vince38

j'ai besoin d'une bonne âme pour le relecture de mon cv et de ma lettre de motivation merci d'apporter vos correction.
Cordialement.
Vincent

Voici la premiere ébauche :

Objectifs : Je souhaite exploiter au maximum mes capacités, apporter aux clients un service irréprochable, et acquérir de l’expérience dans un poste à responsabilités en France ou à l’étranger.
Profile : I wish to exploit to the maximum my capacities, bring to the customers a good service, and gain experience in a post with responsibilities in France or abroad.

Expériences professionnelles :
Août 2004–Aujourd’hui Disneyland Resort Paris Marne La Vallée
Team leader food and beverage
Restaurant Yacht Club, Hôtel Newport Bay Club, 1100 chambres, 200 à 400 couverts.
Suivi opérationnel du restaurant.
Gestion et organisation des banquets (de 10 à 300 pax)
Responsable de la gestion des stocks de matériels et de linge.
Ouverture et fermeture du restaurant Suivi des Quick It Micros, et nouvelles procédures de caisses.
Planification du personnel et des extras.
Organisation des journées de travails des casts members.
Employment history:
August 2004-today Disneyland resort Paris Marne la Vallée
Team leader food and beverage
Yacht club restaurant, Newport bay club Hotel, 1100 rooms, 200/400 guests/day.
Management operational of the restaurant.
Management and organization of the banquets (10/300guests).
In charge of the stocks of equipment and linen.
Opening and closing, Quick It Micros, and new cash registers procedures.
Planning of the staff and extras.
Organization of the casts members working days.
Novembre 2003–Août 2004 L’Ecluse Paris
Assistant de direction à l’écluse des Grands Augustins
• 40 couverts jours.
• Responsable du personnel de salle et de cuisine.
• Gestion des stocks et saisie des factures.
• Relations clients et démarchage de nouveaux clients potentiels.
• Ouverture et fermeture du restaurant
Gestion de la caisse, travail administratif.
November 2003-August 2004 L’Ecluse Paris
Assistant food and beverage manager l’Ecluse des Grands Augustins
40 guests/day.
Manager of the kitchen and service staff.
In charge of the stocks, orders and invoices.
Clients relations, and demarchage of new clients.
Opening and closing.
Juillet 2003–Septembre 2003 Siamin’ Paris
Responsable personnel de cuisine
• 90 couverts jours.
• Responsable du personnel de cuisine et gestion du personnel de salle.
• Mise en place du restaurant pour son ouverture : création d’un fichier fournisseurs, et clients.
• Suivi des commandes, et des factures.
Ouverture et fermeture du restaurant, gestion des caisses, entretien d’embauche.
July 2003-September 2003 Siamin’ Paris
Kitchen staff manager
90 guests/day.
Kitchen staff manager and management of the waiting staff
Orders and invoices.
Opening and closing, cash registers management.
Mai 2002–Mai 2003 Sofitel Paris
Premier chef de partie, au Sofitel Paris Bercy
• 396 chambres, 90 couverts jours.
• Conception des nouvelles cartes et menus saisonniers, en concertation avec le chef de cuisine.
• Mise en place des standards ACCOR.
• Responsable du service et de l’équipe du soir, Gestion du personnel et des commandes.
May 2002-May 2003 Sofitel Paris
Premier chef de partie at Sofitel Paris Bercy
396 rooms, 90 guests/day.
• Conception of the new menus and seasonal menus, in consultation with the head chef.
Mise en place of the ACCOR basics.
Manager of the evening service and staff, and orders.
Avril 2001–Mai 2002 Sofitel Paris
Chef de partie, au Sofitel Paris Bercy
• 396 chambres, 90 couverts jours.
• Responsable de mon poste de travail, et des commis.
April 2001-Mai2002 Sofitel Paris
Chef de partie at Sofitel Paris Bercy
396 rooms, 90 guests/day.
In charge of my station, and commis.
Janvier 2001–Avril 2001 Adecco Paris
Chef de partie, en intérim
January2001- April 2001 Adecco Paris
Chef de partie for Adecco agency
Etudes : 1997: Bac Pro Restauration.
1995: CAP/BEP Hôtellerie Restauration.
???

Formations/Divers : Compétences : Word, Excel, PowerPoint, HACCP, CTT, Micros Superviseur, DRS.
Langues : Français, Anglais.
26 ans, célibataire, permis B, dégagé des obligations militaires.
Languages and others skills :
French : native speaker.
English good skills.
26 years old, driving license, World, Excel,…
Free of military obligations.

