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HomeCAMP MANAGER - CAMP BOSS
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Freelance CAMP MANAGER - CAMP BOSS

i am currently seeking employment as Camp Boss/Camp services overseas. I have over 30 years in Hospitality and Services Industries. I have both French and US nationalities, but I am now residing in France.

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Candidate ID:300820

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CV

PROFESSIONAL EXPERIENCE

October 22, 2006

July 18, 2007

BRUNEL Energy (Houston-USA)

Camp Services Coordinator. 4 Weeks/4 Weeks Rotation.

KOME-TCHAD

December 1, 2002

October 13, 2006

KBR SERVICES (Houston-USA) - PSN (Aberdeen-England)

Deputy Camp Manager- Camp Services Coordinator

KOME-TCHAD

January 16, 2001

November 30, 2002

CATERING INTERNATIONAL & SERVICES (40c Avenue Hambourg-13008-Marseille-FRANCE)

Director Operations

ASSALUYEH, IRAN - N'DJAMENA/KOME, TCHAD - DOUALA, CAMEROUN

December 19, 1995

January 15, 2001

SODEXHO/ALLIED SUPPORT (3 Avenue Newton-78180-Montigny-Le-Bretonneux-FRANCE)

ALMATY - KAZAKSTAN(February 8, 1999 - January 15, 2001t)

Operation Manager: Office Headquarters moved to Almaty-Kazakstan.

MOSCOW-RUSSIA(January 1, 1999 - February 7, 1999)

Operation Manager: Opening of restaurant opening in Sakhalin, Supervision of 3 operations (Kazakstan: Astana Hotel/Almaty Saipem Camp in Ouralsk, & American Embassy/Moscow).

MOSCOW-RUSSIA(February 8 - December 31, 1998)

Intendant: Camp Manager (lodging and food) for American Embassy Construction Camp for 250 American personnel in the heart of Moscow.

ALMATY - KAZAKSTAN(February 12, 1996 - January 24, 1998)

Food & Beverage Director. Opening of Astana International Hotel (112 rooms-3 stars), owned by a Kazak company.

PORT-HARCOURT-NIGERIA(December 19, 1995 - February 11, 1996)

Camp Boss. On Board of FSO XV Domy, oil tanker with 100 personnel on board.

February 1, 1994

December 15, 1995

"SAN YSIDRO RANCH" Relais & Châteaux (900 San Ysidro Lane-Montecito-CA-93108-USA)

CALIFORNIA-USA

Food & Beverage Director. Restaurant "The Stonehouse" placed 37th in USA (1995). Responsible for restaurant, room service, mini bars, and bars. $3 Million revenue/year.

October 1, 1993

January 31, 1994

"LA VALENCIA" HOTEL (1132 Prospect St. San Diego-CA-92307-USA)

CALIFORNIA-USA

Banquet Manager. Responsible for all banquets functions.

May 15, 1993

September 30, 1993

"HILTON" HOTEL (Whittier-CA-U.S.A.)

CALIFORNIA-USA

Resident Manager. General Manager for hotel at night.

September 30, 1992

May 1, 1993

"EL ENCANTO" HOTEL & VILLAS (1900 Lasuen Rd.-Santa Barbara-CA-93103-USA)

Food & Beverage Director. Responsible for all F&B operations.

March 12, 1990

July 14, 1992

"MANDALAY BEACH" RESORT HOTEL (2101 Mandalay Beach Rd.-Oxnard-CA-93035-USA)

Assistant General Manager/F&B Director. F&B Director and sharing the responsibility of all Front Desk operations with another Asst. Front Desk Manager.

Food & Beverage Director. Responsible for all F&B operations.

November 23, 1983

February 13, 1990

HOTEL "SOFITEL" (425 Beltway 8-Houston-TX-77060-USA)

Food & Beverage Director. Responsible for three restaurants, two bars, and room service. $1.5 Million revenue/year.

