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Hospitality is a true passion that walked me through outstanding experiences which made me today.
Dynamic Food & Beverage leader talented with strong negotiation and persuasion skills, natural empathy and sophistication. A result driven individual with proven track record of overachieving objectives and going above and beyond to ensure guest satisfaction and service excellence.
Highly motivated and with extensive experience in the luxury industry, I am meticulous, organised and love working as part of team.
6 years and 8 months
Directeur de la restauration
Le Domaine de Verchant - Montpellier, FranceAdministration & GeneralFebruary 2019 - Now · 10 months
InterContinental Marseille - Hotel Dieu - Marseille, FranceOtherAugust 2017 - February 2019 · 1 year and 7 months
- Leading, recruiting and training an operational team of more than 30 talents - Continuously maximizing profits to achieve targets, controlling expenses including Food & Bev - Optimizing proactively the labours cost by adapting planning with occupancy - Being part of the Managerial processes regarding budgets, internal promotions and organization - Developing procedures for employees’ motivation, F&B and Hotel profitability - Creating successful business menus, afternoon tea, wine events, summer parties in each outlet - Acting as Hotel Duty Manager twice a month
Maître d'Hotel Banquet
Grand Hotel Suisse Majestic - Montreux, SwitzerlandManagementApril 2016 - May 2017 · 1 year and 2 months
Maître d'Hotel Banquet pendant 5 mois puis évolution en qualité d'assistant premier maître d'Hotel au restaurant 45.
Hotel de Paris - Saint-Tropez, FranceF&B serviceMay 2015 - September 2015 · 5 months
W Hotels - Verbier, Bagnes, SwitzerlandF&B serviceDecember 2014 - April 2015 · 5 months
JW Marriott - Indianapolis, IN, United StatesF&B serviceJanuary 2014 - December 2014 · 1 year
Food and Beverage Learning Associate
The Ritz-Carlton Hotel Company LLC - EuropeOtherJuly 2012 - January 2013 · 7 months
I started working 3 months in the Chihuly Lounge, the main bar, as waiter and sommelier. Then I switched to the service in the Greenhouse Restaurant during 2 months. For my last month, I worked in the Beverage department, half bartender half in banquet.
HOTEL LA RESIDENCE DU VIEUX PORT RESTAURANT le RELAIS 1950 - EuropeOtherJanuary 2012 - January 2012 · 1 month
Guest Relation Officer
Maia Luxury Resort & SPA - EuropeOtherJanuary 2011 - July 2011 · 7 months
I worked in close relation to the Front Office Department, where I organized check-in and check-out for our special guests. As a Guest Relation Officer, my goals were to make sure the stay of our guests is successful and satisfied them.
Villa Massalia Concorde Hotels & Resorts - EuropeOtherJanuary 2011 - January 2011 · 1 month
Suisse Majestic Grand Hotel - EuropeOtherJanuary 2011 - January 2011 · 1 month
BATIMEX Ltd. - EuropeOtherJanuary 2009 - January 2009 · 1 month
SOSPA SOFITEL MARSEILLE VIEUX PORT - EuropeOtherJanuary 2006 - January 2006 · 1 month
Wine And Spirit Education TrustJanuary 2012 - January 2012
Glion Institute of Higher Education - Glion-sur-Montreux, SwitzerlandJanuary 2010 - January 2013
Native or fluent
Native or fluent
Native or fluent
- Controlling food cost
- F&B management
- F&B service