Fabien Noel

- gestion, animation, veille et modération des réseaux sociaux (domaine de l'hôtellerie de luxe) - rédaction et gestion de newsletters

- In charge of MICE sales development - Managing Corporate and Leisure groups - Launching new offers and luxury concept of MICE within a large renovation project of the hotel - Sales calls, Roadshows, Trade shows - Part of SLH MICE program

in charge of the Domain's promotion, sales & distribution : - strengthening & developing markets (Europe & US) - implementing new grid rates and increasing yearly accommodation revenue and occupancy in low and mid-season - building partnerships and contracting with Travel agencies, Tour-operators & Concierge offices - external communication : advertising, press relations, webmaster, emailing & newsletters, implementing & managing social media (Facebook, Google Business, Instagram, LinkedIn, Youtube, Vimeo) - sales calls / showcases / workshops, promotions & special offers settings - dealing with groups & seminars requests (quoting, billing, setting up, coordinating) - managing & updating databases - coordinating public relations

An estate of 2500 hectares...a private and unique resort offering 20 shepherd houses, dwellings and villas for rental, open most of the year. - booking (individuals & groups) - wedding organization - concierge service - web site update - procedures implementation - tin controlling & revenue checking - rostering

Started as Assistant Night Manager and promoted as Night Manager from March 2010 onwards. Reporting directly to the Assistant Front Office Manager & the Room Division Manager, I was in charge of:  Managing the night team (Assistant Night Manager / Night Auditor - GSA / Night Porters)  Participating in helping team to grow (Personal Development Plan / registering trainings)  Maintaining accurate and up-to-date financial records (rate check / group invoice check / credit limit check)  Interpreting reports / Compiling statistics for Front Office, Revenue & Finance departments (Combined pickup reports / IBP daily data / IBP Forecast reports / DRS daily data)  Reconciling all Hotel transactions, Food, Beverage and Miscellaneous Revenues on daily basis  Informing & selling hotel services (upgrades / upsells / Priority Club enrolments)  Anticipating and meeting guest enquiries, complaints, requests  Ensuring guests security  Participating in Front Office communication  Training new colleagues in night audit / night porter processes  Implementing and Setting up Night Audit SOP’s  Ensuring IHG / Hotel policies & procedures, brand standards are well followed up

Reporting directly to the Front Office Manager & the Room Division Manager, I was in charge of:  Managing a 2 Night Auditors team  Maintaining accurate and up-to-date financial records  Informing & selling hotel services  Anticipating and meeting guest enquiries, complaints, requests  Checking & Programming all reservations checked in (routing, fixed charges, extras, updating profiles,...)  Checking invoices : pre/post charging on Tour Operator/Travel Agency & guests bills  Controlling & Explaining statistics (Occupation, Room Revenue, Average rate, Complimentary rooms…)  Auditing and balancing all Hotel transactions, Food, Beverage and Miscellaneous Revenues for the day  Controlling the till  Checking all credit card transactions of the day  Preparation & Serving early breakfasts (before 6 am)  Early check outs  Ensuring guests security  Participating in all Front Office communication and training sessions

Reporting directly to the Front Office Manager & the General Manager, I worked as an autonomic Night Auditor  Check-in/check-out procedures  Informing & selling hotel services  Booking reservation demands  Auditing and balancing all Hotel transactions : Accommodation, Food, Beverage and Miscellaneous Revenues  Controlling, Analysing & Explaining all statistics  Ensuring that all cashiering policies and procedures are followed  Controlling the till  Preparation & Serving early breakfasts (before 7 am)  Ensuring guests security

Reporting directly to the Food & Beverage Manager  Managing and Motivating a Team of 5  Staff Roster  Setting up restaurant or group banquet dinners  Meeting and greeting customers  Advising guests & Taking orders  Controlling the till