Attn : Madame, Monsieur le responsable du recrutement.
Villecresnes, le 8 juin 2005.
Objet : Candidature au poste de Maitre d’hôtel


Madame, Monsieur,
En réponse à votre annonce paru sur le site internet de l’ANPE .Fr (référence : --------), je me permets de vous solliciter en vue d’un entretien.
Je suis actuellement en poste, au sein d’un hôtel de 1100 chambres, deux restaurant et d’un centre de convention pouvant accueillir jusqu'à 2300 personnes. Je suis Chef d’équipe au sein du restaurant Yacht Club, responsable de la gestion des groupes ainsi que de l’équipe.
Ayant 11 ans d’expérience dans les différents métiers de la restauration, en salle et cuisine, je suis d’un naturel autonome, polyvalent et sachant s’intégrer dans un bref laps de temps. Au cours de cette période j’ai eu l’occasion de travaillé aussi bien en salle qu’en cuisine, ce qui facilite la communication entre les départements. J’ai aussi eu la chance de pouvoir travailler en Angleterre et côtoyer plusieurs cultures durant ce séjour.
Aujourd’hui je suis à la recherche d’un poste qui me permettrait de m’épanouir au sein d’une structure m’apportant évolution, satisfaction et connaissances.
En attendant de pouvoir vous lire, veuillez recevoir mes salutations respectueuses.
Cordialement.

To whom it may concern.
Villecresnes 8/06/2005.
I am actually working in an hotel of 1100 rooms, two restaurant and a convention center witch can contain up to 2300 guests. I am actually team leader in the Yacht club restaurant, in charge of the banquet and the staff.
I have 11 years experience in the diffrents jobs of the restauration, in dining room and kitchen. I am polyvalent and autonomous, and knowing to integrate myself in a brief times period.During this times I had the occasion to work as well in the kitchen and in the dinning rooms, witch provide good communication between departments. I also had the luck to work in England and meet several cultures during this stay.
Today I am looking for a job that would allow me to blossom me within a structure bringing me evolution, satisfaction and knowledge.
While awaiting to be able to read you, want to receive my respectful greetings.

Cordially.

bolamix

J'ai mis mes corrections en gras... mais je ne suis pas sûr de tout, si d'autres ont de meilleures idées, n'hésitez pas (je me suis permis de corriger aussi le français là où c'était nécessaire... )

Objectifs : Je souhaite exploiter au maximum mes capacités, apporter aux clients un service irréprochable, et acquérir de l’expérience dans un poste à responsabilités en France ou à l’étranger.
Profile : I wish to make the most from my capacities, bring to the customers a service above average, and gain experience in a position with responsibilities, in France or abroad.

Expériences professionnelles :
Août 2004–Aujourd’hui Disneyland Resort Paris Marne La Vallée
Team leader food and beverage
Restaurant Yacht Club, Hôtel Newport Bay Club, 1100 chambres, 200 à 400 couverts.
Suivi opérationnel du restaurant.
Gestion et organisation des banquets (de 10 à 300 pax)
Responsable de la gestion des stocks de matériel et de linge.
Ouverture et fermeture du restaurant
Suivi des Quick It Micros, et nouvelles procédures de caisses.
Planification du personnel et des extras.
Organisation des journées de travail des cast-members.
Career:
August 2004-today Disneyland resort Paris Marne la Vallée
Team leader food and beverage
Yacht Club restaurant, Newport bay club Hotel, 1100 rooms, 200/400 guests/day.
Operational management of the restaurant.
Management and organization of the banquets (10/300guests).
In charge of supplies(equipment and linen).
Opening and closing, Quick It Micros, and new cash registers procedures.
Planning of the staff and extras.
Organization of the cast-members' working days.
Novembre 2003–Août 2004 L’Ecluse Paris
Assistant de direction à l’écluse des Grands Augustins
• 40 couverts/jours.
• Responsable du personnel de salle et de cuisine.
• Gestion des stocks et saisie des factures.
• Relations clients et démarchage de nouveaux clients potentiels.
• Ouverture et fermeture du restaurant
• Gestion de la caisse, travail administratif.
November 2003-August 2004 L’Ecluse Paris
Assistant food and beverage manager l’Ecluse des Grands Augustins
40 guests/day.
Manager of the kitchen and service staff.
In charge of supplies, orders and invoices.
Customer relations, and prospection for new customers.
Opening and closing.
Juillet 2003–Septembre 2003 Siamin’ Paris
Responsable personnel de cuisine
• 90 couverts/jours.
• Responsable du personnel de cuisine et gestion du personnel de salle.
• Mise en place du restaurant pour son ouverture : création d’un fichier fournisseurs, et clients.
• Suivi des commandes, et des factures.
• Ouverture et fermeture du restaurant, gestion des caisses, entretiens d’embauche.
July 2003-September 2003 Siamin’ Paris
Kitchen staff manager
90 guests/day.
Kitchen staff manager and management of the waiting staff
Setup of the restaurant for the first opening; creation of a suppliers and customers database.
Orders and invoices.
Opening and closing, cash registers management, interviews with prospective employees.
Mai 2002–Mai 2003 Sofitel Paris
Premier chef de partie au Sofitel Paris Bercy
• 396 chambres, 90 couverts jours.
• Conception des nouvelles cartes et menus saisonniers, en concertation avec le chef de cuisine.
• Mise en place des standards ACCOR.
• Responsable du service et de l’équipe du soir, Gestion du personnel et des commandes.
May 2002-May 2003 Sofitel Paris
Premier chef de partie (je ne sais pas comment traduire) at Sofitel Paris Bercy
396 rooms, 90 guests/day.
• Creation of the new and seasonal menus, in consultation with the head chef.
• Implementation of the ACCOR standards.
• Manager of the evening service, staff, and orders.
Avril 2001–Mai 2002 Sofitel Paris
Chef de partie, au Sofitel Paris Bercy
• 396 chambres, 90 couverts/jours.
• Responsable de mon poste de travail, et des commis.
April 2001-Mai2002 Sofitel Paris
Chef de partie at Sofitel Paris Bercy
• 396 rooms, 90 guests/day.
• In charge of my station, and of the apprentices.
Janvier 2001–Avril 2001 Adecco Paris
Chef de partie, en intérim
January2001- April 2001 Adecco Paris
Interim Chef de partie
Studies : 1997: Professional Baccalauréat in Catering.
1995: Professional Certificate in Catering.
???