January 1, 1983

November 22, 1983

C.I.R (International Catering Company) (Marseille-FRANCE)

BAGDAD-IRAK





September 9, 1980

September 15, 1982

FRENCH MINISTRY OF FOREIGN AFFAIRS

LAGOS AND OWERRI-NIGERIA

VSNA-F&B Instructor. Assigned to the "Mainland" Hotel, and then transferred to the college of Owerri.

INTERNSHIPS

July-September 1978

"Maxim's" RESTAURANT, PARIS-FRANCE. Waiter Trainee

July-August 1977

"POST" HOTEL, GRAINAU-GERMANY. Waiter Trainee

July-August 1976

"BAHNOFGASTATTE", GARMISH-PARTENKIRCHEN-GERMANY. Cook Trainee

July-August 1975

"EDEN ROC" HOTEL DU CAP D'ANTIBES, CAP D'ANTIBES-FRANCE. Waiter Trainee

EDUCATION

1974-1979

HOTEL AND RESTAURANT MANAGEMENT SCHOOL OF NICE

■ University studies in Hotel Management (1978-1979)

■ Restaurant Technician Degree (B.T.H. 1974-1978)

QUALIFICATIONS & STRENGTHS

■ Professional in the Food & beverage industry since 1974

■ Specialist of "Formal Dining" service

■ Superior customer/staff supervisory relation skills

■ Efficient in implementing new systems

■ Excellent abilities in quality/inventory/cost controls

■ Organized and thorough. Dedicated to quality job performance

■ Strong knowledge about wines (French & American)

■ Basic knowledge about French traditional cooking

■ Graduated twice from the "French Courtesy Club" in 1977/1978

■ 1st Place in the " G. Baptiste National Juniors Cup" in 1977/1978

(Competition in the art of carving)

■ Perfect knowledge of computer (Windows 3.1, Word, Excel, NCR 2160,

Micros 2700, Hotel System NCI





CURRENT & PREVIOUS EMPLOYMENT WORK DESCRIPTIONS

KOME - CHAD- Camp Services Coordinator :

Current Responsibilities

Started the project with the KBR Construction Department (KBR-TCC) as Camp Assistant to the Camp Supervisor, Transferred to the Maintenance Division (KBR-TCM) as Camp Coordinator for the Main camp Kome 5 with 500 rooms, and moved to ESSO-EEPCI (March 2005) as Camp Supervisor for all Kome area camps on a 4/4 rotation.

Responsible for Accommodation and Catering for both camps: Kome Base with 150 rooms, Kome 5 with 500 rooms, and Fields Camps

· Reports to the ESSO EEPCI Facilities Supervisor.

· Camp Owner for all Camps HSE issues

· Created "Hotel/Accommodation" program (Excel Base) to track data for all camps.

· Overall management responsibility for ensuring safe and efficient operation of the Camp operations.

· Catering Contract Owner (Current Catering Company is CIS - French Company from Marseille). Coordination between EEPCI and the Caterer.

· Plans, co-ordinates and supervises duties associated with Camps and Facilities operated by General Services.

· Ensures appropriate training, supervision, mentoring and guidance is given to Chad National staff.

· Compliance with Client's OIMS HSE management system.

· Standardize, and keep data for all camps

· Reports camps Data (Daily/Monthly/Yearly reports) to supervisor and as required.

· Keep camps in good conditions.

· Assist in camp projects.

· Assist in purchasing and keeping parts for camps equipment.

· Report all camp repairs or improvements needed.

· Process all Camp Maintenance Work Orders

ASTANA INTERNATIONAL HOTEL. (112 rooms-3 stars)

ALMATY-KAZAKSTAN- Food & Beverage Director: Opening of the Hotel. Responsible for all openings of F&B outlets:

Restaurant Brasserie "Sulu" 140 seats, Formal Dining "Ulutau" 60 seats, Banquet & outside Catering functions, Mini Bars, Room Service, bar lounge "Tchut-Tchut". And Bowling Bar Restaurant "Zharyk"

Created & implemented full training program English/Russian on service techniques. Creation of all control systems. 1 st & 2 nd Year budget of 1.6 Million, was exceeded by 12%. After 3 years of operations, still consider best price/value/service 3 star Hotel in Almaty.

