Candice Ragot Email & Phone Number

Paris, Fr

Centre Aquatique

- Piloter les prestataires sélectionnés et partenaires (Coca, Miko, Visa, Danone & Re-Uz)- Délivrer un programme des concessions F&B avec des objectifs business associés - Assurer la formation quotidienne des équipes au niveau du site pour les familiariser avec les espaces, leurs usages et les différents types de population - Participer aux briefings quotidiens avec les équipes d’encadrement de Paris 2024 au niveau du site et assurer le reporting pour les activités de restauration… Show more - Piloter les prestataires sélectionnés et partenaires (Coca, Miko, Visa, Danone & Re-Uz)- Délivrer un programme des concessions F&B avec des objectifs business associés - Assurer la formation quotidienne des équipes au niveau du site pour les familiariser avec les espaces, leurs usages et les différents types de population - Participer aux briefings quotidiens avec les équipes d’encadrement de Paris 2024 au niveau du site et assurer le reporting pour les activités de restauration au niveau du site - Vérifier la conformité des prestations avec les niveaux de services définis par Paris 2024 et contrôler la mise en place des droits contractuels partenaires au sein des opérations F&B - Gérer les dysfonctionnements potentiels et trouver des solutions rapides pour la restauration des athlètes, médias, fédérations internationales, arbitres -Garantir la coordination quotidienne avec les partenaires dans la mise en place des programmes VIK (Value-in-Kind = Echange Marchandise) et d’activation sur site -Garantir l’atteinte des objectifs d’excellence environnementale de Paris 2024 en termes de restauration en particulier sur la végétalisation de l’offre, la réduction du plastique à usage unique et la lutte contre le gaspillage alimentaire (collecte quotidienne du Chainon Manquant) Show less

France

• Piloting all the food and beverage of 5 race courses: Paris Longchamp, Saint Cloud, Auteuil, Chantilly & Deauville (Normandy) - (jockeys, staff, guests)• Co-constructing public tenders• Managing relationships with all catering providers & partners (Paris Society, Un amour de bonbon, Séson, Bistrot des familles, Little Manjo) • Coordinating catering arrangements for public customers, owners, B&B customers and professionals (coaches & lad) during major events (Prix de Diane… Show more • Piloting all the food and beverage of 5 race courses: Paris Longchamp, Saint Cloud, Auteuil, Chantilly & Deauville (Normandy) - (jockeys, staff, guests)• Co-constructing public tenders• Managing relationships with all catering providers & partners (Paris Society, Un amour de bonbon, Séson, Bistrot des familles, Little Manjo) • Coordinating catering arrangements for public customers, owners, B&B customers and professionals (coaches & lad) during major events (Prix de Diane Longines, Qatar Prix de l'Arc de Triomphe) between 5,000 to 35,000 people • Negotiating and supervising referencing contracts Show less

Région De Paris, France

• Managing a team of 20 persons (Chefs, Hostesses, Event manager, waiters, Maitre D.)Opening of a luxurious cafeteria during covid (sourcing premium suppliers, products & homemade food on daily basis)• Looking after the F&B of two locations in Paris (Marché Saint Honoré & Place Vendôme) - 700 employees (private dining rooms, private club, cafeteria)• Cost control• Organisation of events (around 200 pax)• Link between Sodexo & JP Morgan on daily basis (reports, standards… Show more • Managing a team of 20 persons (Chefs, Hostesses, Event manager, waiters, Maitre D.)Opening of a luxurious cafeteria during covid (sourcing premium suppliers, products & homemade food on daily basis)• Looking after the F&B of two locations in Paris (Marché Saint Honoré & Place Vendôme) - 700 employees (private dining rooms, private club, cafeteria)• Cost control• Organisation of events (around 200 pax)• Link between Sodexo & JP Morgan on daily basis (reports, standards, trainings, health & safety) Show less

