Benoît Ricordel
Bartender
Saint-Gilles
Profil professionnel
Bartender who wants to travel around the world, I was in New-Zealand few years ago and would like to go back in travel after this winter season. I'm in the mood to discover new skills, knowledges and give my knowledge accumulate during all this years in restauration to beginners. I want to improve my skills in management, knowledge of classic cocktails and about spirits. I love my job, will be a pleasure to continue and discover more and more about it in your company
Vue d'ensemble
8
8
years of professional experience
5
5
years of post-secondary education
Expérience professionnelle
Assitant Chef de Bar
Le Kaïla
Méribel
12.2024 - 02.2025
- 5* Hotel in Meribel
- Creation with the chief bar about cocktails menu with and without alcohol.
- Homemade preparation : clairification, syrup, infusion, fatwash, oak barrel cocktails..
- Teaching the team about process, balance, technique to make homemade products.
- Gestion of property of bar and clients room, smokehouse, office.
- Gestion of team when chief is off or ending his shift.
- Gestion of alcohol stock, food, orders from suppliers.
Bartender
Les Airelles - La Messardière
Saint-Tropez
04.2024 - 09.2024
- Entreprise presentation : Palace Hotel with LQA prestige
- Organisation and Setting up of the bar during the morning ( Juice, Homemade preparation : Clarification, Syrup, Flocking, Rim.
- )
- High flow and increase sale : more than 180 000 euros make by comparision of last year
- Learning trainee and bartender about prestige attent, knowledge of cigars, spirits, cocktails classic, skills.
- Organisation and drinks menu for Wedding during privatisation
- Relationship with customers with LQA attent, bartending with LQA prestige and obligation ( cocktails in 7 minutes, welcoming customers in 1 minute with presentation of the menu, taking orders after two minutes ..)
Bartender
Hôtel le Coucou
Méribel
12.2023 - 04.2024
- In charge of the bar restaurant, based on French alcohol and drinks
- Helper on service ( Head of the line and Sommelier ), Live cutting, description of wine varietys and the Domaine
- Creation of cocktails for specifical ask and events ( Valentine's Day for example )
- Homemade products : Infusion, syrup, Juice, Fatwash, Clarification..
- Customers relationships about products, increase sales
- 5
- Hotel in Pariente Maison, with loyal clientele
First bartender
Hôtel de Bouilhac
Montignac
04.2023 - 10.2023
- Entreprise presentation : 4 Resort with new owner
- Team from Domaine de Rochebois with volonty to make a good food, drinks and service for people whom wants to discover local products with new aspect
- Colaboration in all service : I taught the chief new skills like shrubs, infusion
- She taught me about new flavor, fatwash
- The sommelier select spefical wine for my New York sour depends of wich Whisky or Bourbon used
- Increase sale ( 40 euros increase to 75 euros per person )
- Relationship with commercials for exclusive product ( Charles X, Wines, Mezcal ..)
- Food and cocktail pairing from starter to dessert
Bartender / Bartender Manager
Domaine de Rochebois
Vitrac
04.2022 - 04.2023
- Entreprise presentation : New and first 5 Hotel in the region, building customer loyalty
- Direction with the chief, make planning, cocktails menus, inventory..
- Learning of trainees, skills for lab, do logical development for creation
- Contact with commercials, cost of drinks and glasses, meeting for events ( Weddings, Anniversary .) reduction of price spirits purchases with commercials
- Learned a lot about Classic cocktails cause I worked more on full creation bar before
- Relationship with customers from around the world and make a confortable service appropriate about their customs
Bartender
Le Grand Hôtel du Soleil d'Or
Megève
11.2019 - 03.2020
- Entreprise Presentation : Opening of new 5* Hotel in Megève
- Application of modern recipe : Clarification, homemade syrup, juice, Verjus, liquor, fatwash, infusion, old made in barel etc
- Learning from my manager how to make a cost, recipe calculation, planning
- Lab all day during 5-6 hours ( 28 homemade product for 13 cocktails on the menu )
- Relationship with customers about new processes
- Increase sale ( around 500 000 made in three months before pandemic ) with cocktails around 12-15 euros.
