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About me
In a world such as hospitality, work well is no longer enough, we must know how to stand out! This is why I try to challenge myself, to give the best of myself, therefore I am a proactive person, always looking for new challenge to develop myself and learn from rewarding experiences.
Dans un monde comme l’hôtellerie, bien travailler ne suffi plus, il faut savoir se démarquer ! C'est pour cela que je m'efforce de me surpasser, de donner le meilleur de moi même, de ce fait, je suis une personne proactive, toujours à la recherche de nouveaux challenge pour me développer et apprendre d'expériences enrichissantes.
Experience
14 years and 1 month
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Directeur des opérations hôtelières
Golf & Country Club Bonmont - Chéserex, Switzerland
Room Division ManagementFebruary 2020 - Now · 4 years and 2 monthsSet in its magnificent wooded park, the Château de Bonmont welcomes you to its delightful domaine, overlooking Lake Geneva and facing Mont-Blanc mountain. Discover the hidden secrets of this magical place. Only a few minutes from Geneva, the Domaine de Bonmont has 18 bright double rooms, fully renovated, and an 18 hole golf course, 6080 metres long, with a par of 71. The hotel’s facilities are worthy of a five star rating, and the service is truly excellent.
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Directeur de la restauration
Hôtel de Chavannes de Bogis - Chavannes-de-Bogis, Switzerland
F&B ManagementAugust 2019 - February 2020 · 7 months -
Cluster Operation Manager
Sandoway Resort - Ngapali Beach, Myanmar (Burma)
Room Division ManagementSeptember 2018 - May 2019 · 9 monthsIn a world where everything seems the same places still exists where you can experience the excitement of real discovery. Sandoway is the ultimate 5-star luxury; immersion in nature, falling asleep and awaking to the sound of waves and singing birds. The television-free rooms permit complete disconnection, relaxation and quietude, whilst our 58 person cinema provides your alternative with daily news broadcasts and films.
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General Manager
Inle View Point Lodge - Nyaungshwe, Myanmar (Burma)
ManagementJanuary 2016 - August 2018 · 2 years and 8 monthsOne of the best Hotel around Inle Lake (Routard Guide) Top fine Shan Cuisine - Build company image by collaborating with customers and employees. - Increase management's effectiveness by recruiting, selecting, orienting, training, coaching, - Develop strategic plan by studying technological and financial opportunities - Accomplish subsidiary objectives by establishing plans, budgets, and results measurements. - Coordinate efforts by establishing procurement, production, marketing, field, and technical services policies and practices. - Maintains quality service by establishing and enforcing organization standards. - Maintain professional and technical knowledge by attending educational workshops - Contribute to team effort by accomplishing related results as needed.
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Responsable Banquet et Evénementiel
Hotel Saratz - Pontresina, Switzerland
EventMay 2014 - November 2015 · 1 year and 7 months -
Assistant F&B Manager / Managment Trainee
Hôtel Métropole Monte Carlo - Monaco-Ville, Monaco
F&B ManagementOctober 2013 - March 2014 · 6 monthsBest Hotel in the world 2010 - Team management , Team building - Objectifs, yield and budgets management - Service and efficience management in 7 various duties - Quality standards control Leading Hôtels of the World Désigné meilleur hôtel du monde en 2010 Belle expérience professionnelle dans la gestion F&B
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Hotel Managment Trainee
Hotel Mirabeau - Zermatt, Switzerland
ReservationsSeptember 2012 - March 2013 · 7 months- Check-in / Check-out - Back Office - Yield Management - Cash Handling Dans le cadre de mon 1er stage de L'Ecole Hôtelière de Genève, j'ai voulu amener un complément de formation à mon expérience déjà emmagasinée, de ce fait j'ai décidé de faire une saison d'hiver dans la station de ski de Zermatt, reconnue loin à la ronde pour être une station exigeante et de haut standing. C'est ainsi que je me suis tourné vers la réception pour avoir le meilleur complément. Grâce à ce stage j'ai pu découvrir un autre aspect de l'accueil du client et le travail minutieux à accomplir avant l'arrivée du client.
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Chef de Rang
L'Ermitage au Lac 1* Michelin - Switzerland, SC, United States
F&B serviceJune 2008 - September 2011 · 3 years and 4 months- Check-in / Check-out - Service à la carte - High quality management 1* au guide Michelin 17 / 20 au Gault et Millau Ma première expérience professionnelle, mais quelle expérience professionnelle ! Grâce à des employeurs envieux de transmettre leur savoir, et une envie débordante, j'ai pu apprendre à une vitesse impressionnante. Grâce à cela, j'ai reçu rapidement des responsabilités qui m'ont permis d'encore plus me développer. J'ai de ce fait pu prendre des initiatives et certaines liberté ! En résumé: l'expérience qui m'a donné l'envie de la branche !
Education
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CFC Spécialiste en restauration
Ecole Professionnelle de Montreux - Montreux, Switzerland
September 2008 - September 2011Best aprentice of the year
Languages
7 languages
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French
Native or fluent
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English
Full professional
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German
Full professional
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Italian
Full professional
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Swiss German
Professional working
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Spanish
Limited working
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Russian
Notions
Personal information
Nationalities
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Swiss
Date of birth
September 15th 1987
Driving License
Yes
Skills
10 skills
- Banquets
- Food & Beverage
- Foreign languages
- Gestion de projet
- Gestion d'événements
- Hospitality Management
- Protel
- Quality Management
- Restaurant
- Team Management
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