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Thomas BOURDOIS

BORDEAUX

En résumé

Direction des opérations de l'établissement dans un but d'atteindre les objectifs fixés en terme de satisfaction clients et d'atteinte des résultats financiers // qui permettent à la marque de se positionner comme leader dans son domaine.

Mes compétences :
Rigorous
analysis
Loyalty Schemes
Forecasting
Budgets
Quality

Entreprises

  • Intercontinental Bordeaux - DIRECTEUR GENERAL

    2017 - maintenant

  • OPENING INTERCONTINENTAL MARSEILLE HOTEL DIEU - OPERATIONS MANAGER

    2012 - 2017 Recruiting pre-opening team
    Organizing OS&E and FF&E orders and delivery - Training the staff
    Coordinating operational procedures - Dealing with the construction team
    Post opening: positioning the property in the city and the area
    1 Michelin star obtained in 2014 at the gastronomic restaurant
    IHG Award 2014 : Hotel of the Year - Guest Satisfaction ranking : 3rd in Europe

  • Intercontinental Paris le Grand - FOOD AND BEVERAGE DIRECTOR

    2008 - 2012 Maintain a high level of service which improve the Guest experience
    Support and organize outlets operation / marketing
    Processes optimization and cost control.
    Budget construction, sales analyses and forecasts’ follow up
    Works at developing staff
    Trainer in sessions aiming at transmitting the spirit of IHG
    Two months cross training in the housekeeping and front office departments (April & June 2010)
    Food and beverage excellence award 2011

  • InterContinental Carlton Cannes - FOOD AND BEVERAGE DIRECTOR

    Cannes 2007 - 2008 Maintain a high level of service which improve the Guest experience
    Supports and organize outlets operation / marketing
    Preparation and realization of seasonal events like the International Film Festival.
    Budget construction, sales analyses and forecasts’ follow up
    Works at developing staff

  • INTERCONTINENTAL PARIS LE GRAND - FOOD AND BEVERAGE ASSISTANT DIRECTOR

    2005 - 2006 Organization of day to day operations with the team - Customer service excellence
    Set up and follow up of a china/glass inventory
    Beverage cost decreased: - 2 points

  • LE MERIDIEN MONTPARNASSE - FOOD AND BEVERAGE ASSISTANT DIRECTOR

    2004 - 2005 220 people - 15 M EUR - 8 outlets.
    Organization of day to day operations with the team- Customer service excellence
    Focus on the Montparnasse 25 restaurant, 1 star Michelin guide

  • LE MERIDIEN MONTPARNASSE - FOOD AND BEVERAGE ASSISTANT DIRECTOR

    2004 - 2005 220 people - 15 M EUR - 8 outlets.
    Organization of day to day operations with the team- Customer service excellence
    Focus on the Montparnasse 25 restaurant, 1 star Michelin guide

  • LE MERIDIEN MONTPARNASSE - CONFERENCE AND BANQUETING SALES MANAGER

    2001 - 2003 INTERNSHIPS

  • OPENING SOFITEL NEW YORK - F&B waiter

    2000 - 2000

Formations

  • Institut Paul Bocuse (Ecully)

    Ecully 1997 - 2000 Management Hôtelier

  • University Lyon 3

    Lyon 1997 - 2000 Licence IUP commerce et ventes

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