Stephanie Rovero

☆. Test the service experience and professionalism of your establishments ☆. Give your managers a detailed perspective of the overall experience ☆. Provide a precise report by pre-established categories ☆. Propose adapted solutions to improve and reinforce positive points in order to maintain service standards

Ø Together, (re)design your project ☆. (Co)Develop your vision, mission, core values, and philosophy ☆. Deploy the essence of the project across all levels: write a coherent project ☆. Ensure your DNA is conveyed by your project and within your team

Ø Project execution / Post-opening support ☆. Restaurant opening Support for opening ☆. Marketing strategy ☆. Sourcing/Branding ☆. Operational setup ☆. Recruitment assistance for key positions ☆. Implementation of service quality standards

Ø Training of front-of-house teams for impeccable service ☆. Training of front-of-house teams ☆. Leadership coaching ☆. Proposal of training cycles: Service vs Hospitality; Quality Service; Effective Communication; The 5 Cs: Clarity - Consideration - Coherence - Creativity - Confidence ☆. Development of systems: POS, service steps, and training guides ☆. Continuous advice, recommendations, and improvements to adapt to your project's needs

Ø Daily restaurant management assistance ☆. Map the customer experience and journey ☆. Create a path for meaningful contact and sales improvement. ☆. Meticulously check product sourcing Identify significant contacts. Maximize best sales ☆. Menu development according to management strategy ☆. Implementation of tools for better optimization of inventory, HR, cash registers, orders.

Loulou Ramatuelle, Loulou Val d'Isère, Pop UP Loulou @ Cannes Film Festival - Loulou Group

From October 2017 to July 2022

Restaurant Creation Ø Business plan monitoring Ø Structure setup Design, floorplan Ø Vendor selection

Sourcing/Branding Ø Responsible for all new project setups according to the determined DNA. Sourcing of all tableware Ø Graphic charter Ø Branding: development of derivative products.

Operational Setup Ø Implementation of operational processes. Ø Task procedures for management, reception, captains, commis, runners, officers… Ø Implementation of cash register procedures and menu programming Inventory and stock management process

Recruitment / Training Ø Recruitment aligned with the restaurant's DNA. Ø Development and implementation of work procedures for all service teams. Implementation of processes related to the group's DNA

Improvement of service quality standards Ø Monitoring of DNA and quality service in relation to reception, customer feedback… Ø Claims management Ø Key contact person with the management of the museums where our concessions are located Ø Monitoring of all works, and improvements. Site renovation.

Ø Operational and administrative development: contract clients, individuals, business clientele Development and implementation of work procedures for all service teams Ø Administrative and financial responsibilities, schedule planning, daily operations control, cash register control. Inventory control, hygiene control verification Ø Recommendation and implementation of intensive team training in the following areas: service, wine, sales, reception Ø Improvement of quality standards Ø Collaboration in the setup of private events: weddings, product launches, fundraising,… Cash register setup procedures and menu programming Ø Implementation of the Brunch on Saturdays and Sundays with children's entertainment