Janyves Henry-Laurent
Bois D'Orange
Summary
Highly effective management professional emphasizing innovation and creativity in solving complex problems. Energetic and results-focused with success in developing and leading diverse teams to achieve outstanding results.
Possesses the ability to identify areas of strength and weakness and implement company policies, standards, changes in operations and systems that optimize productivity and bottom line.
Having demonstrated the ability to motivate staff, maximize productivity and control cost through the most effective ways.
My experience in operations management will benefit any company to achieve growth, stability and mutual prosperity.
Overview
11
11
years of professional experience
1
1
Certificate
Work History
General Manager
Fond Doux Eco Resort
04.2022 - Current
- Managed budget implementations, employee reviews, training, schedules and contract negotiations.
- Developed and maintained relationships with customers and suppliers through account development.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures and technology systems.
- Implemented operational strategies and effectively built customer and employee loyalty.
- Set, enforced and optimized internal policies to maintain responsiveness to demands.
- Assessed reports to evaluate performance, develop targeted improvements and implement changes.
- Delivered business strategy and developed systems and procedures to improve operational quality and team efficiency
- Designed modern employee recognition program which boosted productivity and improved morale.
- Developed value-added solutions and approaches by leveraging trends in customer marketplaces and industries.
Rooms Division Facilitator
National Research And Development Foundation
03.2021 - Current
- Participated in team-building activities to enhance working relationships.
- Supported students and individuals in learning objectives.
- Delivered upbeat and interesting presentations to promote adult learning and enhance skills.
- Provided leadership for students, guiding day-to-day activities and facilitating classroom environment.
- Trained students on standards and hotel procedures.
- 98% success rate
Effective Supervisory/Management Skills Facilitator
National Research and Development Foundation
07.2016 - Current
- Delivered a wide variety of courses including topics on communication, team building, motivation and leadership.
- Selected and assigned instructors to conduct specific training programs.
- Develop Lesson Plans
- Knowledge Of Organizational Development
- Classroom Management
- Applied adult learning and performance expertise to assess behavioral and ability issues impacting work performance.
- 98% pass rate.
Operations Manager
Flavours Of The Grill
03.2021 - 05.2022
- Introduced new methods, practices and systems to reduce turnaround time.
- Partnered with vendors and suppliers to effectively manage and budget.
- Led improvement initiatives to advance operational efficiencies and increase revenue.
- Directed initiatives to improve work environment, company culture or overall business strategy.
- Reviewed operations reports to understand numbers and trends.
- Increased profit by streamlining operations.
- Advanced productivity KPIs to achieve key business goals and objectives.
- Spearheaded department training to enhance employee performance and boost employee productivity.
- Developed, implemented and managed business plans to promote profitable food and beverage sales.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
- Reconciled cash and credit card transactions to maintain accurate records.
- Prepared for and executed new menu implementations.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Reduced process bottlenecks by training and coaching employees on practices, procedures and performance strategies.
- Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
Co-Owner/ General Manager
TastyCreations Restaurant, Food Delivery and Catering Services
08.2012 - 06.2020
- Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
- Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
- Count money and make bank deposits.
- Investigate and resolve complaints regarding food quality, service, or accommodations.
- Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
- Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
- Establish standards for personnel performance and customer service.
- Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
- Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
- Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
- Order and purchase equipment and supplies.
- Review work procedures and operational problems to determine ways to improve service, performance, or safety.
- Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs.
- Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
- Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
- Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
- Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
- Create specialty dishes and develop recipes to be used in dining facilities.
- Take dining reservations.
- Establish standards for personnel performance and customer service.
- Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
- Organized special events in the restaurant, including receptions, promotions and corporate luncheons.
- Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant.
- Streamlined FOH and BOH operations and budgeted effectively to decrease spending 35%
Assistant Property Manager
La Rochelle Property Management Company
- Secured an average of 5 rental agreements each month.
- Completed final move-out walk-throughs for tenants.
- Introduced and monitored effective lease renewal programs.
- Carefully screened applicants for tenancy.
- Analyzed and evaluated monthly and quarterly financial statements.
- Developed annual operating budgets and forecasts, as well as sales and marketing plans.
- Verified that all customer complaints were handled promptly and appropriately.
- Maximized rental income while minimizing expenses through effective planning and control.
- Prepared specifications, solicited bids and approved subcontracts for building services.
- Trained and motivated leasing staff during bi-monthly trainings.
- Communicated effectively with owners, residents and on-site associates.
- Maintained sufficient Number of units so that they were market-ready at all times.
- Followed up on delinquent tenants and coordinated collection procedures.
- Evaluated and recommended changes in rental pricing strategies.
- Monitored timely receipt and reconciliation of rent collections in accordance with landlord and resident statutes.
- Communicated with landlord regarding building and tenant issues.
- Developed, reviewed and submitted property operating and capital budgets.
- Scheduled contractors for maintenance issues.
- Prepared and submitted PHAS Assessment and other funding applications.
- Analyzed operational information for impact on NOI, identified trends and recommended appropriate adjustments.
- Generated professional networks by engaging in professional, industry and government organizations.
- Handled disciplinary actions, performance appraisals and terminations.
- Maintained original leases and renewals for management office.
- Maintained current contract files as prescribed by company contract policies and procedures.
