Patrice AuffretManama, Seef areaKingdom of Bahrain

Nationality : French

Email: Patriceauffret1967@yahoo.co.uk

Phone: 973 33 521 025 ( KINGDOM OF BAHRAIN)

Skype ID: patriceauffret1967

Linkedin.com profile

SommelierDear Sir/ Madam

I possess more than 20 years experience in the Restaurants, Hotels and Retail business.I became a professional Sommelier over 10 years ago.I have built an excellent relationship with wine suppliers including Bibendum, Liberty Wines, Laytons Wines, Thorman and Hunt, Cave de Pyrene, H&H Bancroft , Roberson, Berkmann cellars, Wine Treasury, Vine trail, Hallgarten Druitt in London to name a few . I have traveled to many wine producing regions in the last few years including Champagne, Burgundy, Beaujolais, Rioja, Ribera del Duero, Burgenland, Kamptal, and Colli Orientali del Friuly.

I am very passionate about wine and enjoy enhancing the customers’ experience of food and wine pairing. I am confident, responsible and reliable team player, I am cheerful, punctual and in excellent health.

I am commercially minded, a good planner and organiser with among my strengths: team members training and development as well as impartial and immaculate wine selection within an outlet concept and budget.

Cost control, stock rotations, pricing and sale are some of my key specialities, along with constant willingness to improve market knowledge and building customer rapport based on honesty and trust.Please review my full resume at your convenience and I look forward to hearing from you in the near future regarding a vacancy which would suit my experience.

Yours sincerely,Patrice AUFFRET

Work Experience:

Trader Vic’s Manama Kingdom of Bahrain April 2015– PresentSommelierResponsible for the sale of the alcoholic beverages in Trader Vic’s main bar, main restaurant as well as Mai Tai Lounge.Wine List: 200 Labels mainly old world classics with some new world references.Reporting directly to the General manager.Striving to build customers relationships and evaluate the market from day one on various levels: guests taste, average spend as well as establishing an affable and helpful approach with knowledgeable guidance to guests.Delimiting customers wine profile to offer a tailored wine selection with tactful advice.Introducing Michelin star wine service level (checking wine quality first on guest’s behalf).Organize and supervise wine sales and service in the outlets.Requisitioning, receiving, storing and inventorying products.Working closely with accounts for the monthly stock take.Conduct Wine Training sessions for Restaurant and Beverage hosts in all outlets.Responsible for the training and education of all those involved in sales and service of wine products.Maintains a high and visible profile on the day to day operations by being on the floor during peak service hours and checking every outlet throughout the day.Work with suppliers and ensure that shipment and storage of wine is done within the best standards.Organize wine imports with NHSC (local supplier and partner) with Bibendum and Liberty wines UK wine suppliers in order to bring diverse and exclusive wines to Trader Vic’s.

Anantara Kihavah Baa Atoll Maldives January 2015– February 2015Wine GuruResponsible for the sale of the alcoholic beverages in Salt, Sea, Fire and Manzaru restaurants.Wine List: 300 Labels from 20 different countries with 90 years of vintage wine from 1924 to 2014.Wine tasting with guests and associates, wine training, dealing with suppliers, menu engineering & wine list maintenance.

Bentley’s Oyster bar and Grill London UK November 2013– December 2014SommelierBest New Restaurant 2006 Square meal Award, 2 AA Rosette. Notable Wine list AA Guide 2012/2013The Good Food Guide Wine Awards 2013 Notable Wine list of the Year.Responsible for the sale of 250 wines for London’s finest Seafoodand fish restaurant.Training of front of house staff on basic wine knowledge and upselling techniques.Food and wine matching briefings.Organizing wine for private functions (up to 80 covers).Dealing with customers inquiries.Responsible for the wine service of the 110 covers restaurant and 60 covers Oyster bar.

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Bentley’s Oyster bar and Grill London UK November 2013– June 2014SommelierBest New Restaurant 2006 Square meal Award, 2 AA Rosette. Notable Wine list AA Guide 2012/2013The Good Food Guide Wine Awards 2013 Notable Wine list of the Year.Responsible for the sale of 250 wines for London’s finest Seafoodand fish restaurant.Training of front of house staff on basic wine knowledge and upselling techniques.Food and wine matching briefings.Organizing wine for private functions (up to 80 covers).Dealing with customers inquiries.Responsible for the wine service of the 110 covers restaurant and 60 covers Oyster bar.

Spirited wines shop kew Gardens London UK April 2013– October 2013Junior ManagerAccountable for the day to day operations and related aspects of the retail wine shop.Maintain a proficiency in all areas of wine store products. Perform wine and cheeses tastings.Complete all aspects of opening and closing procedures according to written procedures to ensure the store is clean and presentable at all times and the backroom is presentableand organized.Conduct oneself in a professional manner on and off the premises with the local community in order to build trust and customer repeat. Outstanding communication skills with a good "floor presence".Customer service orientated , assessment of the local market demands and expectations.

Fairmont Hotel Bab Al Bahr Abu Dhabi UAE August 2012– November 2012Head SommelierMarco Pierre White Steakhouse & Grill and Frankie’s Restaurant and BarResponsible for selling of 450 wines for Abu Dhabi’s best Steakhouse and Italian Restaurant.Training of the front of house staff on basic wine knowledge.Food and wine matching briefings.Organizing wine dinner events.Dealing with customers inquiries.Dealing with Wine merchants, selecting wines.

