Olivier Briant
Lipa City
Summary
Restaurant and Operations Manager with extensive international experience in team leadership, cost control, and service excellence. Recognized for delivering revenue growth and operational improvements. Preparing to return permanently to Europe to take on new challenges.
Overview
31
31
years of professional experience
Work History
Business Owner and Co-Founder
Hollie Food Corporation
12.2025 - Current
- Creation of a French Restaurant and Creperie in Lipa City Batangas
- Menu development and staff management
- Implementation of Standard and Procedure
- Hollie Crepe Restaurant
Operations Manager (Manila and Clark)
Global Catering, Philippines
01.2023 - 07.2025
- Implement the GATE OPEX principals in all existing and future Global Catering/Gate Gourmet airline catering business units in the Philippines.
- Organize and conduct GATE OPEX staff familiarization training with the aim of achieving the highest possible efficiency levels.
- Responsible for all business unit’s compliance requirements pertaining to Health & Safety, Security, Customs requirements as well as people development.
- Innovate permanently identifying operational cost saving opportunities and to support regional and local management to reach financial targets.
- Implement operational KPI’s and a reporting system, in order to continuously monitor and measure operational performance.
- Demonstrate financial judgement by supporting the regional and local management teams that operational budgets are created accurately, that they are communicated out, that responsibilities are aligned, and budgets are delivered as planned.
- Develop and improve the skills of the operational team members in all units.
- Lead the compliance adherence of the units to all local and international regulatory requirements of the customer and internal policies and procedures.
- Perform root-cause analysis and create robust action- and business improvement plans to avoid negative impact on the operational performance of the individual units.
Transport, Dispatch & Security Manager (Service Delivery Manager)
Gate Gourmet Catering, Switzerland, Geneva Airport
04.2019 - 11.2022
- Certified by Federal Office Civil Aviation in Bern Switzerland.
- In charge of the security for the unit. (staff training, audits internal or audits with customers, reports).
- Manage to establish the department objectives and priorities to support business objectives and needs.
- Evaluate the department or team objectives, plans, procedures and practices and makes appropriate changes if needed.
- Ensure efficient productivity is achieved in the department.
- Manage all operational aspects of the Service Delivery department to ensure product and service requirements are met to the agreed budgets and KPI’s.
- Oversee and supervise staff with their daily activities.
- Recruitment of staff, training, monitoring and coaching team members to ensure a high standard of service delivery department.
- Delegate’s work and set clear directions and manage workflow.
- Promotes teamwork among team members.
- Manage and safeguards that the loading and ramp safety procedures are developed and followed in order.
- Manage dispatch team who received all orders and SPML from different airlines.
- Give disciplinary actions supported by HR.
- Ensure work health/hygiene and safety requirements.
Transport and Dispatch Supervisor (Deputy Transport manager)
Gate Gourmet Catering, Switzerland, Geneva Airport
02.2015 - 03.2019
- Same as mentioned above.
Assistant Sales Manager
Gate Gourmet Catering, Switzerland, Geneva Airport
06.2010 - 01.2015
- Account manager for different airlines for catering purpose for: SWISS, Air Canada, United, Air China Easy jet, Qatar, Etihad and Emirates.
- In charge of all cycle changes, menus, equipment packing, galley plan, and audit during announced or unannounced visit.
VIP flight Coordinator
Gate Gourmet Catering, Switzerland, Geneva Airport
12.2009 - 05.2010
- In charge of different VIP flights (orders and deliveries on board).
Manager
Restaurant Café de Paris Geneva, Switzerland
03.2006 - 09.2009
- In charge of the restaurant with 10 waiters with a capacity of 300 customers
- Control of the sales and the cash flow of the waiters
Assistant Food and Beverage Manager
Hôtel Ramada Park Hôtel Geneva, Switzerland
05.2004 - 02.2006
- In charge of 2 restaurants, bar with total of 45 employees.
- Wage control
- Creation of menus and menus of the days for 2 restaurants
- Schedule of F&B department
- Control and forecast of the budget for the F&B department.
