Florent Vivier

Pre-opening and opening restaurant manager for probably one of the most exciting concept in Dubai. Row on 45 is the pinnacle of luxury and fine dining taking you, exclusively, on a 17 courses tasting menu through three different acts.

• Created all S.O.P's and trained staffs accordingly
• Created training plan (food bible, steps of service...) for chefs and front of house
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Clearly and promptly communicated pertinent information to staff, maintaining knowledgeable service teams.
• Interacted positively with customers, effectively promoting restaurant facilities and services.

• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Optimised customer experience by implementing exemplary service standards.
• Recognised and formally acknowledged outstanding staff performance, boosting team morale and productivity.
• Quickly identified problem situations, skilfully resolving incidents to maintain satisfaction of involved parties.

• In charge of a team of 50 people.
• Making sure table are coming back on time.
• Dealing with any type of complains/issues
• Communicating to staff members any new dishes on the menu and maintaining knowledgeable service teams
• Closing the venue-closing procedure, cash up, etc...
• Interacted positively with customers, effectively promoting restaurant facilities and services.

• In charge of a team 8/10 staffs.
• Ensuring smooth running of service.
• Oversaw front of house personnel to maintain adequate staffing and minimize overtime and directly report to the GM.
• Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
• Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
• Created fun team building activities to engage staff in up-selling to meet revenue targets.

• Optimised customer experience by implementing exemplary service standards.

• Ensuring smooth running of service
• Managing 30 front of house staff members for a weekly turnover in excess of 2000 covers
• Constantly keeping variable costs under budget
• Making suggestions to reduce coast and achieve better value for money
• Arranging and carrying out 6 weeks review/3 months probation with front of house staff
• Communicating and liaising with key restaurant suppliers
• Handling complaints
• Issuing weekly front of house rosters
• Leading team briefings
• Undertaking monthly stock takes
• Handling cash and doing cash up

• In charge of a team of 15 waiters/commis
• Training new staff members
• Handling cash and doing cash up
• Floating with managers to support waiters,hostess during service
• Ensuring all opening & closing procedures were carried out