Manager Sales

Curriculum Vitae

Francois Mvelle

** ********* ****, ********

DA1 2JJ - Kent

Mob: 079**-***-***

E-mail: **************@********.***

Profile

I am an exceptional, hands-on and enterprising leader experienced within the hotel and catering business, bringing over 18 years of experience gained working for branded institutions. Technically-savvy with outstanding relationship building, employee training and presentation skills. Dynamic and sales focused professional who is committed to achieving quality service and exceeding profitability through increasing overall revenue and controlling cost. Excellent analytical and problem solving skills. Have an exceptional eye for details. Able to work under pressure in fast-paced as well as time-sensitive environments. Highly passionate about the development of the business through sales growth, guest satisfaction and above all employees motivation and training. Proven ability to effectively manage projects such as pre-opening, openings and refurbishment, from planning through to execution using a culturally diversified work force. I am looking to take on a new challenge, project and further even more my career within an upscale full service hotel environment with an ambitious branded award winning hotel which is looking to recruit talented professionals.

Employment History

February 2015 - Present

Holiday Inn Express London Dartford (Atlas Hotels Ltd - IHG Hotels Group): General Manager – 126 rooms (Bar, Restaurant and 3 conference rooms)

- Responsible for developing financial, operational and business plans which support the overall objectives of the Hotel and company.

- Involve in developing and implementing marketing plans to maximise revenue generation.

- Responsible for the day to day running of operations by maximising food and beverage revenues in the F&B outlet, conference and fostering the development of a positive work environment for all employees as well as making sure adequate training is provided.

- Supervising and setting up guide lines for staff recruitment, training and development.

- Ensure that product quality and service standards are met in all areas of the Hotel.

- Involved in planning of annual budget, Capex, and revenue strategy as well as delivering bottom line profitability.

- Working closely with the revenue / sales team to identify potential sales lead, turn them into concrete business and grow our portfolio.

- Coordinated the full IHG - G4 bedrooms refurbishment in April – July 2016

- Implementing the Health & Safety as well as Hygiene procedures throughout all departments Achieved objectives:

- Turn Over £3,000K (Growth 5.2% YOY); 82% Occ (RGI –Market share index increase 4%). – EBITDA

£1,250K

- Audits – Health & Safety (96% at the last external audit), Hygiene 98%, Financial conformity and HR procedures 90% and Product & Service Standard IHG external audit – Passed, Improve quality standard to 80% by 1.5% on prior year

- Staff Satisfaction Survey – 93%

- Managing 6 HOD’s and 17staff

September 2012 - April 2015

Holiday Inn Express London Chingford (Atlas Hotels Ltd - IHG Hotels Group): General Manager – 102 rooms (Bar, Restaurant and 1 conference room)

- Responsible for developing financial, operational and business plans which support the overall objectives of the Hotel and company.

- Assist with developing and implementing marketing plans to maximise revenue generation.

- Responsible for the day to day running of operations by maximising food and beverage revenues in the F&B outlet, conference and fostering the development of a positive work environment for all employees as well as making sure adequate training is provided.

- Supervising and setting up guide lines for staff recruitment, training and development.

- Ensure that product quality and service standards are met in all areas of the Hotel.

- Involved in planning of annual budget, Capex, sales and revenue strategy as well as delivering bottom line profitability.

- Coordinated the full IHG – G3 bedrooms refurbishment in May – July 2013

- Implementing the Health & Safety as well as Hygiene procedures throughout all departments Achieved objectives:

- Turn Over £2,000K (Growth 7% YOY); 82% Occ (RGI –Market share index increase 4%). – EBITDA

£825K

- Audits – Health & Safety (98% at the last external audit), Financial conformity and HR procedures 95% and Product & Service Standard IHG external audit – Passed

- Improve quality standard to 82% by 4.5% on prior year

- Staff Satisfaction Survey – 87%

- Managing 5 HOD’s and 15 staff

January 2011- September 2012

Holiday Inn Express London Greenwich (Atlas Hotels Ltd - IHG Hotels Group): Deputy General Manager – 162 rooms (Bar, Restaurant and 2 conference rooms)

- Assisting the General Manager in developing financial, operational and business plans which support the overall objectives of the Hotel and company.

- Assist with developing and implementing marketing plans to maximise revenue generation.

- Responsible for the day to day running of operations by maximising food and beverage revenues in the F&B outlets, conference and fostering the development of a positive work environment for all employees as well as making sure adequate training is provided.

- Ensure that product quality and service standards are met in all areas of the Hotel.

- Involved in planning of annual budget, sales and revenue strategy as well as delivering bottom line profitability

Achieved objectives:

- Turn Over £4,000K; 85% Occ

- Audits – Health & Safety (100% at the last external audit), Financial conformity and HR procedures 100% and Product & Service Standard – Passed.

- Managing 7 HOD’s and 20 staff

March 2010- January 2011

Holiday Inn Express London Dartford - Kent (Atlas Hotels Ltd - IHG Hotels Group): Acting General Manager (Covering for Maternity leave) – 126 rooms (Bar, Restaurant and 2 conference rooms)

- Responsible for developing financial, operational and business plans which support the overall objectives of the Hotel and company.

- Assist with developing and implementing marketing plans to maximise revenue generation.

- Responsible for the day to day running of operations by maximising food and beverage revenues in the F&B outlets, conference and fostering the development of a positive work environment for all employees as well as making sure adequate training is provided.

