Please find my resume here under:

Since 15/04/2014 RadissonBLU (Rezidor) Hammamet, Tunisia

Director of Operations

01/04/2014 HILTON Hotels & Resorts (Indian Ocean, Mauritius Island)
Director of Food and Beverage

In charge of F&B department (4 restaurants, 4 bars, RS, M&E)
Hotel closed for renovation in April 2014 (re-opened in December 2014)

01/07/2012 –
01/07/2013 Bragard s.a. (France)

International Account Manager Premium Hospitality

During this fixed term contract, I helped Bragard to develop new international markets by signing preferred suppliers contracts with international hotels chains like Fairmont, Raffles and Swissotel. Full service contract were signed with Hilton (5 years renewal) and Park Inn (new contract 5 years). I was also in charge of the supply chain organization for Park Inn Hotels. Overall existing and new business worth: ¬ 8 M

15/02/2009 RadissonBLU (Rezidor)
Pre opening / Opening Food and Beverage Manager

2011-2012: Pre-opening and opening of the RadissonBLU Addis Ababa, Ethiopia. (Recruitment, staff training, organization of F&B FF&E and OE supply management local and international, warehouse management, creation of a local farming supply process, F&B concept creation and development, day to day operation, P&L analysis, budget and forecast, duty manager)

From January till May 2011: Task force in Radisson BLU Dakar, Senegal, Department operational re-organization, suppliers quality check, HACCP implementation, supply chain organization.

2010: Completed the 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.

2009: Pre-opening and opening of the RadissonBLU 5* resort and spa in Dubrovnik, Croatia, 15 outlets (540 chambres, 12 restaurants « à la carte » and 3 bars) 250 F&B staff members. Team recruitment, coaching and training, pre-opening / opening budget and forecast, F&B concepts implementation, running day-today operations, pre-opening warehouse set-up and customs clearance, local supplier selection.

2008 to 2009: Accor (Belgium)

National F&B coordinator

The Food and Beverage link between the Accor world and the Novotel / Ibis and Mercure hotels (12 hotels) in Belgium including: Food and Beverage supply management, Cost control, Staff training, Unions contact and all F&B matters. Report directly to the board of GM s.

2005 to 2008: Sodexo (Belgium)

Manager (Multi Sites)

Operational and Financial management of international companies restaurants, including VIP s restaurants, room service and conventions Toyota Europe HQ, Tenneco… (Up to 1500 cvts/day)/60 staff members (4 sites)

2003 to 2005: Club Méditerranée (Club Med ) (France)

Assistant Food & Beverage Manager

Pre-opening, opening and running F&B operations of a new hotel Club Med in La Palmyre (French Atlantic coast)
Running F&B operations of 3 top rated hotels in the Alps (Meribel) Antares Le Chalet Aspen Park

2001 to 2003: B&B Select wines s.a. (Belgium)

Co-Founder and Sales Manager

French and worldwide wines import company. Custom made wine menu, Customers follow-up. New markets research and event planning.

1998 to 2001: Chicago, IL, (U.S.A.)

2000-2001: Westin Hotel Michigan Avenue (750 rooms)
Executive Sous-Chef
In charge of conventions and banquets organisation, up to 1000 guests.

1998 to 2000: Les Roches/Kendall College Hotel School
Teacher Assistant: Teaching evening cooking adult classes.

1994 to 1998: Pierre Victoire Ltd. (Scotland and England)

Unit Manager

Started in Brussels as a line cook then Chef de partie, I moved to London and Edinburgh and finally became General Manager / Head Chef French style Brasserie (between 100 and 200 guests/shift)


1998 to 2001: Les Roches/Kendall College Hospitality Mgt. Chicago, IL, (U.S.A.)
Bachelor of Arts Degree in Hospitality Management (BA)

1992 to 1994: U.L.B. University of Brussels (Belgium)
Associate Degree in Political Sciences

1988 to 1992: Ecole Hôtelière de Namur (Belgium)
Hotel school Diploma

Internships: 1992 4 months: Paul Bocuse Collonges, Lyon (France)
3 Michelin Stars
1991 2 months: Relais et Château » Shamrock, Maarkedael 2 Michelin Stars
1990 2 months: Restaurant « Le Chêne Madame » Liège,
1 Michelin Star


French: Fluent
English: Fluent
Dutch: Good knowledge


* Illinois state Sanitation Certificate
* Restaurant License IV owner – London
* Best Sommelier Junior European competition Bordeaux, France
* La Grappe d Etain Huy Wine competition (2nd place)

Computer knowledge

Lotus Note, Outlook, PowerPoint, Excel, Word, Click and Buy, Ecomat, Vicount 3, Micros POS, EMC & RMC, Opera, Material Control, Scalix, Delphi.


  • EAME

Food Facility Design

  • No

Management Advisory Services

  • No

Membership Grade

  • eSubscriber


  • Radisson Blu Hotels

Profile Title

  • Director of Operations


26 Avenue Hedi Nouira, Hammamet, EMEA, 5502, Tunisia