Freelancer profile translated to English.

Description

With over 15 years of experience in hospitality — from Constance Belle Mare Plage (5-star, Mauritius) to The Ivy Collection (London/Surrey) — I support hotels, restaurants, and private clubs in structuring and optimizing their Food & Beverage departments.

Currently F&B Manager for a high-end golf & beach club in Mauritius, I oversee all restaurant, bar, kitchen, and event operations, with a constant focus on cost control, service quality, and enhancing the offering.

What I do for my clients:

🍷 Wine & Beverage Consulting — Creation or redesign of wine lists, team training, wine pairing dinners, supplier purchasing (WSET Level 2 & 3)

📋 F&B Operational Structuring — SOPs, technical sheets, food cost, inventory control, waste management, par levels

🎯 F&B Commercial Strategy — Business plans, new concept creation, pricing, upselling training, profitability analysis

📱 F&B Content & Communication — Social media communication plans, menus, marketing materials for restaurants and bars

🎓 Training & Coaching — Team management, table service, product knowledge, luxury hospitality standards, F&B consulting, restaurant auditing

Why work with me?

I am not a theoretical consultant. I provide purely operational support with concrete deliverables, met deadlines, and a clear business vision. Accustomed to demanding environments (palace hotels, golf clubs, restaurant collections), I adapt equally well to small independent structures and hotel groups.

Bilingual French / English — available for remote assignments.

Industry field of expertise

Languages

English
Native or bilingual
French
Native or bilingual

Workplace preferences

Remote only

Primarily works remotely

Mont Choisy Le Golf
F&B Manager
RESTAURANTS AND FOOD SERVICE
November 2024 - April 2026 (1 year and 5 months)
Grand Baie, Mauritius
Directed restaurant operations (Food & Beverage), ensuring adherence to standards and service excellence. Coordinated large-scale events and tournaments with seamless execution. Supervised quality assurance and daily operations to ensure consistent service and high customer satisfaction. Managed beverage inventory, procurement, budgets, and labor costs, while tracking financial indicators to optimize efficiency, reduce waste, and increase profitability. Led and developed a high-performing team, fostering efficiency and continuous improvement.
Blue Penny Cellar
Outlet Manager
HOSPITALITY
May 2024 - November 2024 (6 months)
Poste de Flacq, Mauritius
Managed daily operations of a fine dining restaurant within a luxury resort, overseeing staff, menu development, and inventory while ensuring exceptional service standards and strong team performance.
The Ivy Castle View
Restaurant Manager
March 2023 - April 2024 (1 year and 1 month)
Guildford, England, United Kingdom
Operational management of a restaurant within the renowned Ivy Collection, a benchmark for upscale British dining. Managed a team of 30 employees, including recruitment, onboarding, and training. Implemented and monitored luxury service standards, optimized labor costs, and drove financial performance. Ensured the customer experience in a demanding, high-volume environment.