Olivier Bouts Email & Phone Number

Antwerp, Flemish Region, Belgium

Brussels Area, Belgium

Management and consulting company, mental and personal trainer

Brussels, Brussels Capital Region, Belgium

Key Responsibilities and Achievements:• Strategic Expansion Leadership: Directing all aspects of operational strategy and execution to drive expansion efforts across new and existing markets. Instrumental in scaling operations from a single location to a thriving chain of 11 restaurants.• Franchise Concept Development: Spearheading the development and implementation of the franchise model, facilitating the seamless replication of the Manhattn's Burgers brand identity and operational standards across franchise locations.• Operational Excellence: Establishing and maintaining high standards of operational excellence, encompassing quality control, customer service, and efficiency optimization. Implementing robust processes and protocols to ensure consistent delivery of exceptional dining experiences.• Team Leadership and Development: Providing visionary leadership to a diverse team of professionals, fostering a culture of collaboration, innovation, and accountability. Implementing training programs and mentorship initiatives to cultivate talent and drive performance excellence.• Financial Management: Overseeing budgeting, forecasting, and financial performance analysis to optimize profitability and drive sustainable growth. Implementing cost-effective measures and revenue enhancement strategies to maximize bottom-line results.• Stakeholder Relations: Cultivating strong relationships with internal stakeholders, franchisees, suppliers, and industry partners to foster strategic alliances and drive mutually beneficial outcomes.• Compliance and Regulatory Oversight: Ensuring compliance with regulatory standards, food safety guidelines, and industry regulations to safeguard brand reputation and mitigate operational risks.

Brussels

Brussel En Omgeving, België

Brugge En Omgeving, België

responsible for NH Brugge and NH Brussels Louise

Leuven

London, United Kingdom

Brussels Area, Belgium

Responsible for the effective operational management of the hotel so Heads of Department achieve and exceed their revenue and Guest satisfaction targets. Specifically, I am responsible for performing the following tasks to the highest standards:• Work in conjunction with the General Manager to actively manage key property issues (including customer service; refurbishment)• Assist the development of meaningful, achievable hotel budgets and other short and long term hotel strategic goals.• Provide effective leadership to the hotel management team and team members to ensure targets are met and exceeded• Respond to audits that are completed by Hilton Worldwide to ensure continual improvement is achieved.• Plan, direct and coordinate the service delivery of all operational departments in order to meet and exceed guest expectations• Comply and exceed hotel and Hilton Worldwide Service Standards• Ensure that costs are controlled throughout the operational departments and results are analysed regularly to highlight problem areas and take appropriate action• Manage and develop the Heads of Department to ensure career progression and effective succession planning within the hotel and Hilton• Seek and respond to Guest feedback in order to achieve positive outcomes and high levels of customer satisfaction• Hold regular briefings and communication meetings with the HOD team• Responsible for the CAPEX

Antwerp Area, Belgium

Leading and motivating a team of consultants and manage the process in accordance with the agreements customers for profitability and customer satisfaction.

Brussels Area, Belgium

In charge of Hotel Gosset and Diner Prive catering where I was responsable for revenue, quality, productivity and profit. P&L analysis and creating marketing & business plan and budget. Coaching and leading the team. Responsible for catering for private and public events up to 2500 persons(ronde van Vlaanderen, opening party Europalia China, staff party HMI ERGO) held on different locations in and outside BelgiumMy key responsibilities included a hands on operational approach, developing financial, operational and business plans; preparing and executing strategy to maximize hotel revenue;support and drives Human Resources as a strategic business partner; fostering the development of a positive work environment for all employees; developing community and environment related initiatives; ensuring brand awareness and compliance based on an renomated hotel and catering, optimizing service standards and ensuring the highest standards of quality in all aspects of the company's operations, guaranteeing that standards are never compromised.

Gent Area, Belgium

As a Food & Beverage manager I was responsible for the short and long term planning and the management of the Food & Beverage operations in order to achieve superb financial results. My Role involved managing and achieving of profit and quality for all Food & Beverage operations in NH Gent Belfort (Belgium) and included key responsibilities such as: • Define F&B standards regarding quality of product and service and identify and recommend new products, equipment and amenities to enhance the product quality • Coordinate with the team all new initiatives related to special events, corporate promotions and corporate directives in order to ensure proper follow through • introduce changes in the F&B outlet pricing strategy, based on competition analysis and customer expectations and analyze and monitor the F&B profitability on a regular basis and recommend corrective actions • Maintain a high level of awareness on industry best practices / trends regarding food, service, technology and entertainment in F&B • Ensure that the F&B policies are adhered to and transferred to the colleagues. • Follow up and liaise with the vendors to ensure that all new equipment specifications and / or operating equipment arrive on time and are supported with the necessary procurement steps • Liaise with Marketing & Communications to surface up creative angles on how to position and launch various F&B initiatives • Play a lead role in developing the F&B training manuals

Brussels

responsible for all pertinent matters affecting guest service and hotel operations and to maximize hotel revenue while deliver excellence at every opportunity. My role involved controlling the availability of rooms and the day-to-day functions of the Front Office, such as handling guest arrival and departure, information requests and included key responsibilities such as: •Ensure guests receive prompt attention and personal recognition throughout their stay in the hotel, respond to guest needs and resolve any issues that may arise resulting in highest possible guest satisfaction •Plan and implement the application of availability controls to those market segments, which will maximize hotel room, food & beverage and other revenues where applicable •Maintain a high performance standard among guest contact employees to ensure they are knowledgeable, friendly and courteous at all times •Inform the management via reports about the results of trends or guest impressions and problems in the hotel affecting the guest or the operation •Work closely with the Housekeeping Department to turn rooms around with a minimum of lost time and to allocate arriving guest appropriately •Participate in decisions involving occupancy goals, marketing strategies and development of rates.

Brussels Airport

I assisted in supervising the Front Office Team to ensure that Team Members are prepared and well-informed to deliver Guests an exceptional experience from check-in through check-out. I was responsible for managing the first impressions of the Guests and, therefore, I performed the following tasks to the highest standards:•Assisted the Front Office Manager to oversee the entire Front Office operation to maintain high standards•Assisted the Front Office Manager to evaluate levels of Guest satisfaction and monitor trends, with a focus on continuous improvement•Ensured regular and VIP Guests are recognised and that the Front Office department operated with a sales attitude and promoted the hotel brand’s loyalty scheme•Maximised room occupancy at best rates and used up-selling techniques to promote hotel services and facilities•Assisted the Front Office Manager with setting departmental objectives, work schedules, budgets, policies, and procedures•Monitored the appearance, standards, and performance of the Front Office Team Members with an emphasis on training and teamwork•Ensured Team Members had knowledge of hotel products, services, pricing and policies, as well as knowledge of the local area, and are continuously trained to learn and understand polices and practices•Maintained good communication and working relationships with all hotel departments•Monitored staffing levels to meet cover business demands•Conducted monthly communication meetings, in the absence of the Front Office Manager, and produced minutes•Assisted the Front Office Manager with staff performance issues in compliance with company policies and procedures•Assisted the Front Office Manager with recruiting, managing, training and developing the Front Office team•Acted in accordance with policies and procedures when working with front of house equipment and property management systems