Food and Beverage Manager
Hôtel Warwick Geneva, Switzerland
04.2003 - 04.2004
- In charge of different departments with 30 employees.
- Sales Analysis and statistics, creation of menus and offers.
- Wage control
- Job interview
Restaurant, Bar et Room Service Manager
Hôtel Le Méridien Dallas, TX, USA
09.2001 - 03.2003
- In charge of 25 employees in 2 different departments.
- Staff management: Schedule and salaries.
- Job interview
- In charge of the wine and alcohol list.
Assistant Restaurant, Bar et Room Service Manager
Hôtel Le Méridien Dallas, TX, USA
07.2000 - 09.2001
- In charge of with the manager of the good operations for the restaurant.
Maître d’hôtel des banquets
Hôtel Le Méridien Tahiti, French Polynesia
06.1999 - 06.2000
- Set up of different kind of events and conference like weddings, meetings, dinner, concerts until 500 persons.
- In charge of the wine list of the hotel.
Head Waiter
Les Chefs de France, Disney World, Orlando, U.S.A
02.1998 - 02.1999
- Paul Bocuse, Gaston LeNôtre, Roger Vergé restaurant
Wine waiter Restaurant
“Le Moulin de Mougins”, Mougins, France
09.1994 - 01.1998
- Inventory management of more than 20 000 bottles with the Head Sommelier.
- Service and decanting of old vintages.
Education
Certificate of sommelier -
Lycée hôtelier de Nice
01.1993
Baccalauréat Professional of Food & Beverage - undefined
Lycée professionnel de Menton
01.1992
Brevet d’études Professional of Cuisine - undefined
01.1990
Certificat d’aptitude Professional of cuisine - undefined
01.1990
Skills
- MS Office
- Word
- Excel
- Power Point
- SAP
- SACS
- Customer service
- Customer relations
- Attention to detail
- Driven and determined
- Relationship building
- Employee training
- Team collaboration and leadership
- Performance improvement
References
Upon request
Languages
French
English
Timeline
Business Owner and Co-Founder
Hollie Food Corporation
12.2025 - Current
Operations Manager (Manila and Clark)
Global Catering, Philippines
01.2023 - 07.2025
Transport, Dispatch & Security Manager (Service Delivery Manager)
Gate Gourmet Catering, Switzerland, Geneva Airport
04.2019 - 11.2022
Transport and Dispatch Supervisor (Deputy Transport manager)
Gate Gourmet Catering, Switzerland, Geneva Airport
02.2015 - 03.2019
Assistant Sales Manager
Gate Gourmet Catering, Switzerland, Geneva Airport
06.2010 - 01.2015
VIP flight Coordinator
Gate Gourmet Catering, Switzerland, Geneva Airport
12.2009 - 05.2010
Manager
Restaurant Café de Paris Geneva, Switzerland
03.2006 - 09.2009
Assistant Food and Beverage Manager
Hôtel Ramada Park Hôtel Geneva, Switzerland
05.2004 - 02.2006
Food and Beverage Manager
Hôtel Warwick Geneva, Switzerland
04.2003 - 04.2004
Restaurant, Bar et Room Service Manager
Hôtel Le Méridien Dallas, TX, USA
09.2001 - 03.2003
Assistant Restaurant, Bar et Room Service Manager
Hôtel Le Méridien Dallas, TX, USA
07.2000 - 09.2001
Maître d’hôtel des banquets
Hôtel Le Méridien Tahiti, French Polynesia
06.1999 - 06.2000
Head Waiter
Les Chefs de France, Disney World, Orlando, U.S.A
02.1998 - 02.1999
Wine waiter Restaurant
“Le Moulin de Mougins”, Mougins, France
09.1994 - 01.1998
Baccalauréat Professional of Food & Beverage - undefined
Lycée professionnel de Menton
Brevet d’études Professional of Cuisine - undefined
Certificat d’aptitude Professional of cuisine - undefined
Certificate of sommelier -
Lycée hôtelier de Nice
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