Hotel Director for Intersoc BelgiumOpening of a seasonal hotel in Harrachov Czech Republic summer 2017 Ass. Hotel Director for Intersoc BelgiumOpening of a seasonal hotel in Leysin Switzerland fall holidays 2017Hotel Director for Intersoc BelgiumOpening of a seasonal hotel in Valmeinier 1800 France winter 2017 – 2018• My objective as a Hotel Manager is to ensure that all facets of hotel management are moving towards the company’s objectives. • Using hotel resources to maximize guests’ satisfaction & optimize revenues.• Analysing statistical information and drawing conclusions from it.• Developing and implementing staff training programs.• Continuously developing the hotels brand.• Providing our company with regular reports on the hotels operating objectives and performance.

• The entire project is a renovation to a grill restaurant “Balthazar” from A to Z, vision, interior design, development responsibilities, monitoring, concept, menus and product searches.• Responsible for the start up and opening of the restaurant.

A 4-star hotel with 108 rooms & suites and 3 F&B outlets• Managing a team 45 people through 3 outlet managers.• Leading the operation of the F&B Department, driving Revenues and strategic Sales & Marketing strategies.• Set up an F&B marketing plan; business lunch, corporate associations, loyalty programs, team building, incentives, networking. Also searching for new markets as catering on location.• Monitoring and manage 3 outlets; Yum Yum restaurant, Lobby lounge, rooftop pool restaurant, mini-bar, room service, weddings and functions.• Leading and influencing staff through effective motivation and leveraging individual strengths to ensure maximum productivity.• P&L accountable for all F&B outlets and analyse financial reports.• Maintain the highest standards, seek and respond to guest feedback in order to achieve outcomes and high levels of customers satisfaction & empathy.• Team management and development responsibilities including recruiting, training and scheduling of all staff productivities. • Maximize customer satisfaction.

Temporary adviser for a start up, as I was travelling at that time: Thailand, Singapore, Malaysia and Bali• • Weekly budgets and labor reports to run department efficiently. • Oversee front desk operations and department productivity managing and driving ADR, room inventory, room sale price-points and adjusting them based on business demand. • Handle guest check in and checkouts professionally and in a welcoming manner.• Keep records of the competition and analysing them.• Trained hotel staff to understand the value of discount rates for frequent return guests over increased rates for one-time stay. Adjust room rates to maximize revenue per available room.• Addressed all escalated guest issues to assure a satisfactory hotel stay.

• • Restaurant and bar with 320 seats, special beers and trendy dishes, as is customary in Belgium / classic kitchen with flavors from Asia, Spain, and Italy.• Oversaw and managed the full operation (team of 40 staff).• Trained staff and optimized the full operation.• Created marketing strategies for events and tourism agencies.• Tracked and maximized customer satisfaction.• Responsible for all marketing, organizing the on-site catering, team building, business events, weddings and functions.• Hands on service duties each weekend in the restaurant to maintain the relationship with customers - In 6 years, turnover increased five times through training the staff in sales techniques, boosting customer confidence, good pricing and knowledge of the market position.• Sales increase was achieved by developing a smooth and quick service.

Michelin star Restaurant & 4 star HotelResponsible for the efficient running of the entire F&B operationMaximizing service levels and hands on assistance in the operationTraining staff in new sales techniques.

Family owned hotel with 40 rooms and 1 restaurant & barStarted as a Waiter, after graduating, worked up to restaurant manager.