Freelancer profile translated to English.

Description

F&B & Hospitality Consultant | Restaurant & Bar Openings | Strategy, Menus, Teams & Profitability

With a Master's degree in Hospitality Management (EM Lyon & Institut Paul Bocuse), I transform F&B concepts into profitable and operationally efficient projects.

I assist restaurants, bars, and hotels in the design, opening, and optimization of their offerings, with an approach focused on profitability, customer experience, and operational excellence.

My key responsibilities:

Opening points of sale: structuring, processes, teams, and operational management

Creation of food & cocktail menus and impactful menu design

Pricing strategy and margin optimization

On-site management & F&B team training (Luxury attitude included)

Procurement consulting and supplier sourcing

Support for event projects and high-end customer experiences

I combine strategic vision with on-site implementation, ensuring every F&B project is creative, high-performing, and profitable.

Industry field of expertise

Languages

French
Native or bilingual
English
Fluent
Spanish
Conversational

Workplace preferences

Can work on-site

Paris (up to 50km)

Louvre Hotels Group
Deputy Director of Development
HOSPITALITY
September 2025 - Today (9 months)
Neuilly-sur-Seine, France
Managed and coordinated the launch of TemptingPlaces Collection (a luxury franchise of the Louvre Hotels Group), from conception to market launch. Conducted competitive intelligence and trend analysis to align offerings with market expectations. Managed and led a network of 10 business contributors worldwide. Handled responses to tenders and provided operational support to clients during affiliation deployment. Developed and monitored the annual commercial action plan (trade shows, promotions, fam trips) with coordination of internal teams. Promoted and deployed the Food Kitchen Generation label. Analyzed KPIs, identified areas for improvement, and implemented corrective actions to optimize performance.
Mélia Hôtels International
F&B Supervisor
HOSPITALITY
May 2023 - January 2024 (8 months)
Siège, Tremblay-en-France, France
Forecasting, budget monitoring & reporting. Implemented F&B policy, on-site management and training of teams. Ensured brand standards were met. Established regular feedback processes, participating in the continuous improvement of field practices. Supported the deployment of digital solutions (social media, CRM, e-commerce). Prospected, negotiated, and deployed brand partnerships for the group's restaurants. Created menus and set prices, conducted market research, developed project timelines, and managed on-site implementation. Searched for new suppliers & set them up. Monitored competition & analyzed market trends.
Meliá Hotels International
Multi-Site F&B Sales & Promotion Executive
HOSPITALITY
November 2022 - May 2023 (6 months)
Paris, France
Created/monitored/distributed restaurant information across various distribution channels, updated content. Developed & implemented the annual calendar of events/outlets: promotions & marketing for establishments. Managed events from client request to file closure (contract signing, client visits, invoice tracking) then operational follow-up during the event. Created promotional materials and visuals. Coordinated operations with digital & press agencies. Emailing: writing, distribution, and reporting.