Olivier Lot

Palace with 125 rooms & suites; 2 restaurants (French: 2*Michelin; Japanese: 1*Michelin); 1 all day-Dining; 1 bar; 1 café; 1 poolside restaurant; 1 summer pop-up restaurant; banqueting; in room-dining; spa; fitness. Managed team: 240 up to 300 employees during the season. In charge of all daily operations to ensure the highest quality of service, creativity, revenue & profitability increase, and team development. Key achievements: • Developed small outside catering: From 0 to 10 % of total Banqueting revenue in one year. +12% on the following year. • Increased beverage revenue of In-Room Dining by 38% vs N-1 & Bar by 11% at Dinner. • Created events: charity concert; create unique cultural activity program for 10th Yoshi anniversary; Summer Luxury Boats Program. • 2 pop-up Restaurants with Michelin Starred Chef

Palace with 149 rooms & suites. 1 private cinema; 1 art gallery; 1 luxury book-shop; 2 restaurants (Italian: 1*Michelin; Japanese fusion: Matsuhisa); 1 bar & All day-dining; In-Room Dining; Banqueting; Cigar lounge; spa; fitness; pool. Managed team: 130 employees. In charge of all F&B operations ensuring excellency of service, development of managers, reaching financial targets, and successful opening of one the most famous and iconic restaurant concept in the world. Key achievements: • Set record of profitability in F&B, October 2016 (since reopening of the hotel in 2010), and an overall increase of 23% profit in 2016 vs 2015. • Opened one of the 20 most expected restaurant opening in the world in 2016 as per Conde Nast Traveler with great success, beating all budgets from the first year. • Created events in partnerships with luxury brand such as Dom Ruinart, Cartier, Dom Perignon, Krug… for top high-end guests

Palace with 183 rooms and suites; 3 restaurants (1 Asian; 1 Italian; 1 all-day dining); 2 bars; in room-dining; banqueting (5 meeting rooms, 1 Ballroom; 1 Boardroom); spa; fitness; pool. Managed team: 150 up to 180 employees during the season. In charge of all operations F&B; all pre-opening and opening tasks. In charge to develop revenue; manage expenses; train all managers and staff members; ensure excellency of quality of service as per Four Seasons standards, etc. Key achievements: • Open successfully the Hotel and all F&B operations (see “Awards”) in a challenging context (Ukrainian conflict, European embargo, ruble crash). • Increased Banqueting revenue: +24% in one year through weddings, birthday parties, celebrations, and launch of Outside Catering (first one to organize an event in the new Fabergé Museum). • In charge of Minibar project for the Four Seasons Company. • N°1 Avero Leader for Europe and 3rd Worldwide in the Company. • Manager on Duty every week-end.

Palace with 224 rooms; 1 restaurant (3*Michelin stars); 1 all-day dining; 1 bar; in room-dining; banqueting; spa; fitness; pool. 87 000 covers/year. Managed Team: 40 up to 55 employees during the season. In charge of operations of an iconic outlet in the heart of the house. Ensured excellence of quality of service as per Four Seasons standards within a constant intense activity; developed guests’ loyalty and guests’ relations; led and set-up special events under F&B Director (Valentine’s Day; New Year’s Eve…). Key achievements: • Record of covers: over 87000 covers maintaining a high quality of service and reputation of the outlet. • Revenue 2010: + 100K€ vs budget through intensive table turn & upsell. • Developed the team with 9 promotions in 2 years. • LQA: constantly over 88%.

224 rooms with a private bar. 50000 covers/year Managed Team: 35 employees In charge of operations of in room-dining; private bars; amenities (amenity for each room arrival); created new private bar menu; created new and creative amenity program for arrivals and to sell; ensured excellency of quality of service as per company’s standards with an intense activity; developed guests’ loyalty and guests’ relations.

Assistant Manager Restaurant " Le Cinq" 3 étoiles Michelin