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Sebastien BELMONTE

Asnières-sur-Seine

En résumé

Experienced and passionate professional in people, project and process management.
EHL EMBA’s student graduating in September 2015, with a previous Master’s Degree in Food Science Engineering


Mes compétences :
Leadership
Lean management
Management
Project management
Hospitality management
Qualité
HACCP
Management opérationnel
Business strategy
Team building
Sécurité
Communication
Gestion de la qualité
Lean Six Sigma

Entreprises

  • Procter & Gamble - Operation Department Manager

    Asnières-sur-Seine 2012 - 2014

  • Procter & Gamble - Line Leader

    Asnières-sur-Seine 2011 - 2012

  • Procter & Gamble - Process Engineer

    Asnières-sur-Seine 2009 - 2011

  • L'Oréal - Internship as Process Engineer

    PARIS 2009 - 2009 Creation of boards of performance, and visual standards
    Improvement of the reliability of the production lines
    Creation of the cleaning routines

    Transferrable skills:
    Quality management
    Maintenance management

  • Procter & Gamble - Internship as Process Engineer

    Asnières-sur-Seine 2008 - 2008 Improvement of the reliability of the production lines via
    deployment of Autonomous Maintenance program to 20 technicians

Formations

  • Ecole Hôtelière De Lausanne (Lausanne)

    Lausanne 2014 - 2015 Executive MBA in hospitality management

    Courses: Organizational Behavior, Coaching Skills, Room Division, Wine Knowledge and Beverage Management, Food and Beverage Preparation and Service, Revenue Management, Digital and Services Marketing, Financial & Managerial Accounting, Real Estate Finance and Valuation, Corporate Strategy, Entrepreneurship.

  • ISAM-IAE Nancy

    Nancy 2007 - 2009 Master’s Degree in Business Administration

    General Management
    With honors

  • ENSAIA (Ecole Nationale Supérieure D Agronomie Et Des Industries Alimentaires)

    Nancy 2005 - 2009 Master’s Degree in Food Science Engineering

    Specialisation in Supply Chain Management and Logistics Activities
    With honors
Annuaire des membres :