Kevin SIFFLET
Las Vegas,NV
Summary
Dynamic restaurant leader with extensive experience at MGM Resorts, specializing in budget management and team building. Proven ability to enhance customer satisfaction and operational efficiency, resulting in significant service quality improvements. Skilled in staff training and fostering collaboration to achieve ambitious goals.
Overview
20
20
years of professional experience
Work History
Director of Restaurants
MGM Resorts
Las Vegas, USA
05.2017 - Current
- Led restaurant leadership to establish and achieve profit objectives while maintaining high standards of food quality, service, cleanliness, merchandising, and promotion
- Oversee the implementation and execution of policies, operating procedures and training programs, directives, menus, work schedules, rules and regulations for the restaurant staff
- Interview, select, train, supervise, counsel and coach restaurant staff for the efficient operation of the outlet. Drive employee engagement through coaching, training, and development
- Reviewed and evaluated customer satisfaction at individual outlets, recommending adjustments to operating and marketing policies in response to shifts in demand, customer feedback, or competitive landscape
- Bellagio Hotel, Las Vegas, USA
SR General Manager, Rivea Restaurant & Skyfall Lounge
MGM Resorts
Las Vegas, USA
05.2017 - Current
- Fostered a supportive environment by consistently prioritizing the well-being of team members and paying close attention to operational details.
- Implemented short- and long-term departmental goals, objectives, policies, and operating procedures; monitored operational effectiveness and initiated improvements based on evaluations.
- Accountable for departmental performance, accuracy, confidentiality, and thoroughness of departmental policies and procedures; managed records and reports.
- Oversaw team member performance and cultivated a work environment that encouraged teamwork and provided regular performance feedback.
- Monitored departmental activities to enforce internal policies and compliance with federal and state laws.
- Administered departmental operating budget and financial controls, managing financial planning, forecasting, labor, and payroll within areas of responsibility.
- Ensure department delivers and maintains a maximum level of property-wide service and satisfaction.
- Mandalay Bay Hotel, Las Vegas, USA
Restaurant Director, Rivea Restaurant
Bulgari Hotel
London, United Kingdom
03.2015 - 12.2016
- Reported to Food and Beverage Director regarding departmental operations.
- Coordinated and monitored all phases of loss prevention in food and beverage department, ensuring compliance and minimizing risk
- Prepared and submitted reports on time
- Organize and conduct department meetings on a regular basis
- Monitored service quality and product standards to maintain customer satisfaction.
- Trained department heads on SOPs, report preparation, and technical job tasks to enhance operational consistency
- Selected, trained, and developed personnel within department, managing hiring, discipline, performance reviews, and terminations in line with ADE and Bulgari Hotels policy
- London, United Kingdom
Task force Manager
Alain Ducasse Entreprise
London, United Kingdom
10.2014 - 03.2015
- Consulted for ADE on successful opening of new restaurant
- Supported Restaurant Director in optimizing daily operations
- Assisted F&B Director in managing outlet cost control (P&L)
- Worked in The Grill at The Dorchester, London, providing excellent customer service.
Headwaiter
ALAIN DUCASSE AT THE DORCHESTER
London, United Kingdom
01.2011 - 01.2013
- Led a team of 15 to ensure smooth restaurant operations
- Oversaw recruitment and training to enhance team readiness
- Coordinated front office and kitchen communication for effective menu development
- Ensured total compliance with Alain Ducasse standards of operations
- Assisted the Restaurant Manager in the day to day operation
- London, United Kingdom, 3 star Michelin Restaurant
Event Manager
JOYAUX DE LA MARNE
Paris, France
01.2009 - 01.2010
- Coordinated weddings and private parties, ensuring seamless execution and client satisfaction
- Oversaw event setups for various occasions
- Oversaw scheduling and performance of additional staff to meet event demands
- Addressed client needs and provided support to enhance their event experience
- Paris, France, Traditional French caterer specialized in the Leisure Business
Supervisor Position-Banqueting / Room Service
PARK HYATT
Paris, France
01.2007 - 01.2009
- Led team to support Banqueting Manager in delivering luxury services for VIPs
- Hosted guests at high-profile events including fashion shows and major interviews
- Supported food and beverage operations in Paris, enhancing guest experience
Management training-Assistant Manager Stewarding / Assistant Manager Quality Control
HILTON ARC DE TRIOMPHE
Paris, France
05.2006 - 10.2006
- Managed daily operations of a team of 20 stewards
- Evaluated service performance through customer feedback surveys
- Paris, France
Education
MBA - Hospitality Management
ESSEC Business School
Paris, France06-2014
Bachelor of Science - Hospitality Business
Institut Eshotel
Paris, France06-2007
Skills
- Budget management
- Operational efficiency
- Food safety standards
- Staff training
- Team building
- Relationship management
- Customer satisfaction
Other Relevant Experience
Michelin star and traditional restaurant, Interested in Charity program, member of S.E.L. France (children sponsorship)
Languages And Technology
native, fluent, basic, Microsoft Pack Office (word, excel, PowerPoint)
Timeline
Director of Restaurants
MGM Resorts
05.2017 - Current
SR General Manager, Rivea Restaurant & Skyfall Lounge
MGM Resorts
05.2017 - Current
Restaurant Director, Rivea Restaurant
Bulgari Hotel
03.2015 - 12.2016
Task force Manager
Alain Ducasse Entreprise
10.2014 - 03.2015
Headwaiter
ALAIN DUCASSE AT THE DORCHESTER
01.2011 - 01.2013
Event Manager
JOYAUX DE LA MARNE
01.2009 - 01.2010
Supervisor Position-Banqueting / Room Service
PARK HYATT
01.2007 - 01.2009
Management training-Assistant Manager Stewarding / Assistant Manager Quality Control
HILTON ARC DE TRIOMPHE
05.2006 - 10.2006
MBA - Hospitality Management
ESSEC Business School
Bachelor of Science - Hospitality Business
Institut Eshotel