Romain Breton
MIAMI SHORES,FL
Summary
Dynamic wine specialist with a proven track record at Breakthru Bev, enhancing sales through strategic relationship building and effective forecasting. Bilingual in English and French, I excel in beverage knowledge and team training, driving customer loyalty and engagement while implementing innovative programs to boost revenue.
Overview
1
1
Certification
21
21
years of professional experience
Work History
Wine Specialist
Breakthru Bev
Miami Beach Territory
02.2025 - Current
- Increasing Sales (8% for the previous year).
- Built strong relationships with accounts to drive customer loyalty.
- Cultivated relationships with Aspect division to increase sales collaboration.
- Promised and delivered on customer expectations through proactive communication.
- Implemented modeling strategies to improve sales forecasting accuracy.
- Organized to drive all programs from supplier.
KAM (Key Account Manager)
Breakthru Bev
Miami-Dade territory
08.2023 - 01.2025
- Enhanced sales in hotels and restaurants through development of wine program.
- Developed customized wine list proposals for hotels and restaurants.
- Implementing a by the glass program with staff training.
- Training staff with follow up training.
- Implementing incentive for staff to increase sales.
- Conducting wine tasting in organize and efficient way.
- Supported general manager in organizing wine dinner events to boost customer engagement.
General Manager
Vienna Wine Bar
12.2019 - 01.2023
- Manage the FOH and oversee the BOH.
- Developed and implemented sales and marketing initiatives, resulting in increased revenue.
- Utilized profit and loss statements to guide financial decisions and optimize restaurant performance.
- Keep labor cost at 20-23% for the front and 18-20% for the back of the house.
- Liquor cost 15-17%
- Lead the team into a successful season by supporting and training.
- Manage a team of 35 + people
- Oversaw scheduling, hiring, and training.
- Train managers to run the daily operations.
- Work closely with Executive Chef to create a cost-effective menu
- Executed themed wine dinner event, successfully pairing dishes with selected wines to enhance guest experience.
- Create SOP for all parts of the restaurant.
- Engineer all the events and special day to maximize revenue.
- Deal with health inspection and compliance.
- Manage certification processes for food handlers and restaurant managers to ensure compliance.
- Coordinated cleaning staff and entertainment logistics to ensure a welcoming environment.
Assistant General Manager
Sixty10 restaurant
09.2016 - 01.2019
- Managed front of house and back of house operations, ensuring seamless service and operational efficiency.
- Monitored food and labor costs to maintain budget adherence and optimize resource allocation.
- Hired and trained new staff, fostering a skilled team aligned with restaurant standards.
- Demonstrated comprehensive understanding of profit and loss statements.
- Bar management with control of liquor cost.
- Make sure the restaurant is compliant at all times.
Outlet Supervisor
W Miami Hotel (formerly The Viceroy)
01.2012 - 01.2016
- Managed three outlets: main restaurant, pool restaurant, and in-room dining.
- Collaborated with chef to ensure seamless operations across all outlets.
- Adjusted staff schedules daily based on hotel occupancy and special events to optimize service.
Restaurant Manager
Palme d'Or, Biltmore Hotel
01.2006 - 01.2012
- Developed and implemented a comprehensive wine list from over three-hundred selections, engaging with distributors and conducting monthly inventory assessments.
- Collaborated daily with chef to adjust seasonal menu and optimize wine pairings.
- Coordinated logistics and managed vendor relationships for special events and private parties at venue.
- Hiring, training, and supervising staff.
Education
Two-years of university - SPC Engineering
Pôle Universitaire Léonard De Vinci
Paris Nanterre, FranceDegree - Micro Engineering
College Vilgenis
Ile de France Baccalaureate - High School
Alfred Kastler
Ile de France Skills
- Fully fluent in English and French and conversational in Spanish
- Experienced Manager
- Excellent beverage knowledge
- Full computer literacy Experienced in POS: Microsoft office, Micros, Open table, Micros , Aloha, Square
Certification
Completed Level I, Introductory Course & Exam with Court of Master Sommeliers (CMS), Completed Level II, Sommelier Course. Did Pass 2 out of 3 need to retake the Writing, Completed Sommelier Certificate Course with United States Sommelier Association (USSA), WSET 1 and 2 and studying for 3., WSET 1 and 2 Spirit, WSET1 Studying for SAKE, Nominated for quarterly Supervisor Award in 2015., Earned Employee of the Month in 2010 for exemplary customer service and work ethic., Nominated for James Beard Award for best fine dining customer service in 2009.
Certifications & Accomplishments
Nominated for quarterly Supervisor Award in 2015., Earned Employee of the Month in 2010 for exemplary customer service and work ethic., Nominated for James Beard Award for best fine dining customer service in 2009.
Timeline
Wine Specialist
Breakthru Bev
02.2025 - Current
KAM (Key Account Manager)
Breakthru Bev
08.2023 - 01.2025
General Manager
Vienna Wine Bar
12.2019 - 01.2023
Assistant General Manager
Sixty10 restaurant
09.2016 - 01.2019
Outlet Supervisor
W Miami Hotel (formerly The Viceroy)
01.2012 - 01.2016
Restaurant Manager
Palme d'Or, Biltmore Hotel
01.2006 - 01.2012
Two-years of university - SPC Engineering
Pôle Universitaire Léonard De Vinci
Degree - Micro Engineering
College Vilgenis
Baccalaureate - High School
Alfred Kastler