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Krystal Beach
- General Manager
2015 - maintenant
Rénovations et réouverture d'un hôtel de 112 chambres. Engagement de l'équipe et formation, mise en place des standards et procédures, lancement des actions ventes et marketing.
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Sands Resort & SPA, Ile Maurice
- Directeur Général
2014 - 2014
Rénovation et réouverture d'un hôtel boutique, 94 suites, 3 restaurants et un bar.
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Sofitel Oguzkent Ashgabat, Turkmenistan
- General Manager
2014 - 2014
* Management of 299 rooms and suites, 3 restaurants and 3 bars, 69 residences, offices and shopping gallery, with a sophisticated SPA.
* Handled 284 staff members of various origins and create within the group a high sense of Team Spirit.
* Rose up the hotel ownership confidence in an international hotel group management.
* Adapted international administrative reporting and financial documents to local specifications. ;
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Le Meridien Bora Bora, French Polynesia
- General Manager
2007 - 2014
- Complete renovation of the hotel (design of the rooms and lobby and all technical structures after 2010 typhoon which seriously damaged the hotel).
- Set up Starwood/Le Méridien standards.
- Remodeled the Executive Team for a new vision.
- Increased Employees satisfaction Index by 30%.
- Reached 3rd rank in Guest satisfaction index within the 15 Starwood Hotels in the Division, just behind two St Regis properties. 1st rank in Guest Satisfaction within Le Méridien hotels in North America division.
- Built an ecological Center on property, unique in the world for protection of endemic green turtles, coral reefs and fish species in danger.
- Changed radically the commercial strategy to maximize revenues and to become the leader hotel on the island. In 2012, Le Méridien Bora Bora took the 3rd rank in the competition set after being at the last rank for 2 years. For the first 3 months in 2013 forecast shows a 1st place ranking.
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Le Méridien Copacabana, Rio de Janeiro, Brazil
- Resident Manager
2005 - 2007
* Managed 500-room tower hotel, 2 restaurants, 2 bars and 800-seat meeting space on Copacabana beach.
* Handled 320 staff members and established standards process and best practices for all services.
* Introduced special theme nights in the main restaurant and increased F&B revenue as well as provided an outside catering service for incentive groups to sell `dreams' to the tourists and increase banqueting revenues.
* Developed, implemented and followed-up on business processes for all departments. ;
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Le Méridien Mandj, Port-Gentil, Gabon
- General Manager
2000 - 2005
* Responsible for 85 rooms, 1 restaurant, 1 bar and 120-seat meeting room. ;
* Managed 80 staff members while renovating hotel, lobby, restaurant and bar, pool area and kitchen. Created an executive floor to increase the average room rate. ;
* Created successful theme nights for hotel guests, local and expatriate communities which resulted in an increase of F&B GOP and enhanced the hotel image.
* Selected by the Ministry of Tourism to be part of the Council for Development of Tourism in Gabon. ;
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Le Méridien Chari, N'Djamena, Chad
- General Manager
1999 - 2000
* Took over 61 rooms, 2 restaurants, 1 bar and 120 seats banqueting charming hotel to rebrand it under Le Méridien's flagship. ;
* Found financial support from a local bank to totally refurbish the hotel.
* Restructured all departments and set up the brand standards, policies and financial procedures.
* Hotel became profitable after 6 months while it was showing negative results since five years. ;
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Le Méridien St-François, Guadeloupe, FWI
- Resident Manager
1997 - 1999
* Above the operations of this 300 rooms resort, took over the responsibility of the F&B department to triple the revenues in 1 year achievement.
* Refurbished the 500 covers main restaurant. ;
* Successfully increased the guests satisfaction index within a challenging union hotel, gaining the staff confidence. ;
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Le Méridien Leconi Palace, Franceville, Gabon
- Resident Manager
1996 - 1997
* Took over and rebranded a 78 rooms palace hotel under Le Méridien's flagship
* Created safari excursions program in the region and commercialized them for the expatriate community.
* Hotel became profitable after 1 year and managed to reimburse all debts from previous management.
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Le Meridien Mandji, Port-Gentil, Gabon
- Food & Baverage Manager
1995 - 1996
- Managed the hotel after the GM death for three months while hotel was fully booked with important seminaries.
- Set up hygiene standards
- Created a catering service for an oiling company hospital and maternity.
- Created “de luxe” outside catering service for Managers of those oiling companies.
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Le Meridien Brazaville, Congo
- Food & Baverage Manager
1993 - 1995
- Created theme nights to attract expatriate clientele in our hotel
- Created outside catering service for embassies
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Le Meridien Karthoum, Sudan
- Food & Baverage Manager
1992 - 1993
- Renovated 1 restaurant and 1 bar
- Created a pizzeria and a Steak House
- Created extensive bar menu with non alcoholic beverages
- Created gastronomic menus to drain expatriate clientele to the hotel and increase F&B revenues.
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Le Meridien Champollion, Luxor, Egypt
- Chef in charge of F&B Department
1992 - 1992
Task force to launch 2 cruise boats on the Nile river between Luxor and Aswan.
- Conception of the kitchens
- Organized the logistic for purchasing and storage
- Created the menus and theme nights
- Trained the staff for the opening
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Le Meridien Abu Dhabi, UAE
- Executive Chef
1991 - 1992
- F&B outlets of Le Méridien Abu-Dhabi became the talk of the town.
- Got all the business from competition to deliver all outside caterings at the palace of the U.A.E President when receiving heads of states.
- Created “de luxe” outside catering service for embassies.
- Conception of banquets for 2,000 persons in the hotel gardens
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Le Méridien Abu Dhabi
- Executive Sous-Chef
Paris
1987 - 1991
- Managed the kitchen production and banquets for 6 months when the Executive Chef had to leave for high sickness reason.
- Renovated the kitchen after an explosion which destroyed the main restaurant.
- Renovation of a 170 seats “Brasserie”, 60 seats “pub”, 110 seats “Asian restaurant”
- Creation of a 60 seats “Fish restaurant”, 120 seats “Steak house”, 60 seats “Indian restaurant”, 35 seats “gastronomic Russian restaurant”, 45 seats “Brazilian restaurant and bar”.
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Le Meridien Piccadilly, London, UK
- Sous Chef in Charge of Gastronomic Restaurant
1986 - 1987
Increased sales by 10 in 6 months operations.
Gained one star on Michelin Guide
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Le Meridien Lisboa, Lisbon, Portugal
- Sous Chef in charge of Gastronomic Retsaurant
1984 - 1986
Launch the 2 restaurants of the hotel
Train the cooks to French Nouvelle Cuisine
Assist the Executive Chef in his duties
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Le Méridien Etoile, Paris, France
- Cook
1982 - 1984
Assist the Chef of the Gastronomic Restaurant
We gain 2 stars on Michelin Guide
