I manage and work for Mipcorp, a company that aims to provide equipment to the hospitality sector, especially for creperies in Peru. In fact, 90% of our business is made up of regular customers and 70% of our new customers are recruited by reference. I strive to provide a personalised experience to all our customers. I really enjoy what I do because I have a global vision of the company that allows me to have a positive impact on it. Here are some of the tasks I have completed1. Start-up and development of the creperie market in Peru with the development of the offer and launch of the digital platform 2. Creation of a double-digit growth in one year by launching a training program for investors or owners of the Horeca sector.3. Brand strategy through digital marketing campaigns with presenciadigitales.com and the development of advertisements for mipcorpsac.com resulting in a 40% increase in equipment sales.4. Discovered challenges and growth opportunities by conducting a needs analysis with key business leaders and partners.

Sabor Crepes is a specialist in French crepes, pioneer in Peru, offering authentic crepes to educate the market and promote French culture. RESPONSIBLE TO :1. I Open of 9 points of sale in shopping centers and supermarkets in 2 years.2. Positioned the brand in the Peruvian market3. Development commercial strategy to develop revenuesACHIEVEMENTS: 1. Opening of the Peruvian market with 45 customers starting a business around French crepes2. Development of a complete range of services including an all-in-one package for the sale of equipment, staff training, operation audits, technical support, as well as the elaboration of a long shelf life industrial dehydrated crepe dough.3. Set up a HACCP certified laboratory to produce frozen products with EAM code for the mass market such as Primax gas station store or supermarkets.4. Launched our digital platform focused on delivery and participated in the International Gastronomic Festival Mistura in 2011 and 2012 with more than 20,000 Pancakes sold in 10 days.5. Performed catering for celebration of embassy or companies such as Kimberly Clark, Nestle, Plus Petrol with more than 950 events realised each year.6. Development of Facebook activity with more than 10000 active visitors for Sabor Crepes.

Coming from the hotel industry my idea creating this business was to develop an expertise in construction in order to transpose those skills to the hotel industry. I learn specifically building construction and pert process that could be a great added value as hotel general manager that is responsible for renovation or construction of properties.

Under contract with the hotel owner, my mission was to implement 5-star standard operational processes. This included building a new management team and training 320 staff members. The resort also undertook the renovation of 90 suites and the construction of 5 villas valued at over a million dollars each to be operated under an all-inclusive timeshare concept. My job was also to promote the property to maintain and generate sufficient occupancy rates during the transition period to attract investors.1. Implementation of SOP2. Implementation of Butler Service3. Perform Reduction of 30% Manning Guide keeping quality of service4. Perform P&L Review with a gain on net result of 5%.5. Perform reorganization of marketing Strategy to seduce time sharing investors for 5 stars concept.

As quality manager for the entire network in France with 180 outlets, my job was to train future managers, visit outlets and provide logistical support to the manager. RESPONSIBILITIES :- In charge of property agreement for new property development- In charge of Implementation and set up of quality and offer- Perform provider selection for equipment- Responsible for opening and sales- Accountable for implementation of SOP and HACCP NormsACHIEVEMENTS :1. New management contract obtained with 12 open boutique 2. Renewed equipment specifications for boutique equipment launch3. Training and implementation of new SOP for boutique manager

I worked as a consultant visiting clients to identify potential sources of growth and then implemented changes and measurement tools to evaluate the results- Offers solutions to hotel operation issues and offer guidance for Hotel and Restaurant Project- Perform property management in all fields to cut costs, to increase efficiency and quality of service.- Property Management and staff training and motivations- Project Management to enhance the value of your property- Financial Analysis

Hired as Resident Manager for Orient Express Hotels at the Sanctuary Lodge in Machu Picchu, Peru, I was truly in my dream job. 1. Responsible to implement Orient Express Hotels SOP as well as transition process2. Perform the integration of an environmental aspect to the management while providing renovated dining options and new services with 3 new boutiques, spa service and a gastronomic and buffet restaurant increasing revenu by 150%3. My role also included Press Conference during Acapulco Work Shop and agreement with Tour Operator as well as create new rates structures4. I am proud to have contributed with my team to be the first ecological hotel in Peru with a garden designed from scratch by reusing the hotel's waste transformed into compost in alliance with the local authorities which impacted the food cost with a reduction of 5% which had a notable impact on Botton line. 5. Participating in the audit team involved in the due diligence for the acquisition of the Miraflores Park Hotel in Lima to reduce manning guide efficientlyI was then promoted to the position of General Manager of the Maroma Resort & Spa in Mexico, which had just been purchased by the company, and then sent on missions to improve the operation of different establishments of the group such as the Bora Bora Lagoon Resort.

Hired as a F&B director after my experience as a restaurant owner, my job was to train, supervise and promote all the outlets as well as develop the banquet and seminar business

I create memorable culinary experiences that connect people to French cuisine. I own and operate this restaurant located 100 meters from the Champs Elysées where our goal is to immerse you in the countryside and Mediterranean cuisine, one bite at a time. I have build this business from the ground up in less than 3 years and grown profit more than 40%. From designing sustainable menus, to mentoring up-and-coming chef, Im challenging the status quo of what it means to offer countryside cuisine dining experience

As a first experience after graduating from the hotel management school in Lausanne. The Lutetia allowed me to acquire rigor while facing important responsibilities. Charming and prestigious hotel focused on detail and service, I was in charge of the daily closing of the points of sale as well as the reception during the night service, which allowed me to acquire diplomacy and a sense of urgency to satisfy a demanding clientele

Discovering the hotel business as a profession working for an institution like the Berkeley hotel in London was a privilege. As a receptionist, I was confronted with a very wealthy client as well as the royal protocol when receiving the Queen Mother. This experience definitely convinced me to study hospitality.