Edouard Galisson

Equipped with more than 20 years of oversea experience in a Hospitality industry has allowed me to gain tremendous insight into the industry. I believe my management abilities with European exposure can bring about significant insight and augur well in an organization which constantly strives to improve on its position as a market leader.

01/2018 – 04/2020 PREMIUM DISTRIBUTION MYANMAR 

FRESH AND PRODUCTION DIRECTOR

• Establish, manage and optimize all processes along the supply chain 
• Manage day-to-day inventory levels, customer account management, implementation and follow up 
• Analise data and recommend actions in order to achieve profitability, customer service and inventory goals 
• Communicate raw colostrum requirements to Procurement team to ensure no supply disruptions. 
• Pursue project opportunities inside the country and identifying the new ones.
• Evaluate Competition and compare their market position, product portfolio and capabilities and develop strategies to improve market penetration 
• Adhere to local and externally relevant health and safety laws and policies. 
• Lead the HACCP certification process
• Provide support to Field Sales 
• Quality & Customer Experience

OPERATIONS DIRECTOR

• Set up and register the company in accordance with the other shareholders. 
• Negotiate contracts for sales/purchases and manage contracts as required to enable effective trading, operations and customer/supplier relations. 
• Plan and manage overseas sales through distributors and other relevant sales outlets. 
• Investigate, plan and implement strategically effective and relevant transport methods 
• Manage the necessary documentation and online forms for the efficient and lawful execution of all import/export activities. 
• Manage financial and currency processes and transactions in accordance with policy and law, and to optimize cost-effectiveness of activities 
• Adhere to local and externally relevant health and safety laws and policies. 
• Manage the movement of products in and out of the country in accordance with relevant local, country and international law and process. 

11/2015 –09/2016 SHANGRI-LA BANGKOK

FOOD AND BEVERAGE DIRECTOR

• Sales development and repositioning of the Restaurant, Bar, Room Service & Conference Center
• Team management of 500 staff
• Follow up of the budget
• Implementation of creative team
• Marketing positioning of the outlets & presence on the social media
• Monthly forecasting
• Implementation of Productivity Dashboard
• Cost and Payroll control
• Corporate social responsibility
• Promotion of eco responsible project
• Research and selection of suppliers, entertainments

RESORT MANAGER

• Full Operations responsibility
• Lead project opening for owner and major hotel chain
• Design Food and Beverage concept
• Overall management of all Staff
• Leading daily HOD meeting and weekly one to one
• Maximize revenue by analyzing hotel trend
• Developing strategies to increase the hotels revenues
• Create and assess FFE/OE list 
• Set up all the operations SOP and trainings
• Monthly P&L analysis
• Monitoring cash flow and credit
• Developed strong owner/stakeholder relationship
• Recruitment of 150 staff
• 100% guest satisfaction on Trip Advisor 
• Debranding / Rebranding process

FOOD AND BEVERAGE DIRECTOR

• Team management of 100 staff
• Sales development and re-positioning of Outlets, Conference Center & Outside Catering
• Implementation of eco responsible practices
• Marketing positioning of outlets & presence on the social networks 
• Launching of il Cielo, Fine Dining Restaurant
• Implementation of Productivity Dashboard
• Developed and implement of Cost Savings Initiatives
• Research and selection of suppliers
• Conceptualize and Design F&B Concept for refurbishment of outlets 
• Budget Management 
• Indirect Expenses Management
• Weekly Marcom and Forecasting Meeting 

FOOD AND BEVERAGE DIRECTOR

• Sales development and repositioning of the Restaurant, Bar, Room Service & Conference Center
• Team management of 250 staff
• Implementation & follow up of the budget
• Implementation of quality circle
• Marketing positioning of the outlets & presence on the social networks 
• Monthly forecasting
• Implementation of Productivity Dashboard
• Cost and Payroll control
• Organization of monthly costs saving meeting
• Since September 2008 full conference center sales responsibility
• Research and selection of suppliers
• Since 2010 member of the F/B Council for EAME

(Opening May 04)

FOOD AND BEVERAGE MANAGER

• Pre-opening phase :
• Design Food and Beverage concept
• Team management of 80 staff
• Creation and implementation of a training plan
• Design and implementation of all Food and Beverage related procedures
• Research and validation of suppliers
• Marketing positioning of the Restaurant and Bar

• Since Opening : 
• Sales development of the Restaurant, Bar & Room Service
• Development of the "special events" business
• Implementation of quality circle
• Training of a team of 100 persons
• Monthly forecasting
• Implementation of P&L by outlets / Productivity Dashboard
• Cost and Payroll control
• Organization of monthly critics (P&L) meetings
• Plan & follow up the implementation of ISO 9001 & SA 8000

FOOD AND BEVERAGE MANAGER

GROUP COSTES – DE MONTREMY

04/2001 – 01/2002 LE CHALET DES ILES

GENERAL MANAGER

01/2000 – 04/2001 LE MURAT

GENERAL MANAGER

GROUP RAYNIER & MARCHETTI

09/1998 – 12/1999 RENDEZ VOUS TOYOTA – CHAMPS ELYSEES

SITE MANAGER

01/1995 – 08/1998 MASON DE LA CHIMIE

SITE MANAGER

01/1992 – 12/1994 SPECIAL EVENTS DEPARTMENT 

(Air Show, Car Show, Business and Political events):

SPECIAL EVENTS DEPARTMENT

Albertville Olympic games Site Responsible

Universal Exposition of Sevilla – Banqueting manager of the French house

10/1990 – 12/1991 HAAGEN DAZS

OUTLET MANAGER

1989 BTS of Hospitality Industry