Fabrication d'appareils électroménagers, électriques et électroniques

BOOM. IS A FULL SERVICE HOTEL - FOOD & BEVERAGE CONSULTING TEAM THAT CONNECTS REAL ESTATE DEVELOPERS AND HOTEL OWNERS WITH INDUSTRY-LEADING TALENTS.• Market Research• Lease & Asset Management • Operator Search• Concept Development• Brand Development• Logo & Brand Kit• Design & FF&E• Food & Beverage/Recipe Development• Programming & Music• SOP Development• Opening & Re-Opening• Branding & Re-Branding• Talent & Staff Recruitment • Staff Training & Education• Onsite & Offsite Events• Creative Content• Communication & Marketing• Digital Strategy

Experimental Cocktail Club • Prescription cocktail club • Compagnie des vins surnaturels • Beef Club • Ballroom • Hôtel Grand Pigalle Hôtel • Restaurant Bachaumont • Balagan • Hôtel des Grands Boulevards • Hôtel Experimental Chalet Verbier • Hôtel Menorca Experimental • Hôtel Il Palazzo Experimental VeniseOperations• In charge of openings: cocktail bar, wine bar, restaurant & hôtel • Prepare and implement standard operating procedures• Plan and coordinate menus tasting/costing/pricing• Negotiate deals with suppliers• Ensure cash management procedures are completed accurately• Plan and co-ordinate HACCP control• Prepare and analyze management dashboard• Determine and execute operating improvements• Arrange for maintenance and repairs of equipment and servicesBudgeting & Financial Performance• Set and monitor budgets and forecasts• Analyze budget variances and take corrective actions • Establish and implement financial controlsHR• Assess staffing requirements and monitor labor cost• Recruit, train and coach staff (line staff, supervisors, managers)Guest Relations• Interact with customers to ensure all inquiries and complaints are handled

200 seats - 2 bars - 50 sunbeds - 60 staff members • In charge of pre-opening and opening of the beach• Plan and coordinate menu tasting/costing/pricing• In charge of purchases and Food & Beverage cost• In charge of staff recruitment and labor cost • HACCP Monitoring

60 seats - cocktail club - 30 staff members• In charge of pre-opening and opening of each restaurant and a cocktail bar • In charge of staff recruitment and labor cost• Plan and coordinate menu tasting/costing/pricing• HACCP Monitoring

• Portfolio Management• Account Management• Revenue Management• Branding & Media communication

• Responsible for running the bar and lounge overseeing a team of 30 staff members• In charge of the daily scheduling of staff, payroll and training• In charge of guest relations, private function and special requests • Involved in menu design and cocktail creation

• Organized the hosting of high end customers• Contact suppliers, planned F&B supplies and costs control

• Managed, prepared and refreshed internal orders as well as secured the turnovers of products• In charge of contracting new china suppliers for different F&B departments• In charge of stewarding logistic

In charge of cocktail making and inventory

• Assisted the concierge in his day to day tasks• Assisted the Housekeeper in her day to day tasks• Managed daily arrivals, room allocations & controlled credit balance of clients