Formations/Divers : Compétences : Word, Excel, PowerPoint, HACCP, CTT, Micros Superviseur, DRS.
Langues : Français, Anglais.
26 ans, célibataire, permis B, dégagé des obligations militaires.

Languages: French and English
Computer skills: Word, Excel, PowerPoint, HACCP, CTT, Micros Superviseur, DRS.

Born jj mmmm 1979
Driving license
Military service completed.

Attn : Madame, Monsieur le responsable du recrutement.
Villecresnes, le 8 juin 2005.
Objet : Candidature au poste de Maitre d’hôtel


Madame, Monsieur,
En réponse à votre annonce parue sur le site internet de l’ANPE (référence : --------), je me permets de vous solliciter en vue d’un entretien.
Je suis actuellement en poste, au sein d’un hôtel de 1100 chambres, deux restaurant et d’un centre de convention pouvant accueillir jusqu'à 2300 personnes. Je suis Chef d’équipe au sein du restaurant Yacht Club, responsable de la gestion des groupes ainsi que de l’équipe.
Ayant 11 ans d’expérience dans les différents métiers de la restauration, en salle et cuisine, je suis d’un naturel autonome, polyvalent et sachant s’intégrer dans un bref laps de temps. Au cours de cette période j’ai eu l’occasion de travailler aussi bien en salle qu’en cuisine, ce qui facilite la communication entre les départements. J’ai aussi eu la chance de pouvoir travailler en Angleterre et côtoyer plusieurs cultures durant ce séjour.
Aujourd’hui je suis à la recherche d’un poste qui me permettrait de m’épanouir au sein d’une structure m’apportant évolution, satisfaction et connaissances.
En attendant de pouvoir vous lire, veuillez recevoir mes salutations respectueuses.
Cordialement.

Villecresnes June 8, 2005.

Dear Sir or Madam,
I am currently working in a 1100-room hotel, with two restaurants and a convention center witch can host up to 2300 guests. I hold the position of team leader in the Yacht Club restaurant, in charge of the banquets and the staff.
I have 11 years' experience at various positions in the catering business, both in dining room and kitchen. I am polyvalent and autonomous, and able to integrate myself in a brief period of time. Over the years I have had the opportunity to work in the kitchen as well as in the dining rooms, which facilitates the communication between departments. I also was lucky to work in England and brush with different cultures during this stay.
I am currently looking for a job that would enable me to progress within a structure bringing me evolution, satisfaction and knowledge.
I look forward to hearing from you.
Best regards,

vince38

Salut Bolamix, merci de ton aide, et pour les fautes en Francais je sais c'est pas brillant, quand au intitulé de poste tels que chef de partie ou commis, ... on utilise la même chose en Francais et en Anglais.
Merci encore de ton aide.
Si quelqu'un à d'autres idées elles sont le bienvenue.
Merci.
Vincent.

cfradet

Moi aussi je vous serais vraiment très reconnaissante si vous pouviez jeter un oeil à mon CV/ lettre de motivation et me faire part de vos critiques/remarques/ avis...

CV:


Self-Starter and results-oriented manager offering practical experience in hotel management seeks a hospitality career utilizing creative marketing and sales skills to develop revenue and build a loyal client base.

