Freelancer profile translated to English.
Back to original languageAbout Jean Christophe
🔹 What I offer:
1️⃣ Tailored training for the restaurant/hotel industry
- Certifying modules: HCR service, team management, sales, customer reception.
- Audiences: Waiters, managers, young people in integration, seasonal teams.
- Method: Field and fun pedagogy, adapted to the realities of the sector.
- Funding: Qualiopi eligible (OPCO EP, CPF).
2️⃣ Support for opening restaurants
- From audit to opening: Recruitment, team training, logistical supervision.
- Transition management: 3 to 6 months to ensure the sustainability of your establishment.
- Experience: Several successful openings (France, Belgium, Madagascar).
3️⃣ Coaching & Team Building for teams under pressure
- Workshops: Stress management, team cohesion, effective communication.
- Target: Restaurants, hotels, caterers during peak periods (summer season, events).
🔹 Why work with me?
✅ Dual expertise: 25 years in catering (7 countries) + 8 years in training/coaching.
✅ Concrete approach: Solutions tested in real conditions, no theory!
✅ Solid network: Partnerships with vocational training centers, restaurant groups, tourism stakeholders.
✅ Flexibility: Interventions in FR/EN, adapted to your local challenges.
🔹 They trusted me:
- Training centers (CFA Saint-Maximin, Qualiopi structures).
- Restaurant networks (Century inns, 3 Brasseurs, gastronomic establishments).
- Entrepreneurs: Support for opening restaurants in France and internationally.
French
Native or bilingual
English
Fluent
Can work on-site
Saint-Maximin-la-Sainte-Baume (up to 50km), Fréjus (up to 50km), Gap (up to 40km)
Experience
- TBC FormationPrep CoachJanuary 2016 - Today (10 years and 7 months)Individualized support for young people in difficulty in building their professional project.
- Principaux établissements : Les 3 Brasseurs, Les Brasseurs de la Grand-Place, Elysa Café, Cap Club Hôtel, Black Stone, Le Nôtre, Sodexo, The Bierrex..Restaurant CoachRESTAURANTS AND FOOD SERVICEJanuary 1999 - Today (27 years and 7 months)FranceRestaurant Expert:I lived and breathed the restaurant industry while traveling.From dishwasher to manager, including commis, waiter, captain, maître d'hôtel, and steward, I learned it all. Thanks to inspiring encounters and the trust of those who gave me a chance.My background? As varied as the types of establishments where I've worked:Fast food | Brasserie | Traditional | GastronomicEvents | Seasonal | Corporate cateringWhat I bring you?- A 360° vision: I know the workings of each position and each format.- Anticipation: I foresee problems before they arise.- Transmission: I train teams to excel.- Boldness: I launch concepts where others hesitate.Today, I no longer travel for myself. I travel for you.So, your next challenge in the restaurant industry? Let's talk about it.
- Scoutes Eclaireurs de FranceNature Camp DirectorsJanuary 2016 - January 2024 (8 years)Management of a wilderness vacation camp with a team of specialized counselors. Responsible for security, hygiene, treasury, and supplies.
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Education
- Master Coaching License (Level 6) Director Aptitude Certificate (BAFD)SCRUMMaster Licence de Coaching (niveau 6) Brevet d'Aptitude aux Fonctions de Directeur (BAFD)
- NDAQualiopi2026NDA