Experience

RESISTEX

• France
• Appliances, Electrical, and Electronics Manufacturing
• 1 - 100 Employee

• Directeur général

  • Jun 2021 - Present

  Nice, Provence-Alpes-Côte d’Azur, France Fabrication d'appareils électroménagers, électriques et électroniques



BOOM. Consulting

• CEO & founder

  • Feb 2020 - Present

  Ville de Paris, Île-de-France, France BOOM. IS A FULL SERVICE HOTEL - FOOD & BEVERAGE CONSULTING TEAM THAT CONNECTS REAL ESTATE DEVELOPERS AND HOTEL OWNERS WITH INDUSTRY-LEADING TALENTS. • Market Research • Lease & Asset Management • Operator Search • Concept Development • Brand Development • Logo & Brand Kit • Design & FF&E • Food & Beverage/Recipe Development • Programming & Music • SOP Development • Opening & Re-Opening • Branding & Re-Branding • Talent & Staff Recruitment • Staff… Show more BOOM. IS A FULL SERVICE HOTEL - FOOD & BEVERAGE CONSULTING TEAM THAT CONNECTS REAL ESTATE DEVELOPERS AND HOTEL OWNERS WITH INDUSTRY-LEADING TALENTS. • Market Research • Lease & Asset Management • Operator Search • Concept Development • Brand Development • Logo & Brand Kit • Design & FF&E • Food & Beverage/Recipe Development • Programming & Music • SOP Development • Opening & Re-Opening • Branding & Re-Branding • Talent & Staff Recruitment • Staff Training & Education • Onsite & Offsite Events • Creative Content • Communication & Marketing • Digital Strategy Show less



Experimental Group

• France
• Hospitality
• 1 - 100 Employee

• Director of Operations

  • Sep 2014 - Feb 2020

  Région de Paris, France Experimental Cocktail Club • Prescription cocktail club • Compagnie des vins surnaturels • Beef Club • Ballroom • Hôtel Grand Pigalle Hôtel • Restaurant Bachaumont • Balagan • Hôtel des Grands Boulevards • Hôtel Experimental Chalet Verbier • Hôtel Menorca Experimental • Hôtel Il Palazzo Experimental Venise Operations • In charge of openings: cocktail bar, wine bar, restaurant & hôtel • Prepare and implement standard operating procedures • Plan and coordinate menus… Show more Experimental Cocktail Club • Prescription cocktail club • Compagnie des vins surnaturels • Beef Club • Ballroom • Hôtel Grand Pigalle Hôtel • Restaurant Bachaumont • Balagan • Hôtel des Grands Boulevards • Hôtel Experimental Chalet Verbier • Hôtel Menorca Experimental • Hôtel Il Palazzo Experimental Venise Operations • In charge of openings: cocktail bar, wine bar, restaurant & hôtel • Prepare and implement standard operating procedures • Plan and coordinate menus tasting/costing/pricing • Negotiate deals with suppliers • Ensure cash management procedures are completed accurately • Plan and co-ordinate HACCP control • Prepare and analyze management dashboard • Determine and execute operating improvements • Arrange for maintenance and repairs of equipment and services Budgeting & Financial Performance • Set and monitor budgets and forecasts • Analyze budget variances and take corrective actions • Establish and implement financial controls HR • Assess staffing requirements and monitor labor cost • Recruit, train and coach staff (line staff, supervisors, managers) Guest Relations • Interact with customers to ensure all inquiries and complaints are handled Show less



Experimental Beach Ibiza ECC Beach

• Spain
• Restaurants
• 1 - 100 Employee

• General Manager

  • Apr 2014 - Oct 2014

  Ibiza 200 seats - 2 bars - 50 sunbeds - 60 staff members • In charge of pre-opening and opening of the beach • Plan and coordinate menu tasting/costing/pricing • In charge of purchases and Food & Beverage cost • In charge of staff recruitment and labor cost • HACCP Monitoring



Experimental Group

• France
• Hospitality
• 1 - 100 Employee

• General Manager Beef Club - Balroom / Fish Club

  • Apr 2013 - Mar 2014

  Région de Paris, France 60 seats - cocktail club - 30 staff members • In charge of pre-opening and opening of each restaurant and a cocktail bar • In charge of staff recruitment and labor cost • Plan and coordinate menu tasting/costing/pricing • HACCP Monitoring

• Manager Beef Club Restaurant

  • Apr 2012 - Mar 2013

  Paris



Splendia

• Travel Arrangements
• 1 - 100 Employee

• Market Manager EMEA Region

  • Apr 2011 - Apr 2012

  • Portfolio Management • Account Management • Revenue Management • Branding & Media communication



Mandarin Oriental Hotel Group

• Hong Kong
• Hospitality
• 700 & Above Employee

• Assistant Food and Beverage Manager

  • Jul 2009 - Dec 2009

  New York, États-Unis • Responsible for running the bar and lounge overseeing a team of 30 staff members • In charge of the daily scheduling of staff, payroll and training • In charge of guest relations, private function and special requests • Involved in menu design and cocktail creation



Groupe Barrière

• France
• Hospitality
• 700 & Above Employee

• Team supervisor for the VIP Cannes Film Festival service area

  • Apr 2008 - Jun 2008

  Cannes, Provence-Alpes-Côte d’Azur, France • Organized the hosting of high end customers • Contact suppliers, planned F&B supplies and costs control



Sofitel London St James

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Cost Control & Quality Control Assistant Manager

  • Feb 2007 - Jul 2007

  Londres, Angleterre, Royaume-Uni • Managed, prepared and refreshed internal orders as well as secured the turnovers of products • In charge of contracting new china suppliers for different F&B departments • In charge of stewarding logistic



Restaurant Les Vieux Murs, Antibes-Juan-les-Pins

• Bar supervisor

  • May 2006 - Jul 2006

  In charge of cocktail making and inventory



Sofitel

• France
• Hospitality
• 700 & Above Employee

• Internship within the departments of Concierge, Housekeeping & Reception

  • Jan 2006 - Mar 2006

  Agadir, Souss-Massa, Maroc • Assisted the concierge in his day to day tasks • Assisted the Housekeeper in her day to day tasks • Managed daily arrivals, room allocations & controlled credit balance of clients