FRANÇOIS KOPP

Directed daily operations for 'L'Orangerie' and 'La Table de l'Orangerie', ensuring seamless service delivery and upholding Relais & Châteaux standards.

Managed and mentored a multidisciplinary team, optimizing scheduling and fostering a high-performance culture.

Implemented robust budgetary controls and ratio monitoring, contributing to enhanced financial efficiency and cost savings.

Curated and developed sophisticated wine lists, overseeing cellar management to enrich the guest experience and maximize beverage revenue.

Successfully organized and executed numerous high-profile events, enhancing the château's reputation and attracting premium clientele.

Orchestrated daily delivery routes and managed a team of drivers, maintaining operational continuity and efficiency amidst dynamic pandemic conditions.

Developed and implemented effective scheduling systems, optimizing resource allocation and minimizing delays.

Provided proactive client follow-up and coordinated logistics, ensuring high levels of customer satisfaction and timely deliveries.

Managed daily operations across three distinct restaurant concepts, ensuring consistent service quality and operational flow.

Successfully closed and reconciled cash registers, accurately managing a turnover of 430,000 € within a single season.

Supervised and motivated service teams, fostering a collaborative environment to deliver exceptional guest experiences.

Streamlined reservation management using Zen Chef software, optimizing table turnover and guest seating efficiency.

Directed all facets of restaurant operations for a 1-Michelin star establishment, achieving a total turnover of 1.7 M€.

Recruited, trained, and managed a high-performing service team, ensuring adherence to Michelin standards and elevating guest satisfaction.

Implemented strategic stock management and optimized operational ratios, contributing to significant cost efficiencies and profitability.

Demonstrated advanced technical expertise in tableside service, including carving, flambéing, and guéridon service, enhancing the fine dining experience.

Coordinated and supervised all restaurant operations, contributing to a total turnover of 324,000 €.

Executed strategic selection and negotiation with suppliers, optimizing product quality and cost-effectiveness.

Managed financial aspects of the restaurant, including budgeting and expense control, to ensure fiscal health.

Provided exceptional high-end service within a 3-Michelin star restaurant, part of an establishment with 150 employees and 12.3 M€ in annual revenue.

Mastered and executed both traditional French and English service styles, ensuring impeccable guest experiences.

Managed precise invoicing and cash collection processes, maintaining financial accuracy for high-volume transactions.

Managed all aspects of guest reception, seating, and service delivery in a 2-Michelin star environment.

Trained and supervised service staff, upholding rigorous standards of professionalism and culinary presentation.

Cultivated strong relationships with clientele, contributing to a loyal customer base and positive reputation.

Managed a designated station, providing refined service for discerning guests in a 3-Michelin star restaurant.

Collaborated with culinary and service teams to ensure seamless execution of complex dining experiences.

Maintained an expert knowledge of menu items, wine pairings, and service protocols specific to haute cuisine.

Assisted in the selection and inventory management of an extensive wine cellar, ensuring optimal stock levels.

Provided expert wine recommendations to guests, enhancing their dining experience and driving beverage sales.

Maintained pristine cellar conditions and ensured proper wine service temperatures and decanting procedures.

Executed precise culinary preparation and plating as Chef Commis, adhering to the exacting standards of Paul Bocuse's 3-Michelin star kitchen.

Transitioned to Chef de rang, managing a service section and delivering refined guest service in a world-renowned gastronomic setting.

Developed a deep understanding of traditional French haute cuisine and service protocols, foundational to a career in fine dining.