Freelancer profile translated to English.
Back to original languageAbout Louis
After 8 years as a restaurant manager and owner of regional product stores, I now support catering, hospitality, and food retail establishments in improving their profitability, organization, and customer experience.
Too often, businesses lose money or lack control over their processes, despite good intentions. My role is simple: to transform strategic recommendations into concrete actions and measurable results on the ground.
I focus on:
- Optimization of margins and raw material costs
- Structuring teams and operational organization
- Simplified financial and administrative management
- Customer experience and merchandising
- Team training and manager support
My approach is 100% field-based, pragmatic, and results-oriented. I can undertake one-off missions, operational support, or act as an outsourced on-site director.
French
Native or bilingual
Remote only
Primarily works remotely
Experience
- Poom’sManagerRESTAURANTS AND FOOD SERVICEJune 2018 - Today (8 years and 2 months)Megève, France•Overall management of the establishment: revenue management, margin monitoring, and cost optimization•Management and optimization of raw material costs (purchases, waste, ratios) with improved profitability•Management and training of front-of-house and kitchen teams (recruitment, scheduling, skill development)•Structuring operational organization to streamline service and improve productivity•Menu and pricing definition (menu, margins, positioning)•Implementation of simple monitoring tools to track performance (costs, payroll, profitability)•Complete administrative management: suppliers, cash flow, regulatory compliance•Continuous improvement of customer experience and service qualityResult:Management of a profitable establishment with a clear view of costs, organization, and overall performance.
- Cheminée MégevanneCo-ManagerRETAIL (SMALL BUSINESS)November 2020 - Today (5 years and 9 months)Megève, France•Development and management of several retail outlets specializing in regional products•Sales, margin, and commercial performance management•Product selection and purchasing management from local producers•Optimization of merchandising and in-store customer experience•Sales team management: recruitment, training, organization•Structuring sales and management processes to improve performance•Inventory management and product rotation optimization•Administrative and financial monitoring (cash flow, profitability, daily management)•Development of business around customer experience (advice, tasting, product valorization)👉 Result:Creation and development of a profitable model combining commerce, customer experience, and regional product promotion.
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Education
- Bachelor Degree - International Hotel & Restaurant ManagementInstitut Paul Bocuse2014L'Institut Paul Bocuse forme aux métiers de l'Hôtellerie, de la Restauration et des Arts Culinaires. Intégrant tradition, modernité, innovation et recherche. Il transmet les savoir faire-faire techniques et managériaux pour répondre aux besoins actuels et futurs de la profession sur le plan international.
- Professional Bachelor's Degree - Hospitality & TourismIAE Lyon Jean Moulin2014