A3amvens Hotel Management Report supports you in all the #management topics of a hotel, restaurant or leisure company.
If you need # support, # advice or simply want to share # ideas to make your decisions, A3amvens can support you and help you.
A3amvens is a new really cool inspiring learning, blogging and consulting company in the hospitality industry.
My vision : Based on my experience and expertise, I would like to do better, spread ideas, share experience from my personal network and make positive change.
A3amvens built during the Covid-19 crisis of 2020 is aimed to :
# Use the news cycle of our industry to turn it on its head ;
# Move our industry story to its next chapter ;
# Offer analysis of topical situations.
Non-exhaustive list of topics on which I can #accompany you // #coach // #participate in your thoughts and decision-making // # carry out a study with pragmatic feedback // participate in a seminar for a presentation or working session.
– Market and feasibility study ;
– Strategic thinking, corporate vision definition ;
– Market positioning ;
– Costed business plan and postulates ;
– Help and advice on an opening, a product launch ;
– Interim management ;
– Support & coaching of the manager ;
– Management & coaching of managers and teams ;
– Methods & advice in recruitment ;
– Management tools ;
– Monitoring tools ;
– Simplified operating account ;
– Marketing and communication networks ;
– Sales, marketing & communication action plan ;
– Administrative organization of a company ;
– Team training ;
– Intervention on a thematic training.
But also share my vision, my experience, in other sectors of activity or industries where we can find similarities of operation //
– Car industry
– Luxury
– Cosmetics
– Aeronautics
– and many others…..
Biography
After a BTS degree in Hotel & Restaurant management obtained in Illkirch Graffenstaden – Strasbourg, and several international experiences on cruise ships but also in England, the United States and Japan then graduated with a MBA in International Hotel Management by the IMHI-ESSEC Paris, I had the privilege of joining the Lucien Barriere Group in 1995 as an Income Controller then Deputy Director in charge of food & beverage at the Casino de Deauville : 10 catering outlets to manage from the beach bar to the gourmet restaurant through nightclub activities, banquets, casual restaurants and outside-catering.
After six years spent along the Normandy coast in the heart of the first French so-called “resort”, in 2001 Mr. Dominique Desseigne appointed me Director of Castel Marie Louise, one of the flagships of the hotel industry on the french west coast located in La Baule. This charming French house, member of Relais & Châteaux, needed to take care of its food and beverage department, a starred restaurant managed by a young chef from the region.
In 2006, Mr. Dominique Desseigne, President of the Barriere Group, entrusted me with the management of the Grand Hotel Barrière in Dinard. This Leading Hotels of The World (LHW) member establishment celebrated its 150th anniversary in 2008, just before this period of international crisis.
In 2009, I joined the Hotel Aquitania Bordeaux, managed as a franchise, after a rebranding from Sofitel to Pullman. The brand is just relaunching witin Accor Group in the business segment and new concepts had to be defined and deployed after a total hotel refurbishment.
In 2010, I took over the management of the Hotel & Ryads Le Naoura Marrakech, the first opening abroad of the Barriere Group in Morocco. I have in charge to launch this upscale property, a member of The Leading Hotels of The Word (LHW), with its unique location and developing not only foreign but also national and local clientele. I will have to manage again an unprecedented period of crisis, after a bomb attack at Jemaa El-Fna square and the period of the “Arab Spring” throughout North Africa. It was necessary to revive the tourist industry of the destination but also to target new international markets. It was at the same time that many international hotel groups arrived such as Four Seasons, Mandarin Oriental, Beachcomber, Mövenpick, Delano, Hyatt, and many others. A competitive market where you have to stand out while supporting the development of the destination.
After having carried the values of the Barriere Group for a large part of my career, I joined the Oetker Group in 2016 in Marrakech and took over the general management of Palais Namaskar. This true palace has won numerous awards and a change of owner would have give it a new life.
I was then approached by a British and visionary investor, who offered me a unique and innovative opening project in Cognac, in New Aquitaine – France. Appointed General Manager of the Hotel Chais Monnet & Spa in February 2017, the hotel opened in September 2018 as a new, unmissable high-end address at the heart of the cognac destination. 92 rooms, 13 apartments, 2 restaurants, 2 bars, a spa and meetings rooms facilities : a total investment of 60 million €uros. From building the definition of each area but also restaurants concepts, it was necessary to recruit, integrate, train a team and quickly position the resort as “the House of houses” of cognac known worldwide. One of the major challenges was to position the destination on the international map of wine tourism, more specifically of “spirit tourism” with the affiliations The Leading Hotels of the World (LHW), Virtuoso, Fine Hotels & Resorts (FHR) among others.
Since 2021, I have joined the second underground tourist site in Europe, the third underground cavity in the world, the Gouffre de Padirac to support the President and CEO, the fifth generation since the opening to the public, in the development of a project major extension, renovation and improvement of the offer. An incredible site in the collective memory in France and Europe, open for more than 130 years and which attracts more adventurers in search of experience every year.
In parallel with my professional activities, my wish is to share my professional experiences to help new entrepreneurs, owners or managers in the challenges they have to face.
I want them to benefit from my expertise and continue to meet the challenges of our businesses in this new period of resumption of activity.