Experience

Heeton UK

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Commercial Manager UK

  • Sep 2018 - Present



CAMPANILE NORTHAMPTON

• United Kingdom

• Operation Manager

  • Jul 2016 - Jan 2017

  Campanile of Northampton 87 rooms / Campanile of Milton Keynes 79 rooms / 40 co-workers This first international experience led me to United-Kingdom under the direction of a multisite General Manager. I had to ensure different challenges all along the training while taking care of the daily missions. Daily missions were related to the operation success: Reception Restaurant & Bar Housekeeping Quality Social network & E-reputation Main missions were focused on: Revenue Management (rate strategy on a long term and daily basis, channel management) Training the new Deputy General Manager on topics such as accountancy, revenue management, financial analysis Operational Management (in a multicultural environment) Sales (Bring direct business back) Show less



Centaurus Hospitality Management

• France
• Hospitality
• 1 - 100 Employee

• Assistant Project Manager

  • Dec 2014 - May 2015

  As the Assistant Project Manager, my job was to support the Project Manager in their daily mission while being available to the Hotel General Managers on different topics. This internship missions revolved around different domains such as: The quality by carrying out internals quality audits The Follow-up of committee security & the classification of the hotels Negotiations with suppliers & recruitments Daily support to the General Managers of the group The internship required a strong time management and knowledge of the environment. Show less



L'Empreinte

• Le Lavandou

• Assistant Maître d'Hôtel

  • May 2013 - Sep 2013

  A four months training period as a “Assistant of the Maître d’hôtel” in a very touristic and highly competitive area with very demanding guests. I had to ensure different missions such as: Stock Management Accounting Training Quality (+0.5 on TripAdvisor) Service & cooking Welcome & cash the guests Creation of a customer file A four months training period as a “Assistant of the Maître d’hôtel” in a very touristic and highly competitive area with very demanding guests. I had to ensure different missions such as: Stock Management Accounting Training Quality (+0.5 on TripAdvisor) Service & cooking Welcome & cash the guests Creation of a customer file



Terre Blanche Hotel Spa Golf Resort*****

• France
• Hospitality
• 100 - 200 Employee

• Cooking Trainee

  • Jul 2011 - Aug 2011

  A two months training period as a commis at the appetisers and starters department. I had to assist the Chef de Partie in the creation of the appetisers and starters in a two Michelin stars restaurant. A two months training period as a commis at the appetisers and starters department. I had to assist the Chef de Partie in the creation of the appetisers and starters in a two Michelin stars restaurant.



Le Relais

• Seillans (83)

• Cooking and Waiter

  • Jul 2010 - Sep 2010

  This training was the premise of my hospitality & catering passion. The highly motivated team and managers allowed me to discover both service & cooking while having an overview of the whole chain of preparation, from the purchase to the service. I was in support of the starters and deserts while serving in the restaurant. This training was the premise of my hospitality & catering passion. The highly motivated team and managers allowed me to discover both service & cooking while having an overview of the whole chain of preparation, from the purchase to the service. I was in support of the starters and deserts while serving in the restaurant.