- Ensure that product quality and service standards are met in all areas of the Hotel.

- Involved in planning of annual budget, sales and revenue strategy as well as delivering bottom line profitability.

Achieved objectives:

- Turn Over £2,500K (Growth 10% YOY); 77% Occ (RGI –Market share index increase 5%).

- Audits – Health & Safety (96% at the last external audit), Financial conformity and HR procedures 90% and Product & Service Standard – Passed

- Managing 6 HOD’s and 15 staff

March 2006- March 2010

Holiday Inn Express London Greenwich (Atlas Hotels Ltd - IHG Hotels Group): Deputy General Manager – 162 rooms (Bar, Restaurant and 2 conference rooms)

- Responsible for the day to day running of operations:

- Accommodation, Food & Beverage, Housekeeping

- Involved in planning of annual budget, sales and room revenue strategy. Achieved objectives:

- Turn Over £3,500K; 82% Occ

- Standard of quality; conformity of procedures (99% at the last external audit).

- Responsible of the recruitment and development of staff

- Managing 7 HOD’s and 20 staff

Sept 2003- Feb 2006

Novotel London Heathrow (Accor Group)

Food and Beverage / Banqueting Manager – 178 rooms, 1restaurant (120 seats – 80 covers) 8 conference facilities (maximum 250 people)

- Responsible for the day to day running of all food and beverage and conference operations as well as implementing hygiene and health & safety procedures within the department.

- Preparing the budget and controlling financial cost. Department turnover of £1,600K .

- Responsible for staff recruitment, training and development.

- Managing: 1 restaurant and bar manager, 1 conference service manager, 4 supervisors and 15 full / part- time staff.

- Organising and planning banqueting events in collaboration with the Service and Conference manager.

- Working closely with the head Chef to review and implement new restaurant menu. Feb 2002- March 2003

Custom House (2*) & Quality Hotels London Excel (3*): Operations Manager - total of 268 rooms, 3 restaurants (overall 180 seats), 1 pub and conference facilities (3 rooms- 250 people), 1 swimming pool and Health & Spa

- Planned, organised and Co-ordinated the pre-opening of the Quality Hotel in July 2002.

- Responsible for developing financial, operational and business plans which support the overall objectives of the Hotel and company with the Director of Operations.

- Implementing the Health & Safety as well as Hygiene procedures throughout all departments

- Responsible for the day to day running of all operations and F&B outlets, conference and bar.

- Worked closely with the outsourced company managing the swimming pool and health Spa.

- Coordinated of the three restaurant as well as implementing the three different restaurants concepts

- Supervising and setting up guide lines for staff recruitment, training and development.

- Responsible for maintenance and security contracts as well as all health & safety aspects of both hotels.

- Managing: 5 HOD’s and 45 staff.

April 2001- Feb 2002

Ibis Hotel London Stratford (Accor Group):

Assistant General Manager – 108 rooms

- Responsible for the day to day running of operations:

- Accommodation, Food & Beverage, Housekeeping

- Involved in planning the annual budget.

- Achieved objectives: Turn Over £1,800K; 90% Occ

- Standard of quality; conformity of procedures (96% at the last external audit).

- Responsible of the recruitment and development of staff

- Managing 3 HOD’s and 20 staff

April1999- April 2001

Ibis Hotel London Docklands (Accor Group):

Assistant General Manager – 86 rooms

- Co-ordinator for the opening of the Hotel in 1999.

- Responsible for the day to day running of all operations:

- Accommodation, Housekeeping, Maintenance. Focusing more on the F&B side of the business.

- Financial Objectives: Turn Over £1,600K; 91.23% Occ

- Standard of quality, conformity of procedures (94% at the last external audit)

- Responsible of the recruitment and development of the team (Integration and animation)

- Involved in organising and preparing budget and capex.

- Managing 3 HOD’s and 15 staff.

1997 – April 1999

Ibis Hotel Heathrow (Accor Group- 354 rooms)

Food & Beverage Asst. Manager and Executive Chef.

1 Bar – 1 Restaurant (400 breakfast covers – 150 dinner covers)

- Managing and motivating 30 employees.

- Responsible of purchasing, controlling of stock in relation to the budget.

- Analysis of daily sales, revenues, costs and expenditures.

.1996 – 1997

Ibis Hotel Heathrow & Greenwich (Accor Group)

- Night Manager and Day Reception Supervisor.

- Overseeing recruitment and training of employees. 1995 – 1996

- Worked for both hotels on a shared full-time basis. Education

1993 – 1997

BA (Hons) Hotel Management (Option: Event Management) South Bank University - London

1991- 1993

B.E.T.C Hotel & Catering Management

Room Revenue and Food preparation and production (7061 & 7062) Certificate Lewisham College – London

1990 – 1991

Access to Business and finance Certificate

Hammersmith and West London College

Training

Train the trainer, Team building, Intermediate Food & Hygiene certificate, Health & Safety Management certificate, Recruitment and Appraisals skills course, Licensing law course, Budgeting as a management tool course, Sales techniques and marketing work shops, time management course, Planning, organisation and delegation courses, MDP ( Management – Development – Program. Modules: 1. Leadership, 2. Communication, 3. Marketing, 4. Budgeting and Financial Management). Personal details

Marital Status: Married

Interests: Football, Tennis, Cooking, Gardening and Organising events. Languages: English, French (mother tongue), conversational Italian Intermediate level. References: On Request

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