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Hospitality and Leisure business :GM, Operations Manager, De

Work Experience

LAST EMPLOYMENT
· 5/2004-9/2004
Director of the GOSSET Hotel in Brussels, Hotel with 48 bedrooms, 6 conference rooms, restaurant “bistro” with 120 places.

CARRIER EXPERIENCE
· 3/2004- 5/2004
Account Manager for the Sodexho group, responsible for the contract “Durbuy Adventure”. (2 Hotels, 3 restaurants, 1 central kitchen, service ‘traiteur’, and outdoor catering) Sodexho lost the contract just before I started……, so I worked directly for Durbuy Adventure.

· 2003-2004
Park Manager for a new LANDAL Greenparks. “Village de l’Eau d’Heure” Holiday Village-Resort in Froidchapelle Belgium. Pre-opening and opening.

· 2000-2003
Director, Management of a rest home; 102 beds and 84 employees.

· 1993-2000
District Manager for the Sodexho group, department of Business & Industry. Yearly P&L budget of circa 8.180.485 Euro, with a 130 employees working in several sites in Belgium: Specialised in the Catering, Managers’ restaurants, Housekeeping, Vending and Warehouse Management. (Multi-sites)

· 1989-1993
Commercial and Operational Manager with Company Samoka, roast coffee merchant. Management and coaching of 12 stores, 5 self-supporting and 7 franchisees. “Coffee shop retail” responsible for the stock, negotiated the prices with suppliers of cafeterias and stores.(F&B)

· 1985-1989
Manager of A.C Restaurants& Hotels Belgium in several districts: Management of “themes” Restaurants, Self-Service, Motel, Meeting Rooms and Shops.

· 1982-85
Manager of a “Hotel & Holiday Village” le Val d’Arimont at Malmedy. Management of the Restaurant, Hotel services, Clubhouse, renting of country cottages etc.

· 1980-1982
Independent manager, in couple, of the Restaurant –Grill
“Le Charolais” at Somme-Leuze, near Durbuy. Laudatory article in the Gault&Millau.

· 1976-1980
Professional training at successive levels as a cook in “Fine Dining” restaurants.
· Hotel-restaurant «l’Air Pur »La Roche en Ardenne (**Michelin)
· Restaurant «le Dodin Bouffant » Paris (**Michelin)
· Restaurant «l’Esméralda » Knokke.
· Restaurant «le Chalet Rose » Bruxelles. (*Michelin)
· Restaurant «le Père Peinard » Bruxelles.


LANGUAGES SKILLS
· Dutch: mother language.
· French: advanced, my wife is French.
· English: intermediate, 3 months’ course in England in 1975.
· German: basic vocabulary.

HOBBIES AND SPORT ACTIVITIES
· Enjoys, Sauna, surfing on Internet, and riding Mountain-Bike.
· Epicurean enjoys good blowouts with friends.
· Enjoys my everyday work.
· Humour.

ADDITIONAL INFORMATION
· Driving licence.
· My motto is “Carpe Diem”.
· My wife is working as a Manager of the University restaurant “Faculté Polytechnique” in Mons.

Education

EDUCATION
· Sint Amands College at Kortrijk.
· Hotelschool “Ter Duinen” Koksijde, academic year 1976.

TRAINING
· 1987: Course of introduction to computers with the centre Zeyp at Brussels.
· 1989-91: 2 years’ evening course of “Management of the small/middle-sized firms” at Havimo Asse.
· 1991-92: Evening course of “Business Communication” at St Donatus Merchtem.
· 1992-1993: Evening Course of “Marketing” at St Donatus Merchtem.
· 1994-95: Evening Course of “Oenologie” at St Donatus Merchtem.

ENTERPRISE TRAINING
· Time Management, People Management & Coaching.
· Several Computer trainings: Excel, PowerPoint, Lotus 123, Word, Exchange and Outlook.
· 7days’training organised by KRAUTHAMMER International. “Management, strength of the self example”.
· “Purchase, winning in negotiating” (Win-win) by Eurosem Brussels.
· “Run a sharing meeting” by Eurosem Brussels.
· “Talk in public” by Eurosem Brussels.
· “Strategies of conflicts with unions”.
· “Assertiveness” lectured by Rouffaer Consulting bvba.
· “Establishment of the customer’s socio-style” by Eurosem Brussels.
· “Retail” with Michael t. Claud (Claud International, Inc.) organised by the Coca-Cola Company.
· “Merchandising» 6days’course given by Peter-Jan Van Der Gucht.
· Sodexho Academy “Management Training” with several modules: Team-building, Merchandising, Marketing, Strategy, Quality, accounting, purchase, HACCP and staff Management.

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