Experience

La Cachette, Friendly Hotel

• France
• Hospitality
• 1 - 100 Employee

• Directeur général

  • Sep 2023 - Present

  France La Cachette, Friendly Hotel, vous êtes arrivés ! Ouvrez-vous sur les montagnes des Arcs. Tout au long des saisons, on vous chouchoute au départ et à l’arrivée de vos aventures. Hôtel emblématique de l’histoire de la station, restauré dans l’esprit des architectes et designers qui l’ont créé, il est idéalement situé à l’arrivée du funiculaire en accès direct à toute l’Europe et dispose de 88 chambres !



VoulezVous Hôtel

• France
• Hospitality
• 1 - 100 Employee

• General Manager

  • Jun 2021 - Aug 2023

  Tignes, Auvergne-Rhône-Alpes, France Les Etincelles est un nouveau groupe hôtelier haut de gamme et luxe qui intervient sur 8 stations en haute altitude : Tignes, La Rosière, La Plagne, Les Arcs, Les 2 Alpes, Alpe d'Huez, Val d'Isère et Val Thorens. En combinant service exigeant, écoresponsabilité et créativité, il se propose de faire de la montagne un nouvel art de vivre, motivé au quotidien par l’envie d’émerveiller ses clients.



HOTEL LE MAS DES HERBES BLANCHES

• France
• Hospitality
• 1 - 100 Employee

• Maitre de Maison

  • Mar 2018 - May 2021

  Joucas Directeur Multi-sites : L'Aigle des Neiges**** à Val d'Isère et Le Mas des Herbes Blanches*****, Relais & Châteaux à Joucas



Hotel L'Aigle des Neiges ****

• Directeur

  • Sep 2014 - May 2021

  Val d'Isère Perché à 1 850 m d’altitude, l’hôtel l’Aigle des Neiges**** profite d’une situation privilégiée au cœur du vieux village de Val d’Isère et à l’orée du front de neige. Il vous permet de bénéficier de tous les avantages de la station de ski dans l’un des hôtels les plus tendances de la région. Les 109 chambres, spacieuses et confortables, mélangent bois et tons naturels. Vous y trouverez tous les équipements et services dignes d’un établissement international de renom. L’hôtel l’Aigle des Neiges,… Show more Perché à 1 850 m d’altitude, l’hôtel l’Aigle des Neiges**** profite d’une situation privilégiée au cœur du vieux village de Val d’Isère et à l’orée du front de neige. Il vous permet de bénéficier de tous les avantages de la station de ski dans l’un des hôtels les plus tendances de la région. Les 109 chambres, spacieuses et confortables, mélangent bois et tons naturels. Vous y trouverez tous les équipements et services dignes d’un établissement international de renom. L’hôtel l’Aigle des Neiges, c’est aussi un Spa pour un moment de détente et de relaxation, et une restauration à la fois haut de gamme et originale avec le concept « Pier Paul Jack » pour des découvertes gustatives inédites. Show less



CGH Hôtels, Spas, Résidences de tourisme

• Hotel General Manager

  • Dec 2013 - Aug 2014

  Tignes Hotel Les Suites du Nevada***** & Hotel l'Ecrin du Val Claret**** www.hotels-mgm-groupe.com



Hotel Golden Tulip Mulhouse Basel

• France
• Hospitality
• 1 - 100 Employee

• General Manager

  • Dec 2011 - Dec 2013

  Région de Mulhouse, France - Hotel completely renovated in 2012 -2013 with rebranding from Mercure Hotel to Golden Tulip Hotel; planned and implemented a new management structure along with new service levels. - Organized development of property management system. Arranged for new distribution channel, Web design and reservation system. - Directing business departments to ensure the smooth running of the hotel. - Resolving contractual and commercial issues. - Training and leading team, providing discipline… Show more - Hotel completely renovated in 2012 -2013 with rebranding from Mercure Hotel to Golden Tulip Hotel; planned and implemented a new management structure along with new service levels. - Organized development of property management system. Arranged for new distribution channel, Web design and reservation system. - Directing business departments to ensure the smooth running of the hotel. - Resolving contractual and commercial issues. - Training and leading team, providing discipline and performance feedback. - Developing positive direct relationships with key business contacts. Show less