Bentley’s Oyster bar and Grill London UK June 2009– April 2012Head SommelierBest New Restaurant 2006 Square meal Award, 2 AA Rosette. Notable Wine list AA Guide 2012/2013The Good Food Guide Wine Awards 2013 Notable Wine list of the Year.Responsible for the purchasing, stocking and selling of 250 wines for London’s finest Seafoodand fish restaurant.In charge of one assistant.Training of front of house staff on basic wine knowledge and upselling techniques.Food and wine matching briefings.Organizing wine for private functions (up to 80 covers). Dealing with customers inquiries.Dealing with Wine merchants, selecting wines and negotiating prices.Responsible for the wine service of the 110 covers restaurant and 60 covers Oyster bar.

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Harrods London UK October 2008–January 2009Full Time Wine Advisor Duties included: Assisting customers in choosing spirits and any wines from around the world. Answering queries on the phone and also organise dispatch deliveries. Would also work behind the till to assist customers with their purchase. Would also answer any questions related to the store.During my time at Harrods I demonstrated effectiveness at prospecting, questioning, and listening to customers’ needs with the ability to handle objections and generate sales. I was able to foster trust and cooperation amongst customers to create and sustain win-win scenarios. Effectively build rapport with customers to ensure repeat sales and client retention.

Brian Turner Mayfair London UK October 2004–August 2008 Head Sommelier 2 AA Rosette Restaurant at Millennium Hotel Mayfair London. Responsible for the wine selection and prices negociations of the wine list ( 250 bins in total ) . Working closely with the Food and Beverage Director and Cost controller on managing stock levels, placing orders, conducting stock takes.Holding weekly wine tasting for the front of house staff as part of the training and development.Training staff on basic wine knowledge and upselling techniques for wine and spirits throughout the dining experience. Working closely with the Brian Turner Bar Manager on implementing new cocktails.To organise service of beverages to the standard laid.

Brian Turner Mayfair London UK May 2003–September 2004 Supervisor 2 AA Rosette Restaurant at Millennium Hotel Mayfair London. Responsible for a smooth running operation, including cash float management system, Supervising 6 members of staff. Report daily to the restaurant manager.

Maison Novelli London UK April 2002–January 2003 Assistant Manager SommelierResponsible for opening and closing the restaurant, assisting manager in the daily running of the operation. Supervising floor service in the dining room.Delegate responsibilities to employees and supervise task to completion.Sending financial reports back to head office. Responsible for wine service.

Maison Novelli London UK October 2001– March 2002 Waiter/Sommelier In charge of mis en place of assigned section before service. Take orders , serve food and drinks. Describe and recommend wine to customers.

Café Du Jardin London UK May 2001–October 2001 Waiter Duties included mise en place of the restaurant, taking orders for food and drinks, Serving food , clearing tables. Organising customers bills and payments.

Bank Restaurant London UK Jan 1997-May 2001WaiterAttending the needs within a section of up to 40 customers, mise en place , food orders and beverages service within a 180 seater restaurant. Working by teams of two waiters per sections. Organising customers bills and payments.

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Vendome Restaurant London UK September 1996–January 1997 WaiterAssisting supervisor and manager in the smooth running of the restaurant. Mise en place, cleaning duties before service. Taking food and beverage orders, ensuring guests’ satisfaction, clearing tables. Relay tables and get restaurant ready for dinner’s service.

Café Rouge London UK April 1994-July 1996 WaiterResponsible of mise en place and general cleaning of the outlet . Food and beverage service of the restaurant within a teams of waiters and supervisors. Organising customers bills and payments as well as closing duties.

The Regent-Sea Cruises October 1993–January 1994 Chef de Rang Serving breakfast, lunch and dinner to up to 40 passengers per seating. Participating to daily service briefings.Supervise assistant waiters assigned to their tables.

Chefs de France, EPCOT Centre, Walt Disney World USA June 1992– June 1993 Chef de Rang Responsible of mise en place and service of food and drinks of up to 25 guests within a 200 seater restaurant . Making sure guests enjoy the French dining experience as well as answering any questions they might have about France and its culture.

Meridien Hotel London UK October 1991– June 1992Room Service Waiter Serving English, continental, Japanese breakfast and lunch menu up to the rooms.

Café Nichols London UK April 1990– October 1991 WaiterResponsible for the opening or closing or both of the café .Working on a rota either as a catering assistant behind the counter making sandwiches and coffees or waiting on tables.

Education1982-1985 Lycée Sacré Coeur St Brieuc1978-1982 Collège St Joseph Loudéac

QualificationsBEPC ( brevet des collèges ) 1982CAP ( électronicien d’équipement ) 1985WSET level 3 Advanced certificate in Wines and Spirits 2007(passed with merit.)

Computer skillsComputer literate: good knowledge of Word, Excel as well as e-mail and internet.LanguagesFrench and English fluent spoken and writtenBasic Japanese spoken.Hobbies/InterestsI enjoy Swimming, Football, Basketball, Hiking, American Football, Travels, Wine trips, World affairs.

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