________________________________________
HIGHLIGHTS OF QUALIFICATIONS
________________________________________
- Proven ability to increase sales and revenue
- Strong initiative for expanding the customer base and cultivating major accounts
- Experienced with conducting market research and developing marketing strategies
- Functions equally well as part of a team or without direct supervision
- Ability to adapt to multicultural environments and to work well with multi-lingual staff (fluency in English, French and Spanish)
- Technically knowledgeable, yet highly self-motivated to learn new concepts
________________________________________
EDUCATION
________________________________________
September 2001
July 2005 EMLV - Leonard de Vinci School of Management - Paris
Graduated in Management and Marketing section, speciality of tourism and hospitality management.
From September 2004 to January 2005, studied at the “Universidad Europea de Madrid”, Spain, as part of the Erasmus program.

________________________________________
EXPERIENCE
________________________________________
January 2006
December 2006 Riad Amira - Marrakech
Assistant hotel manager
- Developed budgets and marketing strategies with the general manager,
- Dealt with contractors and suppliers, established multiple sales and promotion programs, created customers and turnover databases, set up a loyalty program
- In the general manager absence, responsible for directing and training a staff of 5 employees and coordinating all the services of the riad, including Front and Back office, catering and maintenance,
 Grew revenue per customer by 23% through a better bookings management and by promoting the dining service,
 Increased the occupancy rate by 17% through promotion, new prescribers contracting and the development of cooperation relationships with other hotels.
February 2005
July 2005 Club de Vacaciones - Madrid
Internship as assistant product manager
-Designed standardized tourist packages; market evaluation, assessment of potential new destinations, negotiation with providers, budget planning, product designing and sales follow-up,
- Actively participated in setting up DOMETour, a management and reservation software allowing facilitating bookings and maximizing profitability of T.Os through a Yield Management module. In charge of verifying all the calculations relative to the products entered in the system.
2004 Various short assignments for different types of events:
- Customer enquiries officer for Dufour yachts at the Salon Nautique,
- Waitress for the Profine Group stall at Batimat, an international building exhibition in Paris (reception, serving, provisioning)
-VIP greeting for the IFRAM official reception
March 2003
August 2003 Makila Voyages - Paris
Internship as assistant product manager
Conception of tailored travels; analyse of the client’s needs, design of itineraries, budget planning, administrative tasks, bookings.
January 2002
April 2004 Association NKT – Paris
President – Event coordinator
- Annual report and budget planning, events management,
- organised an event attended by 1000 people at the “Espace Européen” (Paris); including budget planning (20,000 euros), sponsor-finding, designing communication campaign and negotiation with insurance companies.
________________________________________
SKILLS
________________________________________
Languages French : Native speaker
Spanish : Fluent (1 year stay in Spain)
English : Fluent (6 months stay in Australia)
German : School level
Computer skills Microsoft Office : Excel, Word, PowerPoint, Access, Outlook
Internet : Regular use ; navigation, research
Graphic Software : Photoshop, Gimp
________________________________________
ACTIVITIES AND INTERESTS
________________________________________
Leisures: Travels, computer-Assisted Music (practised since 2000), literature, taekwondo, salsa, capoeira



lettre de motivation:

Dear Ms. Tay,

As a leader business class hotel, you may seek self-starter, dependable and passionate employees with specific knowledge of corporate customers. In this sector, satisfying and maintaining loyal repeat clients as well as increasing the Revenue Per Available Room are key factors to develop a successful company. My previous work experiences have taught me how to develop loyalty meeting and exceeding each customer’s expectations with service that sells!

As you will see in the enclosed resume, as assistant hotel manager for “Riad Amira”, I highly participated in increasing the occupancy rate and the revenue per customer through visible skills in the tactical planning of pricing, promotion and distribution, as well as, offer strategies planning. In addition, two internships as assistant product manager at “Makila voyages” and “Club de Vacaciones” allowed me to learn how to design standardized and tailored tourist packages for individuals as well as for Incentive groups. They gave me a better understanding of corporate customers’ expectations.

The useful practical knowledge and versatility that I gained from these experiences, in addition to the various Hospitality Management concepts I learned through my self-study readings could be an asset to your hotel and I look forward to demonstrating them. My fluency in three languages and a proven record of obtaining results as Assistant hotel manager are key elements in qualifying me for consideration as part of your Sales & Marketing team.

I am positive that I can make a significant contribution to your firm and would be delighted to meet with you personally to discuss strategies for expanding Cralton’s market presence. I plan to contact you to follow up on this letter and see if we can arrange a meeting. Your consideration is greatly appreciated.


With great enthusiasm,



Thank you very much for your help


charlotte