Freelancer profile translated to English.
Back to original languageAbout Margaux
In-depth knowledge of the hotel and restaurant sector, abundant creativity, a passion for design, and a keen sense of detail.
With my operational and strategic experience in bars, restaurants, banquets/events, and hotels, I have a strong understanding of the sector's challenges and trends.
I can assist you with:
✅ Increasing your visibility, reputation, and profitability
✅ Developing your brand image and attractiveness as an employer
✅ Bringing an idea to life, creating a new point of sale
✅ Implementing certification in line with your values
✅ Creating high-value partnerships
✅ Following a project through to completion
✅ Developing local and responsible sourcing
✅ And much more...
French
Native or bilingual
English
Fluent
Can work on-site
Paris (up to 50km), Honfleur (up to 50km), Lille (up to 50km), Le Touquet-Paris-Plage (up to 50km), Caen (up to 50km)
Experience
- Margaux Ramos - Conseil en Gastronomie & HôtellerieProject Manager / ConsultantHOSPITALITYMay 2022 - Today (4 years and 1 month)En télétravail (Europe)Some missions:- High-end Residence, based in Champagne: implementation of a marketing strategy, team support & training, creation of SOPs- Family Estate, based in Gard: creation of an event and seminar offering, target identification, benchmarking, creation of sales materials, creation of SOPs & best practices, team support & training
- Four Seasons Hotel London at Park LaneFood & Beverage Assistant ManagerRESTAURANTS AND FOOD SERVICEJuly 2021 - May 2022 (11 months)London, UK- Manage daily operations- Organize complex events for VIP clients- Budget, payroll analysis, CAPEX project- Project management and concept creation (e.g., creation of a new "The Garden Terrace" outlet)- Conceptualize, design, source, and implement an in-room mini-bar and welcome tray offering- Lead the creative team, responsible for developing and improving the offering- Design menus, flyers, and other materials in collaboration with marketing and press relations teams- Create ephemeral points of sale, partnerships, and chef residencies- Research and implement environmentally friendly solutions (straws, takeaway containers, etc.)- Programming of professional software, updates, and monitoring: Micros, Opentable, La Fourchette, etc.
- Four Seasons Hotel London at Park LaneFood & Beverage SupervisorRESTAURANTS AND FOOD SERVICEAugust 2020 - June 2021 (11 months)London, UK- Manage reservations and optimize outlet occupancy- Team management, service organization, problem-solving, customer relations- Improve customer experience at the Café Lounge and boost average ticket value- Transition from frozen to homemade pastries, baked on-site (cost analysis, product quality, operational organization)- Create a retail and on-site ice cream sandwich offering (product, packaging, etc.)- Create a Tapas Bar offering (food concept, menu design, table setting & presentation, pricing and cost strategy)- In-room amenities program: highlighting local, homemade, children's, and personalized products- Create menus, adapted to each concept and outlet (graphic charter, choice of papers and presentation materials)- Create content for social media and website- Organize and supervise photoshoots- Competitive intelligence and benchmarking- Annual planning of events, promotional operations, partnerships, etc.
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Education
- Master 2 Tourism Management - International HospitalityIAE Nice (Graduate School of Management)2018Marketing, Management, Gestion de projet, Finance & Comptabilité, Hôtellerie, F&B Management
- Master 1 Tourism Management - International HospitalityIAE Nice (Graduate School of Management)2017Marketing, Montage de produits événementiels et touristiques, Management, Gestion, Tourisme
Certifications
- WSET Level 2 - Award in WinesWine & Spirit Education Trust2022