Experience

Fédération culturelle canadienne-française

• Canada
• Performing Arts
• 1 - 100 Employee

• Gestionnaire du projet Le Hub des solutions

  • Jul 2022 - Present



Impertinent

• Moncton, Nouveau-Brunswick, Canada

• Consultant en organisation

  • Jun 2020 - Jun 2022

  → Organisation d’événements virtuels Identification des besoins et préconisation de la solution, Planification technique de l’évènement, Ecriture du scénario, Formation des intervenant.es et participant.es. → Facilitation de l’évènement Présentation des règles et de l’étiquette, Mise en scène, Captation et/ou retransmission en direct sur réseaux sociaux. → Organisation et coordination de processus de réflexion. Définition des objectifs et des thématiques, Logistique et planification, Facilitation de rencontres en présentiel et en distanciel, Animation participative, Utilisation d’outil de cocréation, Miro ou Mural, Compte-rendu opérationnel et stratégique. Show less



AAAPNB - Association acadienne des artistes professionnel.le.s du Nouveau-Brunswick

• Canada
• Fine Art
• 1 - 100 Employee

• Head of Operations

  • Apr 2019 - Jun 2020

  Planning and coordination Financing of the association → Preparation of funding applications and reports Drafting → Annual Reports → Briefs Organization of Board meetings and AGMs Implementation of strategic planning and annual programming. Planning and coordination Financing of the association → Preparation of funding applications and reports Drafting → Annual Reports → Briefs Organization of Board meetings and AGMs Implementation of strategic planning and annual programming.



IMPERTINENT.CA

• Moncton, Nouveau-Brunswick, Canada

• Operations Manager

  • Jan 2018 - May 2020

  Online home decorating sale site Creating the concept Development of the concept and preparation of the business plan Sourcing suppliers → Purchases → Importing from Europe by container Website design Content development → Photos : catalog and Instagram → Descriptive → News letter / blog / Facebook Setting up of accounting and financial management structures Process organization Order receipts Deliveries Show less



Really Local Harvest | La Récolte de Chez Nous

• Canada
• Farming
• 1 - 100 Employee

• Coordinator Public Markets

  • Jun 2018 - Feb 2019

  Audit the management and organisational structures Analyze the billing chain and implement the improvements Organize an analytical accounting Increase the turn over +20% on 2019 by acquiring a new market : Shédiac → Elaboration and drafting of the call for tenders forwarded to the Town Hall of Shediac by diversifying the activities → Project studies and presentations to the Board of Directors of the Coopérative Animate a team of 7 market managers Show less



FLUNCH TRAITEUR

• France
• Restaurants
• 1 - 100 Employee

• Operations Manager

  • Sep 2012 - Jan 2015

  Operational management of 2 central kitchens : Organization and coordination → Production and delivery teams → Services teams → Sales teams Development and monitoring of the operating account, +15% increase of turnover per year → Measure performance by following specific KPI Referring to the accouning service and management control of the headquaters Multi-disciplinary team management of + 100 people Guarantor of the good working conditions of the employees Design of schedules : full and part time, student contracts, extras, day and night Apply Lean principes, productivity increase +20%/year 5S, value stream mapping, KPI Amelioration continue at the initiative of the teams Show less



API RESTAURATION

• France
• Food and Beverage Services
• 700 & Above Employee

• Poject Manager

  • Jan 2012 - Sep 2012

  Setting up bar and restaurant at Havre Stadium Development of the project, budgets and schedules Project implementation Respect of deadlines and budget Setting up bar and restaurant at Havre Stadium Development of the project, budgets and schedules Project implementation Respect of deadlines and budget



ENVIES DE SAISON

• Restaurants
• 1 - 100 Employee

• Creator and Operations Manager

  • Jun 2003 - Jan 2012

  Development and operational management of 12 restaurants Increase of +10% of turnover/year Drawing up the company's development strategy → Analysis, risk assessment, validation of project feasibility → Funding Build and comply with operating accounts → Control of the correct adequacy results/objectives → Setting up and controling KPI Virtuous triangle: overheads, food costs, staff costs Management of multidiciolinary teams 55 people → Production and delivery team → Teams of each restaurant → Headquaters support teams Human resources management → Identify new employees, train them and entrust them with responsabilities → Motivate, engage employees → Ensure good working conditions Optimize 0perating procédures Organization of work, LEAN process Promote continious improvment by teams Show less



Coriolis

• France
• Telecommunications
• 400 - 500 Employee

• Call Center Manager

  • Apr 1999 - Jun 2001

  Managing a call center Autonomous management of +100 people Monitoring the KPI Animation of the continious improvement process Managing a call center Autonomous management of +100 people Monitoring the KPI Animation of the continious improvement process