Supervising the opening of 12 upper midscale lifestyle hotels all around China with a total of around 1500 rooms

Notable Accomplishments:
• In the team Responsible for creation of a new Brand in China, managing all details from scratch, with a plan to open over 50 hotels in 2 years on both an owned and franchise level.
• Deliver support for implementation of all operational standards of the brand to the opening team.
• Implement SOP’s for the Brand.
• Organise with hotel GM all necessary controls to ensure hotel is running according to expected standards.
• Strategically evaluate team structure and dynamics to ensure highest level of service is provided to franchisees, keeping scalability and efficiency top of mind.
• Liaise with vendors to optimize brand programs for hotels and ensure Franchise Service Specialists are knowledgeable of and can drive adoption to programs and applications.
• Lead cross functional projects to improve overall hotel support and cohesive execution of processes and operations.
• Represent hotel interests to ensure applications and processes are user friendly, efficient and relevant for franchisees.
• Interface with various teams across the enterprise, managing the roll out and ongoing internal Franchise Service Specialists efforts associate with projects, promotions and programs.
• Continually evaluate and identify opportunities to drive process improvements that positively impact service level.
• Create, implement and continuously monitor performance metrics to track Franchise Services performance and create plans for strategic improvement based on results.

Key Achievements
• Managed opening of the first Flagship Jin Jiang Louvre Campanile in China.
• Worked on the opening of the the first Flagship Golden Tulip in China.
• Managed the opening of the first Flagship Smart Hotel in China.
• Created a new Brand within the Asian market.
• Managed the creation and implementation of a very dynamic event strategy on all the newtork

• Oversaw day to day hotel operation in a midscale Property in Lyon
• Motivated medium hotel team to deliver service standards.
• Drove sales, revenue and marketing strategy to meet budgets and exceed revenue targets.
• Responsible for the preparation, presentation and subsequent achievement of the hotel's annual Operating Budget, Marketing & Sales Plan and Capital Budget.
• Managed on-going profitability of hotel and ensured revenue and guest satisfaction targets were exceeded.
• Delivered hotel budget goals and set other short and long term strategic goals for the property.
• Maximized room yield and hotel revenue through innovative sales practices.
• Manage all social media communications and calculated advertising in areas of the media where we believed business could be expanded.

Key Achievements
• Achieved 40% RBE, 36% GOP and 30,8% EBITDAR.
• F&B Revenue improved by 15% especially on lunch covers
• Improved occupancy rates from 63% to 66% in 12 months in 2016
• Exceeded annual budgets on GOP and Sales by a quality margin.
• ARR risen by 5% in 2016
• Achieved a minimum of 93% on mystery visit scores for the past 2 years.
• Secured and developed new accounts within the local area and increased productivity of existing accounts.

Working on operational missions throughout a network of collective catering restaurants both on education and corporate segments

Given a great opportunity to work in the most iconic hotel & restaurant in the famous Saint Tropez, one of the only 14 palaces in France at that time.

Working on both B Restaurant and Rivea Restaurant by Alain Ducasse

Main Responsabilities :

• Welcomed & Guided VIP guests and famous people
• Delivered best quality standards
• Ensured that the service was at all times performed in a luxuous and professionnal manner and to the style as specified by the Restaurant Manager.
• Ensured "mise en place" was done effectively through distribution of tasks and completion of tasks was done properly and in time allocated.
• Assisted the Restaurant Manager in the preparation and presentation of training programmes, briefings and SOP’s
• Ensured that all guest wishes were met no matter what.
• Welcomed, sat and took food orders from guests in the Lounge or Restaurant.
• Maintained good communication between Kitchen/Restaurant and other departments on a
daily basis with specials, shortages and special dietary requirements.

Responsible for the operation of a large bar & restaurant in Lyon area driving more than 2.5 M€ revenue

Key responsabilities :

• Management of large restaurant and bar team over 15 people
• Cost optimisation
• Opening & Closing of the property
• Responsible for management of more than 200 people lunch, diner or brunch service
• Delivering superior food and beverage service and maximizing customer satisfaction
• Organization and supervisation of shifts

Major achievements :

• Promoted the restaurant in the local community through word-of-mouth and restaurant events
• Controled operational costs and identify measures to cut waste
• Managed restaurant’s good image and suggest ways to improve it
• Estimated and provided owners with feedback on future needs for goods and restaurant organization
• Appraised staff performance and provide feedback to improve productivity

Responsible for F&B operation in one of the most iconic 5 stars hotel in Saint Barth, the famous Caribbean island.
With two gastronomic restaurants, Mango & Taino, the property is offering two different vibes for a gourmet experience all day long.

Given the opportunity to start my hospitality career in one of the most luxuous 5 stars hotel in Courchevel 1860 for the winter season
Responbile for front desk operation including check-in, check out, individual and groups proposals with an ADR over 900€ per night

Mercure Plaza République****
Hôtel Cour des Loges*****
La Villa Florentine*****
Ibis Caluire***
Restaurant Vatel Lyon