Other certifications
Other certifications
I have started from operational hospitality jobs to get a good field approach. Then I got experience in support department to better understand company functioning. I am currently working in Food and Beverage control and optimization.
After a few years in France, I intend working abroad to learn and get benefit from other profession and management style. I consider the confrontation with other working conception is source of professional development.
My goal is to experiment and to gain in professional experience to progress in financial and business strategy management.
7 years and 9 months
Food and Beverage revenue control: check of the daily revenue per point of sales Stock management: sales comparison check and restock calculation POS interface update: configuration of the order and stock software for menu changes Production cost ratios: revenue and cost analysis for direction reporting Working optimization: software automation for result consistency improvement
Revenue consolidation : Weekly and Monthly reporting of resort performance for operational and headquarters communication Offer strategy : post offer performance analysis and strategic recommendations Yearly activity evaluation: macro environment risks and opportunities for business New tools development : calculation automation for actual and forecasting results
Quantitative and qualitative survey management Big data analysis Market report design
Customer accounting : preparation of the proforma and invoice requests Supplier accounting : hotel invoices management General cashier : cash control and night audit management Purchase service : receipt of goods and computer data input
OTA harmonisation and rationalisation Adaptation of pricing strategy Event and competition monitoring Optimisation of custumer information input Participation to the FIT/Corpo reports
Reception : concierge service, check-in and check-out, booking, administrative custumer and supplier tasks Breakfast service : organisation of breakfast room and buffet, order taking and service Houskeeper : management of tasks and priority, room inspection
Institute Paul Bocuse : Traditions of French hospitality EMLyon business school : entrepreneurial and international management Campus in Shanghai : Asian hospitality environment Visit of the main hotels of Paris, London and Shanghai
Specialisation year in Revenue Management & E-Distribution Negotiation and contracts - Sales strategy - Management strategy - Lean management
-International Degree of Hotel and Restaurant Management issued by Institut Paul Bocuse -International Responsible of Hospitality and Restauration Diploma (level II), registered at the Registre National de la Certification Professionnelle and issued by Institut Paul Bocuse -Hospitality and Tourism Professional License, specialised in International Management of Hospitality and Restauration, State-registered diploma issued by Ministère de l’Enseignement Supérieur et de la Recherche through IAE Lyon Program: -Profession basics in hospitality, restauration and cooking -Company culture and environement -Management sector (marketing, human resources, finances, management, etc.) -Strategic Management in hospitality-restauration (revenue management, CRM, management control, management information and e-reputation, etc.)
3 languages
French
Native or fluent
English
Full professional
Spanish
Notions
Nationalities
French
Date of birth
February 23rd 1994
Driving License
Yes
5 skills
1 information shared
Other certifications
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