Sites of: Tortkuduk & Muyunkum (Kazakhstan) - Bulyanhulu (Tanzanie) – Nichima - Balhaf (Yémen) – Gamba (Gabon) . Full hotel and catering management for oil, gas and mining companies . restaurants – functions & banquets – Hotel capacity until 3000 pax – shops - international clients - Recruitment, staff training . Set up of HACCP et HSE standards. Golf management (9 & 18 trous) - nautical centre. Reporting to the Zone head office (finances, human resources, commercial).

Capacity : 80 covers, 4 employees. Fully in charge of the management of the business. The customers are tourists, corporate, work councils and associations. French traditional Cook.

Bar, Restaurant and Pizzeria with a capacity of 90 covers, 25 employees, generating 260 MF CFA of sales per year. I hosted several national football teams during the African Cup. I also organized a catering service for institutional customers such as Ministries, The World Bank, the PNUD.

– Bagnoles de l’Orne (France) 75 rooms - 35 employees – Business Clients, T.O., curists - esthétics & balneo resort (pool, sauna, hammam, jacuzzi)

Lille & Arcueil, France. Training period to enhance my skills in corporate procedures for production, Service, Accounting.

Tahiti, French Polynesia. I first worked for the Huahine resort and then the Moorea one. Capacity : 120 persons I was fully in charge of the management of 40 employees. Mostly working North and South American TO as well as Europeans. Food and Beverage was organized accordingly : Buffets and Menus inspired by Spanish, Creole, Asian, Italian or typical French Cuisine.

) Hourtin (33) - France Capacity: 600 persons (25% full pension and 75% in residential) Liabilities : Drawing up the budgets, Human resources management including recruitment (25 persons), organization and supervision of all the departments (reception, housekeeping, Kitchen, restaurant and bar, maintenance and entertaining). Food and Beverage duty: Set up of menus, buffets and “à la carte” costs control.

Moliets (40) - France . I was in charge of the management of reception department, public relations and entertainment for an 1800-bed resort as well as an organizing special events in the 180 covers restaurant.

Senegal . This company was dealing with excursions and 4-wheel-drive rentals. I set the company, created and organized half-day up to 6 days excursions in the bush, in Casamance or in Niokolo Koba Park. Those excursions were commercialized through a local network of hotels in “petite Côte à Saly, Senegal “ I also created incentive excursions in Mali and Guinea for corporate customers that were sold through specialized Tour Operators .

– Senegal During the first six months I was responsible for part of the entertaining department and then I was promoted Asst. Manager for the whole department including the management of the nightclub within the resort (sales, stocks and costs) and the opening and management of the buffet - restaurant (60 covers)

Bac D, End High school

CARETH Institut, Cadre Gestionnaire Hotelier