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- Hospitality Sales&Marketing, Qatar Museum Authority
- Institut Paul Bocuse
- Marseille, France
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- 2012 - Courant
Hospitality Sales&Marketing assistant - Qatar Museum Authority - Museum of Islamic Art - Alain Ducasse Entreprise-Banqueting and events sales promotion for the 4 different outlets (gastronomic, coffee shops, outdoor catering space).-Communication and marketing plan implement.-Coordination with external marketing company for the branding of the different outlets and creation of the banqueting brochure.-Daily commercial actions (sales promotion, menu engineering).2012 - CourantActing Hospitality Sales&Marketing assistant - Qatar Museum Authority - Museum of Islamic Art - Alain Ducasse EntrepriseConception-Banqueting and events sales promotion on the different outlets and venues (gastronomic, coffee shops, outdoor catering space, conference rooms).-Creation of Sales and communication documents.-Communication and marketing plan implement.-Follow up on branding of the different outlets with an external Marketing & PR company-Daily commercial actions (customer relations, sales promotion, menu engineering).-Leading external sales meeting with potential clients.-Finalization and negociation of commercial offers.-Participation to weekly internal sales meeting.2011 - CourantDaily service operations in the outdoor Outlet with a 250pax/day average occupancy, splited in a Bar, Terasse, and Swimming pool. Open all day till night on summer.2009 - CourantTailor made events, Luxury Catering and Event organization Home gastronomic dinners by a qualified and trendy Young French Cook. Cooking lessons instructor at home or in culinary boutique.2011 - 2012Captain at MIA-Restaurant, managed by Alain Ducasse Entreprise - Qatar Museum Authority - Museum of Islamic ArtConceptionAs a supervisor in the opening team, I have been involved in:-6 weeks training program: attending and leading some of the programs such as Guest relation, guest loyaty and satisfaction, bench marking survey, tea and water training. -opening of a Coffee shop of 140 seats: sequence of service implementation, back of house organization, operation supervision.-opening of banqueting service: coffee breaks, breakfasts, buffet, cocktail, gala dinner and outside event catering (Cat Stevens/ Yusuf Islam catering supervisor)2011 - 2011Domaine hospitalier | 10001+Leader in daily service operations and Wine selling and training at the outdoor Outlet with a 250pax/day average occupancy, splited in a Bar, Terasse, and Swimming pool.Open all day till night on summer.2010 - 2011In relation with the Technical director and General Manager, I've been hired as an Consultant in Sales and operation management for the launching of a new catering company in Lyon. Sales, Logistic and Operation management for a more than 350 guests catering event in Lyon.2010 - 2011In relation with the Technical director and General Manager, I've been hired as an Consultant in Sales and operation management for the launching of a new catering company in Lyon.Sales, Logistic and Operation management for a more than 350 guests catering event in Lyon.2010 - 2011In relation with the Technical director and General Manager, I've been hired as an Consultant in Sales and operation management for the launching of a new catering company in Lyon.Sales, Logistic and Operation management for a more than 350 guests catering event in Lyon.2010 - 2010Alimentation & Boissons | 501-1000I achieve a 6 months internship in the "Special events" department as a commercial assitant.Responding to customer's requests,planning and operating their events on all aspects (food&beverage, logistic and Staff).It has permitted me to work for a demanding luxury type of customers, on how to exceed expectances while generating profits.Managing people is a main part of my responsibilities on operations. We make the catering performance happening and we are on site to operate it.2010 - 2010I achieve a 6 months internship in the "Special events" department as a commercial assitant. Responding to customer's requests,planning and operating their events on all aspects (food&beverage, logistic and Staff). It has permitted me to work for a demanding luxury type of customers, how to satisfy them the best and how to keep acting on how to create earnings in the more efficient way regarding to that full customer's satisfaction research. Managing people is a main part of my responsibilities on operations. We make the catering performance happening and we are on site to operate it.2009 - 2010Student in Bachelor degree of international management in hotel and restaurant industry - Institut Paul Bocuse, Lyon, FranceGestion de l'enseignement | 51-200Global hospitality management, Finance, Revenue management, Strategic management, Team leadership,Food&beverage management, Tourism, Entrepreneurship2008 - 2009Full time internship during 8 months. Really made my place in the kitchen team. Learned a lot about Culinary technique and about French gastronomic restaurant organization.2008 - 2009Full time internship during 8 months.Really made my place in the kitchen team.Learned a lot about Culinary technique and about French gastronomic restaurant organization.2007 - 2007Internship 32 weeks. Tournant cuisine : entremets, hot first plates, Pastry, Butchery.Voir toutes les Expériences professionnelles (12) - 2009 - 2010
The Institut Paul Bocuse trains the professionals of tomorrow for Hotel, Restaurant and Culinary Arts careers. This prestigious institute offers a unique blend of refined tradition, contemporary quality and cutting-edge innovation. It teaches time-honored techniques and modern management skills to meet the current and future needs of the foodservice and the hospitality industry around the world.
2009 - 2010Bachelor degree in international Hospitality and Restaurant Management promotion François Delahaye dans Hospitality and Tourism management - Institut Paul BocuseThe Institut Paul Bocuse trains the professionals of tomorrow for Hotel, Restaurant and Culinary Arts careers. This prestigious institute offers a unique blend of refined tradition, contemporary quality and cutting-edge innovation. It teaches time-honored techniques and modern management skills to meet the current and future needs of the foodservice and the hospitality industry around the world.
2009 - 2010Bachelor degree in international Hospitality and Restaurant Management dans Hospitality and Tourism management - Institut Paul BocuseThe Institut Paul Bocuse trains the professionals of tomorrow for Hotel, Restaurant and Culinary Arts careers. This prestigious institute offers a unique blend of refined tradition, contemporary quality and cutting-edge innovation. It teaches time-honored techniques and modern management skills to meet the current and future needs of the foodservice and the hospitality industry around the world.
2009 - 2010Licence professionelle de management international de l'hôtellerie restauration dans Hospitality and Restaurant Management - IAE - Universitée Lyon 3The Institut d'Administration des Entreprises (I.A.E.), the University of Lyon Business & Management School, is one of the biggest Business Schools in France. I.A.E. is the only institution of its kind to offer a full range of courses, from Bachelor's Degree to Ph.D. level in an international and professional environment.
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