Erwin Boodhun

Erwin Boodhun

Hotel & Restaurant Consultant at BE 1st
Lives in Paris, France

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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.


13 years and 11 months

  • Hotel & Restaurant Consultant

    BE 1st - Paris, France

    June 2017 - Now · 5 years and 5 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

  • Secretary General / Managing Director

    SAGAME - Perpignan, France

    Secretary / Executive Assistant
    June 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

  • General Director & Co-founder

    Noir Eclair - Paris, France

    November 2014 - February 2017 · 2 years and 4 months

    Mon 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)

  • Assistant Director / External auditor

    Villa Duflot - Perpignan, France

    Finance & Accounting
    April 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)

  • Operational & Financial Manager

    Buffalo Grill - Paris, France

    June 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

  • Assistant Chief Operating Officer - Apprentice

    Buffalo Grill - Paris, France

    September 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

  • F&B Attendant

    Four Seasons Hotel Sydney - Sydney, Australia

    F&B service
    January 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

  • Assistant Director of Franchise Operations - Apprentice

    Louvre Hotels - Paris, France

    Room Division Management
    September 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

  • Team Leader

    Disneyland Paris - Paris, France

    December 2006 - January 2007 · 2 months

    • Managed a team of 5 people and carried out the daily banquet service operations


  • 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


2 languages

  • French

    Native or fluent

  • English

    Full professional

Personal information


  • French

Date of birth

August 25th 1987


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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