Jean-Philippe Couturier

411 rooms including 1 coffee shop, 1 bar, room service ,1 ballroom & 6 meeting rooms accommodating up to 1200 guests • Leading a team of 47 employees • Responsible for managing $8.6 million annually in Food & Beverage • Setting up and maintaining of FF&E and revenue / profit budgets • Setting up and standardization of the F&B Service Department • Setting up and standardization of the Kitchen & Stewarding Department • Maximizing customer satisfaction by “Anticipating guest needs” training • Maximizing revenues / profits by promotions & in-house activities • Implementing HACCP Hygiene System • Implementing standardized Food & Beverage Menus • Sourcing, interviewing and hiring of all F&B colleagues • Organizing Departmental Training • Ensuring the cleanliness of all food and beverage facilities including the restaurant, lounges, banquet rooms, storage rooms and kitchen • Maintain the highest standards of security for hotel patrons and employees and maintain the highest standards of quality and service in the Food & Beverage Department • Keeping the set food cost & beverage cost target 2

187 rooms including 8 villas, 3 restaurants, 3 bars, banqueting, room service • Directed staff of 40 employees • Manage a $ 2 million annual turnover • Take all the responsibility of entire operations of F&B department • Accomplishment of quality repositioning and team recruitment • Quality control and operational efficiency • Accomplishment of kitchen, restaurant and bar refurbishment • Price out of all menus for all hotel outlets • Responsible for planning menu, promotions and events and parties • Responsible for bringing food cost under budget

145 rooms, 19 villas, 2 restaurants, 2 bars, Room service ,45 employees; • Implementation of ACCOR standards after the management take over by ACCOR • Responsible for the day-to-day operation of all kitchens and stewarding

• Implementation of ACCOR standards after the management take over by ACCOR • Responsible for the day-to-day operation of all kitchens and stewarding • Planning and execution of food promotions in cooperation with the EAM 3

311 rooms, 36 service apartments, 2 restaurants, 3 bars, room service, banqueting up to 700 persons - 66 employees • Implementation of ACCOR standards after the management take over by ACCOR • Responsible for the day-to-day operation of all kitchens and stewarding • Planning and execution of food promotions in cooperation with the EAM/DFB