Freelancer profile translated to English.
Back to original languageAbout Cyril
Coming from the field, I evolved from bartender to operations director in high-volume establishments in Paris. Today, I support bars and restaurants in optimizing their organization, managing teams, and implementing effective management systems (inventory, recipes, margins, processes) through simple and structuring tools like Notion.
French
Native or bilingual
Can work on-site
Paris (up to 50km)
Experience
- GÉRANT KRAFT SYSTEMSNotion ConsultantRESTAURANTS AND FOOD SERVICENovember 2019 - Today (6 years and 9 months)Paris, FranceI assist bars and restaurants in creating customized management systems on Notion to structure their operations and improve their organization.
- Le Comptoir GénéralAssistant Operations DirectorRESTAURANTS AND FOOD SERVICEMay 2022 - Today (4 years and 3 months)Paris, FranceOperations director in the restaurant and hospitality industry, I work in demanding environments where operational intensity meets service excellence.Coming from the field, I built my leadership through action. I believe in committed teams, clear standards, and decisive actions. My role: transform complexity into structure, align energies, and foster sustainable performance.Overseeing operations, structuring processes, managing ratios, organizing high-traffic flows, upskilling teams — I work with a simple conviction: rigor creates performance, and team culture makes the difference.
- LE COMPTOIR GÉNÉRALOperations ManagerMarch 2020 - May 2022 (2 years and 2 months)Île-de-France, France• - Participation in the restructuring and conceptualization of the new restaurant model for Le Comptoir Général.• - Management of operations, serving 250 guests, and managing a team of 25 people across multiple floors (750m2).• - Recruitment, training, and supervision of the entire team.• - Service optimization: service quality, product quality, waiting times, and overall satisfaction.• - Achieving revenue targets.• - Performing administrative tasks related to the team and inventory: scheduling, ordering, stocktaking, supplier contact, etc.• - Implementing necessary tools for various roles.• - Creation of the establishment's new beverage menu.
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Education
- Master's Degree, Scientific and Cultural MediationConservatoire National des Arts et Métiers2021Magister, Médiation Scientifique et Culturelle
- Bachelor's DegreeUniversity of Bordeaux2017Licence