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François MARY

Paris

En résumé

Le monde de l’hôtellerie me passionne depuis mon plus jeune age. A 15ans j’ai passé mon CAP cuisine puis continué par un BTH et un BTS restauration.
Passionné par ce secteur j’ai pu évoler au sein de grands groupes comme Concorde, Hilton et Mövenpick. J’ai toujours appliqué la même règle d’or : m’impliquer à 100% dans mon travail pour gagner la confiance de mes employeurs et ainsi avoir une liberté d’action.
C’est avec le groupe Vienna international que j’ai pris la direction du Dream Castle et du Magic Circus. Ce Challenge de taille, j’ai pu le relever avec une véritable équipe impliquée au quotidien et fier de travailler pour ces hôtels qui ont réussi à s’imposer sur la place hôtellière de Marne la Vallée.

Découvrez nos hôtels :
www.vi-hotels.com
www.dreamcastle-hotel.com
www.magiccircus-hotel.com

Mes compétences :
Finance
Gastronomie
Hôtellerie
International
Manager
Manager equipe
Marketing
Régularité
Ressources humaines
restauration
Rugby
Sales
Sales & Marketing

Entreprises

  • Villages Nature Paris - COO

    Paris 2015 - maintenant

  • VI Hotels & Resorts - Regional Director Czech Republic & General Manager of andel's & angelo Hotel Prague

    2012 - 2015 Regional Director Czech Republic of 7 properties for the Austrian group Vienna International
    General Manager of andel's & angelo Hotel Prague
    Reporting to Vienna International and to the Owners of all properties

    4 star properties - andel's Hotel Prague & andel's Suites Prague, angelo Hotel Prague, Diplomat Hotel, angelo Hotel Pilsen, Dvořák Spa Hotel Karlovy Vary
    3 star property - Chopin Hotel
    1143 rooms in total, conferences, FB outlets, Spa, Shops
    400 direct employees + external contracts, 70% yearly occupancy

  • Vienna International France, Dream Castle Hotel 4* & Magic Circus Hotel 4* - General Manager

    2008 - 2012 General Manager of the 2 properties for the Austrian group Vienna International
    Take over of the Magic Circus Hotel which used to be an Holiday inn property
    Take over of the Dreamcastle Hotel which used to be a Moevenpick property
    Resort of 800 rooms in total, conferences, FB outlets, Spa, Shops
    350 employees, 75 % yearly occupancy

  • Vienna International France, Dream Castle Hotel 4* - General Manager

    2006 - 2008 General Manager
    Resort 400 rooms, conferences, FB outlets, Spa, Shops
    Take over of the hotel Dreamcastle which used to be a Moevenpick property
    200 employees, 80 % yearly Occupancy

  • Moevenpick, Dream Castle Hotel 4* - Resident Manager

    2004 - 2006 Food & Beverage description :
    -2 restaurants, 1 room service, 1 bar and 1 banqueting operation (8 conference rooms + 16 breakout rooms)
    -50 fix employees are working in this department
    -Average number of cover per day: 1000 breakfast, 100 lunches, 500 dinners, + banqueting.
    -Clientèle : family (80 %) et business (20 %).

    Engineering and Safety:
    -8 fix employees are working in this department
    -Negociation of all the Maintenance contracts with outside companies which enable to maintain the major installation in perfect state of use: boiler, air conditioning, kitchen equipment, garden...
    -Solving of the 350 pending points of disagreement between the owning company and Moevenpick. Only a few minor problems remain so far
    -Daily repairing and customers service from 7.00 am until 10.00 pm
    -Planification of the preventive maintenance in the 400 rooms and public areas
    -Respect and fulfilment of all the fire and safety regulation according to the French legislation, regular training of all the current and new team members as well as evacuation test
    -Use of Dyna software : traceability of all the technical interventions realised, on-going, and to do

    Housekeeping
    -5 fix employees are working in this department
    -Outside company contracted for all the rooms, public areas and stewarding cleaning, company which is also reporting to me

  • Noga Hilton Hotel 5* - Restaurant manager - Assistant Food and Beverage manager - Food and Beverage manager

    1999 - 2004 Food & Beverage description:
    -8 different outlet : banqueting : 9 conference rooms (capacity 800 persons), outside catering, fine dining restaurant « le Cygne » (rated 1 star Michelin), coffee shop « la Grignotière », Room service 24/24, Bistro « Bistroquai », Bar, Mini-bar.
    The stewarding department has to be added to the above revenue centre
    -180 fix employees are working in this department
    -Most important revenue in Switzerland (over 22 million CHF per year)
    -In charge of recruitment for the department
    -In charge of yearly budget, weekly, monthly and quarter forecasts
    -In charge of quality standards on line with Hilton policy

  • Concorde Group, Hotel du Louvre 4* luxe - Manager and Assistant F&B Manager

    1996 - 1999 Descriptif Restauration :
    -Parisian Brasserie : 110 seats + 50 seats on terrace, Sea food selection and take-away stand.
    -Daily opened from 06.00 am till midnight,breakfast, lunch and dinner, non stop service
    -Manning of 25 fix employees, Yearly turnover of 3 Millions €

  • Plantation Sainte Marthe Hotel 4* - Food and Beverage management program

    1994 - 1996 Within the context of my military service, then as an employee, I fullfilled the positions of stores manager, cost controller, then responsible of banqueting and finally F&B manager

  • Savoy Group - Connaught Hotel 4* - Service and Kitchen

    1992 - 1994 -Carving Chef
    -Chef de rang
    -Restaurant Commis,
    -Cook Commis

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