Name: Marketing & Communication Project Manager
Price: 600 EUR
Availability: InStock

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Industry field of expertise

Languages

French
Native or bilingual
English
Fluent

Workplace preferences

Can work on-site

Rennes (up to 50km)

Bertrand Hospitality
Product and Marketing Project Manager
RESTAURANTS AND FOOD SERVICE
August 2022 - August 2025 (3 years)
Paris, France
Creation and development of product offerings: from idea to launch (concepts, recipes, positioning, pricing)
Analysis of commercial performance: sales monitoring, reporting, strategic recommendations.
Benchmark and competitive intelligence: market analysis, identification of food trends, study of competitor offerings.
Facilitation of brainstorming sessions with R&D teams, directors, and chefs to design future recipes.
Organization and management of product tastings to refine recipes based on internal feedback.
Management of external partners: coordination of service providers (agencies, suppliers, speakers) for marketing and product projects.
Design and implementation of on-site commercial promotions: brand activation and product promotion to customers.
Social media management, photo and video shoots
Concept Restauration
Event Marketing Project Manager
RESTAURANTS AND FOOD SERVICE
August 2022 - August 2025 (3 years)
Paris, France
Tender management: needs analysis, writing commercial proposals within deadlines.
Deployment of a Click & Collect service: operational implementation of an order pickup solution in the Le Mans circuit. Redesign of the visual identity.
Creation of communication materials (brochures, POS displays, social media visuals, newsletters).
Redesign of the graphic charter
Groupe Bertrand
Marketing & Digital Project Manager
RESTAURANTS AND FOOD SERVICE
February 2022 - July 2022 (5 months)
Paris, France
Social media management: content creation, community management, and assistance with visual campaigns.
Development of numerical reports: performance monitoring, engagement analysis, and recommendations for improvement.
Coordination of new restaurant menus: product launch supervision
Writing creative briefs and organizing photo shoots
Participation in new recipe tastings: validation of offerings in collaboration with culinary teams.