Anthony Clément
Food & Beverage Management Executive
Mirabel, QC, Canada ▪ (242) 827-4727 clementanthony@hotmail. com ▪ LinkedIn Profile
Dynamic leader with proven success innovating industry standards with a unique blend of culinary insight, operational excellence, team leadership, financial stewardship, and brand management.
Creative and results-driven leader with enriched experience in the Food & Beverage industry. Coupled with a distinct ability to simultaneously orchestrate and complete large-scale projects and drive strategic initiatives for long-term business success. Possess a forward-thinking vision and creative problem-solving aptitude to ensure operational excellence and superior customer experiences. Recognized for wide-ranging financial acumen, including expertise in P&L management, cost control, and revenue enhancement. Accustomed to developing and implementing industry-leading solutions and customer-centric strategies to address complex business issues, thereby driving major improvements in overall performance. Adept at leading, developing, and influencing cross-functional teams to attain the optimal level of performance. Acclaimed for leading Michelin star and celebrity chef restaurants, blending deep culinary expertise with innovative practices to set industry trends and elevate dining experiences
Areas of Expertise
Career Experience
Atlantis Bahamas – Nassau, Paradise Island 2022 – Present
Vice-President Food & Beverage.
Oversee and streamline departmental functions and tasks, including overseeing a workforce of 3K+ employees and coordinating operations across 45 outlets. Leverage strong leadership abilities in supervising and guiding a high-performing team of 10 directors with a primary focus on ensuring optimal performance and alignment with organizational goals. Collaborate with renowned Celebrity Chefs to enhance culinary offerings.
Spearhead creation of insightful training programs, revitalized beverage program, implemented robust FF&E/Capex and preventive maintenance initiatives and developed a comprehensive budget plan
Facilitated end-to-end POS transition, implemented effective CRM system, and led execution of a prestigious Casino guest loyalty program while maintaining exceptional adherence to Forbes standards.
Headed seamless re-branding of eight restaurants and bars, elevating their image and market presence.
Germain Group, Germain Hotels – Montreal, CA 2019 – Present
National Director of F&B
Oversee group F&B ecosystem as a senior director, ensuring seamless operations and strategic alignment. Report to funders and executive committee, providing comprehensive updates on project scope and progress. Execute national agreements portfolio with industry-leading brands such as Nespresso, Ecolab, and Veuve Clicquot, establishing strong partnerships to drive business growth. Source local and provincial collaborations with caterers, cafés, and suppliers, fostering valuable relationships and expanding network for long-term organizational success.
Employed strong analytical reasoning in monitoring market trends and dynamics, enabling informed decision-making and proactive responses to emerging opportunities and challenges.
Showcased excellent teamwork skills in collaborating with cross-functional teams including legal, marketing, social media, design, and construction to ensure effective project execution.
Achieved major cost savings of 15% year over year through a strategic contract with FoodBuy encompassing 18 properties, while administering and optimizing procurement activities.
Created and implemented innovative concepts for rooftops, patios, and restaurants by leveraging best practices to achieve a major revenue increase of 25% YoY.
Exhibited effective crisis management expertise during Covid pandemic by implementing decisive measures to safeguard operations and mitigate risks.
Enabled streamlined collaboration and maximized mutual benefits through deployment of an effective partnerships guide.
Played a key role in shaping development and commercial strategy to drive organizational growth and market success.
Facilitated smooth communication between operators, internal teams, and the Head office.
Hotel William Gray, Antonopoulos Group – Montreal, Canada 2017 – 2019
General Manager
Reported directly to owners, serving as a prominent figure in luxury boutique market and providing guidance and mentorship to directors, embodying role of a property ambassador. Spearheaded end-t0-end execution of the Green Keys program, fostering sustainability initiatives and aligning property with environmentally conscious practices.
Guest Experience Enhancement
Strategic Planning & Execution
Food Service Management
Regulatory Compliance
Cross-functional Collaboration
Budgeting & Forecasting
Food Safety Regulations
Staff Development
Customer Service & Satisfaction
Project Lifecycle Management
Supply Chain Optimization
Astute Communications
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Attained major profitability milestones, including an Average Daily Rate (ADR) of $400 and a $15M in F&B revenues.
