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I am a motivated, passionate and proactive master student in hospitality management at EM Lyon and Institut Paul Bocuse. I have in depth knowldege of the hospitality industry due to five years of study in that field. I am specialized in F&B thanks to internships and part time jobs realized both in France and abroad, which allowed me to grow professionally in an international context.
Assistant F&B Manager
Sofitel Paris Le Faubourg - Paris, FranceF&B otherOctober 2018 - Now · 3 months
Assisting the F&B manager manager in his daily tasks, I am also in charge of: - Project management - Communication and work coordination in the different points of sale - Profit and loss / income statement monitoring - Administrative monitoring of operations and service - Field assistance - Providing daily administrative and financial feedbacks to the hotel's management board
PraiRial - Lyon, FranceF&B serviceMay 2017 - March 2018 · 11 months
Part time Job as a waiter at PraiRial restaurant (1 Michelin star)
Sales marketing agent
Ibis Style Bandung Braga - Bandung, IndonesiaSales & MarketingOctober 2016 - December 2016 · 3 months
Main tasks: - In charge on the company's communication on social media - Marketing campaign - Management of customers orders - Revenue management
Chef de rang
Les Tontons du Huitième - Paris, FranceF&B serviceSeptember 2016 - January 2018 · 1 year and 5 months
Part time job as a chef de rang Main Tasks: - Reservation, orders - Billing, stock inventory - Customer relationship
W Barcelona - Barcelona, SpainF&B serviceMarch 2015 - August 2015 · 7 months
Main tasks: - Waiter/Chef de rang - Banqueting - Room Service
The Westin Paris - Vendôme - Paris, FranceF&B serviceApril 2014 - June 2014 · 3 months
Main tasks: - Reservation, orders, billings - Drink preparation
Hotel Elysées Regencia - Paris, FranceFront Office receptionJuly 2013 - July 2013 · 1 month
Main tasks - Room verification - Restaurant set-up - Bellboy - Receptionist
Etoile Park Hotel - Paris, FranceFront Office receptionMarch 2013 - March 2013 · 2 months
Main task: - Receptionist
MSc in International Hospitality Management
Institut Paul Bocuse/EM Lyon - Lyon, FranceSeptember 2017 - July 2018
Main courses: - Concept restaurant creation - Hospitality management - Strategic management - Advanced services marketing - Advanced wine knowledge - Asian Business environment - Change management - Hospitality finance - Hospitality operation management - Hospitality performance - Innovation management - In-company consulting project - Managing diversity - Managing service quality - Revenue management - Statistics - Team management - RSE
4th year of specialization: Lifestyle in Hospitality Management
Institut Paul Bocuse - Écully, FranceJanuary 2017 - August 2017
Main courses: - Service design - Lifestyle brand management - Leadership - Lean management - Strategic management - Psychographic demographic marketing - Environmentalism/ecotourism - Sharing economy - Service delivery - Negociation - Lifestyle design - Interior design
European Bachelor of Arts (Hons) in International Hospitality Management
Ecole Supérieure Internationale de Savignac - Savignac-les-Églises, FranceSeptember 2013 - June 2016
Main courses: - Hospitality management - Fine dining restaurant concept - Hospitality finance - Accounting - Human ressources - Research method - Legal study regarding hospitality - Change management
FrenchNative or fluent100%
- -Customer relationship
- Food and beverages
- Microsoft Office
- Micros Software
- Multi tasking
- Team work
- Work under presure
In-company consulting project: The Grand Kempinski Hotel Shanghai
The aim of this project is to work with The Grand Kempinski Shanghai as a consulting team on the following subject:
"Benchmarking and critiquing the executive floor experience"
This project requires regular meetings and to work closely with the hotel's general manager and his team, to interview customers, to analyse the hotel's competitive set in order to improve the existing services.
Pop up restaurant creation
This entrepreneurship group project requires the creation of a pop up restaurant on two different phases:
1) Creation of a feasible and realistic business plan.
2) "physical" mise en place of the restaurant.
Our restaurant, "La Maison de la Saucisse", is a restaurant serving a large variety of sausages in every shape and taste. The sausage is one of the most emblematic dish of Lyon and its area, giving a real local identity to our project.
Accor Take off! Challenge 2017
We participated as a team to the annual "Takeoff! challenge" organised by AccorHotels, which gave us the following subject:
"How to make of Jo&Joe a place to meet for locals and travellers"
We submitted to Accor our project entitled: Share'n Cook: "Eat, Meet, Live".
This project would organise weekly dinners at Jo&Joe hotels, cooked by locals (supported by the hotel staff) to travellers, which would enable foreigners to taste local gastronomy of the establishment they are staying at.
Moreover, this project also allows to make encouters and to create an unforgettable experience for both locals and travellers.