Freelancer profile translated to English.
Back to original languageAbout Fanny
Restaurateurs, is freeing up operational time through stable and autonomous teams one of your challenges?
I support restaurateurs who haverecurring problems with their staff management:
-Recruitment
-Team cohesion & engagement
-Management & interpersonal skills
-Turn-over
-...
Why work together?
With over 16 years of experience in the CHR sector (cuisine, pastry, service, sales, hospitality management) and project management, I offer you my 360° expertise to sustainably support you in:
-stabilizing your teams
-freeing you from operational tasks
-dedicating yourself to your leadership activities (development, strategy, etc.)
My method is based on personalized support in three stages:
1. A personalized diagnosis
2. Individual support dedicated to leaders and managers
3. Support dedicated to teams
🎯 Together, we build sustainable solutions to reconcile your leadership goals with the satisfaction of your teams and your clients.
🛎️ I am Fanny, I help restaurateurs to breathe easier with stable and autonomous teams.
My support is designed as a safe space: neutral and benevolent, with time dedicated to leaders and managers, outside the restaurant, to express themselves calmly, then time for the teams to sustainably anchor these changes.
Together, we will unlock the full potential of your establishment!
📆 ONE-OFF MISSIONS FROM 2 HOURS AND RECURRING
✍️ DAILY RATES DECREASE BASED ON THE TOTAL NUMBER OF DAYS WORKED PER MONTH.
French
Native or bilingual
English
Fluent
Can work on-site
Bordeaux (up to 50km)
Experience
- FG CONSULTINGConsultantRESTAURANTS AND FOOD SERVICEApril 2024 - Today (2 years and 2 months)Bordeaux, FranceMy method is based on personalized support in three stages:1. A personalized diagnosis: I analyze the establishment's needs and friction points, from both the leader's and the employee's perspective.2. Tailored support: I intervene on-site with practical tools such as audits, individual and group coaching.3. A strategy focused on the employee experience: by placing people at the heart of the leader's vision, I make the establishment attractive to talent and sustainably performant.
- Felice - La conciergerie qui change la vieHospitality ManagerDecember 2021 - March 2024 (2 years and 3 months)As an outsourced service provider for a group of 60 companies, I was responsible for continuously improving the quality of services offered on-site through a global hospitality strategy aimed at promoting the site's reputation, creating synergies between different stakeholders, and fostering the well-being and comfort of clients (site opening).KEY MISSIONSRECEPTION & CLIENT RELATIONSHIP:-Ensure a warm, professional, and personalized welcome according to each client's needs.-Implement a reception service with hotel standards: visitor reception, meeting client needs, deliveries, coordinating external service providers.-Implement customer loyalty strategies.SPACE MANAGEMENT:-Supervise coworking spaces, private offices, and meeting rooms, ensuring their proper functioning and suitability for user needs.-Coordination between different on-site service providers and departments (sales, technical, and maintenance).CORPORATE CONCIERGE:-Creation, implementation, and management of various services to meet the needs of on-site users.ACTIVITIES AND EVENTS:-Creation and supervision of a varied monthly activity schedule to foster conviviality on-site (sports, wellness, cultural, CSR, manual activities).Approximately 30 activities per year.-Recruitment of service providers according to internal specifications, coordination, and invoicing.-Creation and coordination of 2 annual events to unite companies and promote the site's image.Approximately 300 attendees per event.OPERATIONS:-Creation and implementation of operational excellence processes.-Creation and implementation of audits and operational excellence processes for all Felice sites.25 sites.
- Agence BEYBOEvent Project ManagerMarch 2021 - September 2021 (6 months)-Organization and operational monitoring of corporate events.-Project management and monitoring, service provider relations, and logistics.-Competitive intelligence.
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Education
- BEP in Hotel and Restaurant Management, Culinary OptionMédéric, Paris Hotel School2010Alternance à l'Hostellerie du Royal-Lieu (60), restaurant gastronomique.
- BEP in Hotel and Restaurant Management, Service Option (Independent Candidate)Médéric, Paris Hotel School2010