Erwin Boodhun Email & Phone Number

Toulouse Et Périphérie

Guinguette

Toulouse, Occitanie, France

Toulouse, Occitanie, France

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Toulouse Et Périphérie

Conserverie

Toulouse, Occitanie, France

Guinguette

• In-depth market studies, financial audits, business plan, acquisition or sale file• Definition of concept and operational deployment: business development, implementation of information system, SOPs, commercial offer, reporting• Recruitment and training of managers and operational teams• Project management: consultation and negotiation of different markets, management and monitoring of site construction, budget control• Optimization of the profitability of existing concepts

Canet-En-Roussillon, Occitanie, France

(BE 1st mission)• Conducted an internal audit • Worked on a 5-year business plan and investment plan• Redesigned the F&B offer and negotiated with suppliers• Established the organization chart, planning and salary grid• Trained owners in management principles and operational standards• Set up POS (L’Addition), pricing policy and service standards=> EBITDAR +49k€ vs n-1 with a lower turnover, turned net profit positif for the first time since the opening

Perpignan, Occitanie, France

(BE 1st mission)• Defined and implemented hotel development strategies with the President => turnover +350k€ in six month• Recruited and trained managers and operational teams• Created and implemented management procedures and information systems• Prepared and presented financing and acquisition files => +3m€• Assured projects ownership are on time and budget => opening of restaurant, bar, spa (Nuxe), hotel (23 rooms)

Paris Area, France

(High-end and gluten free pastry concept. 3 retail shops)• Oversaw and optimized the overall operations• Structured and recapitalized the company => 150k€ loan + 50k€ private investors• Launched new products and digitalized the distribution process => turnover +120%• Recruited the winner of the TV Show ‘Le Meilleur Pâtissier’ (2016)• Established all accounting and reporting procedures: P&L, cash flow, payroll functions, tax fillings, debt recovery (1 accountant)

Greater New York City Area

(High-end and gluten free pastry concept)• Created brand guidelines, products and built partnerships: Petrossian, Boerl & Kroff, Kusmi Tea• Developed innovative signatures recipes with 2 M.O.Fs, 1 World Champion in Pastry (1995) and Fauchon’s R&D Pastry Chef• Adapted the French recipes for the US market with St Regis NY’s Pastry Chef• Raised money through private investors => $230k (total required: $450k)

Perpignan (Perpinyà) Area, France

• Définir les objectifs et la stratégie commerciale • Optimiser les opérations et ratios => CA +47k€, Prime cost +132k€ • Mettre en place des SOPs, un nouveau PMS, un système de Yield Management• Etablir des procédures de contrôle de gestion et trésorerie (1 comptable, 1 RAF, 1 yield manager)

France, Western Region

 Provided effective guidance to restaurant managers and ensured that quality service and financial targets were met (EBITDAR margin: +3.45pts)  Took appropriate actions in collaboration with the Area Manager to handle key units issues: recruitment, customer service, capital projects and refurbishment Developed training programs and trained management teams on operational and financial levers  Coordinated the 2014’s budgeting process and provided assistance to restaurant managers Produced and presented monthly results and strategic plans to regional teams

Paris Area, France

 Coordinated and in charge of a portfolio of 59 units: created local commercial offers (+6% activity) and assisted managers to improve operations effectiveness and quality service Developed operational tools deployed at a national level: forecast and workforce planning (Member of the Budget Planning Committee) Supported department heads with in-depth ad-hoc analysis, financial modelling and marketing plan

Région De Sydney, Australie

 Managed the breakfast buffet during morning shift Integrated and trained all new staff members Assisted senior managers with their duties: planning, definition of a new restaurant concept

Paris Area, France

 Redefined the opening process and operational standards for the Kyriad brand (225 hotels. Member of the Brand Strategy Committee) Assisted franchisees of the south-west region (44 hotels) in their pricing and online strategy Integrated and trained new hotel managers on operational standards and tools Managed the databases and followed up franchises contracts and marketing offers

Biloxi, Mississippi Area

 Assembled food orders while ensuring a delightful customer experience

Paris Area, France

 Managed a team of 5 people and carried out the daily banquet service operations

Lausanne Area, Switzerland

 Provided excellent customer service and in charge of VIP treatment

Mba In Hospitality Management, Finance, Ebusiness

Activities and Societies: Member of the IMHI Student Council & the humanitarian association 4L IMHI

Bachelor Degree, Hospitality And Tourism Management, With Honour

High National Degree, Hospitality Management & Marketing