Freelancer profile translated to English.

Description

I support entrepreneurs, investors, and hospitality project leaders (hotels, restaurants, hybrid venues, seasonal rentals, tourism projects) in structuring, opening, and repositioning their establishments.

My background comes from the field. I have managed and developed several restaurant and hotel projects, intervening in the design of the spaces, positioning, operational setup, as well as in the operational and human management of teams.

This experience allows me to bring a pragmatic, realistic, and directly applicable perspective to the projects I support.

I now voluntarily focus on short, targeted missions when key decisions need to be made, when a project becomes complex, or when an opening is approaching. My role is to bring clarity, structure priorities, and secure sensitive stages, without burdening the organization.

Main Offers

– Express Diagnosis & Hospitality Action Plan (1 to 5 days)

Quick analysis of an existing or upcoming project: concept, positioning, operational organization, customer experience, and human resources. Deliverable in the form of a clear diagnosis and a prioritized action plan, enabling quick and effective decision-making.

– Structuring & Support for Opening Hospitality Projects

Targeted support during key phases: pre-opening, operational structuring, role clarification, action prioritization, and decision-making support.

Objective: to prepare for a coherent and controlled opening.

Areas of Intervention

Operational structuring,

hospitality project management,

pre-opening and opening of venues,

repositioning,

performance optimization,

customer experience,

team coordination and leadership support.

I work remotely or on-site, with a human-centered, structuring, and results-oriented approach.

Industry field of expertise

Languages

French
Native or bilingual
English
Native or bilingual

Workplace preferences

Can work on-site

Perpignan (up to 50km), Marseille (up to 50km), Paris (up to 50km), Lyon (up to 50km), Toulouse (up to 50km)

L'imprévue
Co-founder and Manager
RESTAURANTS AND FOOD SERVICE
June 2020 - October 2024 (4 years and 4 months)
Perpignan, France
We took over a small beach shack and transformed it into a high-end bohemian restaurant, blending a natural ambiance with fresh, local bistronomic cuisine. The project involved completely rethinking the concept, the venue's identity, and the customer experience.

1. Concept & Identity

Creation of a chic, warm, and authentic bohemian universe:
natural materials, fibers, light wood, sand and ochre tones, soft and summery atmosphere.
Definition of a bistronomic sea & terroir menu, based on fresh, local, and seasonal products.

2. Venue Design & Transformation

Complete reconfiguration of the existing shack:

renovation of service areas, terrace, and kitchen zone
selection of noble materials suitable for the seaside
bohemian scenography inspired by the South and travel
A space that is now coherent, professional, and perfectly integrated into its environment.

3. Operations & Deployment

Complete site organization:

upgrade of service, supplier sourcing
structuring of the seasonal team (20 seasonal staff)
optimization of service/kitchen workflows
operational procedures & standards
ramp-up strategy

Result: 19,000 meals served per season, a significant increase in perceived value, and a venue that has become a true seaside bistronomic destination.
Restaurant Opening Operational Management Recruitment Positioning Strategy Branding & Identity
Alma
Co-founder and Manager
HOSPITALITY
October 2019 - December 2024 (5 years and 2 months)
Perpignan, France
Complete transformation of a rustic campsite into a modern, natural, and premium boho glamping resort.

1. Concept & Rebranding

Alma Lab completely reimagined the identity of an aging traditional campsite located by the sea.
We defined a new premium nature & bohemian glamping concept, incorporating:

Objective: to transform a rustic site into an inspiring destination, aligned with new high-end tourism expectations.

2. Architecture, Works & Accommodation Setup

We oversaw the integral renovation of the site, which was previously degraded and very dated:

complete renovation of existing buildings (sanitary facilities, technical areas, internal circulation),
management of a complex seaside construction site,
installation and construction of 10 custom-built cabins, adapted to the natural terraces of the land and landscape protection,
creation of a harmonious glamping area with 10 sea-view Lotus tents,
reorganization of flows, optimization of access, and improvement of overall comfort.
Each accommodation was designed for gentle integration into the landscape, in harmony with the vegetation and natural topography.

3. Operations, Catering & Opening

We structured the entire operational side of the resort:

creation of the reception/grocery/breakfast area,
selection of local suppliers and artisanal products,
layout of communal areas and customer pathways,
sourcing of materials, furniture, and natural signage.
Final support on:

staff organization,
operational procedures,
setup of the F&B offering,
preparation and support for the opening.

A comprehensive project, showcasing our 360° expertise: rebranding, design, architecture, construction, sourcing, experience creation, and operational opening of a seaside glamping resort.
Branding Operational Management Hotel Opening Recruitment Business Creation
La Vitarelle
Co-founder and Manager
HOSPITALITY
January 2017 - September 2019 (2 years and 8 months)
Carcassonne, France
Takeover of a naturist campsite & creation of a 10-hectare ecological resort

1. Concept & Branding

We completely redefined the venue's identity around a natural, authentic, and immersive universe:
a glamping experience rooted in a cedar forest, designed as a return to essentials.
Creation of the concept, positioning, resort DNA, customer experience, storytelling, and overall site ambiance.

2. Layout & Works

We designed and managed the transformation of the existing campsite:

land study and accommodation layout respecting the landscape
construction of 15 safari tents and 10 equipped wooden cabins
minimalist and coherent site development
creation of an outdoor dining area dedicated to grilled fish and meats
installation of a grocery store-bar with local products
A natural, sober, and perfectly integrated project within its environment.

3. Operations & Opening

Global support on:

resort organization and flows
sourcing of equipment / furniture / local suppliers
definition of reception standards
implementation of processes
support for opening and ramp-up

A project that showcases our 360° expertise: designing, building, and operating natural, simple, and deeply human hospitality venues.
Branding Operational Management Pricing Communication Hotel Opening