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Work Background
Compass Group FranceResponsable du Pôle Culinaire Groupe Dupont (Corporate Head of Food and Beverage)
Jun. 2023Libercourt, Hauts-de-France, France
BragardDirecteur des ventes (France - Belgique - Luxembourg)
Dec. 2020 - Jun. 2023Épinal, Grand Est, FranceCODIR (executive committee)
FlunchCorporate F&B Director
Dec. 2018 - Dec. 2020Lille, FranceCODIR (executive committee) In charge of the departments: R&D, QHSE, F&B for Flunch Restaurant, Flunch Traiteur, Flunch Café & Flunch Atelier Traiteur. Brought 100% fresh ingredients back into the kitchens
BragardGeneral Manager Benelux
Dec. 2015 - Dec. 2018BelgiumCODIR (executive committee) Global reorganization of the Benelux subsidiary. Brought back a positive EBITDA within one and half year with 15% increase on Gross Sales and 10% decrease on Operating Costs. Re-definition of global sales strategy on different distribution channels. Set-up and follow-up of KPIs. Rebuild the team motivation.
Walibi & AqualibiDirector of Operation Walibi & Aqualibi
Jan. 2015 - Dec. 2015WavreCODIR (executive committee) Walibi and Aqualibi daily operational management - Overall Operation, Maintenance and Security. Build fair and reciprocal relations with unions, workers and management. Good control of costs and positive budget overruns. Started the organization to anticipate the 10 years new strategic plan.
Hilton WorldwideFood and Beverage Director
Apr. 2013 - Apr. 2014Mauritius IslandMAURITIUS - Daily operations of the F and B department (85 staff members) including several restaurants, bars, seminar rooms and event halls. Achieved KPIs (Guest satisfaction, FC, BC, Best practices…). Regular Duty Management.
BragardInternational Key Account Manager Premium Hospitality
Jun. 2012 - Aug. 2013Brussels Area, BelgiumResponsible for finding, developing and maintaining new contracts with international hotel chains. I brought three contracts worth several million euros while continuing to maintain good contacts with our important customers. Extensive travels in EMEA to nurture our contracts.
Radisson Hotel GroupHotel Operation Manager / Food and Beverage Director
Jan. 2009 - Jan. 2015Croatia, Senegal, Tunisia, EthiopiaTUNISIA - April 2014 until March 2015, Operation manager, Radisson Blu Hammamet Resort and Spa. ETHIOPIA - December 2010 till June 2012, Pre-opening and opening activities of the RadissonBLU Addis Ababa. Recruitment process, organization of local and international supply management, F&B concept development. In charge of entire F&B operations. Duty General Manager. SENEGAL - February and March 2011: Task force in Radisson BLU Dakar, Senegal, Department operational re-organization. CROATIA - October 2010: F&B task force for the opening of the RadissonBLU resort in Split, Croatia. TUNISIA - From the 10/10/2009 until 15/09/2010: Re-branding of the Hotel Thalassa Monastir 5*, Tunisia into RadissonBLU Resort and Thalassa Monastir. F&B staff training, Standards set-up and day to day F&B operations. CROATIA - From the 15/02/2009 until 02/10/2009: Pre-opening and opening of the RadissonBLU 5* resort and spa in Dubrovnik, Croatia, 15 outlets (12 restaurants « à la carte » and 3 bars) 120 F&B staff members. Running day to day operations.
AccorNational F&B Director (Consultancy)
Jan. 2008 - Jan. 2009BrusselsNational F&B coordinator. Monitoring overall country F&B performance. Advisor on F&B marketing, strategy, menu engineering, cost control, staff planning, brand compliance.
SodexoCluster General Manager
Jan. 2005 - Jan. 2008BrusselsCatering general management. Operational and financial management of different large accounts (Toyota Europe, YSL, KPMG...) Day to day operations, budgeting and forecasting, reporting to clients and head office.
Club MedAss. Food and Beverage Manager
Jan. 2003 - Jan. 2005Meribel, FranceSummer : Opening of Club Med La Palmyre Atlantique (France) Winter: Day to day F&B management of 3 hotels in Meribel (French Alps) Le Chalet, L'Aspen Park and L'Antares.
B & B select winesSales manager
Jan. 2002 - Jan. 2003Dinant, BelgiumFamily business : Co-founder of a wine import company. Primarily focused on sales for the hospitality industry. Owner a vineyard in Bordeaux.
Westin Hotels & ResortsExecutive Sous-Chef
Mar. 2000 - Nov. 2001Chicago, USAWestin hotel Michigan Avenue, Chicago. 750 rooms. In charge of the banquet kitchen and room service. From mise en place to expedition. (up to 1000 guests)
Pierre Victoire Restaurants Ltd.Chef de Cuisine / Manager
Jan. 1994 - Jan. 1998UK - SCOTLAND & ENGLANDStarted in Brussels as a line cook then Chef de partie, I moved to London and Edinburgh and finally became Unit Manager (Head Chef) – French style Brasserie (between 100 and 200 guests/shift)
Restaurant Paul BocuseChef de partie
Mar. 1992 - Jun. 1992Collonges au Mont d'Or / Lyon - FRANCEPaul Bocuse 3 Michelin Star Worked 4 months as commis garde-manger and commis pâtissier.
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