David Plumat

Team leading, organisation and performance of VIP service
Sales development

In charge of catering services within the organisation, I was able to make the restaurant profitable within a year, thanks to
- team management
- a reorganisation process leading to better productivity and increasing of turnover (+20% p.a.)
- the development of a successful range with high added value
- the analysis of ratios, gaps and trends
- the regular review of objectives acc. to results
- profit was 10% of gross turnover, before tax

The very good results and customer satisfaction polls lead us to widen our range and set up a catering business for companies willing to organise meetings in our premises.

Further step was the set up of a restaurant "in the dark"

Upmarket culinary creation
Maintain of a high level of quality under stress
Performance of cookery shows in public

Set up of partnership, company and shop in Strasbourg, France.
financing
preparation and marketing of offers with high added value
budgeting and implementation of resources, including human (team leadership)
Determination of objectives and establishment of an effective organization
Project management in terms of cost, time and resources, monitoring of performance with indicators, gap analysis
Review of objectives according to results, choice of tactical and strategic developments

But also upmarket culinary creation
Maintain of a high level of quality under stress
Customer loyalty

Training as an external auditor to ISO 10011 to develop business certification to ISO standards (ISO 9001, ISO 14001 & OHSAS 18001)

Learning & application of efficiency methods, development of skills & qualities of a good auditor (empathy & respect, perspicacity, neutrality, factual analysis, decision making)

Market analysis for an efficient commercial development
International business:
-Construction of an international network of contacts
-Coordination of corporate commercial actions
-Negotiation, conclusion and monitoring of international contracts