Hôtel Mercure

• Hotel Manager

  • Aug 2009 - Dec 2011

  Niederbronn Les Bains Property of Lucien Barriere Group and run by the Casino Barriere from Niederbronn-les-Bains. - Responsible for all of day-to-day activities of the hotel: reservation, cleanness and standards of bedrooms, answering group and meeting request, settings rates, control turnover. - Work on the award of the fourth star in 2010 and the Quality Certification from Mercure branch. - Setting budgets for 700 K€ and making sure that the hotel sticks to it. - Managing and disciplining staff… Show more Property of Lucien Barriere Group and run by the Casino Barriere from Niederbronn-les-Bains. - Responsible for all of day-to-day activities of the hotel: reservation, cleanness and standards of bedrooms, answering group and meeting request, settings rates, control turnover. - Work on the award of the fourth star in 2010 and the Quality Certification from Mercure branch. - Setting budgets for 700 K€ and making sure that the hotel sticks to it. - Managing and disciplining staff, organising training for new staff members. - Greeting customers, dealing with customers complaints, assessing feedback from customers. - Develop and maintain relation with local companies: Increase 5 % turn over the last 2 years. - Worked on Certification ISO 14001 for Sustainable development Show less



Le Chardon Mountain Lodges

• Operations Manager

  • Jul 2007 - May 2009

  Val d'Isère - Human resource : staff recruitement, animate the training session and lead them during the season. Also office paperwork: staff contract, apply for E101, Staff insurance, staff injuries, payroll and holiday pay. - Account manager: work on Sage Line 50 Financial Controller, banking (bank reconciliation, cash flow), create Budget, control final guest invoice and suppliers payment, check stocks and controller cost. But also more general back office work. - Develop standards of… Show more - Human resource : staff recruitement, animate the training session and lead them during the season. Also office paperwork: staff contract, apply for E101, Staff insurance, staff injuries, payroll and holiday pay. - Account manager: work on Sage Line 50 Financial Controller, banking (bank reconciliation, cash flow), create Budget, control final guest invoice and suppliers payment, check stocks and controller cost. But also more general back office work. - Develop standards of chalets - Represent the UK company in resort : deal and keep good contact with local : people, suppliers, administration, restaurant, ski pass company and other tour operator - Develop market - Satisfy guest in any demand Show less



Descent International

• Leisure, Travel & Tourism
• 1 - 100 Employee

• Chalet Manager

  • Nov 2005 - Jun 2007

  Méribel / Val d'Isère / Klosters - Lead a team from 5 to 10 staff - Organize the guests week: restaurant reservation, confirm ski guide, taxi, ski pass and ski feeting - Keep the accounts : record expenditures of chalets (food, drink, petrol), in charge to control budget, invoice guest - Keep standards of the company in high level of guest expectation



Restaurant Petit Ours

• Restaurant Manager

  • Jun 2003 - Aug 2005

  Strasbourg - In charge of the restaurant renovation : get ideas of decoration and goods, survey workers - The objective was to maintain a high turnover of the business by increasing the average ticket food & drink - Improving the standard of the food by changing chef and cook, control every day the quality of the food on the plate, work with the chef in food datasheet to prevent food quantity in the plate and maintain a good food cost (between 23 to 27 %) - Improving quality of the service by… Show more - In charge of the restaurant renovation : get ideas of decoration and goods, survey workers - The objective was to maintain a high turnover of the business by increasing the average ticket food & drink - Improving the standard of the food by changing chef and cook, control every day the quality of the food on the plate, work with the chef in food datasheet to prevent food quantity in the plate and maintain a good food cost (between 23 to 27 %) - Improving quality of the service by hiring new staff and keep them motivate through this two years work. Show less