Export Manager - Canada / USA / LATAM - For the Bonnie Family wines, Ch.Malartic-Lagravière Grand Cru Classé de Graves, Ch.Gazin Rocquencourt and Bodega DiamAndes in Argentina MendozaDevelopment of partnerships in 4 new countries/states - Total annual sales of $700K.• Sales prospecting and management of a portfolio of 22 countries/states• Organisation of business trip (17 weeks a year)• Training and presentation of wines to our partners and their sales teams• Follow-up and control on orders preparation, shipment delays and shipment delivery• Brand ambassador / Organisation of events such as "The 50 Best Vineyards", DiamAndes voted 48th in the Top 50 of "World Best Vineyard 2023"• Contacting journalists and critics to obtain wine ratings• Implementation of standards, technical sheets and export procedures• Managing our stock and shipment to our US warehouse• Benchmark, organizing blind testing, prices analyses, scores and marketing for different markets.• Implementing incentive plan doing +163% of revenue in 2022 compare to 2021 with the involved client.

Audit of the Tourism Department of the winery :Accomplished : Revenue increase of 335% between 2016 and 2017, and 410% more clients visits - Improved of 33 positions on Trip Advisor "things to do in Mendoza"• Market survey• Recommendations to upgrade skills and standards, from the website, to the tourism area• Creation of an experience and menu around wine and materials such as barrels in the tableware• Recruitment of a Tourism manager, a Chef and guides• Training the cooking and service team starting from zero on behavior and gastronomic knowledge • Wine shop sales strategy, by adding COMBO and products related to the wine• Implement standards and financial goals• Creation of a strong relationship with the high perfil agencies to increase our business• Organization of the first event, a wedding of 50 persons.• Communication (realize a new video, photos, website, and creation and managed social medias)

Pre-opening and Opening of the first Shangri-La Hotel in Europe.Manager of the All day dining 80 seats restaurant named La Bauhinia Revenue of +/- 3 300 000€/year. Operations of, breakfast, lunch, tea time, brunch and dinner with a team of 30 persons. •Developing concepts and promotions plans to increase the revenue and the communication about the restaurant. (Vegan dinner once a month with live music / Optimized the capacity during our brunches...)• P&L analyses, managing the costs, reducing expenses in order to increase the profit by training the team on taking care of the goods, flowers, linen, candles... • Reduced in 2015 our expenses by 8% while increasing our profit by 12% with -10% of revenue compare to 2014. • Managing our summer terrasse (30 seats) organization and operations open 5 months a year.• Leading and responsible of 30 employes and trainees for the recruitment and development.• Creation of the procedures, standards and of the operation guide for the opening team.•In charge of the operations, set up, staffing, sales, policy and brand marketing.• Ensure employees perform according to the company’s high quality service standards and to implement training and up-selling through Incentive plans. • Build a very strong team spirit and involve the members in this way “One team one way”.• Creation of a training program to maintain and ensure the good knowledge of the team.• Trained the team about behavior in a Restaurant, in order to respect the "bienséance" rules.

Manager in a French fine dinning restaurant named “Au Premier” (40 seats)• Managing the daily operations with a team of 11 person• Training the team on service and culinary knowledge• Creating a cocktail list• Organizing once a month courses on rules of propriety "Bienséance" for clients

Responsible for the Te Pahu, the resort’s main restaurant, and the Sushi Take, the resort’s sushi bar. 2009 GSI Best in class for the NAD luxury division.Person the most thanked and mentioned in guest feedback forms and Awarded as the best employee of the year by the Astor award 2008.• Focused on developing the local talent by trained them and involved them on duties on daily basis.• Manage the daily operations and develop the team spirit among 20 members.• Achieved targeted budget of the beverage cost at 29% (Manage to get 2 points down of the expectation).• Improved guest satisfaction substantially (GSI) by 2.9 points (from 6.3 to 9.23) through leadership and training.

In charge of the Sushi Take restaurant and its daily operations. Typical Japanese Sushi & Sake Bar.• Managing the booking, set-up, service in a 20 seats Sushi Bar on my own. • Managing orders and inventory.

Part of the Grand Opening team of the St Regis Bora Bora Resort witch has been voted “best resort in the world” by Travel Weekly.

• Head waitress at the “One O One restaurant”, Fine dinning Seafood Restaurant

Apprenticeship as a Head Waiter. A work and study program to develop my skills in communication and human relations.

Apprenticeship as a Chef. Extensive training in a multitude of kitchen areas.