OLIVIER ANTOINE PEYRUSSON
Summary
Accomplished restaurant leader with 25 years of experience in boosting sales and profitability. International experience supports adaptability to various cultural and business environments. Demonstrated success in enhancing profit center performance while increasing customer satisfaction. Proficient in building strong relationships with clients and team members to achieve organizational goals.
Overview
26
26
years of professional experience
Work History
Restaurant General Manager
CAFÉ DE PARIS 'CHEZ BOUBIER'
Geneva
05.2024 - Current
- Directed daily operations to guarantee seamless restaurant functionality.lity and optimal customer satisfaction.
- Performed administrative tasks such as payroll processing and accounts receivable management.
- Drove talent acquisition and team development, resulting in a high-performing staff.
- Managed financial performance, including profit and loss accountability and strategic budgeting.
- Implemented and enforced policies and procedures to sustain operational excellence.
- Developed marketing strategies to promote restaurant services.
- Managed relationships with suppliers to ensure timely delivery of products.
Restaurant Director
OWN RESTAURANT BUSINESS
Tunis
02.2019 - 05.2024
- Performed in-depth market analysis to secure competitive positioning within Tunis northern district.
- Managed operational oversight involving budgeting and P&L responsibilities.
- Implemented HACCP standards to enhance service delivery and ensure compliance.
- Orchestrated talent acquisition strategies, enhancing team motivation and performance.
F&B Projects Manager
ZS HOSPITALITY HK LTD
Hong Kong
03.2016 - 01.2019
- Spearheaded comprehensive business plans for renovations and new F&B ventures, including restaurants and bars.
- Directed sales and marketing strategies to drive business growth and operational success.
- Pioneered innovative menu concepts, leading successful launches that enhanced customer experience.
- Assessed feasibility of new projects to ensure alignment with designated budgets in Hong Kong and Ho Chi Minh City.
- Created reports outlining project status, milestones achieved, risks encountered.
- Developed best practices for successful delivery of projects within budget constraints.
Restaurant General Manager
JW MARRIOTT HONG KONG ISLAND
Hong Kong
08.2015 - 03.2016
- Directed HR functions including staff recruitment, training, coaching, and scheduling to enhance team performance.
- Analyzed financial statements and prepared budgets for the restaurant.
- Oversaw daily operations to maintain high efficiency and quality service standards.
- Led sales and marketing strategies that facilitated restaurant expansion initiatives.
- Orchestrated comprehensive MICE events, managing all elements from planning through execution.
- Managed and facilitated restaurant activities to achieve superior customer service and effective employee growth.
Restaurant General Manager and Events Manager
Café Centro PATINA RESTAURANT GROUP
New York City
01.2013 - 05.2015
- Managed daily Brasserie operations, ensuring optimal functionality throughout operating hours.
- Executed strategic recruitment and optimized scheduling to enhance workforce efficiency.
- Implemented effective opening and closing protocols to maintain operational excellence.
- Drove team performance through dynamic coaching and training, elevating staff skill sets.
- Vigilantly enforced Health & Safety protocols, upholding highest standards of hygiene and safety.
Restaurant Director
OWN RESTAURANT BUSINESS
Tunis
09.2009 - 01.2013
- Spearheaded comprehensive operational management, encompassing budgeting, P&L oversight, and financial stewardship
- Formulated and enforced robust policies and procedures, including HACCP standards
- Directed full-cycle staff recruitment, training, and development, fostering a motivated and high-performing team
Restaurant Manager
Brasserie de L’Ouest - PAUL BOCUSE
Lyon
06.2006 - 09.2009
- Directed daily staff operations while enforcing strict Health & Safety protocols.
- Trained and mentored staff on Gastronomic service protocols and mise en place standards.
- Managed food and labor costs to optimize profitability.
- Demonstrated expertise in fine dining etiquette, table service, and beverage pairing.
- Resolved guest concerns efficiently, enhancing reputation for exceptional service.
- Led team operations to ensure adherence to safety regulations and service excellence.
- Implemented complaint resolution techniques to maintain high guest satisfaction levels.
Worldwide Jobs and Trainings
Global Employers
01.1999 - 05.2020
- Assistant Manager / Bagatelle New York - Saint Barth - Miami
- Assistant GM / Pléthore et Balthazar Miami (opening Managing team)
- Assistant GM / MAMO New York (opening Managing team)
- F&B & Events Mgr / Dar Ahlam Relais & Chateaux***** Morocco
- Assistant Restaurant Manager / Radisson SAS Bangkok Rama IX
- Bar Manager / Comptoir de la Bourse Lyon France
- Guests Service Manager / Russelior Hotel and Spa ***** Tunis
- Events Manager – Sales Agent / Blue Events Cannes France
- Assistant F&B Manager / Hotel Sheraton Hammamet Tunisia
- Line Cook / Hotel Sofitel Méditerrannée **** Cannes France
- Sales representative / Würth Group Strasbourg France
Education
Bachelor Degree - Hospitality Management And Administration
INSTITUT VATEL
Lyon, France07.2004
High School Diploma -
CIEFA Business School
Lyon France06-2000
Skills
- Restaurant & Hospitality Management
- Business Development & Market Expansion
- P&L Management & Financial Oversight
- Luxury Dining & Customer Experience Enhancement
- Talent Acquisition & Team Leadership
- Performance analysis (KPI)
- Business operations expertise
- Point of sale (POS) system operation
- Labor and food cost control
- HACCP compliance
- Events & Catering Management
- Negotiation & Supplier Relations
Hobbies and Interests
- Restaurant Industry Trends
- Oenology and Wine Tasting
- Travel and Cultural Exploration
- Multicultural Exchange
Languages
- French, Native
- English, Fluent
- Spanish, Basic
- Arabic, Notions
Personal Information
- Title: Restaurant GM
- Date of Birth: 04/20/79
- Nationality: French
Languages
French
First Language
English
Proficient (C2)
C2
Spanish
Elementary (A2)
A2
Arabic
Beginner
A1
References
References available upon request.
Timeline
Restaurant General Manager
CAFÉ DE PARIS 'CHEZ BOUBIER'
05.2024 - Current
Restaurant Director
OWN RESTAURANT BUSINESS
02.2019 - 05.2024
F&B Projects Manager
ZS HOSPITALITY HK LTD
03.2016 - 01.2019
Restaurant General Manager
JW MARRIOTT HONG KONG ISLAND
08.2015 - 03.2016
Restaurant General Manager and Events Manager
Café Centro PATINA RESTAURANT GROUP
01.2013 - 05.2015
Restaurant Director
OWN RESTAURANT BUSINESS
09.2009 - 01.2013
Restaurant Manager
Brasserie de L’Ouest - PAUL BOCUSE
06.2006 - 09.2009
Worldwide Jobs and Trainings
Global Employers
01.1999 - 05.2020
Bachelor Degree - Hospitality Management And Administration
INSTITUT VATEL
High School Diploma -
CIEFA Business School
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