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Manon DEBARLE

FORT-DE-FRANCE

En résumé

I am passionate and committed with excellent communication skills that pride themselves on their ability to deliver a personalized service and provide creative solutions. I am seeking for a new challenge in the tourism industry, where I can apply my knowledge and skills for continuous improvement.
Throughout my different trips, education and professional experiences, I have developped strong professional skills that allow myself to be multi-task, independant and dedicated to my work.

Mes compétences :
Human ressources
Managing operations
Yield management & sales
Accounting & finance
Communication & marketing
Business plan & market research
Customer focus
Planning & task organization
Social Media

Entreprises

  • CAEXHAM Holding, Audit et Conseil Hôtellerie - EXECUTIVE ASSISTANT

    2016 - 2018 Assistant Management of 2 hotels :
    La Pagerie 4*: 96 rooms / 2 bars / 2 restaurants
    Frégate Bleue 3*: 16 rooms / 1 bar & restaurant
    - Manage & conduct human resource activities & salaries
    - Creation of SOP's & ensure full compliance to hotel operating controls, procedure & service standards.
    - Assist president in capital projects, customer service & refurbishment.

  • SOFITEL BRUSSELS LE LOUISE - INSPIRED MEETING PLANNER

    2014 - 2015 Writing business proposals "cousue-main"
    Organize & coordinate events services (rooms, F&B, meetings)
    Monitor event activities to ensure guests satisfaction
    Review event bills & approve payment

  • SOFITEL ROYAL LAGOON RESORT - FRONT OFFICE ASSISTANT MANAGER

    2013 - 2013 Manage Check-in & Check-out / guests complaints & satisfaction / VIP
    Responsible of the employee's schedule
    Report the daily activity to the GM

  • LE BRISTOL 5* PALACE - COMMIS

    2012 - 2012 LE BRISTOL 5* PALACE, 3* gastronomic restaurant
    Waitress at Le Jardin Français, bar gallery

Formations

  • EMLyon Business School

    Ecully 2015 - 2016 MSC IN HOSPITALITY MANAGEMENT

  • Institut Paul Bocuse

    Lyon 2015 - 2015 SPECIALIZATION DEGREE IN HOSPITALITY MANAGEMENT

  • Institut Paul Bocuse

    Lyon 2011 - 2014 BACHELOR DEGREE IN INTERNATIONAL HOTEL & FOOD

    Human ressources Managing operations
    Yield management & sales Accounting & finance
    Communication & marketing Business plan & market research
    Customer focus Planning & task organization

Réseau

Pas de contact professionnel

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