Ouverture d'un hotel restaurant dans l'ancien chai d'un domaine viticole, achats d'équipements, mise en marché, recrutement, mise en place des standards.

Domaine de Fontenille

133 rooms and suitesBistrot chic restaurant Le Comptoir du ClosGastronomic restaurant Le ClosSpa YMALIA700 m2 meeting spaceIndoor heated poolFitness roomHammam

Operating company of the Renaissance Aix-en-Provence hotel.

Exclusive Legendary Sofitel hotels collection.In charge of daily operations (7 departments in direct report).

ACCOR Group / 23 properties / 4 000 bedroomsHotels support for Sofitel’s productIn charge of brand luxury repositioning identity elements implementation (uniforms, amenities, signage, print, collaterals, linen, sensorial elements, trade marks, Services…).Quality monitoring (implementation of quality measurement tools, follow up of hotel’s performances, assessment of hotel’s brand standards compliancy…).In charge of technology and Sustainable Development.Assitance and task force leader for hotel openings

ACCOR Group / 77 properties / 14 000 bedroomsOperational responsibility, product conformity to brand exigenciesDefinition, deployment and follow up of new corporate conceptsIn relation with Interior Designers for hotels refurbishment programs, follow up of repositioning projects and brand developmentAnimation of the networkExpertise role towards propertiesCompetition intelligence

ACCOR Group / 155 roomsConsultant for food and beverage : Mr Antoine WESTERMANN1 Restaurant “de Luxe Brasserie” style capacity 80 covers (summer terrace 100 covers)1 American Bar / Snacking24 hours room service10 meeting rooms for conference and banqueting / 800 square metersShops under rental contractsOperational responsibilityHuman Resource Management (80 employees) recruitment, training plan, motivation, social aspectsMarketing, and promotion strategy, Public relationsDefinition of budgets and plansManagement of the operational costs and follow up of hotel’s capex

246 rooms and suites1 Coffee Shop (summer terrace 80 covers)1 “Fun Pub” style bar / Snacking / Live music and entertainment1 Gastronomic Restaurant transformed into an English Bar / Whiskies / Cigars in 199716 meeting rooms for conference and banqueting / 1200 square metersOutside Catering Service (events up to 1200 people)24 hours room serviceResponsible for the operational and administrative aspects of the departmentHuman Resources (90 employees) recruitment, training, motivationCommercial strategyDefinition of marketing, and promotion policiesDefinition of budgets and plansManagement of operational costsManagement of outlets refurbishment programRelationship with suppliers

Sales of conference and banqueting, outside catering eventsYield management of meeting spacesLogistic and management of eventsCo-ordination of the activity with the operationActivity developmentDefinition and follow up of budgets and plansMeeting rooms refurbishment program / Creation of Business Centre