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.
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.
The Valmenière Hotel *** - 120 rooms - 50 employees - 4.5M€ (1.5M€ F&B)
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.