Kévin Doux Email & Phone Number

Paris, Fr

City Of Paris,Île-De-France, France

- Management, support, coordination, and retention of National Key Accounts representing 36% of the group's turnover in France across 6 distinct market segments. Strategy definition.- Monitoring and analysis of accounts through KPIs (Quarterly Business Review, Annual Report, WITY interviews). Implementation of action plans.- Restructuring of National Key Accounts management through the design and deployment of a new internal intranet and the implementation of procedures… Show more - Management, support, coordination, and retention of National Key Accounts representing 36% of the group's turnover in France across 6 distinct market segments. Strategy definition.- Monitoring and analysis of accounts through KPIs (Quarterly Business Review, Annual Report, WITY interviews). Implementation of action plans.- Restructuring of National Key Accounts management through the design and deployment of a new internal intranet and the implementation of procedures (20-hour training on SharePoint).- Assistance to operational teams and retention managers in implementing the adopted strategy. - Coordination of cross-functional projects (deployment of new concepts, culinary competitions).- Development of communication materials for employees (internal) and clients (B2B & B2C). Adherence to the group's brand guidelines & each brand's individual identity.- Collaboration in the realization of strategic projects and tenders in France and Europe Show less

City Of Paris,Île-De-France, France

>Operational Management<- Oversee the daily operations of the catering services across 7 sales outlets within the establishment (4 different themed restaurants, 1 cafeteria, 1 room service, & 1 events service, serving an average of 1300 covers). - Ensure compliance with quality standards, food safety regulations, and customer service standards.>Personnel Management (60 on-site staff)<- Recruit, train, and supervise catering staff. Develop professional… Show more >Operational Management<- Oversee the daily operations of the catering services across 7 sales outlets within the establishment (4 different themed restaurants, 1 cafeteria, 1 room service, & 1 events service, serving an average of 1300 covers). - Ensure compliance with quality standards, food safety regulations, and customer service standards.>Personnel Management (60 on-site staff)<- Recruit, train, and supervise catering staff. Develop professional development programs for team members and ensure their motivation and engagement (internships, internal training, etc.).>Strategic Planning<- Contribute to the development of the company's overall catering strategy, aligned with business objectives and customer needs.>Budget Management<- Manage budgets for catering operations, ensuring cost efficiency and adherence to financial targets. - Analyze financial and operational performance indicators to identify opportunities for improvement and optimization. (over two million Euros turnover in 2023)>Client Relations<- Establish and maintain relationships with key clients, meeting their needs and anticipating their expectations. - Collaborate with sales and marketing teams to develop personalized and innovative catering offerings.>Regulatory Compliance<- Ensure compliance with local and European regulations regarding food safety, hygiene, and public health.- Ensure that catering practices adhere to ethical and environmental standards.>Innovation and Development<- Monitor market trends and industry developments in catering, proposing innovation and product development initiatives. - Collaborate with R&D teams to test new recipes, cooking techniques, or advanced technologies. Show less

City Of Paris,Île-De-France, France

- Supervised daily restaurant operations in two sales areas within the establishment, comprising a high-end self-service area and a cafeteria, serving an average of 700 meals.- Placed emphasis on food and service quality, as well as staff appearance and customization of services for guests.- Managed personnel, including payroll, recruitment, scheduling, and overseeing team performance.- Conducted thorough budget management, including cash management, processing of… Show more - Supervised daily restaurant operations in two sales areas within the establishment, comprising a high-end self-service area and a cafeteria, serving an average of 700 meals.- Placed emphasis on food and service quality, as well as staff appearance and customization of services for guests.- Managed personnel, including payroll, recruitment, scheduling, and overseeing team performance.- Conducted thorough budget management, including cash management, processing of conveyor discounts, and monthly account closure.- Cultivated strong customer relationships based on trust and the development of tailored offerings to meet specific customer needs.- Ensured strict compliance with regulatory standards in food safety (HACCP), maintaining constant vigilance on regulatory compliance and proactive monitoring.- Assigned to various missions alongside the sector manager, including marketing (BtoC and BtoB), replacement of restaurant directors, recruitment, establishment openings, participation in restaurant commissions, and assisting colleagues in their professional development. Show less

Sydney, New South Wales, Australia

International exchange within Compass Group's Australian subsidiary- Exposure to the Australian professional culture across various establishments such as National Bank Australia and Atlansian.- Participation in activities at HSBC headquarters during the French national holiday on July 14th, involving client relations and buffet service.- Site visits throughout Sydney, facilitating interactions with group colleagues and executives.- Management of the food service… Show more International exchange within Compass Group's Australian subsidiary- Exposure to the Australian professional culture across various establishments such as National Bank Australia and Atlansian.- Participation in activities at HSBC headquarters during the French national holiday on July 14th, involving client relations and buffet service.- Site visits throughout Sydney, facilitating interactions with group colleagues and executives.- Management of the food service at Atlansian, including pre-service setup, service oversight (continuous cleaning, restocking, customer interaction), and buffet service for guests. Show less

