Votre navigateur est obsolète !

Pour une expériencenet et une sécurité optimale, mettez à jour votre navigateur. Mettre à jour maintenant

×

Frédéric ARNAUD

Frédéric ARNAUD

Hotel DIrector / Deputy Hotel Director / Food and Beverage Director

Hotel Director
Deputy Hotel Director
Food and Beverage Director
39 years old
Driving License
France
Entrepreneur Open to opportunities
CANDIDATE FOR EXPATRIATION - Short/Medium-term career goal : HOTEL DIRECTOR
Versatile, dynamic, motivated and involved, I have the taste for challenge and huge projects.
Diplomat and pedagogue, I like to federate teams and to give rise to solutions.
I have held various positions of management responsibility but also in support functions.
I have experience in luxury hotels, leisure resorts and business hotels.
I had the opportunity to effectively manage major projects.
I have always been able to adapt and integrate myself and federate, sometimes in complicated social contexts.
As part of pursuing my career goal, I am looking for a versatile and rewarding position and I want to join an ambitious company to carry with it motivating projects.

Consultant/Trainer (Freelancer)

Frédéric ARNAUD
Since 2016
Freelancer
  • Creation and development of a consulting activity - Management of projects in hotel and catering industry :
    - IT projects (Specifications, choice of adapted IT solution (PMS), consultant, setup, installation, training, assiatnce and monitiring.
    - Restructuring / development / optimization of product and service offerings, upgrading, quality audit / mystery clients, organization, management, training, stock management, benchmarking, development of management tools.
  • HR : Work council meetings, committee for health and safety at work meetings, Manager on Duty, Internal communication, Conflict management, Working time renegotiation in the kitchen and restaurant services and redefinition of the organization of work, Staff meetings, Recruitment, Assessment of skills, Annual interviews, Definition of training needs, Welcome of new staff or trainees.
  • MANAGEMENT : Development, monitoring and analysis of activity forecasts, management ratios monitoring tools and statistical survey tables, Competitive intelligence, Yield management, Defining and adapting of the products and services offering and the pricing Policy, Setting budgets, Annual investment requirements, Sales, Marketing, Trades show, ambassador of the company.
  • MANAGEMENT OF SERVICES : Restaurant, bar, room service, breakfasts, kitchen, Meetings rooms (seminars, banquets, cocktails, room hire, commercial), the commissary : 20 permanent employees, turnover 1.5M €. Redefinition of the catering offer (restaurant / room and seminar / banquet / cocktail Menus, Pricing policy, Opening days and opening hours): Cost control, Increase in average prices (15%) and customer satisfaction.
  • QUALITY : Customer Quality and Satisfaction Monitoring, Customer Contact, "Quality Tourism" and "Tourism and Handicap" Certification.
  • MAINTENANCE & SECURITY : Renovation works, Maintenance, Follow up of service providers, Annuel equipment purchases, Security Council. HYGIENE : Follow-up HACCP, compliance.
  • PRODUCT IMPROVEMENTS & OPTIMIZATIONS : Renovations and fittings of restaurant and bar sales outlets, New furnitures, Optimization of the equipment in meeting rooms to meet customer needs and organizational constraints (digital signage, integrated video-projectors and sound systems).
  • CORPORATE MISSION : PROJECT MANAGER (2012-2015) : Changing the PMS on 10 hôtels (1000 rooms, 250 staffs), Development of the specifications, exploration, choice of the PMS, training, reflections and settings, update procedures, staff training, software deployment, support, monitoring and improvements, relations with the provider.
  • CORPORATE MISSION : QUALITY MANAGER (2011-2012) : ISO 9001 Certification of Valmenière Hotel and its services in March 2012, Development and implementation of QMS, team management, training, monitoring, continuous improvement, audit, etc.
Company Description
The Valmenière Hotel : 3 star's Business Hotel of 120 rooms, with Meeting rooms, Restaurant and Bar - 50 Staff
  • ESTABLISHMENT OF POSITION : Missions:
    - Internal Audit (Procedures, "Quality Tourism" certification, HACCP food hygiene and security).
    - Setting up procedures and working methods.
    - Purchasing Commission.
    - Technological and Regulatory alertness.
    - Reporting & Statistics.
    - Development of advanced management tools with Microsoft Excel and VBA.
Company Description
Karibea Hotels : 10 hotels and residences in Martinique and Guadeloupe
Company website
  • Local market development French West Indies and US (Travel agencies, Businesses, Works Councils, Local Customer).
  • Duty Manager
Company Description
Karibea Beach Resort: 3-star resort, gathering the Clipper Hotel (90 rooms), Salako (120 rooms) and the Prao residence (60 apartments), with meeting rooms, restaurant and bar - 80 staff.
  • Night Audit, Night Manager
Company Description
Hotel du Castellet, Spa luxury 5 star Relais Chateaux, Gastronomic Restaurant.
  • Statistics, Analysis of Accommodation Sales, Prospecting Travel Agencies, Works Councils and Websites Online Booking; Customer Relations and Tour Operators, Tariff Studies, Monitoring of Various Advertising Campaigns, Events, Representation at Trade Shows, ...
Company Description
Karibea Hotels : 10 hotels and residences in Martinique and Guadeloupe
Company website
Company Description
Starred restaurant (1 Michelin macaron)
  • Welcome and Reception, Administration and Booking, Billing, Collections, Night-control and Auditing, Monitoring Group, Back Office Accommodation (daily statistics and analysis of accommodations sales).
Company Description
Resort 271 rooms

Receptionist (Seasonal employment)

Planète Obade : accommodation and leisure center
July 2001 to August 2001
Rivières
France
  • 2 months Head Waiter, 2 months Chef de Partie (350 seats/day).
Company Description
4 stars hotel in one of the largest ski areas in the world. 83 rooms and suites - 2 restaurants