Invoicing process (editing of invoices, payment follow-up, reconciliation, reminders, etc.)
Making appointments.
Ordering of materials
Management of supplier invoices and recording of payments

In charge of the full management of the hotel and adaptations require due to the start of COVID-19 period

Project of hotel creation in an old industrial mill on the Indre river to be entirely rehabilitated.
Plans for an hotel of 23 rooms of contemporary ambience and common parts in connection with the environment and the desired philosophy centered around the green mobility (Indre à Vélo), of the nature of the building (industrial spirit) and of the natural environment

- Business Plan:
➢ Study of the location, competition and different possibilities of differentiation (renting of bikes, e-bikes, and e-quads, as well as kayaks).
➢ Study of the economic environment and contact with various community entities.
➢ Study of the touristic environment and contact with different partners, service providers and prescribers.
vRegulatory study and impact on the environment.
➢ Taking contacts with different local architects and creating sketches.
➢ Preliminary study and quotation with artisans for the rehabilitation of the mill.
➢ Preliminary financial study.

Up to date, we have decided to stop this project. A derogation from the PPRI (Flood Risk Prevention Plan) for a change of use of the property into accommodation building has been denied, for which we have just been notified by the services of the gouvernement without being able to present our full project and the many points we wanted to put in place to limit the eventual risks.

Hotel (Capacity: 154 rooms, member of the Swiss hotel chain Starling Hotels & Resorts) ****
➢ Definition of budgets, and implementation of actions to achieve these objectives.
➢ Recruitment and training of teams. Implementation of Standards and creation of procedures.
➢ Monitoring of results and adjustment of the pricing policy.
➢ Preparation and updates of the hotel's procedures for ISO certification

Hotel (Capacity : 98 rooms; 1 Restaurant and 3 meeting rooms)
➢ In charge of the pre-opening of the hotel.
➢ Deputy of the General Manager and Representative in his absence.
➢ Recruitment and training of teams.
➢ Supervision of the organization of meeting and events.
➢ Implementation of Standards and establishment of procedures.
➢ Performance monitoring and adjustment of the rate policy.
➢ Proposal for the improvement of systems and tools for the development of the Group BOAS Hotels.
➢ Organization of the front office (task sharing, organizing meetings, monitoring the commitment of the team, etc.)
➢ In connection with the service provider involved in the control of the Hotel cleaning to ensure high quality work.

Hotel (Capacity: 242 rooms; 1 restaurant and 7 meeting rooms)
➢ In charge of the management of the Front Office team.
➢ Accounting tasks and in charge of the Front Office purchases, as well as organizing the budget of the service.
➢ Implementation of actions for the improvement of the quality and on-going training of the team on specific procedures.
➢ Organization of service meetings.
➢ Welcoming of VIP guests and dealing with the very specific demands of the guests.
➢ Assistant of the Director of Operations in some of his duties and tasks.
➢ Preparation for the internal Marriott Audits (Brand Standards Audit, finance, etc.).

Hotel (Capacity: 950 rooms; 2 restaurants, 1 panoramic bar and 2’500m2 of meeting rooms)
Duty Manager :
➢ In charge of customer service (VIPs, claims management, etc.)
➢ Duty Management function under the direct supervision of the Director of Rooms Operations.
➢ Management of inter-services relations as a representative of the General Management.
➢ Preparing the daily activity reports.
➢ Night Manager functions in charge of a team of three associates.

Shift Leader (two years) :
➢ In charge for two years, of the management of the front desk team with ten employees, and under the supervision of the Front Office Manager:
- Checking-in, checking-out and organizing arrival and stays of individuals, groups and crews (up to 600 Check-in & Check-out daily).
- Cashiering, and administrating of the issues in billing of agencies, as well as the treatment of the city ledgers.

Hotel (Capacity: 87 rooms; 1 Restaurant)
➢ In charge of welcoming the guests, walk-in guests and reservations during the night shift.
➢ Management of the night porters.
➢ Preparation of the requests for room-service orders, and service of the drinks during the night.
➢ Accounting and closure of the invoices and restaurant’s accounts.

Restaurant (Capacity: 70 seats; 3 star Michelin restaurant)
➢ Service in the restaurant.

Hotel and Restaurant (Capacity: 311 rooms, 200 seats in the restaurant, and 6 meeting rooms for 3000m2)
➢ Trainee in the restaurant for two months.
➢ Trainee in banqueting service for two months, and taking responsibility during a two weeks holiday period of the Banqueting Manager.