City Of Paris,Île-De-France, France

Opening of Chef François Perret's first patisserie within the Ritz-Paris.- Provide a warm and personalized welcome to each customer, reflecting the excellence and hospitality of the Ritz-Paris.- Ensure order-taking with particular attention to customers' needs and preferences, while offering expert advice on the high-end pastries and products available.- Ensure customer satisfaction by maintaining the quality of products and services throughout their experience, thus… Show more Opening of Chef François Perret's first patisserie within the Ritz-Paris.- Provide a warm and personalized welcome to each customer, reflecting the excellence and hospitality of the Ritz-Paris.- Ensure order-taking with particular attention to customers' needs and preferences, while offering expert advice on the high-end pastries and products available.- Ensure customer satisfaction by maintaining the quality of products and services throughout their experience, thus fostering their loyalty.- Rigorously adhere to the prevailing hygiene and food safety standards, thereby ensuring the health and well-being of customers.- Efficiently manage stocks by ensuring optimal product supply while minimizing losses.- Develop and implement internal procedures to ensure smooth and efficient operation of the patisserie.- Conduct end-of-day closure by performing necessary administrative tasks, such as sales and stock monitoring.- Participate in the organization and setup of the stand at special events such as "Taste of Paris", representing the Ritz-Paris patisserie with excellence.- Welcome and serve customers at the stand with professionalism and courtesy, offering an unforgettable tasting experience representative of Chef François Perret's renown and the Ritz-Paris. Show less

City Of Paris,Île-De-France, France

4-star luxury hotel, 50 rooms- Managed the reception desk of the hotel, ensuring top-notch welcome to discerning international clientele.- Efficiently handled check-in and check-out procedures, ensuring a seamless process for every guest.- Scheduled and supervised housekeeping staff, ensuring tasks were completed to the highest standards.- Coordinated reservations for various services including restaurants, local activities, and transfers, providing a tailored… Show more 4-star luxury hotel, 50 rooms- Managed the reception desk of the hotel, ensuring top-notch welcome to discerning international clientele.- Efficiently handled check-in and check-out procedures, ensuring a seamless process for every guest.- Scheduled and supervised housekeeping staff, ensuring tasks were completed to the highest standards.- Coordinated reservations for various services including restaurants, local activities, and transfers, providing a tailored experience for each guest.- Provided high-level concierge services, creating a book of trending activities to inform and entertain our discerning guests.- Administered contracts with groups and companies, ensuring flawless arrangements for group events and stays.- Actively contributed to the hotel's commercial initiatives, driving growth and profitability.- Managed online distribution channels (OTA) and the channel manager, optimizing room visibility and sales.- Provided occasional assistance to the breakfast service and housekeeping department, demonstrating versatility and willingness to support the team in delivering an exceptional guest experience. Show less

Ile De Ré Nouvelle-Aquitaine

RELATION ET CONSEIL CLIENT - Accueil des clients et accompagnement à leur table. - Apport de conseil et information à la clientèle (exploitation des huitres Gillardeau, histoire de la maison...) - Suivi de la qualité de service et de la satisfaction client SERVICE- Préparation de la boutique ainsi que la terrasse avant le service. Dressage des tables. - Présentation des menus et suggestion auprès des clients. Prise de commande et suivi du service. - Présentation… Show more RELATION ET CONSEIL CLIENT - Accueil des clients et accompagnement à leur table. - Apport de conseil et information à la clientèle (exploitation des huitres Gillardeau, histoire de la maison...) - Suivi de la qualité de service et de la satisfaction client SERVICE- Préparation de la boutique ainsi que la terrasse avant le service. Dressage des tables. - Présentation des menus et suggestion auprès des clients. Prise de commande et suivi du service. - Présentation de l'addition et facturation des clients Show less

Paris, Île-De-France, France

Niort, Nouvelle-Aquitaine, France

Niort, Nouvelle-Aquitaine, France

Saint-Maixent, Pays De La Loire, France

Tours, Centre-Val De Loire, France

- Gestion de la réception d'un grand hôtel - Accueil des clients, partage de la culture de l’établissementProcédure d'accueil et de départ / check-in & check-outPrise de réservation (hôtel et restaurant)Suivi et mise à jour des cardex clients- Standard téléphonique et email - Gestion du standard téléphonique Traitement et gestion des mails

Saint-Maixent-L’École, Nouvelle-Aquitaine, France

Saint-Maixent-L’École, Nouvelle-Aquitaine, France

Bts Management Des Unités D’Hébergement, Hôtellerie-Restauration

Master 2 (M2), International Business Management

Bachelor Luxe, Hôtellerie

Double-diplômes : 1- Responsable de développement des unités commerciales 2- Bachelor Responsable d’Hôtellerie

Sciences Et Technologies En Hôtellerie-Restauration, Hôtellerie-Restauration