Rebecca Hababou Email and Phone Number

Chez Jean-Luc, niché dans les caves historiques de la vieille ville de Genève, est plus qu’un club, c’est un voyage dans le temps. Ce lieu emblématique, marqué par une ambiance chaleureuse et intimiste, offre un cadre unique où charme historique et modernité se rencontrent.

The idea of using my skills and experiences in hotel/f&b management to help and support restaurateurs to manage their establishments in an efficient and cost-effective way lead to the creation of Malipa F&B Solutions. This company develops methods and tools for F&B entrepreneurs and companies who want to improve their processes, implement a new strategy or train their teams on delivering excellent customer service.

Bevsight is a cloud based solution that helps bars and restaurants professional with food and beverage cost management.It is the best online platform combining inventory, ordering and sales analysis to save your time, reduce cost and turn data into profits.

In charge of a team of over 20 people (kitchen and front of house staff), I was hired to make a thorough analysis of the strengths and weaknesses of the venue in order to make recommendations and implement changes.The goal was to become more appealing to the younger generation but at the same time, continue to manage the day to day operation.I revised all the food and beverage offer and created new local and seasonal menus for both summer and autumn, as well as two weekly menus, to be served on top of the regular menu during the week and a brunch menu for the week-ends. I fixed the selling prices based on the costs targets, selected the suppliers and created the recipe in partnership with the kitchen team.In terms of HR management, I had to replace former employees by new staff who shared my vision and my values : rigor, attention to details, professionalism, team spirit and focus on customer service.For marketing, I created and kept up to date an Instagram page, a Facebook page (now closed) and a website (https://foodetective.co/fr/business/la-maison-du-gateau). I also organized a few professional photo shoots to have quality pictures to use on all social media.Through this job, I got to experience and understand better the challenges of managing a F&B venue in Geneva.

My job was to ensure that the operations were run efficiently and in a cost-effective way, to provide the best customer experience, in all the venues.The scope of my responsibilities involved, but wasn’t limited to:• Managing operations in the kitchen, on the floor (bar and service teams), cash management, respect of all hygiene rules and regulations, creating and implementing SOP and operational check-lists.• Strategic thinking to find new revenue streams and implementation of these new projects (such as a new delivery service for instance)• Food and beverage cost management: creation of an inventory management process (using Bevsight) including the monitoring of all purchase and waste, in collaboration with the accounting team, recipes • Pricing strategy for new items on the menu and revision of old prices, in line with the new pricing strategy, management of the POS system• Creation of an SOP handbook and an operation manual to facilitate the onboarding of new staff.• Quality control: training staff to ensure consistency in all food and beverage, creation of a company recipe handbook• Management of people: hiring, training (skills and product knowledge) and evaluation of all the operational staff (one manager and one kitchen chef per venue, about 12 employees per venue)

• All front desk incoming duties / Concierge activities• Management of a 5 people team

Club Lounge Shift Leader• In charge of the Club restaurant and the reception desk for VIP guests• Management of a 8 people team

• Management of a 15 people team • Realization and implementation of HIDs / operational check lists

Chef de rang Room Service and Restaurant• Head waitress• Administrative tasks such as planning, division of the team’s tips, requisitions, orders

Boco is a French restaurant start-up• In charge of the launching and commercialization of a new lunch box delivery service / Organization of catering events• Prospecting for new customers / Set up of a CRM strategy • Sales analysis and reporting: 150’000€ revenues for the first year

During my internship in the Sales Department of Starwood's Corporate Office EAME in Brussels, I was in charge of several missions:• Support to the Sales Department• Direct report to the Associate Director of Sales Operations• Organization of corporate meetings

Durant un été, j'ai été serveuse au bar de la piscine du Sheraton Roma Hotel & Conference Center afin de solidifier mes connaissances de la langue italienne mais aussi pour obtenir une expérience supplémentaire dans la restauration. Concrètement, je préparais certains cocktails, je m'occupais du service des boissons et de plats mais, j'ai aussi eu la chance de m'occuper de la prise de commande et du service client de manière plus générale, dans la mesure où mes collègues italiens ne se sentaient pas toujours très à l'aise en anglais. Ce fut une expérience très enrichissante, aussi bien professionnellement que culturellement.

Pendant ma première année à l'Ecole hôtelière de Lausanne, j'ai effectué un stage opérationnel au Cheval Blanc, le premier hôtel du goupe LVMH car je souhaitais comprendre comment un hôtel réussissait à réaliser son chiffre d'affaire annuel pendant 6 mois d'ouverture seulement. J'ai donc travaillé pendant les deux premiers mois en tant que femme de chambre puis en tant que commis au restaurant Le 1947, aujourd'hui étoilé Michelin. Cette expérience fut ma première dans le secteur de l'hôtellerie de luxe et j'y ai appris le sens du détail et la rigueur.