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About me
I worked on several brands network at senior position and made sound recommendations to improve their business models (branding, operational standards, processes and tools) and their marketing/commercial strategy.
I have been involved in many change management phases and actively participated in the creation and financing of several concepts in the hospitality industry.
I can easily adapt my speech to the various stakeholders, lead and federate teams.
Expert in Finance, Operations Management, Project Management and Business & Franchise Development.
Experience
15 years and 4 months
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Hotel & Restaurant Consultant
BE 1st - Paris, France
ConsultingJune 2017 - Now · 6 years and 10 months In-depth study of the market to establish the singularity of the project in its environment Prepare forecasting and financial modele for investment funds Participation in the elaboration of the specifications construction of the establishment and internal procedures Coordination and project management including budget monitoring and negotiation
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Secretary General / Managing Director
SAGAME - Perpignan, France
Secretary / Executive AssistantJune 2017 - June 2019 · 2 years and 1 month Defined and implemented hotel development strategies with the President Recruited and trained managers and operational teams Created and implemented management procedures and information systems Prepared and presented the financing and acquisition files => 3m € bank loan Assured projects ownership are on time and budget => creation restaurant, bar, spa, hotel extension
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General Director & Co-founder
Noir Eclair - Paris, France
ManagementNovember 2014 - February 2017 · 2 years and 4 monthsMon Eclair Paris and Noir Eclair New York ( High-end and gluten free pastry concept. 3 retail shops) • Created brand guidelines, products and built partnerships: Petrossian, Boerl & Kroff, Kusmi Tea • Oversaw and optimized the overall operations and performance • Built and coached a team (18 employees) • Established all accounting and reporting procedures: P&L, cash flow, payroll functions, tax fillings, debt recovery (1 accountant)
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Assistant Director / External auditor
Villa Duflot - Perpignan, France
Finance & AccountingApril 2014 - April 2015 · 1 year and 1 month Defined the hotel and restaurant objectives and annual budget Set the online revenue strategy => hotel turnover +12% vs N-1, RevPar +5,4% Put in place SOPs, a new PMS, reporting processes and trained teams Established cash control procedures and run the finance department (1 RAF, 1 accountant, 1 yield manager)
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Operational & Financial Manager
Buffalo Grill - Paris, France
ManagementJune 2013 - April 2014 · 11 months• Ensured that financial targets were met by maximizing all areas of profitability => EBITDAR margin +3.45pts • Handled key units issues: opening, recruitment, customer service, performance • Developed training programs on operational and financial levers • Produced and presented monthly results and strategic plans to regional teams • Constructed the 2014 budget
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Assistant Chief Operating Officer - Apprentice
Buffalo Grill - Paris, France
ManagementSeptember 2011 - June 2013 · 1 year and 10 months• In charge of a portfolio of 59 units during nine months: ➢ developed a national marketing and actions plan => +6% activity ➢ assisted managers to improve operations effectiveness and quality service • Member of the "Budget Planning Committee": developed a forecast and workforce planning tools deployed at a national level • Supported department heads with in-depth ad-hoc analysis and financial modelling
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F&B Attendant
Four Seasons Hotel Sydney - Sydney, Australia
F&B serviceJanuary 2010 - July 2012 · 2 years and 7 months• Managed the breakfast buffet during morning shift • Trained and integrated all new staff members • Assisted senior managers with their duties: planning, definition of a new restaurant concept
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Assistant Director of Franchise Operations - Apprentice
Louvre Hotels - Paris, France
Room Division ManagementSeptember 2008 - October 2009 · 1 year and 2 months• Member of the "Kyriad Brand Strategy Committee": Redefined the opening process and operational standards for the brand (225 hotels) • Assisted franchisees/investors (44 hotels) in their pricing and online strategy • Integrated and trained new hotel managers on operational standards and tools • Managed the databases and followed up franchises contracts
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Team Leader
Disneyland Paris - Paris, France
ManagementDecember 2006 - January 2007 · 2 months• Managed a team of 5 people and carried out the daily banquet service operations
Education
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MBA in Hospitality Management
ESSEC Business School, Hospitality Management programs: MSc in hospitality management or GMBA track Hospitality management (IMHI - AAIMHI) - Paris, France
September 2011 - July 2013 -
Bachelor degree in Hospitality and Tourism Management
University of Versailles Saint-Quentin-en-Yvelines - Versailles, France
September 2008 - August 2009
Languages
2 languages
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French
Native or fluent
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English
Full professional
Personal information
Nationalities
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French
Date of birth
August 25th 1987
Skills
12 skills
- Business operations
- Corporate finance
- E-business
- Experience in recruitment
- F&B operation
- Gestion de budget
- Information Technology
- Miscrosoft excel
- project managment
- Strong negotiation skills
- Team Management
- Yield-management
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