Greater Paris Metropolitan Region
With over a decade of experience in luxury hospitality, I am the General Manager at Shangri-La Paris, where I focus on operational excellence, P&L management, and enhancing guest satisfaction. My expertise includes food and beverage operations and managing world-class resorts to deliver unmatched experiences at this iconic hotel. Previously, I served as General Manager at Le Royal Monceau - Raffles Paris, achieving measurable success in elevating employee satisfaction, enhancing guest experiences, and increasing food and beverage profitability. My work emphasized fostering partnerships with renowned culinary experts and implementing innovative strategies to drive excellence in luxury hospitality.
- Part of exclusive Parisian « Palace » - Increase employee experience from 45% satisfaction to 85% in 3 years - Home to most important guests stars during Paris Olympic Games 2024 - Achieved one of the Best GOP over the last 15 years - Increased F&B profitability from 3% to 12% - Renegotiate all F&B contracts partnership with Matsuihsa and Da Vittorio for Il Carpaccio* - Restaurant Il Carpaccio awarded « Best Italian restaurant in the World » outside of Italy - Took over the Spa operation previously managed by third party and introduced new ultra Luxury brands - Achieved one of the best guest satisfaction survey over the last 10 years - Revamp retail store with bespoke products
- Overseeing Food & Beverage for 50 Hotels and 10 opening projects for Europe Luxury Brands such as Raffles, Fairmont,Orient Express generating a total F&B revenue of Euro 302 Millions. - 126 F&B venues + banquet and event spaces - Development of F&B concepts through the region with World renowned Michelin star Chef (Mauro Colagreco, Yannick Alleno, Alain Ducasse, Nobu Matsuhisa, Dani Garcia), celebrity chefs, rising talents and 3rd party operators - Created and led an F&B Counsel of 12 leaders with experience in F&B operations, culinary, marketing, social media, design and finance to reinforce Corporate vision. - Collaborate with 8 RVP’s on communication, brands standards, product enhancements, finance strategy and people development.
The Four Seasons Hotel George V, Paris is considered as the flagship Hotel of the company. Awarded several times "Best Hotel in the world", he becomes the first "Palace" in Europe to house three Michelin-starred Restaurants. 400 000 covers / year Total F&B revenue: 42 000 000€ Achieved the best profit over the last 20 years, 15% profit by implementing a clear finance strategy in the division and a business owner mindset with all managers. Managing Food & Beverage operations (300 employees and 80 managers) 5 Restaurants & Bars, Banquets, Room service, Stewarding and kitchen team including - Restaurant Le Cinq ***, Chef Christian Le Squer - Restaurant L'Orangerie *, Chef Alan Taudon - Restaurant Le George *, Chef Simone Zanoni
Four Seasons Seattle is the only Hotel in Washington to be awarded the Forbes Travel Guide 5 star ranking, recognizing it as the number one in the state. 275 000 covers / Year Total F&B Revenue: $14 500 000 Managing Food & Beverage Operations ( 150 employees and 20 Managers). - Promoted / Transferred 8 Managers in 2017 - Reduced employee turnover by 14% YOY - Implemented Chef in Training Program to develop future Four Seasons leader within the company
The Beverly Wilshire, A Four Seasons Hotel presents 395 fresh, contemporary guest rooms including 137 luxurious suites. This iconic luxury Hotel is situated at the top of Rodeo Drive in Beverly Hills. The hotel has a storied past linked to some of Hollywood's Elite, it's still known to fans the world over as The Pretty Woman Hotel. 500 000 Covers / Year Total F&B Revenue $45 000 000 - Largest Four Seasons F&B Division (300 Employees and 30 Managers) in N.A - Achieved Best division LQA score in 2016 over the past 5 years ( 83.8%) in strong Union environment - Project leader for THEBlvd Restaurant & Bar + Sidebar renovation in relation with VP F&B - Avero Hotel Champion to maximize revenue and profit
Instruct online courses for Cornell's Hotel School and Johnson School of Management in hospitality Food & Beverage. In this certificate program, we teach key concepts, strategies, and practical skills necessary for managing, owning, and operating a successful restaurant, bar, or other food and beverage business. Develop confidence to manage business’s finances and learn key operational functions like menu design, income statement analysis, pricing, margin analysis, supply chain management, guest service processes, and employee engagement and performance.