Co-Owner

• Aug 2020 - Present

Hospitality Management for short or long termConsulting & Auditing services to improve many areas like• FOH and BOH Operation• Restauration• F&B• Housekeeping• Maintenance• Guest satisfaction• Staff training• Cost control

Consulting & Auditing services @ Clouds Mountain Gorilla lodges | Wildplaces Africa

• Jul 2022 - Jan 2023

Consulting & Auditing services improving all departmentsLodge situated at the border of Bwindi impenetrable forest with 20 beds, 1 restaurant, spa, and about 25 staffs • Guest relations and interaction with guests• Staff Management• Relationship Management, i.e. Guests, National Parks UWA, Tourism Authorities, Government, Community• Staff Training & Development• Lodge Maintenance

House Manager Couple for a HNWI owner

• May 2021 - Dec 2021

Managing a private castle in a about 30 ha private island in Channel Island (UK)• Gestion of stock for food, drink, cleaning product and equipment• Placing orders and close contact with suppliers• Overseeing a team of 6 people• Day to day management, running family home to the highest standard.• Setup a routine maintenance for equipment• Occasional cooking• Driver

Lodge Manager

• May 2018 - Apr 2020

Montebelo Gorongosa Lodge & Safari – Beira, Mozambique (www.montebelohotels.com/mz/montebelo-gorongosa-lodge-e-safari) Lodge Manager Couple Reporting to the main office at Maputo (MZ), part of the Portuguese chain Montebelo Hotel & Resort Lodge situated inside of Gorongosa National Park with 100 bed, 1 restaurant, 1 conference room, spa, gym area and about 85 staffs • Keeping good relation between Montelobelo Lodge, Gorongosa National Park and Activity center (Part to the Gorongosa National Park) • Increasing international guest and Gorongosa National Park resident satisfaction • Conferences & meal organization with more than 150 PAX for Ceasefires with the president of Mozambique; retreat conference of United Nation … • Hosting guest from multiple nationality, during breakfast, lunch and dinner • Organizing bush lunch, bush dinner, boma dinner • Maintenance and amelioration of the rooms and lodge in general. • In charge of the lodge cash flow • Online booking platform maintenance – Booking.com; Expedia… and setup of the new main booking engine D-Edge. • Maintaining Host PMS and POS system • Looking over internet and intranet system at the lodge • Working with SAP for lodge purchase order • Supervising maintenance like energy backup generator 250 kVa, overview on refrigeration system (room AC; fridge kitchen and pantry), implementing log book • Overlooking F&B menu with Chef. • Organizing logistic for lodge supply & product, guest and other need for the lodge. Show less

Lodge Manager

• Aug 2017 - Mar 2018

Belmond Eagle Island Lodge – Okavango Delta, Botswana (www.belmond.com/safaris) Lodge Manager Couple Reporting to General Manager of three 5 star lodges in Botswana. Remote Safari Lodge with 12 rooms, 1 restaurant, 2 bars, about 40 staffs living at the lodge, 5 safari cars, 5 small boats and 1 barge. • Hosting guest during all their stay • Insure guest necessity are fulfilling • Increase LQA (Leading Quality Assurance) audit score from 74 to 85 % • Confirm guest’s activities like game drives, boating, helicopter scenic tours are well combined • Reformatting menu and bar list layout • Make sure all food is properly done and on time. FIFO F&B stock implement and respected • SOP Creation and implementation • Make sure all reports, including stock inventory, accounting, orders… are done properly and send on time to main office • Take care that all maintenance jobs are done properly and on time. • Insure boats and cars fleet are well maintaining. • Supervise off grid hybrid solar system (220 kVA) constituted by 800 photovoltaic panel, 96 batteries and 2 generators • Supervise fresh and grey water plant Show less

