Sebastien Reullier
About Me
Dear Hiring Manager:
If your senior leadership team could benefit from a vision-driven, goal-focused executive with a proven history of innovation and achievement, look no further than the enclosed CV.
Throughout my 15+ year career, I have established a reputation as a transformational leader who is driven by challenge, undeterred by obstacles, and committed to furthering standards of excellence. My expertise encompasses all aspects of restaurant management, business development, and customer service. Further, my ability to build consensus among executive teams and stakeholders to promote transparency and influence positive change has been repeatedly proven. I look forward to bringing these strengths and more.
Please consider the following highlights of my achievements:
· Elevated revenue by 25% by delivering efficient customer services and resolving customer queries.
· Restored and launched new business as part owner of Sebastien’s Bistrot and Picotin Restaurant in Singapore.
· Won Hospitality Asia Platinum Awards and Singapore Sommelier of Year competition.
I look forward to meeting with you and learning more about your goals for this position. Until then, thank you for consideration.
Sincerely,
Sebastien Reullier
Education
College de la Vallee du Lys, Vihiers Maine et Loire, France
Equivalent to the 9th Grade in the English Education System.
CFA de Niort Deux Sevres, France
CFA des Trentes Ormeaux Angers, France
Work & Experience
Head Waiter and Sommelier
Le Pont de L’Ouysse Hotel One Star Michelin Restaurant, France
Summer Season Manage day-to-day operations in restaurant and delivery of wine services. Aid customer in wine selection by utilising expertise about wine. Maintain wine stocks, checklists, and menus. Coordinate with sales and deliveries department. ● Ensure targeted standards for performance are achieved along with attaining maximum financial control. ● Attained record breaking customers return rate in summer, as highest customer rate since last 20 years.
Restaurant Manager and Sommelier
2KW Bar and Restaurant, Australia
Led daily operations of restaurants. Prepared and oversaw budgets with the aim of cost minimization. Trained staff on customers dealing. ● Known as best sommelier in the restaurant for providing exceptional customer service. ● Sold 2000 bottles of wines of unlisted old stock and managed wine cellar.
Venue Manager, 2016 – 2017
Uraidla hotel Uraidla Adelaide, Australia
Hired and trained new staff. Developed policies and procedures for restaurant management. Assisted head chef in creating menu. Engaged in marketing and business development. Recruited and trained staff. Developed marketing strategies and led restaurant operation within budgetary constraints. ● Revamped and launched new pub in village to provide an ambient get-to-gather place for local community. ● Created wine/bar list, designed kitchen and restaurant area, and installed back end and front of POS system.
Restaurant Manager and Sommelier, 2015 – 2016
Leonard’s Mill Pty Ltd Second Valley, Australia
Managed daily operations for the restaurant. Answered inquiries about reservations and bookings. Organized weekly management meetings. Coordinated in staff recruitment process. Prepared staff roster and managed weekly stock. ● Enhanced room revenue by 20% by maintaining high level of service.
Assistant General Manager
L'Escapade Island Resort GLP Group, New Caledonia
Oversaw food and beverage, HR, and maintenance department. Aided general manger in daily operations along with 60 staff members. Organised large events on the island. ● Enhanced revenue by 5% by focusing on repeated customers, adding complementary products, offering discounts, and reviewing online presence of the brand. ● Implemented procedures to manage cost of products.
General Manager
Grand Hotel de Nouvelle Caledonie Hotel Koniambo, New Caledonia
Led daily operations of hotel with 50 rooms ad 55 staff members. Resolved customer queries and fulfilled their demands. Renovated restaurant operation to accommodate more guests. Generated extra revenue stream by arranging weekly and monthly events. ● Created menu to grow revenue and suit kitchen range. ● Modified kitchen layout and procedures to boost output ● Increased revenue by 25% within a year by delivering exceptional customer service.
Restaurant Manager, Sommelier and Business Part Owner
Les Amis Restaurant, Raffles Hotel, Sebastien's Bistrot, Picotin, ...
18 years in Singapore, From Sommelier to Restaurant Manager at Les Amis Restaurant, to Maitre D’ at Raffles Hotel, to Delicatessen Shop Manager at Culina Food and Wine and Restaurateur / Part Owner of Picotin and Seb’s Bistrot.
Portfolio
