Coordination of projects assigned by General Management; preparation and presentation of various reports for the Management team, IHG and the Owner ; collaboration with members of the Executive Committee in liaison with the General Manager, participation in EXCOM meetings ; responsibility for communication with the establishment's main partners ; management and monitoring of the “Manager on Duty” MOD procedure ; participation in monitoring hotel standards and Metrics applicable to the establishment ; member of the CSR Committee.

In direct daily contact with Executive Chef Laurent BUNEL, Pastry Chef Jean-François BARBERIS and their eight Sous-Chefs; Supervision of orders and privileged contact with suppliers for the hotel's 6 kitchens (Restaurant Le Riviera, Carlton Beach Club, Banquet kitchens, Central Patisserie, Room Service & Cafeteria, and support for the RUYA restaurant), coordination of the kitchen service with all other hotel departments, management of schedules in the CIMAG software and verification of clockings (up to 110 employees at the height of the season), management of extras (GPE software), participation in the creation and updating of the purchasing database (BIRCHSTREET software), drafting of technical data sheets, daily management of problems encountered (HR requests, technical problems, etc.), participation in morning meetings, deployment of BEOs to the various kitchens. Member of the CSR committee.

Supervision of the F&B department of the 5* Boscolo Hotel - Three restaurants (Angelo | Terra d'Italia, Genesi Italian Restaurant & BClub Rooftop), breakfast, room service & mini-bar, support in the opening of "Angelo Terra d'Italia" restaurant, implementation and administration of Oracle Simphony software, management of suppliers accounts, drafting of F&B procedures, development of a range of delicatessen for "Angelo | Terra d'Italia", products sourcing for the "Boscolo boutique's" creation for Nice and Lyon's hotels, orders management for the entire hotel, management of F&B equipment requests.

Restaurant, catering and fine delicacies.Opening, management of the sales venue, procedures set up, recruitment, training and management of a team of six people, implementation of operational processes defined by head office, compliance with HACCP standards, optimization of turnover and profitability, management of ressources (production, supplies and orders), checkout control, organization of business events, kitchen production, layout of the sales area.

For the catering department: Calculation of cost prices and ratios, creation of technical sheets, implementation of procedures and commercial offer

Management of 15 team members, recruitment, training, schedule management, conducting meetings, safety and quality at work, dispute resolution, annual performance review; Sales: prospection for new clients, trade discount negociation, looking after quality standards, customer care, competitive intelligence, invoicing, debt collection; Marketing: social network, website, graphic charter, e-mailing, catalogue, internal newsletters, cross-training, team building…Logistic: treatment of allowance, fleet of vehicules, maintenance contract, office supplies...

Management of 7 team members, training, management of operational problems encountered, in charge of customers feedbacks, optimization of orders, turnover development, processing of client particular requests...

Order processing, phone reception, delivery, purchase of client specific request...

Events organization, settlement of disputes, competitive intelligence, secretariat, information transmission between the different food and beverages locations, menu update…

Part-time work in "Le Padouk" restaurant, parallel to my studies.

Observation and participation to all occupations in the hotel and restaurant industry: F&B management, Gastronomic restaurant, events, room service, bar, reception desk, housekeeping, human ressources, press and marketing relations…

Part time work, parallel to my studies