• Achieved double-digit annual turnover growth by expanding key accounts in 5-star hotels,restaurants, and retail in Hong Kong.• Key Account Management: developing the relationship with most valuable accounts ($HKD 12M yearly turnover-End up top sales 2 years in a row).• Implementing new product ranges according to the market demand.• Collaborated on designing a B-to-B catalogue.• Creating & sending weekly offers for B to B and private customers.

• Responsible of daily sales operations and development of wines & spirits brands.• Coordinate long-term partnerships and contracts with Restaurants, Bars and Membership clubs.• Prospect and lead negotiations for the acquisition of new accounts/groups. Manage the PnL.• Provide support to customers (after sales, education and event service).• Strategize monthly activations to support our partners and boost sell-out.

• Lead commercial development strategy: prospection, creating customer loyalty. • Drive double digit growth in terms of revenue (annual turnover of 2 million euros)• Manage a sales team from 5 to 8 people (training, scheduling, weekly sales review)• Director of an "Epicerie fine" store in Paris (Truffles, caviar, wines, foie gras...)• Purchase fine food & wines (Source new products, prices negotiation...)• Report monthly to the top management• Lead implementation of the… Show more • Lead commercial development strategy: prospection, creating customer loyalty. • Drive double digit growth in terms of revenue (annual turnover of 2 million euros)• Manage a sales team from 5 to 8 people (training, scheduling, weekly sales review)• Director of an "Epicerie fine" store in Paris (Truffles, caviar, wines, foie gras...)• Purchase fine food & wines (Source new products, prices negotiation...)• Report monthly to the top management• Lead implementation of the tariff offer (weekly offer for B to B customer)• Develop the relation with the suppliers Show less

Elegant and convivial, Le Bar Long restaurant offers the best of reinvented traditional Palace dishes.Located in the Royal Monceau - Raffles Paris: a 5-star luxury hotel refurbished by the world-renowned designer Philippe Starck.

• Cost-Controller: elaboration of the technical sheet with Executif Chef, monitoring and optimization of Food and Beverage costs, simplification of inventories• Income auditor: analysis of operational revenues• Accounts receivable and General cashier: customer receivables management, bank reconciliations• Micros Champion: set up the new menus on the POS system for all the F&B outlets and train the new joiners

Le Bristol Paris is the first to receive France’s “Palace” distinction, the hotel boasts 190 rooms and suites— among the largest in Paris.It is perhaps best known for its outstanding dining tradition, holding 4 Michelin stars between Epicure and 114 Faubourg.

• Reviewed menus and pricing through menu engineering strategies• Managed and trained a multicultural team of 12 people • Assisted F&B Director and supervised daily Food and Beverage operations.• Created weekly staff schedule and managed outlet inventories.• Responsible for guest relations (welcoming and responding to inquiries)• Ensured that the highest quality of standard are met for service and cleanliness

• Assisted in F&B operations at the Bar, Eden Beach & Breakfast.• Acted as supervisor during breakfast, lunch and dinner periods.• Organized and overviewed banqueting and catering events for over 500 guests.• Managed outlet activities through MICROS system.