Complex Food & Beverage Director3 hotel properties:- DoubleTree by Hilton Ilot Maitre (61 rooms)- Hilton Nouméa (117 rooms)- Nouvata Complexe (328 rooms)Some key points : DoubleTree by Hilton Ilot Maitre Noumea Resort - Rebranding hotel in March 2021.Yearly Food & Bev costs below goals every year.Full F&B strategy (offers vs revenue, average spend, trend offers, payroll optimisation, benchmarking, targets, operations guidance and more).Purchasing : Local & international purchases, freight grouping and cost efficiency

Le Méridien Nouméa Resort & Spa 5*

Le Méridien Nouméa Resort & Spa 5*Implement all new Marriott Int. brand standard (2017-2018) - Rebranding from Starwood to MI.-7.9% beverage cost vs LY budget+1.1% revenue vs budget & LY+14.9% bar revenue vs budgetMaximising all outlets' revenue and payrollSupervizing F&B team kitchen & service (90 persons)

Sheraton Deva Resort New Caledonia Golf & Spa*acheived GEI YTD goal*93% employee leadership n+1 (Starvoice)*in charge of all F&B operations (restaurants, bar, kitchen, pool service, room service and banqueting, banquet sales)*Developed annual operating budget, analyzed financial results ensuring sales and profit are maximized*Liaise with the Executive Chef on menu engineering and portion control. Food cost below budget.*Identify and develop all Food & Beverage associates for further development and structured career progression

Opened 1st of August 201424h/24 IRD, 2 restaurants, 1 bar, banquet, pool service & activities• Assisting the F&B Manager with pre-opening program• Implemented Operating Procedures• Assisting with OS&E, FF&E• Effective member of management to create SOP's• Beyond budget• Analyse daily and monthly results and implement strategies to improve average checks, coverts and profitability• Cost control and Purchasing• Recruitment (local and oversea)• Develop and implement training program for F&B department (kitchen & service)• Menu Planning and Recipes • Assisting with the day to day running of the business; F&B Outlets, Banqueting & Conferences, activities• Implement all new version Micros Symphony data base and training (Starwood F&B POS system)• Implement HACCP hygiene standards according to EHC (last audit passed by 95%, above Asia-Pacific division average)• Organisation team of the official visit of the French President and official lunch in February 2015

245 rooms, 3 restaurants, 2 bars, 24/24 room serviceRestaurant managerIn charge of : A la carte/Buffet restaurant, pool barUp to 180 guests per serviceEnsure Starwood hygiene standardsManage associates planning and trainingMenu design and cocktails creationRevenue optimization

• Managing 10 associates• Supervising F&B operations and organising events (MC, dance companies, contracts)• Assisting and reporting to F&B manager• Managing Spa & recreation department

5-star hotel, 175 rooms, 5 banquet spaces• Set up banquet functions;• Ensure high quality service;• Assist the Seminar & Banquet Manager to proceed with contracts / invoicing;• Supervise Seminar and Banquet attendants;• Experiences in room service, bar and restaurant.

• Position of team leader in diverse venues (hotels, restaurants, conference centers, stadiums corporate boxes);• Set up functions (for up to 2500 guests);• Ensure F&B service;• Supervise associates.