- Mise en place d’une stratégie commerciale- Construction et prospection d’un portefeuille client cible- Recherche et développement de partenariats - Visibilité de la marque sur les marketplace de partenaires

Développement des stratégies d’amélioration de la satisfaction client:- Mise en place des critères de qualité de service pour l’ensemble de l’établissement- Motivation du personnel par des formations continues- Déploiement d'un nouveau système de CRM- Définition des process de data profilingManagement d'équipe:- Encadrement d’une équipe composée d'une dizaine de personnes- Intégration et formation du personnel- Direction de garde de l'hôtel (550 employés)Coordination opérationnelle:- Intervention auprès des différents services pour transmettre les directives nécessaires au bon déroulement du séjour des clients- Pilotage de la performance des services et rapport aux membres du comité exécutif

Ultimate leaders program

Ultimate leaders programMaître d'hotel - Salons PrivésMaître d'hôtel - La Cour Jardin

• Followed the day-to-day running of the F&B department: nine points of sale from room-service to three Michelin stars restaurant• Analyzed weekly performance of the department and monthly P&L• Helped preparing annual budget through financial studies, FTE analysis and benchmarking• Developed a menu engineering to establish new concepts, menus and pricing strategies• Enforced Health and Safety regulations (HACCP norms)• Implemented service quality standards (LQA – Leading quality assurance)

• Managed client portfolio: in charge of the sales department and customer service, set up new sales proposals, pricing, improved the invoicing system• Analyzed and planned event sales levels and profitability• Provided weekly feedback on performance to senior management• Built up strong relations with customers by establishing a new customer care policy• Developed strategic plans and sales strategies to prospect new customers• Acted as project manager assistant (launched new restaurant concepts: Prego’s, short term operation Noura au Printemps, manager assistant of Le Zyriab by Noura at IMA)• Drove operational management: coordinated events operations, staff management, met and greeted customers, organized and supervised the shifts of kitchen, waiting and cleaning staff

• Edited internal audit reports• Controlled budgets and renegotiating agreements with suppliers• Implemented a documented system of accounting policies and procedures• Developed customer accounting records and invoicing system

• International promotion (benchmark, lobbying, organization of road shows)• Organized events in France: Arab International Women’s Forum, presentation of studies to investors, Trophy of the Best Investor of the Year