I am a highly adaptable hospitality professional with extensive experience managing restaurants in prestigious establishments, including Four Seasons Bora Bora and Megève, Cheval Blanc St Barth and La Co(o)rniche.
I thrive in dynamic, fast-paced environments and genuinely enjoy stepping outside my confort zone to tackle new challenges.
I've developed strong leadership skills managing teams of up to 65 people in high-volume, five-star settings, and I'm equally skilled at supporting and developing team members.
My expertise spans the full spectrum of operational management, from recruitment and inventory control to budgeting and process optimisation.
I am passionate about fine dining and the meticulous attention to details it demands.
But beyond the operational side, I'm committed to creating a positive work environment where both my team and our guest feel genuinely valued.
What drives me is delivering exceptional guest experiences.
Wine is an inseparable element of cuisine and shared moments, something that has always deeply passionate me.
This is why I'm constantly striving to develop my knowledge and expertise in this area.
Customers satisfaction, Service protocols, Table service, Booking optimization
Quality control, Hygiene standards, Inventory management, Supplier Selection
Budget & Finances, Team management, Operational planning, Regulatory compliance
Leadership, Communication, Problem solving, Stress management
Family-owned boutique hotel with 12 rooms and a 150 seats restaurant
in the heart of a classified oyster-farming village.
Fully in charge of the hotel I was overseeing all restaurant and hotel operations.
In charge of P&L monitoring as well as budget analysis and forecasting.
I optimized beverages ratio at 17%, increased per person average by 10% and maintained food ratio under 30%.
I created and implemented SOPs for restaurant FOH.
I coached and led managers through FOH and BOH; 2 restaurants manager, 1 chef and his assistant, and 1 front office manager
Luxurious 5 stars hotel overlooking Arcachon bay and Dune du Pyla,
with 29 rooms and a 420 seats restaurant, serving on average 1000
covers per day.
I recruited, trained and managed a 65 staff members FOH team.
While managing services up to 600 guests, I was greeting guests,
overlooking bookings, ensuring good application of our standards,
operating the POS and creating the daily, weekly and monthly roadmap
according to BEO and rooms reports.
With meticulous upselling techniques and trainings, the customer
average spent went up by 18%
I was being trained to take a restaurant manager position for the upcoming season.
In charge of the morning shift overseeing breakfast, in room dinning, bar and pool as well as the
restaurant.
Four Seasons Megève
Four Seasons Bora Bora
Cheval Blanc St Barth
Have a project in mind or want to discuss collaboration opportunities? Feel free to get in touch.