Freelancer profile translated to English.

Description

My 20 years of career in the Hospitality and Catering industry allow me to support companies towards the success of their teams by creating tailor-made training for them, fully adapted to their field.

My areas of expertise are varied: from Management, project management, conflict management, time management, food hygiene, to commercial development, eco-responsibility in hotels, restaurants, and cafes, including customer relationship development...

I am also a professor for BTS and Bachelor classes in the tourism and commerce sectors.

I support restaurateurs and hoteliers in their expansion or sustainability projects for their points of sale through consulting and tutoring missions.

If you wish to develop your brand, develop your talents:

Contact me

Industry field of expertise

Languages

French
Native or bilingual
Spanish
Native or bilingual
English
Fluent

Workplace preferences

Can work on-site

Bordeaux (up to 50km), Paris (up to 100km), Nice (up to 100km), Strasbourg (up to 100km), Toulouse (up to 100km)

Expert resto consult
Trainer Consultant Coach
CONSULTING AND AUDITS
August 2022 - Today (3 years and 10 months)
Bordeaux, France
Facilitation of operational management training, consulting, Audit, profit center steering, adaptation of agile methods to catering, restructuring
Agile Method Management Consulting Change Management Steering Audit
Hôtel restaurant le Résinier
Restaurant Manager
RESTAURANTS AND FOOD SERVICE
February 2022 - September 2022 (7 months)
Le Barp, France
Team management of 37 people, business steering, recruitment, management: kitchen; dining room; seminar receptions and accommodation, implementation of Pi electronics, Sunday, La Fourchette premium software
Project Management Marketing Communication Strategy Management Change Management
La Chapelle Maison Lascombes
Site Manager
RESTAURANTS AND FOOD SERVICE
April 2018 - January 2022 (3 years and 10 months)
Sauternes, France
Creation of a restaurant in a vineyard, 1st classified growth, with permaculture and implementation of an organic vegetable garden covering 85% of the restaurant's needs, management of 11 people, technical department management, team training, recruitment, creation of wine, cocktail, and food menus, prospecting, creation of commercial partnerships with wine estates in the region, event organization
Communication Event Management Steering Community Management Team Management