- Communicated regularly with key on and off-site tenant contacts to achieve satisfaction with building and services.
- Audited files and reported any issues requiring follow-up to program manager.
- Planned special events such as lotteries, dedications and project tours.
Culinary Facilitator /Productivity Enhancement Trainer
The National Skills Development Centre
- Monitor students' performance to make suggestions for improvement and to ensure that they satisfy course standards, training requirements, and objectives.
- Instruct students individually and in groups, using various teaching methods such as lectures, discussions, and demonstrations.
- Enforce policies and rules governing students.
- Observe students to determine qualifications, limitations, abilities, interests, and other individual characteristics.
- Adapt teaching methods and instructional materials to meet students' varying needs and interests.
- Establish clear objectives for all lessons, units, and projects and communicate those objectives to students.
- Prepare instructional program objectives, outlines, and lesson plans.
- Prepare materials and classrooms for class activities.
- Attend professional meetings, conferences, and workshops to maintain and improve professional competence.
- Maintain accurate and complete student records as required by administrative policy.
- Instruct and monitor students in use and care of equipment and materials to prevent injury and damage.
- Prepare and administer written, oral, and performance tests, and issue grades in accordance with performance.
- Prepare and deliver lectures to undergraduate or graduate students on topics such as food science, nutrition, and child care.
- Conduct classes, workshops, and demonstrations, and provide individual instruction to teach topics and skills in cooking.
- Monitored participant workflow and behaviors throughout training process.
Chef De Partie
ALMONDS SMUGGLER'S COVE
- Check quality of raw or cooked food products to ensure that standards are met.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Check quantity and quality of received products.
- Order or requisition food or other supplies needed to ensure efficient operation.
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
- Determine how food should be presented and create decorative food displays.
- Instruct cooks or other workers in preparation, cooking, garnishing, or presentation of food.
- Estimate amounts and costs of required supplies, such as food and ingredients.
- Prepare and cook foods of all types, either on regular basis or for special guests or functions.
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
- Record production or operational data on specified forms.
- Check quality of raw or cooked food products to ensure that standards are met.
- Instruct cooks or other workers in preparation, cooking, garnishing, or presentation of food.
- Personal assistant to Executive Chef where duties included menu design and costing for 4 restaurants Liaised with staff on grievances.
- Trained kitchen staff on proper use of equipment, food handling, and portion sizing.
- Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock
- Portioned, arranged, and garnished food, and served food to waiters or patrons
- Communicated with other kitchen team members to ensure food was prepared on time and correctly
Education
MBA - I/O Psychology / Occupational Psychology
University of New South Wales
Australia06.2019
BBA - Hospitality Management G.P.A 3.88/4
Monroe College
Barnard's Hill, Castries10.2012
Bachelor of Science - Culinary Management
Johnsons And Wales University
North Miami, FLAssociate of Science - Food and Beverage Management
Sir Arthur Lewis Community College
Fortune, CastriesSkills
- I/O Psychology
- Hospitality Management
- Placement and Onboarding
- Business Psychology
- Culinary Management
- Skilled negotiator
- Process improvement
- Talent Assessment and Acquisition
- Schedule flexibility
- Service-oriented team player
- Strong client-interaction skills
- Human Resources Management
- Training solutions development
- Training and Development
- Employee Morale Management
- Motivational Leadership
- Operational Efficiency
Accomplishments
- Received Award for Most Innovative Training Provider as well as Most Outstanding Facilitator(2010)
- Restaurant/General Manager with eight years in restaurants and catering. Strong career progression in casual dining. Highly dedicated to career growth.
- Highly proactive manager with experience in team leadership in the hospitality industries. Background includes sales, management and front and back-of-the-house operations.
- Operations Management Professional adept at FOH and BOH operations. Demonstrated team leader with excellent staff management skills.
- Dedicated, hardworking restaurant management professional with extensive daily planning and operations experience. Skilled in staff training and development.
- Charismatic and energetic Trainer highly creative in developing training strategies that build strong teams and cultivate positive environments.
- Reduced operational expenses by streamlining branch operations.
Certification
- H.A.C.C.P Certified
International H.A.C.C.P Alliance - Train the Trainer
Ministry of Education
Government of St.Lucia
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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References
- References available upon request.
Quote
"To be a great leader of people inspire them to follow you, NOT your rules"
Timeline
General Manager
Fond Doux Eco Resort
04.2022 - Current
Rooms Division Facilitator
National Research And Development Foundation
03.2021 - Current
Operations Manager
Flavours Of The Grill
03.2021 - 05.2022
Effective Supervisory/Management Skills Facilitator
National Research and Development Foundation
07.2016 - Current
Co-Owner/ General Manager
TastyCreations Restaurant, Food Delivery and Catering Services
08.2012 - 06.2020
Assistant Property Manager
La Rochelle Property Management Company
Culinary Facilitator /Productivity Enhancement Trainer
The National Skills Development Centre
Chef De Partie
ALMONDS SMUGGLER'S COVE
MBA - I/O Psychology / Occupational Psychology
University of New South Wales
BBA - Hospitality Management G.P.A 3.88/4
Monroe College
Bachelor of Science - Culinary Management
Johnsons And Wales University
Associate of Science - Food and Beverage Management
Sir Arthur Lewis Community College
References
- References available upon request.
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