Implemented and upheld Forbes standards, ensuring excellence in service and maintaining a prestigious reputation.
W Montreal, Marriott Group – Montreal, Canada 2016 – 2017
Director of Operations
Led and maintained renovations of rooms and public spaces. Managed critical path for Marriott merge, orchestrating integration process with enhanced precision and efficiency. Led third-party partners including restaurants, lounge bars, clubs, and spas, fostering collaborative relationships and ensuring operational excellence.
Executed brand merge from Starwood to Marriott, attaining a flawless integration with 100% achievement of standards. Sifawy Boutique Hotel, Orascom Group – Muscat, Oman 2015 – 2016
Hotel & Resort Manager
Reported directly to VP of Hotel Operations and CEO, while acting as a General Manager and Destination Director. Developed a high-end destination development strategy, focused on enhancing overall experience for guests and residents, while managing investor relations. Developed, implemented, and enforced policies, procedures, and standards to optimize operational efficiency and uphold a standard of excellence in service delivery. Exercised oversight and coordination of all hotel departments, including front desk, housekeeping, food and beverage, maintenance, and other relevant areas.
Conducted in-depth sourcing efforts to proactively identify operators for on-site real estate spaces, including retail, F&B, golf, and lodging, while maintaining a key emphasis on key performance indicators (KPIs) and quality control measures.
W Bogota & Head Office – Bogota, Colombia & NYC, USA 2014 – 2015
Restaurants & Bars Director
Led the pre-opening team and collaborated closely with executive committee, while establishing a valuable partnership with CCHG as an external vendor. Ensured optimal resource allocation and financial performance by managing OS&E (Operating Supplies and Equipment) and P&L (Profit and Loss).
Delivered an exquisite and aesthetically pleasing guest experience by overseeing FF&E (Furniture, Fixtures, and Equipment) procurement and implementation.
Attracted top talent and ensured a dedicated workforce by driving various recruitment initiatives.
W Montreal/ Starwood – Montreal, Canada 2012 – 2014
F&B Manager & Sustainability Champion
Managed operational, financial, strategic, and conceptual aspects of department, including but not limited to banquets, room service, minibar, cocktail bar, and staff restaurant. Liaised with Executive Chef to develop innovative menus catering to diverse guest preferences, while optimizing food and beverage offerings and upholding uncompromising quality standards. Monitored and analyzed financial performance of department, identified opportunities for improvement, and implemented effective cost- control measures to enhance profitability and operational efficiency.
Achieved highest employee satisfaction score within the North American region, attesting to a culture of excellence and fostering a motivated and engaged workforce.
Implemented effective strategies to optimize performance, drive revenue growth, and enhance overall guest experience. Additional Experience
Consultant, Audit & Trainer | Hotelrest Group – Oceania & Asia
Outlets Supervisor & Banquet Director | Westin Montreal, Starwood – Montreal, Canada Events Manager | Intercontinental Tahiti – French Polynesia
Banquet Manager | Sofitel Montreal – Montreal, Canada
Training Management | Sofitel Montréal – Montréal, Canada
Education
Master’s Degree in International Hotel Management | VATEL – Lyon, France
Hotel and Management Industry HDN | Le Castel – Dijon, France
Hotel And Management Industry BTEC | Le Castel – Dijon, France
Tourism – Restaurant Cooking Ciry and Guide Certificate | Le Castel – Dijon, France
Technical Proficiencies
Microsoft Office Suite | Micros | Fidelio | Otix | Optims | Fidelio | Bartech | OpenTable | Opera | Wincheck | Inadis | Premium RH | Galaxy | Service Premium | HSI | EzLabor | TimeSaver | Adaco | Outlook | Lightspeed | Journey Rewards | Starguest | Orion | Delphi | E-menus | SAP | Simphony | Ueat | Libro | RevMax | Restock | Revinate | Dilitrust | Infopunch
