Manon Berthault Email & Phone Number

Geneva, Switzerland

Switzerland

Switzerland

Geneva, Switzerland

Hong Kong

San Francisco Bay Area

• Franchised hotel privately owned and managed by HEI - previously Sofitel Luxury hotels managed by AccorHotels 17000 sqf, $5.8 million annual revenue in 2016 Progression after a year as a Director and through the.
• Demonstrated leadership in managing people during the change of owners, management company and hotel rebranding
• Demonstrated experience in budgeting, P&L, labor and sales forecasting and reporting Projects:
• Ensure a successful transition in between brands (Sofitel and Pullman) and companies (AccorHotels and HEI Hotels) for the Banquet department. Study of collaterals, compliances with brand standards, training and.
• Outlets’ coverage: support in managing the operations (the restaurant, the bar, room Service and Coffee/ Gift Shop)

San Francisco Bay Area

• 17000 sqf, $5.6 million annual revenue in 2015 Quality of service:
• Keeping track of guest feedback, creating & updating group profiles & working on recurring issues (implementing SOP, coaching & training the staff)
• Developing a participating leadership with the staff
• Working on AOS scores & how to improve the workplace environment
• Engaging with the culinary & catering team towards the guest satisfaction Financials:
• Scheduling of the F&B managers & scheduling of the banquet staff through a new method that I implemented in order to control the labor cost & maintain it at budget

San Francisco Bay Area

• Quality of service:
• Insuring the success of every meeting held in-house by providing excellent guest service
• Dealing with staffing & client issues & providing them with solutions in a timely manner
• Contributing to HACCP certification Financials:
• Ordering of new equipment & supplies to maintain our par level based on a budget inventory
• Monitoring the beverage cost by effective order placement & constant update of the perpetual

San Francisco Bay Area

• Being the main liaison between Catering, Banquets & the client throughout any event
• Partnering with the client to ensure success & anticipating guest needs to create delight
• Maintaining client relationship & assisting operations in the execution of event setting, prior, during & after the event
• Creating & distributing amenity forms for all VIP

Paris Area, France

• Creating an Event Order along with menus & Insuring the quality of F&B through tastings
• Processing purchase orders for staff, F&B items, AV equipment, floral arrangements …
• Coordinating event with the operational departments & accounting department for billing

Washington D.C. Metro Area

Paris Area, France

• Coordinating the planning of events & arrangements
• Suggesting locations, participating in the decision making of the F&B, menu engineering, preparing guests list, welcome gifts & table seating charts, handling billing

Master'S Degree, Hospitality Administration/Management

Bachelor'S Degree, International Business/Trade/Commerce