Experience

  • Executive Assistant Manager

    at IHG

    January 2019 - at Present

    Okinawa-ken

    Achievements Successfully Managed the Operations for a $70M yearly revenue property Drive a PMM program for the Resort leading rooms and engineering department to maintain a 36 years old property Lead the Operations team on creating and opening new F&B concept for the Resort Lead the CAPEX – FFE with overall $5 M budget Lead IHG Green Engage program for the Resort Achieved the Quality 360 Brand audit in a 36 years old property

  • Executive Assistant Manager i/c F&B

    at IHG

    April 2017 - January 2019

    Îles Sous-le-Vent

    Achievements Exceeding Overall 2018 Food & Beverage budgeted revenue by 3.5% creating some new offers for internal guest ensuring an increase of the average spend. Also generating new business to attract locals and tourists on our private island. Decreased Payroll by 4% vs budget having staff moving to the right outlets on a daily basis depending on booking Increase F&B GOP by 5% reaching 22% vs 17% on budget leading the team to control cost and expenses Improved Overall F&B Guest satisfaction by 5% (with an increase of 10% for Breakfast) from July 2017 overseeing the performance of the Executive Chef and all Venue managers by providing guidance and structure in order to execute their areas of responsibilities and objectives (KPO). Drive internal staff promotion to ensure the turn-over will not impact the business. Creation of a Personal Development Plan for each member of the team to drive a better understanding of their training needs.

  • Director of Food and Beverage

    at Conrad Bora Bora Nui

    July 2016 - March 2017

    Îles Sous-le-Vent

    Achievements Opened 7 outlets during a rebranding working on all aspect of the opening critical path. Created and built all outlets SOP’s with the management team. Created an induction and training plan for all F&B employees in partnership with Learning and Development Manager Set up the In-Room Dining Internet app “Hilton Concierge” Develop with the Executive Chef a private island F&B experience

  • Director of Food and Beverage

    at Bleu de Sevres China

    March 2015 - June 2016

    Shanghai Shi

  • Director of Food and Beverage

    at Le Paris Group

    August 2014 - February 2015

    Shanghai Shi

  • Director of Food and Beverage

    at The Bloomsbury Hotel

    May 2013 - July 2014

    London

  • Restaurant and Bar Assistant Manager

    at The Royal Garden Hotel

    October 2011 - April 2013

    London

  • Restaurant and Bar Assistant Manager

    at The Marylebone Hotel

    July 2010 - September 2011

    London

  • Food and Beverage Lecturer

    at Lycee F. Rabelais

    September 2002 - June 2010

    Rhône-Alpes

Education

  • CAPET

    at IUFM

    2001 - 2002 (1 year) Languedoc-Roussillon

Languages

  • French Native

  • English Negotiation

Hives