Freelancer profile translated to English.
Back to original languageAbout Franck
Operational Excellence Consultant for Hospitality & F&B
On-site audits, profitability and team structuring
Field Operations Director, I work immersed in hotels and restaurants to restore operational performance, streamline teams, and sustainably improve profitability.
I don't provide theoretical recommendations.
I work with your teams, on the ground, in service, at reception, in the kitchen.
Objective: Measurable results in 30 to 90 days.
WHAT I OFFER CONCRETELY
✔ Optimization of F&B margin
✔ Team structuring (reception, restaurant, housekeeping)
✔ Redesign of operational processes
✔ Inter-departmental coordination
✔ Improvement of the customer experience
✔ Implementation of clear performance indicators
✔ Change management support
FIELD EXPERTISE
I know:
- Service pressure
- Payroll constraints
- Recruitment challenges
- Inter-departmental tensions
- High-end customer requirements
IMMERSION METHODOLOGY
1️⃣ Field Diagnosis
Active observation, flow analysis, team interviews, P&L study.
2️⃣ Detailed Operational Audit
Identification of invisible losses (time, margin, organization).
3️⃣ Concrete and Prioritized Action Plan
Quick actions with immediate impact + structural projects.
4️⃣ Implementation through Immersion
On-site presence, manager support, indicator monitoring.
EXPECTED RESULTS
+8 to 15% F&B margin
Reduction of operational losses
Improved inter-departmental cohesion
Enhanced customer satisfaction
Clarification of roles and responsibilities
MY DIFFERENCE
I am not an external consultant who observes.
I am an operator who gets involved.
I talk to the teams, I understand the constraints, I act fast.
French
Native or bilingual
English
Fluent
Can work on-site
Paris (up to 50km), Rambouillet (up to 50km), Nantes (up to 50km), Lyon (up to 50km)
Experience
- LE BARN HÔTELOPERATIONS DIRECTORHOSPITALITYMay 2022 - Today (4 years and 1 month)Rambouillet, FranceOperations Director at Le Barn, Bonnelles, I managed the entire hotel and F&B operations, from strategic planning to daily team coordination. I optimized operational processes, controlled costs, structured departments, and deployed KPIs to improve profitability and customer experience. My approach combines field immersion with strategic vision, enabling teams to gain efficiency and management to make informed, measurable decisions.
- LE BARN HÔTELF&B DIRECTORRESTAURANTS AND FOOD SERVICEMay 2022 - August 2023 (1 year and 3 months)Rambouillet, FranceF&B Director at Le Barn, I managed all restaurant and bar operations, orchestrating commercial and operational strategy. I led a transformation management: restructuring teams, optimizing processes, controlling costs, and deploying KPIs to improve profitability and service quality. My approach combines field immersion with strategic vision, enabling measurable and sustainable transformation of the customer experience and operational performance.
- LE BRISTOL PARISSTEWARDING MANAGERLUXURY GOODSOctober 2021 - December 2022 (1 year and 2 months)Paris, France• Management of logistical flows for 3 restaurants, room service, and banquets• Supervision of over 40 employees, including recruitment and onboarding• Deployment of performance tracking tools (KPIs, planning, reporting)• Application of Palace standards and optimization project management
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Education
- MASTER DEGREE'SVATEL PARIS2016MASTER DEGREE'S
Certifications
- HACCPHygiene Manager