assistant General Manager, Opening Hakkasan Abu Dhabi

Hakkasan
06.2010 - 01.2013
  • Assistant General Manager for the opening of Hakkasan Abu Dhabi.

Outlet Manager, Al Mahara Restaurant & Juna Lounge and Bar

Al Mahara Restaurant & Juna Lounge and Bar
09.2009 - 01.2010
  • Outlet Manager for Al Mahara Restaurant & Juna Lounge and Bar at Burj Al Arab.

Restaurant and Bar Manager, Vascos

Vascos
12.2008 - 08.2009
  • Restaurant and Bar Manager at Vascos in Abu Dhabi.

Assistant F&B Manager, Domaine des Andéols, Restaurant les Saveurs

Domaine des Andéols
01.2008 - 11.2008
  • Assistant F&B Manager at Domaine des Andéols, Restaurant les Saveurs in France.

Restaurant Manager, UMU Restaurant

UMU Restaurant
11.2005 - 08.2007
  • Restaurant Manager at UMU Restaurant in London.

Assistant Restaurant Manager, Tom Aikens Restaurant

Tom Aikens Restaurant
01.2005 - 11.2005
  • Assistant Restaurant Manager at Tom Aikens Restaurant in London.

Senior Head Waiter, Savoy Grill Restaurant

Savoy Grill Restaurant
03.2004 - 04.2005
  • Senior Head Waiter at Savoy Grill Restaurant in London.

Restaurant Supervisor, Spoon Restaurant

Spoon Restaurant
10.2002 - 05.2004
  • Restaurant Supervisor at Spoon Restaurant in London.

Head Waiter, La Bastide de Moustier

La Bastide de Moustier
01.2000 - 08.2002
  • Head Waiter at La Bastide de Moustier in France.

Education

• BEP Hotel/Restaurant Business Strategy , - Hospitality Administration And Management

Espace Neree
Cannes
07.1999

Skills

  • Multilingual: Fluent English, Fluent Spanish, Fluent French
  • Operating Expertise in GCC, USA and Europe
  • Strategic Planning and Execution
  • Financial Leadership, Budget Forecasting ; Planning (CAPEC, OPEX and ROI)
  • Stakeholder Management
  • Opening expert (11 to date)
  • Board Reporting
  • People and Culture
  • Luxury Brand Management
  • Strategic Partnerships
  • Organizational Development
  • Projects Benchmarking/Markets Analysis
  • FNB DNA Concepts Creation/Brand Definition
  • Kitchen, Restaurant and Bar Designs
  • Process Improvement
  • Employee Coaching
  • Policies and Procedures
  • Cross-functional Team Coordination
  • Executive Leadership
  • Sales Growth
  • Regulatory Compliance

Education Accomplishments

  • Centre de Formation Professionnels 1999 – 2001, Cannes, Cote D’Azur, FRANCE
  • BEP/CAP hotel/restaurant Business strategy and management development
  • WSET level 3
  • National Certificate for Personal License holder
  • Health and safety level 3
  • Food safety Level 3
  • UK Personal license holder

Languages

Fluent written and oral trilingual Spanish/English/French
Very good reading/understanding of Italian

Passions Interests

  • Active sports – running, kiting, tennis, swimming
  • Environmentally friendly lifestyle
  • Passionate about food and love cooking
  • Wine collector
  • Experiencing restaurant openings
  • Promoting the values of hospitality within younger generations across the industry
  • Socializing and bringing people together

Tel

07957296989

Core Skills Qualifications

  • Extensive international market knowledge
  • Fluent Trilingual operator
  • Inspirational leader
  • Brand Creation, Development
  • Businesses competitive analysis
  • Graphic design / Branding / Web Development
  • FNB DNA concepts creation
  • Kitchen, Restaurant and Bar Designs
  • Budgets creation (Capex and Opex)
  • Feasibility PNL case studies
  • Labor forecast and strategy
  • Pre-opening schedule management
  • Critical path planning
  • Contract negotiation
  • Opening project management
  • Strategic planning and execution
  • Venue booking strategist
  • Excellent commercial skills
  • Menu’s engineering
  • Business pipeline strategy mgmt.
  • Effective in data analytics
  • Multi P&L management
  • Capex management
  • Cost control mgmt.
  • Cross functional team management
  • Inventory control
  • Procurement strategy
  • Partnership/sponsorship strategy
  • Building SOP F&B bibles
  • Building DPT Training bibles
  • Building company manual
  • Creating Guest recognition programs
  • CRM data mgmt.
  • HR mgmt. leadership and compliance
  • Recruitment planning strategy
  • Employee development programs
  • Performance evaluations
  • Division succession plan with KPI
  • Service quality improvement program
  • Risk assessment compliance
  • Multicultural team mgmt.
  • Health and safety mgmt.
  • Sales / events team mgmt.
  • Partnership / sponsorship mgmt.
  • Guest complaints/recoveries
  • Emergency planning

• Active sports – running, kiting, tennis, swimming. • Environmentally friendly lifestyle • Passiona

· Active sports – running, kiting, tennis, swimming and fishing

· Environmentally friendly lifestyle

· Passionate about food and love cooking

· Wine collector

· Experiencing restaurant openings

· Promoting the values of hospitality within younger generations across the industry

· Socializing and bringing people together

Timeline

COO of Mistral Hospitality

Mistral
12.2022 - Current

COO CIRCE RESTAURANT / LOUNGE / NIGHTCLUB

CIRCE
04.2022 - 11.2022

GENERAL MANAGER AMAZONICO

AMAZONICO
02.2020 - 04.2022

MANAGING DIRECTOR of ‘’In Paella Ltd’’ by Quique Dacosta

In Paella ltd
06.2018 - 03.2020

HEAD OF OPERATIONS Ling Ling

Ling Ling
08.2017 - 01.2018

GENERAL MANAGER HAKKASAN

HAKKASAN
08.2015 - 06.2018

General Manager, Spago Beverly Hills

Spago
02.2015 - 05.2015

Assistant General Manager, Opening Hakkasan Beverly Hills

Hakkasan
01.2013 - 07.2014

Assistant General Manager, Opening Hakkasan Abu Dhabi

Hakkasan
06.2010 - 01.2013

Outlet Manager, Al Mahara Restaurant & Juna Lounge and Bar

Al Mahara Restaurant & Juna Lounge and Bar
09.2009 - 01.2010

Restaurant and Bar Manager, Vascos

Vascos
12.2008 - 08.2009

Assistant F&B Manager, Domaine des Andéols, Restaurant les Saveurs

Domaine des Andéols
01.2008 - 11.2008

Restaurant Manager, UMU Restaurant

UMU Restaurant
11.2005 - 08.2007

Assistant Restaurant Manager, Tom Aikens Restaurant

Tom Aikens Restaurant
01.2005 - 11.2005

Senior Head Waiter, Savoy Grill Restaurant

Savoy Grill Restaurant
03.2004 - 04.2005

Restaurant Supervisor, Spoon Restaurant

Spoon Restaurant
10.2002 - 05.2004

Head Waiter, La Bastide de Moustier

La Bastide de Moustier
01.2000 - 08.2002

• BEP Hotel/Restaurant Business Strategy , - Hospitality Administration And Management

Espace Neree
AURELIEN POTTIER