Freelancer profile translated to English.

Description

Consultant & coach in the hotel and restaurant industry, I support project leaders and managers in the HCR sector in the success of their openings and the optimization of their operations.

With over 15 years of experience in F&B management in high-end hospitality, in France and internationally, I have led teams of up to 80 people, opened and repositioned several establishments, and driven cost reduction strategies (+5% margin) and talent retention (-40% turnover).

My expertise:

• Opening & repositioning of hotels / restaurants

• Food & Beverage Optimization (food cost, profitability, P&L)

• Team Management and HCR Manager Coaching

• Hygiene & HACCP, operational organization

• Supplier relations & multiservice management

I offer tailor-made or packaged missions: express audit, opening support, video coaching for managers. My approach is pragmatic, results-oriented, with an international vision if your project warrants it!

Languages

French
Native or bilingual
English
Native or bilingual

Workplace preferences

Can work on-site

Lyon (up to 15km), Lyon (up to 30km)

Marriott Paris Rive Gauche & Centre de Conférence****,
Director of Food & Beverage Services
January 2024 - Today (2 years and 4 months)
Paris, France
• Opening of a 752-room hotel and a 4,900 m² conference center. Supervision of restaurant, bar, room service, banquets. P&L, CAPEX, recruitment, training.
• Management of a team of 60 people.
• Continuous employee training, talent development.
• Supervision of daily restaurant operations to ensure quality service in line with standards.
• Budget management and cost optimization to ensure the profitability of the various restaurant units.
Ouverture de restaurant Food & Beverage Négociations avec les fournisseurs Calcul des coûts Management d'équipe
Hôtel La Demeure Montaigne*****,
Food & Beverage Services Manager
January 2022 - January 2024 (2 years)
Paris, France
Responsible for managing restaurant operations within the hotel, including the restaurant, bar, and room service. Supervision of the team, management of inventory, orders, and budgets, as well as service quality. Implementation of strategies aimed at offering an exceptional customer experience and optimizing the financial performance of the department.
Kartel
Operations Director
January 2013 - January 2022 (9 years)
Shanghai, China
Management of all restaurant, bar, and show venue operations, from strategy to daily execution. Supervision of teams, management of budgets, purchasing, and inventory, as well as menu and offering development. Responsible for customer satisfaction, implementation of high service standards, and optimization of financial performance. Development of partnerships and marketing actions to promote