Freelancer profile translated to English.

Description

Hello :)

For about ten years, I have been helping leaders and chefs regain clarity and visibility on their figures in order to better manage their daily activities, while assisting them on more structuring projects (openings, financing, restructuring, IT).

🎯Objectives:

Understand your business model, the dishes that work and the most profitable ones
Identify sources of revenue loss
Streamline your expenses
Regain a cash vision of inflows/outflows and anticipate future needs
Implement the right tools and build simple and useful reports, etc.

🤝Approach:

Establish the framework and conditions for a trusting relationship
A human and hands-on approach
Focused on supporting teams, continuity, and improving existing processes
Achieve quick and concrete results
Without burdening your organization

🔥Differentiation:

Experience in crisis situations
Cash flow management under pressure
Restructuring and strategic thinking
Support in collective proceedings (network of lawyers and judicial administrators)

🚀Context: I intervene flexibly (one-off missions or shared time), adapting to your business, your projects, and current challenges.

Catering relies essentially on people; for me, the finance function must remain simple, concrete, and directly useful on a daily basis to be relevant.

If this approach resonates with you, I would be delighted to discuss your potential needs :)

Industry field of expertise

Languages

French
Native or bilingual
English
Fluent

Workplace preferences

Can work on-site

Paris (up to 10km), Bordeaux (up to 10km)

Confidentiel
External CFO (gastronomy, starred restaurant)
RESTAURANTS AND FOOD SERVICE
October 2024 - Today (1 year and 8 months)
Paris, France
Financial, accounting & administrative management of a restaurant group in Paris and abroad founded by a Michelin-starred chef (Revenue €5M, 30 employees):
Cash flow monitoring, securing cash and tills, maintaining a clear and permanent view of past & future inflows and outflows
Optimization of working capital requirements, review & monitoring of food costs to preserve margins
Rationalization of costs, external expenses, and ongoing contracts (cleaning, laundry, fees, image, energy, leases, etc.)
Setting monthly / yearly objectives and ratios to achieve (revenue level, gross margin, payroll, fixed costs, etc.)
Creation of corresponding budgets and analysis of variances to shift from reactive to proactive
Creation of reports per restaurant for real-time monitoring of operational and financial performance
Various analyses of restaurant performance (change in customer numbers, average ticket, popularity of dishes sold, food vs. beverage mix in revenue, etc.)
Use of AI to challenge analyses, forecasts, assumptions, and actions to be taken
Mandatory IT interconnection to automate maximum tasks (cash register, accounting, HR, invoicing software, etc.)
Relations with third parties and external partners (banks, lawyers, accounting firms, statutory auditors, suppliers & clients)
Management and handling of an establishment in collective proceedings
Financial structuring Reporting Cash management Finance collective proceedings
Groupe Maison Vérot
CFO (high-end delicatessen-caterer)
RESTAURANTS AND FOOD SERVICE
September 2022 - September 2024 (2 years)
Paris, France
Financial, accounting & administrative management of a family-owned delicatessen-caterer group in Paris (Revenue €10M, 80 employees, 5 stores):
Responsible for the group's in-house accounting (5 companies)
Cash flow monitoring, securing cash and tills, implementing Agicap software for a clear and permanent view of past & future inflows and outflows
Responsible for financing the opening of a store in 2023 (structuring the financing plan, creating a business plan, and negotiating with 3 banks)
Digitalization of flows/processes (dematerialization of B2B invoices, monitoring of payments and reminder process, automatic upload of store and online sales data)
Rationalization of costs, external expenses, and ongoing contracts (cleaning, laundry, fees, image, energy, leases, etc.)
Setting monthly / yearly objectives and ratios to achieve (revenue level, gross margin, payroll, fixed costs, etc.)
Creation of corresponding budgets and analysis of variances to shift from reactive to proactive
Creation of monthly reports per store and per activity to monitor operational and financial performance (B2C, B2B, E-commerce)
Various analyses of the performance of different activities / stores (change in customer numbers, average ticket, popularity of products sold, food vs. beverage mix in revenue, or delicatessen vs. catering products, etc.)
Implementation of objectives / bonuses to motivate teams (revenue to achieve, number of products to sell, average ticket to reach)
Relations with third parties and external partners (banks, lawyers, accounting firms, statutory auditors, suppliers & clients)
Financial structuring Reporting Cash management Negotiation Financing
Bioma France
Financial Controller (entrepreneurial project in ecology / agriculture)
ENVIRONMENTAL
March 2019 - April 2022 (3 years and 1 month)
Paris, France
Opening the French market for the sale of ecological solutions based on microorganisms developed by a Swiss laboratory (Revenue €250K, 3 employees):
Target markets: viticulture, animal husbandry (cattle, pigs, poultry), and large-scale crops (corn, soy)
Fundraising of €800K from a private investor for financing and project launch
Creation of business plan, market & regulatory study for product commercialization, management of accounting, invoicing, HR (3 employees)
Commercial and marketing field actions
Project termination after 3 years of activity (commercial failure / covid)
Entrepreneurship Fundraising Business structuring Financing Reporting