France
Leading end-to-end feasibility studies for international hospitality and F&B projects, including market analysis, programming and strategic positioning, technical and financial feasibility, and definition of macro DNA for F&B concepts ; ensuring strong alignment between vision, market potential, operational viability and profitability.
- Operational development from founding the venue to the restaurant opening - Support and recommendations to designers on FOH/BOH layout, construction project management and site supervision - Business plan - Implementation of operational contracts - Deployment of the F&B offer - Implementation of the F&B brand - Coordination between all departments (head office and operational) - Technical and maintenance - Operational monitoring of KPIs post-opening Openings : Maison Kalios - Paris 9ème Restaurant Yaya - Lille Restaurant Bazurto - Tignes Bar La Ruine at Vigna - Lorgues On-going projects : Restaurant Yaya - Rennes
- Responding to public and private tenders - Creating casual/midscale F&B venues - Developing business plans - Overseeing architecture (FOH and BOH) - Deploying F&B offerings
- Implementation of a new operational and financial management software within the Moma Group restaurants and clubs, and at the head office (MyCawan) - Operational structuring of the group through the creation of procedures and new working methods (finance & accounting, purchasing, cost control, human resources) - Weekly financial reporting and forecast analysis for the restaurants - Participation in the development of an interface with the point-of-sale software - Training in the use of the tool
ESSEC Business School Association