General Manager

• Oct 2013 - Dec 2016

Fully in charge for the whole eco lodge with my partner reporting directly to the owners, +600 ha area located in remote area with 12 chalets, 2 bars, 2 restaurants (1 main and 1 annex), dive center and about 90 staffs. • Taking care for accounting, end of the month folder for bookkeeper, making budget, follow up expense, cash flow movement, internet banking • Preparing payroll and managing social security Mozambique system (SISSMO) • Looking over the whole IT system for the lodge, setting up router, VSAT, and participating to the long range WIFI setup. • Maintaining hotel system IBERICO for booking, invoicing and back office • Overlook maintenance on the lodge, new building, cars, tractor and general problem solving to be able to order the right part/material • Maintain off grid 3 phases hybrid solar system (30 kVA) with 182 photovoltaic panel, batteries and generator backup (40 kVA) • Maintain reverse osmosis water system (800 Ltr fresh water per hours) • Taking care at the Lodge and all area for aspect and functionally. • Overlooking dive center maintenance including motor and air compressor • Preparing menu bar list and keeping selling price update. • Organizing shopping with store manager Show less

F&B Manager

• May 2013 - Sep 2013

Gallery Hotel – Maputo – Katembe (www.galleryhotel.co.mz) F&B Manager Acting as deputy Hotel Manager in her absence for this boutique hotel located in the other side of Maputo bay at Katembe, with 12 rooms, 2 penthouses and 4 chalets. 1 restaurant and 1 small bar/restaurant. Responsible for the F&B department within the hotel as well as supply chain management and overlook other back office work like maintenance, Involve with administration for staff salary, compiling working hour, requests for leave of absence … and supplier payment according to the different contract and payment agreement. • Maintain the whole IT system operation in the hotel during IT manager absence. • Overlook hotel maintenance for carpenter, car, electric generator, pool… and inform of any defective equipment and ensure it is correctly repaired. Implement a schedule of maintenance / cleaning when necessary. • Cost all menus and bar lists. • Inventory control for merchandises in the stores/outlet and equipment on the floor • Update F&B System - Ezee - data base for main store and POS to be able to have report with all cost information. • Revise with the chef menus in function of sales (what items sell best) and variation • Working schedule for all F&B department. Show less

Logistics Manager

• Mar 2009 - Apr 2012

Pullmantur Cruises (www.pullmantur.es) is the leading cruise operator in Spain with a fleet of seven ships and over 240,000 passengers per year. The company is part of Royal Caribbean Cruises Ltd.Commenced work with Pullmantur Cruises in 2001 with the launch of their first ship, the SS Oceanic. Since that time I have developed my role within the company and have achieved several promotions.Responsible for Logistics across all regional operations including Europe, Brazil, Mexico and the Caribbean with an operational budget of € 5 million.• Organizing, managing and tracking local and international deliveries to all ships.• Managing and optimizing the preparation of Order and Delivery schedules for all ships, according to their itinerary - balancing the demands of the vessels with the availability of goods, transportation, port facilities and costs.• Implementing effective consolidation and cross docking systems to reduce transportation cost (saving approximately € 150k per annum) and optimize delivery.• Supply chain management – preparing Request for Proposals (RfPs), reviewing tender submissions, bid analysis, negotiation with, and selection of suppliers and contractors. • Implementing a series of KPIs for providers of transportation and warehousing services and supplier deliveries.• Undertaking monthly and annual business and market reviews to ensure suppliers are providing value.• Maintaining excellent working relationships with port agents and suppliers to ensure that goods are delivered on time and pass customs procedures without delays. Show less

Purchasing, Hotel & Operations

• 2006 - Mar 2009

Working as part of a team purchasing food and beverages, goods and commodities for all regional operations: Europe, Brazil, Mexico and the Caribbean.• Assisting closely the Hotel Purchasing Director• Product selection with Fleet Food Operations Manager.• Preparation of RfPs, review of tender submissions, bid analysis and selection of suppliers and contractors.• Management and assessment of suppliers to ensure performance in accordance with contract requirements.• Undertaking periodic and annual reviews to ensure suppliers are providing value.• Implementation of an updated software purchasing system. Ensuring the full food & beverage product database was migrated across. Development of new management reports for analysis of purchasing, supplier and customer accounts Show less

