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Second Year of Master's degree in Hospitality and Food Services Management
Institut Paul Bocuse - EuropeOtherJanuary 2014 - Now
Training Coordinatrice Europe
InterContinental Hotels Group - EuropeOtherJuly 2013 - October 2013
IHG portfolio represents around 650 IHG Hotels in Europe and 50 in France. My today activities consisted of organization and management of training courses delivered in Europe; I used lots of communication tools in order to reach the severals IHG Hotels in Europe, advice and follow them up regarding to the training courses available or sought, I also did revenue management, billing files, training class satisfaction survey, and training programmes action plans follow up with the Hotel Performance Support Team for Southern Europe. I was also in charge of the IHG General Manager Programme Learning Events' organisation for Holiday Inn, Holiday Inn Express and Crowne Plaza Hotels in 2013 and 2014. The required skills needed throughout this experience are good communication skill with hotel managers and employees, need to be fluent in English, rigorous, organized, and to have a good understanding and knowledge of training programmes delivered by the trainers in Europe.
First Year of Master's Degree in hospitality and Food Services Management
Institut Paul Bocuse - EuropeOtherJanuary 2013 - January 2013
Radisson Blu - EuropeOtherJuly 2012 - December 2012
Radisson Blu Lyon hotel is part of Carlson Rezidor Group, Lyon, (France) and has 245 rooms capacity. My everyday activities were the welcome desk and customers’ follow-up, check-in, check-out, debtors, switchboard, and reservations. The skills I acquired throughout this experience are Radisson standards and procedures, use of Opera software, debtors and more specifically how to apprehend international clients’ requirements.
Adjointe de Direction
Flunch - EuropeOtherMay 2011 - August 2011
Flunch SAS is part of Agape Restauration group, Lyon (69), France, the restaurant has a capacity of 550 for lunch, 250 for dinner My activity consisted of a gradual assumption of responsibility on the different poles (buffets, manufacturing, laundry, reception, cash) to manage at the end a global shift. The obtained skills are decision making process and responsibilities, control/quality, customer relation, sales plans, forecast, organizational skills, and team spirit.
FrenchNative or fluent100%