Spearheading all aspects of marketing at a global scale, overseeing new product and brand launches, from design and content production to communication.

Visit as a mystery guest to check that all procedures, products, services and signage are in line with group standards.

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Shaping the guest experience for all hotels of the Maison Albar brand according to the brand identity.- Constructing the brand - Developing special features- Defining a unique theme for each hotel and developing it throughout all hotel functions- Representing the brand in all forms of communication- Audit and sustain the brand and hotel identity in the post-opening period

Creating and launching the brand identity of Maison Albar.Setting global objectives, annual brand and marketing strategy, plan and budget.Structuring the headquarters, more specifically Brand and Marketing department.Supporting the global business development and creating a bridge between the French and Chinese partners.Creating brand standards

Developing the sales team: hiring and training A playersStructuring the sales department: implementing standardized operating procedures Implementing packages in line with seasonalityReaching out to new markets to spread the brand and optimize MICE revenueReporting MICE monthly results: statistics and analysis, adjusting marketing and sales action planResponsible for liaising with clients, making quotations and tailor-made itineraries for corporate group outings.Actively generate leads for corporate events as well as build, maintain and manage relationships with corporate guests. Pre-opening of naked Stables Private Reserve during October Holiday 2011: succeeded in achieving 100% occupancy

Arranging logistics of banqueting events such as meetings, conferences, seminars, delegations, fashion shows, weddings, showrooms and annual partiesCoordinating with all hotel departments to ensure successful communication of event detailsCoordinating with external suppliers to answer any guest request

Greeting of guests into the hotel restaurant and answering requestsIn charge of reservations for the restaurant and billing Assisting the Executive Chef in administrative tasks (Davy Tissot, Bocuse d'Or 2021)Strategic assigning of tables to guests: generate greater revenue by increasing the frequency of table turning