Freelancer profile translated to English.
Back to original languageAbout Philomène
Hospitality & F&B Consultant, I support hotels, restaurants, and groups in creating and optimizing concepts, brand strategy, operational excellence, and performance improvement.
I intervene on issues of concept development, rebranding, F&B strategy, menu engineering, guest experience, operational excellence, and pre-opening / launch strategy.
My expertise covers the entire project cycle:
• 360° Hospitality / F&B audits & diagnostics
• Market research, positioning & strategy
• Development or redesign of concepts (restaurant & hotel)
• Structuring of offers & menus: pricing, margins, engineering
• Optimization of the customer journey & brand identity
• Operational guidelines, training & launch plan
• Business plan and economic models
My approach combines creativity, strategy, and operations, with a business-driven and user-centered vision.
I design premium, differentiating, and sustainable concepts, anchored in Hospitality & F&B trends, while ensuring realistic, profitable, and efficient execution.
I also integrate innovative and digital tools to simplify daily operations, streamline processes, optimize sales, and improve overall performance.
Recent references:
• Hôtel Fort Saint Laurent — F&B concept development, operational & marketing launch, creation of the rooftop bar Rousse, service standards, team coaching.
• Restaurant Maggie – Hôtel Rochechouart — complete rebranding and F&B repositioning, brand strategy, team training, launch & sales activation.
• Hôtel Folie — hospitality concept & brand design, guest experience, digital ecosystem, operational structuring & pre-opening support.
• La Table des Chefs by Mumm — co-launch, brand activation and creation of premium F&B experiences.
French
Native or bilingual
English
Native or bilingual
Spanish
Basic
Greek
Basic
Portuguese
Basic
Can work on-site
Paris (up to 50km)
Experience
- Sohoma & Orso HôtelsMarketing Project Manager - Hospitality and F&BHOSPITALITYJanuary 2024 - Today (2 years and 5 months)Paris, FranceManagement of marketing, F&B, and multi-hotel operations projects.Concept development, team coordination & service provider management.Creation, launch, and optimization of Hospitality & F&B concepts (Restaurant Maggie, Rooftop Rousse, La Terrasse Perchée, Hôtel Fort Saint Laurent, Tuco Bar).Key missions:• F&B & hotel concept development, creative lineup, menus & offers• Operational management: standards, processes, team & service provider coordination• CRM strategy, emailing, loyalty & community management• Content production: photoshoots, brand assets, digital & print materials• Brand activations: events, partnerships, customer experiences• Digital communication management: SEO, SEA, social media, online reputationImpact: enhanced establishment attractiveness, brand & experience consistency, operational and sales performance optimization.
- ArdentAssistant ManagerRESTAURANTS AND FOOD SERVICESeptember 2023 - December 2023 (3 months)Paris, FranceSupervision of front-of-house & kitchen teams to ensure smooth service execution and a premium customer experience.Quality control, inventory management, operational standards monitoring.Key missions:• service management & team support• quality control & adherence to operational protocols• optimization of service – kitchen flow to maintain excellenceImpact: improved service flow & customer satisfaction.
- Pernod Ricard - Martell MummBrand Advocacy Champagne ManagerLUXURY GOODSJanuary 2023 - July 2023 (6 months)Paris, FranceContribution to the Champagne communication strategic plan and international brand advocacy initiatives.Management of premium events aligned with export markets.Co-creation and launch of the culinary concept La Table des Chefs by Mumm with Michelin-starred chef Mallory Gabsi.Key missions:• brand advocacy: coordination and management of the international Brand Ambassadors community• development of premium activations & brand experiences• production of educational tools & brand materials• field activation strategy & storytelling for export markets• strategic thinking around local activations & global consistencyImpact: enhanced international reach of Champagne houses & consistency of market communications.
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Education
- Master en Stratégie, Intelligence Économique & Gestion des RisquesSciences Po Lille2023Compétences développées : project management, business consulting, analyse stratégique, veille & due diligence.
- Double Licence – Science Politique & HistoireUniversité Paris 1 Panthéon2021Spécialisations : Guerre & Société, Islam médiéval, monde contemporain. Compétences : analyse, recherche, structuration de discours & compréhension des environnements socio-politiques.