CHARLY BLE

CHARLY BLE

Meetings & Events Floor Manager at Sheraton Park Lane
Lives in Lyon, France

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About me

C&B Operations Supervisor



Creative and dynamic professional with 6 years of experience in event management specialized in business meetings &
conferences, product launch parties, catering manifestations. Enthusiastic achiever with a solid knowledge of the event
and high-end hospitality industry, hands on participating in the pre-opening of a 5 stars hotel event division, analysing
market trends, performing well under high pressure. High attention to details, critical thinker and multilingual
professional motivated in meeting full client satisfaction and business goals.

Quality Assurance - Stock Management - Cost Control - Staff Training - Food & Beverage service - Project Management -
Customer Relationship & Loyalty - HNWI & VIP - Problem Handling - Departmental Coordination & Strategy

Key Achievements:
*Hotel pre-opening : Adapt international brand standards to local specific taste. Elaborate items inventory, organize stores utility
and security processes. Check the facility is neat and ready for customers' use then report to maintenance providers. Assist
marketing team to promote event facility by setting up several stagings for photoshoots.
Meeting & events division ranked 24th in Europe F&B departments within the 6 first months of opening while exceeding 25%
expected sales revenue.

* Food and Beverage: Hands on competency in all areas of hotel operations this includes restaurant, bar, room service, banquet.
Solid knowledge in wine and cocktails. Provide customers and staff with the best outcome following luxury standards and problem
solving methods.
Collaborated in a wine cellar exclusively composed of burgundy products with more than 10k references. Thoroughly involved in
creating on-mesure cocktails or drinks for theme functions and seminars.

* Team Management & Communication: Manage multiple high priority tasks, coordinate cross-functionally with other
departments, handle all settings under a short timeline to reach client needs. Mentor and ensure staff and logistics are in place
through a thorough know-how in the gastronomic and high end service.

* Q uality Assurance/Control: Understand and anticipate customer requests. Share guests specificities to team and management
so that complete customer experience is given. Analyse performance metrics to improve business activity. Culturally aware with
the ability to relate to diverse people with various backgrounds like VIPs and HNWI. Be an integral point of contact related to all
events to reach business value goals.
Monitored operational flow of more than 200 events; conferences division reached 93% of customers satisfaction in post event
survey.

* W aste & Cost Control: : Ensure all services or events are delivered in a cost effective manner in line with budgets by building
cost control strategies and recycling circuits. Communicate and coordinate teams to optimize use of products and items.
Reduced beverage impact on budget by 60% in the banquet department.

Experience

10 years and 2 months

  • Meetings & Events Floor Manager

    Sheraton Park Lane - London, United Kingdom

    Event
    March 2020 - Now · 4 years and 2 months

    * Provided new efficient store and order processes for items & linens according to scheduled functions. * Ensured waiter staff training. * Took part of the daily division leader meeting to acknowledge hotel performance and share collective solution.

  • Banquet Captain (Pré-opening & opening)

    Intercontinental Lyon - Hotel Dieu - Lyon, France

    F&B service
    May 2019 - March 2020 · 11 months

    L’Académie by InterContinental ; Highly anticipated opening of 24,000 square/f event spaces in the most iconic city landmark. -Set up meetings and events projects (up to 500 guests). -Being an integral point of contact for event organizers, taking the relay of the Sales Team, writing vacations reports. -Mentor extra employees in order to create a pool of ready to call staff applying service standards. -Take part in monthly division meetings in order to suggest points of amelioration on performances and products. Monitor beverage resources strategy, forecast needs for each vacation, optimize left resources. -Install and setup of the AV in conference rooms. -Regular control of the meetings infrastructures, send reports to the maintenance department.

  • Conferences & Events Floor Manager

    InterContinental Hotel-Dieu - Lyon, France

    Event
    May 2019 - February 2020 · 10 months

    * Undertook responsibility of managing and organising various events within the hotel premises while adhering to applicable hospitality standards and BEOs (2400m2 - 26000 square/f). * Ensuring execution and completion of all events, further ensuring maximum client support and satisfaction by coordinating other departments and handling last minute change. * Supervising and waiter staff: daily briefing, training to IHG standards, ensure cosiness and security on the floor and back office in order to deliver maximum performance and optimize salary mass. * Established the event facility during pre-opening of the hotel, also ensured attractive settings and presence of hotel as compared to others in the market. * Defining and implementing health and safety related to official procedures furnished by the national government and IHG HQ as to ensure the conference facility is always up to date by using maintenance software. * Monitoring quantity of beverages used for events according to a cost and waste strategy.

