Bastien Touzeau

Bastien Touzeau

Analyst - Revenue Management at Marina Bay Sands
Lives in Singapore
over 6 months ago

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Passionate by the hospitality industry, organized, enthusiast, I am looking for opportunities to join your company and contribute positively to your team. Feel free to contact me via email or phone.

Experience

  • Analyst - Revenue Management

    Marina Bay Sands - Singapore

    Revenue Management
    August 2012 - Now

    • Achieved series of up to 21 consecutive sell out days and exceed room revenue budget • Managed daily room inventory, overbooking levels and rates to achieve full occupancy • Carried out monthly forecasts and preparation of revenue report to Executive Board • Created displacement analysis worksheet to facilitate group business evaluation with a view of maximizing revenue • Communicated and worked closely with Sales, Front Office and Casino departments on a daily basis • Performed data analysis related to operation improvements on behalf of Revenue Management Director • Composed bimonthly F&B Revenue Management Analysis Report including recommendations to improve profitability for the 6 restaurants owned by Marina Bay Sands

  • Assistant Banquet Manager

    Hotel des Trois Couronnes - Vevey, Switzerland

    F&B service
    February 2011 - September 2011

    • Welcomed and assisted guests with the preparation of weddings, trade-show and corporate events, up to a total of 1,000 participants per event • Liaised closely with a myriad of guests, including, governmental institutions, multi-national corporations, individual high net-worth individuals (“HNWI”) • Organized, coordinated and supervised operations between departments involved during events tenure • Established check-list for restaurant employees to improve efficiency in conference rooms set up and reduce oversights • Assumed Event Manager duties on a regular basis • Participated in daily morning meetings and weekly management meeting • Prepared monthly reports and data analysis and then reported monthly performance to Resident Manager

  • Front Office Agent

    Beau-Rivage Geneva - Geneva, Switzerland

    Front Office reception
    June 2010 - September 2010

    • Handled receptionist (check-in, check-out, guest rooming, debtor, credit card and cash controls) and cashier duties • Joined entourage in charge of welcoming and following VIP guests during their stay • Created self-control worksheet based on LQA standards that help to exceed departmental management goal of 90/100

  • Consultant

    Hôtel Beaulac - Neuchâtel, Switzerland

    Other
    March 2010 - March 2010

    Consulting project – "Improvement of the value and experience for guests" on behalf of Mr. Maxime Rod, General Manager • Created a mystery guest questionnaire and analyzed results for hotel and restaurants that lead to suggestions regarding service and organizational improvements

  • Consultant

    Hôtel Beaulac - Neuchâtel, Switzerland

    Other
    March 2010 - March 2010

    Consulting project – "Improvement of the value and experience for guests" on behalf of Mr. Maxime Rod, General Manager • Created a mystery guest questionnaire and analyzed results for hotel and restaurants that lead to suggestions regarding service and organizational improvements

  • Assistant CFO

    AccorHotels - French Polynesia

    Administration & General
    June 2009 - November 2009

    • Reported monthly financial results to Accor Regional Corporate Office in Bangkok • Performed data analysis and presented conclusions to Area Manager • Restructured financial reporting tools at Novotel Bora Bora and created planning worksheet for heads of department – • Prepared the budget for 2010 operations for affiliated hotels and defended proposal to Accor Regional Corporate Office • Assisted CFO during mid-year consolidation and communicated with Accor Corporate Office

  • Kitchen commis/ Waiter

    AccorHotels - Geneva, Switzerland

    F&B other
    August 2008 - September 2008

    Also hired between January 2007 and July 2007 for an 6-month internship as kitchen commis and waiter • Handled breakfast mise en place and service • In charge of the mise en place and service for lunch and dinner – cold dish section • Managed room service on morning shifts and Restaurant Manager duties during week-ends

Education

Languages

  • French
    Native or fluent
    100%
  • English
    Full professional
    80%
  • German
    Full professional
    80%

Other

  • Other skills

    Other skills

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