Fleet Cost Controller

• 2004 - 2006

Responsible for cost control for retail and food & beverage outlets on all vessels with Store Managers and On-board Cost Controllers reporting to me. • Making regular visits to all vessels, meeting with Store Managers and Cost Controllers to review performance. • Reviewing financial performance of food & beverage and retail outlets assessing costs, revenue and profitability. • Implementing new management reporting systems to improve stock control e.g. daily report, quality report.• Implementation of Stock Control processes.• Organizing Stock inventory control (full, spot check). Show less

Cluster Executive Pastry Chef

• 2001 - 2004

Responsible for dessert menus and quality across all ships, responsible for selection and training of pastry chefs.• In charge of dessert menu schedules in collaboration with the Fleet Food Operations Manager.• Training Pastry Chefs on all ships.• Food production control. • In charge to ensure highest level of sanitation and hygiene standards.• Schedule Rotation for all Pastry Chef.

Travelling Pastry Chef

• 2000 - 2001

Champagne French Bakery Café (www.champagnebakery.com) is a chain of retail outlets with a central bakery and food preparation center where products are prepared and semi-finished before delivering them to retail outlets for final cooking and finishing. My role was to support the development of new products, to help roll out new outlets by training pastry cooks and staff and helping improve management of existing outlets. • Created new desserts and cakes in collaboration with Urraca Philippe, Meilleur ouvrier de France. • Organization of the central bakery and food preparation center. • Opening five points of sales around San Diego, Los Angeles and Santa Barbara, with pastry cook training for final cooking and decoration of products. • Creation of product technical sheets with cost analysis and production procedures. Show less

Pastry Chef

• 1999 - 2000

At the Peace Hotel I was responsible for the French Pastry & Bakery shop opening inside the Hotel, creating the full cakes line for sale. I was in charge as well of the dessert for the French restaurant and banquet in this Hotel. Creating dessert menus and training Chinese pastry cooks for the shop and the French restaurant "the Peace Grill" At the Peace Hotel I was responsible for the French Pastry & Bakery shop opening inside the Hotel, creating the full cakes line for sale. I was in charge as well of the dessert for the French restaurant and banquet in this Hotel. Creating dessert menus and training Chinese pastry cooks for the shop and the French restaurant "the Peace Grill"

Pastry Chef

• 1998 - 1999

Part of the opening team for a French Restaurant “Le Bistrot des Chateaux” at the Jinglun Hotel. I was in charge for the dessert menu conception in collaboration with the Executive Chef and giving an international touch to the breakfast buffet and desserts in the main restaurant and training Chinese Pastry cooks. Part of the opening team for a French Restaurant “Le Bistrot des Chateaux” at the Jinglun Hotel. I was in charge for the dessert menu conception in collaboration with the Executive Chef and giving an international touch to the breakfast buffet and desserts in the main restaurant and training Chinese Pastry cooks.

Pastry Chef

• 1993 - 1998

I worked to the Club Med in about 10 resorts around the world, from the lower level class to the most luxury destination of the company, the ship Club Med 2. Managing from 2 to 5 international personal and served from 400 PAX to more than 1500 PAX in the buffet style service or classic plate service Restaurant. In charge to make menu, teaching and supervising the whole pastry operation I as well face the clients, serving them, during few buffets that we had every week. I worked to the Club Med in about 10 resorts around the world, from the lower level class to the most luxury destination of the company, the ship Club Med 2. Managing from 2 to 5 international personal and served from 400 PAX to more than 1500 PAX in the buffet style service or classic plate service Restaurant. In charge to make menu, teaching and supervising the whole pastry operation I as well face the clients, serving them, during few buffets that we had every week.

Pastry Chef

• 1989 - 1993

During those years I worked for various Pastry shops and Restaurants to be able to get experience and see in different aspect of the work During those years I worked for various Pastry shops and Restaurants to be able to get experience and see in different aspect of the work

Pastry cook

• 1988 - 1989