  • Head Waiter

    Burgundy Lounge - Lyon, France

    F&B service
    March 2018 - April 2019 · 1 year and 3 months

    Gastronomic restaurant ; One of the biggest wine cellars composed exclusively of Burgundy references worldwide (more than 10,000). -Customer loyalty of an international VIP and HNWI clientele. Consider guest reservations, book wine bottles in advance, meet special demands. -Support chef sommelier in his duties including showcase wine pairings , provide guidance on known wines references with the appropriate vocabulary. -Wine tasting with winemakers and fairs.

  • Head Waiter

    Burgundy Lounge - Lyon, France

    F&B service
    February 2018 - April 2019 · 1 year and 3 months

    (Chef Matthieu Girardon, triple Michelin star sous-chef) * Undertook responsibility of managing guest reservations and setting-up restaurant in line with the applicable standards. * Established and maintained strong relations with all clients by providing on mesure advice. * Organised all services in a systematic manner while assisting the head sommelier accomplishing assigned tasks, including wine serving and maintaining required stock.

  • Head Waiter

    Sofitel Lyon Bellecour - Lyon, France

    F&B service
    June 2017 - February 2018 · 9 months

    Luxury hotel in the heart of the world gastronomic capital ; Ensured service in Michelin Star restaurant Les III Dômes, Breakfast and Banquet divisions. -Guarantee that Breakfast and Banquet setups are ready for services or vacations, tables and sideboards arrangements. -Introduce hotels benefits and link to the corresponding service for all special demands. -Provide service at the bar and on the floor during banquet vacations. -Take inventory of beverage resources used for the vacations. -Back up chef de rang and coordinate liaison between the floor and chefs during restaurant service.

  • Head waiter

    Sofitel - Lyon, France

    F&B service
    June 2017 - January 2018 · 8 months

    * Assisted maître d'hôtel in the breakfast and banquet department. * Provided required assistance to all waiters working in Les III Dômes * , supported them in delivering maximum customer service and meeting their requirements.

  • Waiter

    Warwick Hotel Reine Astrid - Lyon, France

    F&B service
    February 2017 - November 2017 · 10 months

    * Provided excellent guests services to clients from Interpol, consulates, world health organisation related offices, etc. * Performed breakfast and restaurant services and prepared cocktails in the bar section of the hotel. * Undertook responsibility of handling and closing the restaurant / bar independently.

  • Polyvalent Head Waiter

    Warwick Reine Astrid - Lyon, France

    F&B service
    February 2017 - November 2017 · 10 months

    High-end hotel with 88 suites surrounded by an urban park attracting regular business customers for extensive stays ; composed of a cocktail bar, a lounge restaurant and multiple venues. -Ensure services in restaurant, breakfast and banquet divisions. -Showcase cocktail preparation for customers. -Report mini-bar use and daily bar inventory.

  • Waiter Evolved to Assistant Manager

    La Chimère - Lyon, France

    Secretary / Executive Assistant
    February 2014 - January 2017 · 3 years

    * Proactively interacted with and maintained credible relations with surrounding hotels and * Coordinated and communicated with the clients, responded to their enquiries/complaints and provided prompt solutions, thus ensuring high level of customer service. * Maintained a clean and hygienic environment in the restaurant, ensured neat and clean appearance at all times.

Education

  • Law/Political Sciences Degree

    University Lyon III, Lyon, France

  • Literary Baccalaureate

    Claude Bernard High School, Villefranche sur Saone, France

Languages

4 languages

  • Spanish

    Native or fluent

  • Italian

    Native or fluent

  • English

    Native or fluent

  • French

    Native or fluent

Personal information

Nationalities

  • French

Work Permits

  • European Union

Date of birth

July 20th 1995

Skills

4 skills

  • Creativity
  • Guest Relations
  • Organized
  • Team working
Connections
Pushkar Sharma
chef at Skelmore Group (Mercato Restaurant)
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