Fine dining, hotel operations, F&B: I learned on the floor. I love revenue management, and when a tool is missing, I build it. My goal is to run a hotel one day.
Experience
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I ran the restaurant's daily operations on my own, 40 to 100 covers per service. I also built a custom PMS: reservations, front desk, stock, QR codes. No longer in use, but it ran in real conditions.
Operations coordinator across two hotels, 226 rooms: daily tracking of occupancy, ADR and RevPAR, groups and MICE.
Maître d'hôtel and chef de rang, Radisson Collection. Also banquet and VIP service at the InterContinental Hotel Dieu, Groupama Stadium and LDLC Arena.
Bachelor in International Hospitality & Restaurant Management. Sommelier at Saisons, the school's Michelin-starred restaurant.
My method
Dining room, coordination, F&B: seeing what really slows a team down.
A custom PMS at the Novotel Bayeux: reservations, front desk, stock, QR codes.
The BDS Les Coqs app, and Drop for every student association.
What I build
Freelance missions
Through my sole proprietorship, alongside my studies.
An on-site visit and honest feedback on welcome and service.
An outside look at one specific issue.
Google profile, online presence, first SEO levers.
Floor service, coordination or scheduling, when you need a hand.
I am looking for a second-year internship in Hong Kong, from May to August 2027. For a mission or a Drop partnership, feel free to write to me too.
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