Experience

Capomondo SA

• Switzerland
• Restaurants
• 1 - 100 Employee

• Project & Administration Manager

  • Dec 2019 - Present

  - Leading and coordination of all internal projects + organization / change management + construction / technical + human ressources / administration + strategic / services - Assisting of CEO - Centralization of external and internal information and processes - Management of public administration and insurance needs for all entities of the group - Leading and coordination of all internal projects + organization / change management + construction / technical + human ressources / administration + strategic / services - Assisting of CEO - Centralization of external and internal information and processes - Management of public administration and insurance needs for all entities of the group



Sushi Shop

• France
• Restaurants
• 500 - 600 Employee

• Shop Manager

  • Sep 2018 - Oct 2019

  - Management of global shop activities and operational administration - Leading, hiring and training of a multi-departmental team of up to 40 - Business development - Customer satisfaction and retention - Stakeholders and owners relationship management - Management of global shop activities and operational administration - Leading, hiring and training of a multi-departmental team of up to 40 - Business development - Customer satisfaction and retention - Stakeholders and owners relationship management



Various

• Geneva Area, Switzerland

• Event Operations Specialist

  • Aug 2017 - Aug 2018

  - Preparation, control and managing of private and public events - In charge of welcoming and caring for VIPs in particular events - Training and leading of operational teams - Preparation, control and managing of private and public events - In charge of welcoming and caring for VIPs in particular events - Training and leading of operational teams



Mandarin Oriental Hotel Group

• Hong Kong
• Hospitality
• 700 & Above Employee

• Restaurant Manager

  • Oct 2016 - Jul 2017

  - Managed a department with a team of 17 people and a financial objective of 3,8 millions USD - In charge of operations, administration, human resources and reaching of financial targets - Led several projects involving multiple departments and/or companies - Responsible for customer satisfaction and for delivering and experience creating loyalty - Design and implementation of promotions and events to increase visibility and attract new markets - Led the opening of two temporary restaurants, from construction to operations Show less



Various

• Thailand, Singapore, Morocco and Switzerland

• Project Manager

  • Mar 2015 - Jun 2016

  - Hospitality advisory projects + Investment study for investors + Menu engineering and Operation flow design + Project design and implementation - Professional and personal development + Coaching and network development - Hospitality advisory projects + Investment study for investors + Menu engineering and Operation flow design + Project design and implementation - Professional and personal development + Coaching and network development



Pullman Bali Legian Nirwana

• Bali Province, Indonesia

• F&B Manager

  • May 2014 - Feb 2015

  - Managed daily 7 outlets and 72 staff members - Responsible for all operations, promotions and administration in F&B, as well as meetings and events - Designed and led project for the creation of a new bar - Led the department to achieve Trip Advisor Certificate of Excellence - Achieved yearly revenue 15% above target - Led the F&B team to reach highest scores yet in Pullman Brand Audit - Managed daily 7 outlets and 72 staff members - Responsible for all operations, promotions and administration in F&B, as well as meetings and events - Designed and led project for the creation of a new bar - Led the department to achieve Trip Advisor Certificate of Excellence - Achieved yearly revenue 15% above target - Led the F&B team to reach highest scores yet in Pullman Brand Audit



The Sukosol, Bangkok

• Thailand
• Hospitality
• 1 - 100 Employee

• Assistant F&B Manager

  • Feb 2013 - Feb 2014

  - Supervised day-to-day operations for all 7 outlets and close to 100 staff members - Created and applied new Standards of Service for the restaurants and bars - Designed and implemented the concept for a new Coffee Shop outlet, from floor planning to menu engineering - Revised restaurants and bars menus for new design and content - Worked closely with Sales team to improve banquets & events offers as well as optimize revenue - Supervised day-to-day operations for all 7 outlets and close to 100 staff members - Created and applied new Standards of Service for the restaurants and bars - Designed and implemented the concept for a new Coffee Shop outlet, from floor planning to menu engineering - Revised restaurants and bars menus for new design and content - Worked closely with Sales team to improve banquets & events offers as well as optimize revenue



Sofitel Bangkok Sukhumvit

• Bangkok Metropolitan Area, Thailand

• F&B Coordinator

  • Apr 2012 - Nov 2012

  - Coordinated the efforts of the F&B department during the opening of the hotel - Ensured proper implementation of Standards in all outlets and development of all 70 staff members - Oversaw all operations and events, including weddings for up to 800 people - Coordinated the Grand Opening event of L’Appart, award-winning restaurant - Coordinated the efforts of the F&B department during the opening of the hotel - Ensured proper implementation of Standards in all outlets and development of all 70 staff members - Oversaw all operations and events, including weddings for up to 800 people - Coordinated the Grand Opening event of L’Appart, award-winning restaurant



Ecole Polytechnique Fédérale de lausanne (EPFL)

• Switzerland

• Hospitality Consulting

  • Mar 2011 - May 2011

  - Creation of a catering policy for a campus including more than 15,000 stakeholders and 22 outlets - Operate with a high level of autonomy - Conduct market and satisfaction studies, as well as focus groups among all stakeholders - Creation of a business and implementation plan - Creation of a catering policy for a campus including more than 15,000 stakeholders and 22 outlets - Operate with a high level of autonomy - Conduct market and satisfaction studies, as well as focus groups among all stakeholders - Creation of a business and implementation plan



InterContinental Genève

• Switzerland
• Hospitality
• 1 - 100 Employee

• Sales & Banquets Event Coordinator

  • Apr 2010 - Sep 2010

  - Selling and planning of banquets and conferences for private, corporate and diplomatic customers - Event supervision - Customer Relationship - Selling and planning of banquets and conferences for private, corporate and diplomatic customers - Event supervision - Customer Relationship



Hotel President, a Luxury Collection Hotel, Geneva

• Switzerland
• Hospitality
• 1 - 100 Employee

• Food and Beverage Operations

  • Jun 2007 - Dec 2007

  - Headwaiter at the rooftop restaurant-lounge Pool Garden - Headwaiter for the Banqueting and outside events team + Training of new recruits and casuals + Taking care of stocks and equipment + Ambassador for non-French speaking customers - Headwaiter at the rooftop restaurant-lounge Pool Garden - Headwaiter for the Banqueting and outside events team + Training of new recruits and casuals + Taking care of stocks and equipment + Ambassador for non-French speaking customers



The Athenee Hotel, a Luxury Collection Hotel, Bangkok

• Thailand
• Hospitality
• 100 - 200 Employee

• Food and Beverage Intern

  • Oct 2006 - Dec 2006

  - F&B training at the Rain Tree restaurant - Part of the team of the award-winning Reflexions gastronomic restaurant - F&B training at the Rain Tree restaurant - Part of the team of the award-winning Reflexions gastronomic restaurant