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Consulting mission: Business Development & communication
Domaine des sources Provence Golf Resort - EuropeOtherMay 2014 - Now
A 4 month consulting mission in business development & communication for Domaine des Sources, Provence Golf Resort, France
General Manager & Shareholder
Key Restaurant Maleny / Thrice Pty Ltd - EuropeOtherJanuary 2011 - Now
Marketing • To plan and deliver revenues and profits by developing the brand of the Key Restaurant Maleny including identifying and promoting the unique selling points online and through marketing strategies. • Designed and developed the restaurant web site • Driving advertising and PR tactics • Managing social media activity • Negotiating deals with surrounding accommodation • Participating at the Real Food Festival Accounting & Business Performance • Book keeping with MYOB • Account reconciliation • Supplier account relation • Analyses, estimates and business performance tracking with Fedelta systems Management • Establishing restaurant business plan and budgets including restaurant demand surveying • Conducting competitive analysis • Preparing financial and sales projections • Establishing financial objectives, monitoring of financial metrics, developing and implementing marketing initiatives to achieve business objectives • Ensuring there is an appealing restaurant experience for our patrons as well as
Boutique manager - Racecourse - Ascot
Le bon choix - EuropeOtherJune 2010 - September 2010
Management duties: • Staff training • Stock control • Roasters
F&B Assistant Manager - Seasonal Job
MARIO PLAGE - PRIVATE BEACH - EuropeOtherJune 2009 - September 2009
Management duties: - Staff training, - Developing sales, - Insuring the restaurant opening.
Assistant Bar Manager
Opera - EuropeOtherMarch 2008 - May 2009
To assist the Bars Manager in the effective running of the bar and ensuring customer satisfaction by maintaining an exceptional standard of delivery and professionalism whilst achieving profitability in line with budget.
Eurosites - EuropeOtherOctober 2006 - October 2007
I was to assist the Director in business tasks, administration and operating in compliance with the internal procedures of the Group. Management • Reception staff management (6 people) • Back office staff management (3 people) Sales & Marketing • Prospection with surrounding business • Quote delivery • Event organization
Business center manager
Evian royal resort - EuropeOtherJanuary 2006 - August 2006
As conference center manager of the Evian Royal Palace, I was in charge of the day-to-day management including managing all staff and center services such as: • Reception/front of house; • Catering; • Accommodation; • Sales; As conference center manager I had to lead the business by liaising with the business operational management team (e.g. catering manager, accommodation manager), ensuring that all services provided met the clients’ needs and events were run efficiently. Conference center manager must strike a balance between customer satisfaction and effective business management, which often means dealing with last-minute changes or solving problems as they arise. The variety of tasks undertaken varied according to the size of the event as Evian Royal Palace could cater for small events (10 people) to large events (500 +). Typical work activities include: • communicating daily with the management team, planning work schedules and checking client requirements; • Dealing with customer complaints, comment
Groups, conferences and incentives coordinator ~ 3rd year apprentice & traineeship
Evian Royal Resort - EuropeOtherMay 2005 - December 2005
Hotel Royal Palace, Hotel Royal Hermitage, Casino, Evian Master of Golf, Evian Golf Training Centre, Business Centre and La Grange au Lac part of Danone Group. Participation in the sales and trading of seminar and banquets. Coordination of internal and external stakeholders.
Chef de Rang / Assistant F&B Manager ~ 2nd year apprentice & traineeship
Hotel Le Toiny St Barts Relais & Chateaux - EuropeOtherMay 2004 - September 2004
Chef de rang: As chef de rang / head waiter, I had to supervise lower staff and ensures high levels of guest satisfaction. Assistant F&B Manager: As Assistant Food & Beverage Manager I was assisting the F&B Manager in the day to day food & beverage operations in a professional manner, while continually exceeding guest expectations.
Assistant F&B Manager ~ 1st year apprentice & traineeship
LaFuste - EuropeOtherMay 2003 - October 2003
Assistant F&B Manager: As Assistant Food & Beverage Manager of "Hostellerie de LaFuste", I was assisting Vincent Thebault, the F&B Manager in the day to day food & beverage operations in a professional manner, while continually exceeding guest expectations. Responsible for all areas of the food & beverage operations Ensure all customers are provided with outstanding service Ensure kitchen, restaurant, and bar operations are opened and closed according to policy Responsible for ordering supplies, and inventory control and establishing relationship with suppliers ensuring the business receives competitive terms Responsible for food hygiene, and health and safety issues Responsible to assist in menu planning, development and meal specials Provides leadership and guidance to all team members Responsible for food quality, and presentation Other duties as assigned by the Food & Beverage Manager
ESSEC Business School, Hospitality Management programs: MSc in hospitality management or GMBA track Hospitality management (IMHI - AAIMHI) - Paris, FranceSeptember 2014 - August 2015
Vatel Nimes - Nimes, FranceNovember 2002 - March 2006
FrenchNative or fluent100%