Évian-les-Bains, Auvergne-Rhône-Alpes, France
With over 19 years of experience in the hospitality and restaurant industry, my career has been built around customer experience, leadership, collaboration, and the management of departments entrusted to me. Adapting to the specific professional environments I’ve worked in, I have had the opportunity to lead teams in prestigious establishments. These settings have allowed me to interact with an international clientele, develop strong adaptability and organizational skills, and acquire true leadership qualities. In addition, the creation of various businesses I have been involved, in have allowed me to discover entrepreneurship, where risk-taking, development, and daily management take on a whole new meaning. Finally and most importantly, these diverse experiences, with their different concepts and positioning, have greatly enriched me both professionally and personally.
Oversaw all hotel departments : Food And Beverage – Rooms – Sales – Human Resources – Finance – Spa - Engineering *Management and organization of the Hôtel – 91 staff members *Revenue development, implementation of the offers and budgets *Head of guest experience and service quality *"Morimoto restaurant" concept strategy and development *Acting Hotel Manager (interim) in coordination with the Ennismore Luxury EVP until January 2025
Outlets : Restaurant « La Grand’Vigne » 2 Michelin stars - Restaurant « La Table du Lavoir » – Wine Bar / Deli « Rouge » – Bar « Le French Paradoxe » – Breakfast - Room Service - Banqueting *Management and organization of department – 60 staff members *Increased F&B revenue, implementation of the offers and budgets, operational efficiency *Head of guest experience and quality service *Implementation of internal procedures and changeover to Astério PMS
Outlets : Bar – Bistrot – Restaurant « L’Observatoire » 1 Michelin star - Banqueting *Oversaw reopening, construction follow-up *Management and organization of service – 25 staff members *Supervised reservations, events and full commercial strategy *Achieved a Michelin star for « L’Observatoire » two months post-opening *COVID-19 protocol and internal procedure implementation
*Management and organization of service – 10 staff members *COVID-19 protocol and internal procedure implementation