Freelancer profile translated to English.
Back to original languageAbout Sezene
After 10 years of work and experience in high-volume fast food restaurants at McDonald's, including 5 as a restaurant manager, I managed up to 90 employees and led a high-activity establishment.
This immersion allowed me to acquire complete expertise: operational management, hygiene and safety, management, recruitment, training, economic optimization, and performance monitoring.
For the past two years, I have been working as an independent consultant in restaurant management and development. I have supported independent restaurants, franchises, and chains, working with various concepts: brasseries, fast-foods, African and Asian cuisines, traditional restaurants, and ambiance-focused establishments and clubs.
This diversity gives me a global vision of the restaurant industry and the ability to adapt to any type of challenge.
My support covers:
- Structuring and processes (schedules, orders, inventories, ratios).
- Training and skill development for teams (all-rounders, managers, directors, supervisors, Network, etc.).
- Compliance with and improvement of hygiene and safety standards.
- Economic monitoring and profitability improvement.
- Customer experience and loyalty.
In parallel, I co-founded INDIGÈNES GROUP, an event management company. We develop cultural and festive concepts, including IMAGINE Paris, a weekly rooftop event designed as a true brand.
This activity fuels my creativity and allows me to integrate an artistic dimension into supporting establishments, in order to enhance their attractiveness and generate additional revenue.
Available, involved, and results-oriented, I offer practical, field-based, and adapted support.
My goal: to enable establishments to gain in organization, efficiency, and profitability, while affirming their identity.
French
Native or bilingual
English
Basic
Can work on-site
Paris (up to 50km)
Experience
- Indigenes GroupCo-founderENTERTAINMENT AND LEISUREApril 2025 - Today (1 year and 2 months)Paris, FranceINDIGÈNES GROUP is a company specializing in the creation, production, and development of event concepts. Our activity is structured around two complementary axes:- The festive and artistic branch: we develop our own event concepts and brands, combining artistic direction, customer experience, and strong identity. We launched IMAGINE, an innovative prototype currently operating in Paris, which we aim to deploy in other major international cities.- Production of tailor-made events for companies: we design and organize unique experiences, adapted to the needs and objectives of brands and organizations, integrating a creative and cultural approach that sets us apart.Our vision: to create immersive and distinctive events capable of making a lasting impression and establishing themselves as true cultural references.
- INDEPENDANTIndependent ConsultantRESTAURANTS AND FOOD SERVICEApril 2023 - Today (3 years and 2 months)FranceI work with independent restaurants, franchises, and chains, adapting to the size, concept, and specific challenges of each establishment.My support is based on several axes:- Operational structuring: implementation and optimization of processes (schedules, orders, inventories, management ratios, control of material and personnel costs).- Economic management: KPI analysis, profitability monitoring, development of action plans to correct deviations and improve financial results.- Management and HR: recruitment, integration, and training, support for managers, structuring of management teams, monitoring of individual and collective performance.- Standards and compliance: support on food hygiene rules, workplace safety, traceability, and implementation of procedures ensuring regulatory compliance.- Customer experience and sales strategy: optimization of customer journeys, improvement of service quality, development of loyalty drivers and adapted marketing tools.My approach is hands-on and pragmatic: I quickly identify bottlenecks and propose concrete solutions that can be immediately applied by the teams. I work with clear, measurable objectives adapted to market realities, to ensure economic and organizational sustainability for the establishments I support.
- McDonald'sManagerRESTAURANTS AND FOOD SERVICEOctober 2017 - March 2023 (5 years and 5 months)Paris, FranceI had the opportunity to become a restaurant manager at McDonald's at just 23 years old, after a few years of climbing the ranks.For 5 years, I managed a high-volume establishment, generating several million euros in annual revenue, with a team of about 20 managers and 60 to 90 employees daily.Over all these years, I was directly responsible for over 300 people, operationally, organizationally, and managerially. My role covered the complete management of the restaurant: economic steering, compliance with hygiene and safety standards, schedule management, flow organization, profitability monitoring, and performance improvement.Beyond management, what I enjoyed most in this role was human development. I supported my teams in their progress, and I am particularly proud to have seen two of my managers advance to the position of director.This experience taught me the importance of knowledge transfer, motivation, and trust to grow teams and achieve ambitious goals.These 5 years have forged solid experience in large-scale management and handling the pressure inherent in high-volume fast food, while reinforcing my taste for challenges and talent development.
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Education
- Specific training in food hygiene adapted to the activity of commercial catering establishmentsMérieux NutriSciences2020- Être en conformité avec le décret 2011-731 du 24 juin 2011 - Identifier les grandes principes de la réglementation en relation avec la restauration commerciale - Analyser les risques liés à une insuffisance d'hygiène en restauration commerciale - Mettre en oeuvre les principes de l'hygiène en restauration commerciale
- Leadership Fundamentals Level 1McDonald's France Headquarters2016 Développer l’état d’esprit et les comportements nécessaires pour manager et accompagner efficacement les changements Découvrir comment opérer la transition de contributeur individuel à responsable. En découvrir davantage sur les préférences des styles comportementaux, l’intelligence émotionnelle et la communication qui renforcent la confiance et le respect et permettent d’apporter de l’authenticité dans la relation aux équipiers et aux clients. Mettre en pratique l’activation de la motivation, la prise de décision et les compétences de délégation pour augmenter les chances de réussite de l’équipe et atteindre les objectifs. Gagner en efficacité dans la gestion des problèmes liés à un équipement informatique. Montrer aux participants la nécessité de faire respecter les bonnes pratiques d’hygiène pour garantir des produits sains. Faire progresser en tant que manager culture Service pour « générer fierté, plaisir et performance dans l’exercice des métiers au quotidien ». Sensibiliser les responsables de zone ou de quart sur leur responsabilité à faire appliquer les règles de sécurité et l’impact potentiel en cas de manquement.
Certifications
- Food Hygiene and Safety ReferentMérieux NutriSciences2020