CHRISTOPHE LAROZE

Je prépare une société Ouzbek à son développement en franchise en Asie centrale.

J'ai préparé une société de production de pâtisserie à une M&A en affinant tous les indicateurs

In my role at Paris Baguette France, I spearheaded significant contract negotiations and franchise agreements, driving growth and brand presence in the UK market. I played a pivotal role in opening two key locations in London, while also fostering partnerships with local producers in France. My efforts culminated in six new franchise deals and a catering collaboration with PSG and Eurostar, enhancing our community ties and market reach.

I directed the strategic growth and operational management of Lina's Group, achieving significant milestones in the European market. • Coordinated the successful openings of Battersea Power Station and High Street Kensington in London, enhancing brand presence. • Developed a comprehensive logistics platform for the European market, streamlining operations and supplier sourcing. • Conducted market studies for potential openings in Germany, positioning the company for future growth.

I successfully led operations to drive brand growth and quality enhancement. • Negotiated the Master franchise acquisition for Paris Baguette, positioning the brand for success in South Korea. • Revamped the menu to better resonate with local preferences, increasing customer engagement. • Fostered partnerships with local producers, ensuring high-quality ingredients and supporting the community.

After the sale of Dame Tartine, I came back to work for Brasserie Blanc to help with re-branding and re-open restaurants in London for a 2 years contract. At the Southbank restaurant I have to reorganize each department before the reopening after refurbishment, I helped as well to follow all company standards with implanting management training. my contract ended after the last refurbishment at Southbank.

I have been the owner and CEO of Dame Tartine Ltd with Mark Derry (CEO of Brasserie Blanc and Ex-CEO of Loch Fyne Restaurants Ltd) for 4 years, creating from scratch a new and innovative style of French cuisine. I am involved in all levels of the business including PR, marketing, menu development, recruitment, accounting (including management accounts & P&L accounts), liaising with company directors, dealing with HMRC, supplier relations and ad hoc duties as required. DT sales increased four-fold within 4 years.

GENERAL MANAGER - THE DEPOT BRASSERIE, BARNES (45K PW) I was responsible for the running this family business for 2 years, putting in place several disciplines that resulted in sales in excess of £45k per week. Initiatives implemented and improved by me included stock control & stocktaking, weekly P&L accounts, marketing strategies, weekly/monthly/annual schedules.

Initially hired as GM of Brasserie Blanc, Tunbridge Wells, I transferred to Loch Fyne, Covent Garden (part of the same group). Implemented greater efficiencies within the business and demonstrated a very hands on management style.

Held an 18 month contract with this Finnish company to open a combined fine dining (45 covers) and more casual brasserie (90 covers) in the medieval town of Tallinn, Estonia. I was in charge as well of supervising the coffee shop and the wine shop. I was responsible for the importation of wine and food from France, dealing with French wholesalers and all customs and excise duties.

Initially employed in Paris as a Supervisor of this national French company. Within 4 months I was promoted to Assistant General Manager of the Champs Elysees Restaurant (180k per week and open 24/7, 152 employees). 12 months later I was promoted to General Manager of the second branch to open on the Champs Elysees (80k per week, 24/7 operation and 85 employees), thereby becoming the youngest General Manager within the company and securing the second highest sales in the group.