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Laurence BAUDRY

STONE TOWN

En résumé

 Admirable experience in the management of human resources and diverse additional management skills
 Very good knowledge of the highest standards of Health, Hygiene and Safety regulations
 Profound knowledge of performing work as per customer standards
 Ability to develop strategies to facilitate growth in hotel business
 Ability to design various financial processes for the hotel
 Excellent proficient in communicating with guests
 I am valued for my hard work, motivation, efficiency, reliability, patience, passion, tenacity and ability to come up with solutions to problems.


Mes compétences :
Restaurants
Hotel Management
management of human resources and diverse addition
housekeeping management
develop strategies
customer loyalty development
budgets
budget management
Microsoft Word
Microsoft Publisher
Microsoft PowerPoint
Microsoft Excel
Inventory Management
Financial Planning
Fighting fire training
Fidelio
Fast Food
Entire staff management
Admirable experience

Entreprises

  • CLOVE HOTEL - GENERAL MANAGER

    2014 - maintenant Hotel with10 rooms, 1 restaurant and 1 bar
    Missions & Purposes: Creation of my own company and through my own company to fulfil the following tasks: hotel renovation, purchases of supplies, opening of a restaurant within the hotel, creation of the hotel website; management and organization about a team of 10 staff; economic / budget management (turnover increasing); guest relations including follow-up on customer satisfaction; promotion and marketing the business on social networks, travel forums and travel agencies; administration and sales; organization of transfers, excursions and safaris.

  • RESIDENCE STE ANNE - ACCOMMODATION AND CATERING MANAGER

    2008 - 2013 The Residence has 135 apartments for short and long-term stay, 2 restaurants, 1 bar, 1 disco
    Missions & Purposes: Planning and organizing accommodation, catering and other hotel services; promoting and marketing the business; managing budgets and financial plans and controlling expenditure; maintaining statistical and financial records; setting and achieving sales and profit targets; recruiting, training and monitoring staff; planning work schedules for teams; dealing with customer complaints and comments; meeting and greeting customers; addressing problems and troubleshooting; supervising maintenance, supplies, renovations and furnishings; dealing with contractors and suppliers; ensuring security is effective; carrying out inspections of property and services; ensuring compliance with licensing laws, health and safety and other statutory regulations.

  • Groupe Pierre & Vacances Center Parcs - GENERAL MANAGER HOTEL

    Paris Cedex 19 2007 - 2007 Citea Porte de la Villette has 71 apartments and 2 conference rooms. Exclusive of VAT Turnover = EUR 1, 4 million which means an 84 % occupation rate per year.
    Missions & purposes:
    In my role as general manager for this group of hotels in France, I was directly responsible for managing the day to day functioning of this hotel, for overseeing the staff in their diverse tasks, and for planning, organizing and directing all the services of the hotel including front-of-house (reception, concierge, reservations), food and beverage, maintenance and housekeeping. I monitored all profit and loss statements of the hotel and prepared an annual budget for it, coordinated with guests and monitored service trends by evaluating all comment cards. I administered various billing related issues and coordinated with accounting manager. In addition, I was responsible for public relations.

  • F.I.A.P. JEAN MONNET - HOTEL MANAGER + FOOD & BEVERAGE MANAGER

    1997 - 2007 FIAP Jean Monnet is a hotel residence with 196 rooms (494 beds), 22 conference rooms, 2 restaurants, 1 bar, 1 disco, 1 cyberspace, and a cultural and tourist information desk. In 2006, 37 094 guests have been welcomed from all over the world, 132 223 overnight stays which represent an 87 % occupation rate per year.

    Missions & purposes: Recruitment and training; bookings and security procedures; annual discussion; overnight stay optimization; customer loyalty development; organizing and directing all the services of the hotel including front-of-house (reception, concierge, reservations, seminars), food and beverage, maintenance and housekeeping; meeting and greeting customers; ensuring events and conferences run smoothly; bookings debtors management (~480 000 EUR ) - daybook analysis; setting up of and following up on management budget; statistics.

  • Hotel Le Relais de Strasbourg - GENERAL MANAGER

    1996 - 1997 Missions & Purposes : Entire staff management, training, schedule set up; hotel marketing; welcoming and assisting customers; housekeeping management; accountancy; budget set up.

  • Group ``AL HOTEL'' - HOTEL OPENING MANAGER

    1994 - 1996 Missions and purposes: Administrative procedures (city hall, prefecture...); negotiation with the suppliers, follow up on work; fast food introduction; new managers' recruitment and training; hotel management; technical aid

  • Disneyland Paris - TEAM LEADER

    Chessy 1992 - 1992

  • Disneyland Paris - RESTAURANT ASSISTANT MANAGER

    Chessy 1992 - 1994 Assistant Manager in a restaurant multi site including services and 7 fast foods
    Missions and purposes: Management and training of a team of 15 to 50 staff; inventory control; services management; receipt controls; ratio and budget management ;

  • restaurant « Le Voltaire » - RECEPTIONIST & WAITRESS

    1988 - 1992

Formations

Pas de formation renseignée

Réseau

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