Chief Operating Officer en Montreux Jazz International
Vive en Lausanne, Switzerland

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Sobre mí

Organised and performance-driven executive with demonstrated experience leading and optimising hospitality operations, including sales and revenue management, building and training high-performing teams, as well as ensuring high-quality standards in customer service.


8 años y 1 mes

  • Chief Operating Officer

    Montreux Jazz International - Montreux, Switzerland

    Administración y Gestión
    enero 2019 - Ahora · 1 año y 2 meses

    - Formulate and execute high-growth business strategies to meet and exceed organisational goals. - Develop and implement advanced technological process improvement initiatives in close collaboration with executive management. - Deliver high-level support to CFO for projecting financial forecast in accordance with current programmes and policies. - Foster and fortify productive relationships with future major investors, concessionaires, and key suppliers. - Strategise and enhance customer service procedures to increase customer satisfaction and retention.

  • Brand & Development Manager

    Montreux Jazz International - Europe

    Alimentos & Bebidas Otros
    septiembre 2017 - diciembre 2018 · 1 año y 4 meses

    - Reported to COO, while administering corporate branding and world-wide development processes. - Developed and implemented highly effective marketing strategies to increase brand awareness. - Utilised company’s original concept and product vision to re-build brand identity. - Established and maintained long-term relationships with partners and vendors. - Led and streamlined overall aspects of project management for opening ceremonies.

  • F&B & Environment Sustainability Manager

    Montreux Jazz Festival - Montreux, Switzerland

    Alimentos & Bebidas Otros
    abril 2015 - diciembre 2018 · 3 años y 9 meses

    • Reporting to the Chief Operations Officer • Managing a team of 1 assistant F&B manager, 50 bar managers, 200 bartenders, 2 restaurant managers, 2 chefs and over 300 staff members • Organizing training sessions for bar managers involving various external speakers • Holding daily briefings with the outlet managers • Using guest recognition system for our VIPs to deliver exceptional service • Managing the stocks and cost of goods with the Purchasing Manager • Extensive usage of excel for cost controlling, P&L and income statement • Developing new F&B concepts based on current industry trends and visitors' demands • Working with designers and architects on new bars and restaurants concepts • Crafting & updating contracts for multiple suppliers & partners

  • F&B Management Training

    Sofitel New York - New York, NY, United States

    Alimentos & Bebidas Otros
    septiembre 2014 - marzo 2015 · 7 meses

    • Managed all F&B and day-to-day operations within budgeted guidelines and to the highest standards • Ensured that all the F&B sections are organized, performed their duties and maintained their areas and equipment in a manner in compliance with the company policy and instructions as directed by the Hotel Manager. • Responsible for the overall implements, consumptions of all F&B policies and procedures pertain to employees, work manuals, sanitation requirements, consumptions, costs, qualities, menus, special parties and others. • Maintained effective cost control in all areas of the F&B department. Control of all requisitions and purchase requests. • Preserved excellent levels of internal and external customer service, identify customers needs and respond proactively to all of their concerns • Union experience, multi cultural environment.

  • F&B Assistant Manager (Internship)

    Montreux Jazz Festival - Montreux, Switzerland

    Alimentos & Bebidas Otros
    febrero 2014 - agosto 2014 · 7 meses

    • Created, designed and implemented the Festival's restaurant « Le Trio »; Recruited all service and kitchen team (12); Followed up every day with the restaurant manager about previous service, costs and incomes. • Designed 32 Bars and created bar menus for each bars in accordance with different sponsors obligations. • Assisted F&B Coordinator to recruit and supervise 44 bar managers and 180 bartenders. • Selected 20 Food Stands and ensured that hygiene’s rules and Festival’s expectations were met. • Organized, coordinated and executed sponsor's private parties.

  • F&B Trainee

    Four Seasons Bora Bora - Paris, France

    Alimentos & Bebidas servicio
    febrero 2013 - agosto 2013 · 7 meses

    • Internship in Bora Bora, French Polynesia • Waiter (1st month), Head-waiter (2nd & 3rd months), Supervisor • Followed and maintained high standard of service and dealt with high expectations’ guests. • Assisted and replaced the F&B Manager to supervise the Fine Dining restaurant • Created and organized "Wine & Dine" Dinner concept (50/60 people). • Organized, coordinated and executed weddings (10-20 people).

  • Bar Manager

    Brasserie Les Ténors - Toulouse, France

    Alimentos & Bebidas servicio
    septiembre 2011 - junio 2012 · 10 meses

  • Bar Manager

    Restaurant L'Envol - Toulouse, France

    Alimentos & Bebidas servicio
    junio 2011 - septiembre 2011 · 4 meses

    Seasonal employment

  • Bartender

    Restaurant L'Envol - Toulouse, France

    Alimentos & Bebidas servicio
    junio 2010 - septiembre 2010 · 4 meses

    Seasonal employment


  • Certificate Business Finance

    IMD - Lausanne, Switzerland

    junio 2019 - julio 2019

  • Diploma in Hotel and Restaurant Management

    EHL - Ecole hôtelière de Lausanne - Lausanne, Switzerland

    septiembre 2012 - agosto 2014

  • Bachelor in buisness Law

    Université Toulouse 1 - Toulouse, France

    septiembre 2009 - junio 2012

  • French Baccalaureate

    Lycée Pierre de Fermat - Toulouse, France

    septiembre 2006 - junio 2009

    Speciality : Economic and Social


2 idiomas

  • Francés

    Nativo o fluido

  • Inglés

    Nativo o fluido

Información personal


  • Francés

Fecha de nacimiento

August 10th 1991


14 aptitudes

  • • Advanced Technology Implementation
  • " Budget Administration & Management
  • • Business Development & Growth Strategies
  • • Continuous Process Improvement
  • Contract Development / Negotiations
  • • Cost Containment & Reduction
  • • Financial Forecasting & Management
  • Food&Beverage; Operations
  • • Hotel & Restaurant Management
  • • Profit & Revenue Maximisation
  • • Resource Allocation & Optimisation
  • Staff Training and Leadership
  • • Strategic Operations & Event Management
  • world class guest relations
Alexandre Roche
Estudiante de EHL - Ecole hôtelière de Lausanne
Marta Ruiz Cumi
Career Services and Events Coordinator en Swiss Education Group
Jorge De La Torre Koch
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