London, United Kingdom

• Part of a New Opening • Seeking new private dining rooms bookings from members & clients to ensure maximum revenue at all times• Up selling across menus, drinks, decoration & entertainment- Preparing on a weekly and monthly basis accurate revenue forecasts.• Updating and keeping the team appraised on current and future financial performance, goals and targets• Conducting show around for members, companies & agents in line with the Company policy• Providing detailed and… Show more • Part of a New Opening • Seeking new private dining rooms bookings from members & clients to ensure maximum revenue at all times• Up selling across menus, drinks, decoration & entertainment- Preparing on a weekly and monthly basis accurate revenue forecasts.• Updating and keeping the team appraised on current and future financial performance, goals and targets• Conducting show around for members, companies & agents in line with the Company policy• Providing detailed and accurate information to assist members with their inquiries• Raising invoices for Events in line with quotations• To adhere to the policy regarding the enquiry handling, issuing and return of contracts• Ensuring effective communication with the Operations Manager and the Team to ensure the smooth running of all events, dinners, talks etc taking place in the Club• Chasing of all inquiries and reservations in order to maximize revenue and ensure that the business on the books is correct and accurate• Preparing all the function sheets and making sure that they are shared with the relatives departments• Meeting & greeting nominated host or organizer to check on their satisfaction and the set-up of the rooms on the day of the event• Following up on member and guest satisfaction levels on a weekly basis and report the findings to all relevant departments on a weekly basis Show less

London, Royaume-Uni

•Managing a team of 10 hostesses & a supervisor for The Promenade (250 covers) & The Grill(Scheduling, training, development)•Liaison between team members (welcome desk, kitchen and restaurant to ensure delivery of exceptional service)•Monitoring reservations and table allocations to optimize business opportunities & guests satisfaction within outlets (the restaurants & bars)•Working in line with the LQA & Forbes standards •Promoting the outlets (concierge sales blitz… Show more •Managing a team of 10 hostesses & a supervisor for The Promenade (250 covers) & The Grill(Scheduling, training, development)•Liaison between team members (welcome desk, kitchen and restaurant to ensure delivery of exceptional service)•Monitoring reservations and table allocations to optimize business opportunities & guests satisfaction within outlets (the restaurants & bars)•Working in line with the LQA & Forbes standards •Promoting the outlets (concierge sales blitz, representation at different shows Taste of London & Chelsea flower show )•Developing the restaurant (organization of events with influencers, press and wine)•Promoting & organizing exclusive hires – coordination with clients and different outlets from the Hotel•Maximizing sales through the effective use of up selling and yield management techniques Show less

London, Reino Unido

•Part of the opening team of the restaurant (in charge of hiring the host team, creating and implementing standard operating procedures and steps-of-service)•In charge of promoting the restaurant via Concierges, online websites & internally•Managing the reservations system (Book a table) on daily basis•Managing a team of 4 hostesses on a daily basis (scheduling, training, maintaining the standards )

London, Royaume-Uni

•Training and leading the host & reservations team ( 3 team members)•Managing daily requirements and tasks of a reservations agent•Yield management•Being part of the concierge sales Blitz

London, Royaume-Uni

•Coordinating reservations over the phone, via email with La Fourchette program•Organising individual guest and corporate private dining events (3 private rooms) coordinating guided viewings of the restaurant•Mastery of the restaurant’s main booking program La Fourchette, as well as the back-offices of the booking platforms Open Table and Bookatable•Highlighting the unique selling points of the restaurant & upselling on daily basis •Preparing the mise-en-place for each service… Show more •Coordinating reservations over the phone, via email with La Fourchette program•Organising individual guest and corporate private dining events (3 private rooms) coordinating guided viewings of the restaurant•Mastery of the restaurant’s main booking program La Fourchette, as well as the back-offices of the booking platforms Open Table and Bookatable•Highlighting the unique selling points of the restaurant & upselling on daily basis •Preparing the mise-en-place for each service (menus, table plans, updating guest profiles) Show less

Région De Paris, France

• Translation of English press releases into French • Organization of French press trips (Europe, Africa & Middle East)• Development of the Corporate Social Responsibility (CSR)

London, Royaume-Uni

• Hostess at Alain Ducasse at The Dorchester, Three Michelin Stars• Hostess at The Grill at The Dorchester (welcoming guests, booking confirmations, preparing menus)• Commis at The Grill at The Dorchester (chef de pass, organization of the service)

Master’S Degree, Hospitality Administration/Management

Higher Diploma, International Trade

Baccalauréat, Ressources Humaines, Mention Assez Bien