 April / Septembre 2008 5* Aman Resort Hotel Bora Bora
Restaurant Manager
In charge of the all day Dining Restaurant. Carrying out the responsibilities of Restaurant Manager with the focus on managing the outlet and controlling operations standards.
Coordinate and manage day to day Department Operations and Administration.
Responsible for running a ninety seat restaurant and managing twenty staffs members.
 January / March 2008 4* Hilton Eiffel Tower
Trainee Project Manager
Taking care of events and conferences follow up:
Qualifying query by phone, Hotel sights, sending proposals and contracts,
preparing Events within the computer system and assuring the follow up on the field.
Preparing data’s for weekly internal meetings.
Taking care of all “Unable to confirm” files.
 July 2005 / June 2006 4* Billesley Manor Hotel /Barceló Hotels & Resorts
Assistant Restaurant Manager
Assisting the Event Manager, planning and during duty: Weddings, Conferences & Murder Mystery.
Assisting the Restaurant Manager to run the seventy seat restaurant and managing twelve waiters.
Able to take charge in all aspects of restaurant shifts. In charge of service standards training.
 June / August 2003 3* Hotel Best Western, « Le Donjon - Les Remparts », Carcassonne (France)
School placement as Waiter, Cook, Receptionist, Doorman, Housekeeper
Assisting the head chef for the hot food for a fifty seat restaurant (1st month).
First experience in front office, responsible for check-in and guests and telephone enquiries.
Doorman responsibilities, which included parking cars and taking luggage up to rooms.
Housekeeping service.
Diplome(s) :
2006/8: M.B.A. in Hospitality Management at the Savignac International School of Management
Operational Management, Marketing, Strategy, Human Resources, Hospitality and Common Laws, Business Planning.
2004/6: Foundation Degree in Hospitality Management at Thames Valley University (London)
Operational Management; English: International English Language Test System: 6.5/9
2002/4: Baccalauréat Technologique Hôtellerie - Restauration, Souillac
Culinary and wine classes, knowledge in high-end food service, cost control
Jeune diplomé de MBA, ayant déjà une expérience en Polynésie souhaiterai poursuivre sa carrièrre professionelle en Nouvelle Calédonie ou Polynésie.
Très grande motivation.
Logement souhaité.
