In order to be able to think outside the box, it is better not to have a box at all... It's hard sometimes to understand what your real options and possibilities are and I am here to help you see clear. If you are :Re-designing your restaurant or food offerTendering your Company CateringLooking at the challenges and opportunities for the coming years with regards to Catering or ServiceLooking to evaluate your current concept or teamLooking to implement changes and… Show more In order to be able to think outside the box, it is better not to have a box at all... It's hard sometimes to understand what your real options and possibilities are and I am here to help you see clear. If you are :Re-designing your restaurant or food offerTendering your Company CateringLooking at the challenges and opportunities for the coming years with regards to Catering or ServiceLooking to evaluate your current concept or teamLooking to implement changes and train your peopleCreating Project TeamsAnd so many other challenges you have trouble with...CHALLENGE ME... Show less

As a Service Development Manager I help determining the vision of the services we offer on the market. Together with the sales we design the perfect solution for our customers in line with our strategy & vision. My aim is to create and to highlight our added value in order to put us as the preferred partner in facility services. Being focused on the future this is not a job but a journey you have to live with passion, strategy and purpose.

In charge of marketing & communication but also of creating the concept adapted to the new way of work and eating at the working place.Achievement : The first concept I created in 2012, called "Just Enjoy", won the 2nd price on the ISS International Innovation Fair where were represented +/-150 projects out of +/- 40 countries.

Responsable for creation of new catering concepts, added value and quality.

Company Vitamines is the regrouping of our Marketing activities with Vitamine-i (Boost your Image), our Management activities with Vitamine-m (Boost your Management) & our training activities with Vitamine-s (Boost your Staff).BPOSTInterim management of the catering departmentFLOREAL CLUB HOTELSAudit & progress planand many more

With more then 3000 employees and 1200 customers, Sodexho is the biggest catering company in Belgium. As a “DCS” I am in charge of one of the 4 largest National contracts : The Post. With over 30 restaurants all over Belgium and 250 Post employees we serve over 5.000 meals a day. My mission is to manage as a consultant and together with my client the Post restaurant Budget which represents over 15 million euros.Achievement: opening of 10 new restaurants (planing, follow up of the works… Show more With more then 3000 employees and 1200 customers, Sodexho is the biggest catering company in Belgium. As a “DCS” I am in charge of one of the 4 largest National contracts : The Post. With over 30 restaurants all over Belgium and 250 Post employees we serve over 5.000 meals a day. My mission is to manage as a consultant and together with my client the Post restaurant Budget which represents over 15 million euros.Achievement: opening of 10 new restaurants (planing, follow up of the works, creation of the plans...etc), reorganization of the Restaurant department permitted to increase sales with more then 25%. Creation of a new Take Away Concept : My Planet – “A World of Flavours” – Development of a Computer program in Filemaker Pro created to increase productivity : ! Manage – Introduction & Creation of a new management system : SEAL (Support Excellence and Attitude in Leadership) Show less

Aspria is a leading group in luxury well being centers. As a Senior F&B Manager I am in charge of the 3 Aspria Clubs in Belgium. With a total of +/- 30 employees we served over 7000 members in the 3 restaurantsAchievement: Opening in May 2005 of our latest Club Royal La Rasante, a 27 million euro investment in Wolluwe St-Lambert. With its 10.000 m² the club is considered the largest luxury club in Europe

Hotel Astoria is a “boutique” Hotel that has opened in 1909 as one of the first big hotels in Brussels. It’s unique atmosphere and “Belle Époque” charm makes it one of the flagship hotels in Belgium from the brand Sofitel ( part of the European Leader Group ACCOR ). The hotel has a Gastronomic Restaurant, a Bar, Room Service and 7 luxurious private “salons”. Achievement: 5th star in January 2002, First Hotel to be Official Supplier of the Royal Palace in November 2001. Creator of “2 B in… Show more Hotel Astoria is a “boutique” Hotel that has opened in 1909 as one of the first big hotels in Brussels. It’s unique atmosphere and “Belle Époque” charm makes it one of the flagship hotels in Belgium from the brand Sofitel ( part of the European Leader Group ACCOR ). The hotel has a Gastronomic Restaurant, a Bar, Room Service and 7 luxurious private “salons”. Achievement: 5th star in January 2002, First Hotel to be Official Supplier of the Royal Palace in November 2001. Creator of “2 B in Brussels” first Champagne Bar in Belgium and a “Bubble of hope” humanitarian action in favor of the homeless, with the collaboration of Julie Taton. Show less

In charge of 3 Restaurants and 3 bars in a hotel of 201 rooms with a yearly occupancy of 85 %. The Cliff Bay is considered by many as the best hotel in Madeira. The F&B Department has 105 employees and has a turnover of +/- 4 million $. The clientele is mainly tourist with 25 % of returned guest.Achievement: Golden Award from Thomson Travel 1999 and 2000 – Millenium party for over 400 guest.

In charge of Cafe Roux Restaurant (Concept by Albert Roux – Maitre Cuisinier de France), Room Service, lounge bar and Banqueting (19 rooms - more than 2000m²) (F&B turnover +/-6 million $) - Hotel The Grand is a five star deluxe hotel (182 rooms) opened in 1991 inside the old building of the Amsterdam City Hall (Building was built in 1457 and has been the Dutch Admiralty, the Royal Palace, and the Amsterdam City Hall for over 200 years)Achievement: Official Hotel for Warner Bross and Sony… Show more In charge of Cafe Roux Restaurant (Concept by Albert Roux – Maitre Cuisinier de France), Room Service, lounge bar and Banqueting (19 rooms - more than 2000m²) (F&B turnover +/-6 million $) - Hotel The Grand is a five star deluxe hotel (182 rooms) opened in 1991 inside the old building of the Amsterdam City Hall (Building was built in 1457 and has been the Dutch Admiralty, the Royal Palace, and the Amsterdam City Hall for over 200 years)Achievement: Official Hotel for Warner Bross and Sony Hosts (Micheal Jackson, Kevin Costner, Whitney Houston, Spice Girls… ) Show less

In charge of 2 restaurants, 3 bars, conference facilities up to 300 pax and an outside catering department organizing all the parties for the Belgian and Netherlands Embassy as well as the bakery catering for Lufthansa and British Airways.Achievement: Official Caterer for The Dutch and Belgian Embassy, Caterer for Lufthansa

In charge of Banquets and the reorganization of the American Bar & Grill Henri J Beans. Radisson SAS Brussels has 2Restaurants, 2 bars and conference facilities up to 300 pax. The Seagrill with Yves Matagne is holder of 2 stars Michelin.Achievement: 2nd star Michelin in January 1997

In charge of the installation of LODGISTIX (F&B computerized control system) and F&B policies and procedures for 12 F&B outlets.

56 cabins, restaurant, lounge, bar and 4 conference rooms.

56 cabins, restaurant, lounge, bar and 4 conference rooms. In charge of setting up a conference & sales system at the time non-existent.

150 seated places - conference rooms. Responsible to set up a Food & Beverage Control system and a Conference & SalesSystem in a private restaurant

536 rooms, 2 restaurants, 2 bars and 12 conference rooms.

536 rooms, 2 restaurants, 2 bars and 12 conference rooms.

536 rooms, 2 restaurants, 2 bars and 12 conference rooms.