Quentin Noël Email and Phone Number

Small real estate development firm specializing in acquisitions, investments, and the development of different assets, ranging from offices, commercial land and now lodging properties. The company is currently expanding into the hotel business and at this moment owns 6 hotels, including 3 in Paris, managed directly or by 3rd parties. My main role will consist of assisting the firm in the acquisition of ideally 15 assets within the upcoming years.- Target research- Preliminary review- Analysis of investment opportunities- Financial and Due Diligence research- Budget modeling- Monitoring of renovation projects for lodging assets- Financial audit- Management report analysis- Provide support to directly managed assets

- Regional market analysis: HK Island - Kowloon- Media investment ROI optimisation, page-level analytics, frame-level analytics- Q2 result analysis & presentation to ExCOM- Maximising audience reach, revenue and review collection with Sevenrooms- Competitor inspections- Strategy development and adaptation (high demand, low demand, local events, collaborations)- Reporting and updating DoSM regarding competitor behaviour/trends- F&B/Wedding package development - Social media promotion

- Asset reconciliation - CapEX fixed assets and FF&E investment management - Financial reporting on SAP & elaboration of P&L - A&L reports- Data analysis- General ledger reconciliation- Income audit- Reconfiguration from managed cluster property to franchised property : Archer Hotel Capital - Bank cash drop reconciliation : BNP Paribas Fortis Belgium- Assistance in Month End Closure : accruals & prepayment documents- Supervision of billing at all departments - Keep proper records of all amounts due to suppliers and payment preparation

Ferrandi Paris offers a unique fine-dining experience at the gastronomic school restaurant called ‘Le 28’, which is fully operated by students. The restaurant is managed and run by each class of the Bachelor program, including the cuisine Bachelor students in charge of the kitchen. This setup allows every student to gain experience in various roles within a brigade system, except for the kitchen. These roles include:- Restaurant manager- Head waiter- Barman- Sommelier- Food runner- Receptionist / cashierAdditionally, I represented the school at open days, fairs, and trade shows.

Hôtel Pavillon Henri IV- Fiducial software- Balancing financial records with the receipts gathered from the day shift - Resolving out-of-balance accounts - Edit and elaborate the end-of-day report without any discrepancies in the documents- Ensure the supervision of the hotel and the safety of guests during the night shift - Check in and check out of guests - Preparation of guests’ room cards, housekeeping room timetable and room availability - Respond to emails and calls

Hôtel Pavillon Henri IV- Acquired organisational and versatility skills- Personalised client reception- Gastronomic table layout and service - Profound knowledge and description of dishes - Use of professional vocabulary in french

- Customer contact- Precise description of the different products sold - Knowledge of the different allergies and intolerances in relation with the product- Rapid calculations

- Welcoming guests and leading them to their table- Ability to switch in between english, mandarin and cantonese consistently- Efficiency in transporting dishes from the kitchen to tables - Basics of functionality of a restaurant - Organise orders chronologically