Lyon, Auvergne-Rhône-Alpes, France
More than 18 years with International hospitality luxury brands. Discovering new culture & environment is the pillar of my own development. As I am grateful for my mentor’s drive, I see training and development of others the key for success, being the utmost responsibility of any leader. Commitment, communication & integrity are a winning leader combination to foster pride amongst team members and exceed set goals. "Leaders become great, not because of their power, but because of their ability to empower others"
- Leading a team of 85 associates for 4 outlets plus In Room Dining & Banquet (1255 sqm) at Le Meridien Nouméa - Leading a team of 25 associates with 3 outlets at Le Meridien Isle of Pines - Lead the transitional F&B operations during COVID 19 governmental requisition at Le Meridien Nouméa Resort & Spa. - Organized & lead signature event such as themed promotions & premium weddings driving incremental revenue. - Budget preparation & forecast process for financial accuracy. - Lead F&B outing at Le Meridien Nouméa Resort & Spa to keep contact with suppliers and the associate. - Food & Safety Champion - Responsible for all Health and Safety processes.
- Leading a team of 125 associates for 4 outlets. - Organized, prepared & successfully opened four outlets : Revolving "Celeste" Sky bar of 375 seats French signature restaurant "Cheval Blanc" by Thierry Drapeau Café pool bar Japanese restaurant - Provide the strategic direction for all the Food and Beverage operational departments. - Collaboration with owners and project leader to finalize work progress before opening. - Coach team to achieve strong guest satisfaction.
- Leading a team of 85 associates for 4 outlets. - Provide the strategic direction for all the Food and Beverage operational departments. - Food & Safety Champion - Responsible for all Health and Safety processes. - Implement and maintain effective control of food, beverage, labor costs and productivity. - Continuous focus on revenue achievement and forecast. - Maximize revenues for all areas of the operation, through innovative marketing and promotional activities. - Conduct regular training sessions with Managers to develop both their technical and management skills. - Ensure a "Starvoice" associates engagement action plan is in place in every F&B department and that actions are completed. - Actively support Operation Innovation team. - Conduct F&B business plan including budgeted revenues and expenses.
- Direct and coordinate the Food & Beverage operations of the hotel to ensure maximum profit at the highest standard of service and quality. - Responsible for ensuring all Health and Safety processes are in place. - Coordinate with the chef & venues managers in the creation of attractive menus. - Responsible for leading all associates and managers in F&B Department. - Continuously evaluate the performance and encourage improvement of my team. - Successful implementation of new Le Meridien F&B brand programs. - Food & Safety Champion
- Make sure that all the Starwood standards are well respected by the team - Improve in Room Improve the department "Room Service" department process & achievement by implementing new ideas and projects