Versatile employee
Le Papillon
Bordeaux
06.2019 - 09.2019
- Polyvalent in this opening bar/restaurant : cook, bartender, waiter
- Learning about tiki culture, food and cocktails around this and the recipe
- Relationship customers to make fidelity ( a lot of workers during the day from bank around )
- Glad to learn about tiki food ( Ceviche, Tacos, Tataki, Guacamole.) and cocktails typicals
- It was a short adventure but a gratefull one, I learned a lot about working alone during lunch time : service, cocktails, coffee, help chief in kitchen.
Bartender and Chef de Partie
Revelry
Auckland
04.2018 - 01.2019
- Real first experience in bartending in bar with UK style
- Learning about products, welcome customers, cook skills, wines, food and wine match
- Start from bar and cook diver to bartender and chef de partie cold and hot
- Knowledge of spirits, fish, meat, cigare, wine, beer ( Lion's corp every week )
- Relationship customers, events ( wedding and privatisation for company )
- High flow during the week-end, party with dj ( around 500-600 drinks at 10pm until 3am )
- Homemade product : Syrup, Juice, Tincture, Bitter..
Bartender-Barista-Waiter
Hello Restaurant
Auckland, NZ
04.2018 - 10.2018
- Entreprise Presentation : Sicilian restaurant
- Welcoming customers, take ordering, make cocktails and service
- Discovering and learning about barista side ( how to make a great Flat White, Cappuccino .
- )
- Gain confidence on english conversation with customers to be more confortable on service
- Great experience in New-Zealand
Bartender
Life - Starfish - The Grizzly - ZigZag
Bordeaux
09.2017 - 03.2018
- Bartender in different bar of the city for engrage experience in multiple type of company
- Pub, cocktail bar, night club.
- To have different type of flow, drinks asking and customers
- Learning how to manage with different type of co-worker, priorities on task priorities depending of customers asking and offers
- Hability to work during the day and night shift
- Developpement of my personnal relation circle and commercials
Bartender/Waiter
Ragazzi Da Peponne
Bordeaux
09.2016 - 09.2017
- Entreprise presentation : Italian restaurant
- First experience as bartender and waiter in Italian restaurant
- Discovering about cocktails, alcohol, welcoming customers, italian product
- Around 300 covers during the lunch and 400-500 dinners
- Classic Italian cocktails ( Americano, Negroni, Spagliato, Garibaldi.
- ) and typical Italian alcohol ( Italicus, Campari, Gin malfy.
- )
- Learning about how to have organisation during service, manage your square, priority how to make cocktails ( build/stir/shake )
Formation
Licence - History and Geography
University of Bordeaux
09.2015 - 07.2017
High School - Baccalauréat Economique et Social
Ernest Hemingway
09.2012 - 06.2015
Compétences
- Oral communication
- Creativity
- Classic Cocktails
- Ordering bar supplies
- Attention to detail
- Foodpairing
Informations complémentaires
- Cinéma
- Vins et spriritueux
- Lecture
- Cuisine du monde
Personnalisé
- Kevin Molvot, Bar Manager, Les Airelles
- Ceasar Bernal, Bar Manager, Domaine de Rochebois / Hôtel de Bouilhac
- Elie Favreau, Bar Manager, Le Soleil d'Or - Hôtel
Langues
French
Bilingue
Spanish
Intermédiaire
English
Courant
Frise chronologique
Assitant Chef de Bar
Le Kaïla
12.2024 - 02.2025
Bartender
Les Airelles - La Messardière
04.2024 - 09.2024
Bartender
Hôtel le Coucou
12.2023 - 04.2024
First bartender
Hôtel de Bouilhac
04.2023 - 10.2023
Bartender / Bartender Manager
Domaine de Rochebois
04.2022 - 04.2023
Bartender
Le Grand Hôtel du Soleil d'Or
11.2019 - 03.2020
Versatile employee
Le Papillon
06.2019 - 09.2019
Bartender and Chef de Partie
Revelry
04.2018 - 01.2019
Bartender-Barista-Waiter
Hello Restaurant
04.2018 - 10.2018
Bartender
Life - Starfish - The Grizzly - ZigZag
09.2017 - 03.2018
Bartender/Waiter
Ragazzi Da Peponne
09.2016 - 09.2017
Licence - History and Geography
University of Bordeaux
09.2015 - 07.2017
High School - Baccalauréat Economique et Social
Ernest Hemingway
09.2012 - 06.2015
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