"SAN YSIDRO RANCH" Relais & Châteaux. Very High profile Hotel with high room rate, and servicing most of the Hollywood Celebrities.

CALIFORNIA-USA- Food & Beverage Director.

Restaurant "The Stonehouse" 80 seats placed 37th in USA (1995), Room service, Mini bars, Bar Lounge "Plow & Angel". Creativity and guest recognition was number one priority for this property. Created Room Service packages for birthday, anniversary, children, (and even pets). Special attention was made throughout the hotel for guests with birthday, anniversary, special celebration, etc. Restaurant promotion included "Celebrities Dinners", where famous Hollywood Actors and Executive Chefs would come for one evening and serve special dinners with the help of our Executive Chef "Gerard Thompson". 3 Millions Revenue per year. Increased of food average check, and dining room recognition in the United States.

"LA VALENCIA" HOTEL

CALIFORNIA-USA- Banquet Manager. Responsible for all banquets functions.

"HILTON" HOTEL (Whittier-CA-U.S.A.)

CALIFORNIA-USA

Resident Manager. General Manager for hotel at night.

No particular achievements for the both hotels above. Stay in these properties was too short. Transition period while waiting for a position at the "San Ysidro Ranch".

"EL ENCANTO" HOTEL & VILLAS. 4 star hotel & Villas (60 rooms), over Santa Barbara

CALIFORNIA-USA- Food & Beverage Director.

Restaurant 120 seats, bar lounge, Room Service, Mini bars, Banquet & outside Catering, Kitchen.

Restaurant had bad reputation upon arrival. New management was put in place. Restored confidence in Santa Barbara' s old wealth residents in food quality and service expected in a first class restaurant with the best view of Santa Barbara. F&B revenues had dropped 20 to 30% on the previous year, and were back to current after 7 months of re-structure and modifications.

"MANDALAY BEACH" RESORT HOTEL. 4 star resorts (260 suites) located on beachfront properties.

CALIFORNIA-USA- Assistant General Manager/F&B Director.

F&B Director and sharing the responsibility of all Front Desk operations with another Asst. Front Desk Manager.

Food & Beverage Director.

Restaurant 120 seats, Bar, Room Service, Large Banquet (900) & Outside Catering, Kitchen.

Called to California by previous General Manager from Sofitel. At first food & beverage services were sub-contracted to private company. The owner was in extreme financial difficulties, and went bankrupted shortly after my arrival. I was then put forward by the hotel management to re-structure and re-build the food & beverage departments, concentrating mostly on the banquet facilities, and the restaurant. Increased revenues by $600,000 from previous period and finished with $3 Millions revenue that year. At this time "Embassy Suites" took over hotel, and sub-contracted food & beverage to private company again.

HOTEL "SOFITEL". 4 stars Hotel located by Houston International Airport

TEXAS-USA- Food & Beverage Director.

Restaurant Brasserie "Chez Colette" 180 seats, Formal Dining "Le Cafe Royal" 120 seats, Cafe Bar "La Terrasse" 80 seats, Bar Lounge "Le Rive Gauche", Pool Bar "La Cascade", Room Service, Mini Bars,

After one year as Maitre D' in the formal dining room, was promoted "Director Restaurants & Bars", and supervised all Food & Beverage outlets, except for the kitchen. At this time the oil economy was weak, and the overall business of Houston was at the lowest. However we managed to keep our international clientele, and also catered to a large amount of airline business. The formal restaurant "Le Cafe Royal" remained one of the top dining rooms of Houston.

I was then used quite a lot for help and trouble shooting in all other Sofitel Properties (Miami, San Francisco, Chicago, and Minneapolis), Houston remaining my home base.

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