Roger GODIN

My Company's purpose, both in France and abroad:
- The creation and / or operation of a business restaurant, or any activity-oriented food trade,
- Consulting and engineering activity in the area of ​Hotel & Catering
And more generally, all industrial, commercial and financial activities which may be directly or indirectly to the purpose and any similar or related that can promote the expansion or development.

You want:
- Develop management mandate one of your hotel establishments?
- Outsource the Catering?
- Outsourcing the Housekeeping?
- Conduct an audit of your purchasing and supply department?
- Train your staff in F & B service and sales?
- Recruit?
- Buying or selling a hotel?

Whatever the problem that you face, a solution exists and can be implemented after careful study.

Appointed by a group of multiowners to audit and provide recommandations for their 2 hotels (3* and 4*) for a total of 568 rooms in order for them to prepare the dataroom.
This mission allowed me to perfect my communication skills through the transmission of the recommendations to be set up, but also to improve my analytical mind and of synthesis.

I do create also training workshops (reception, F&B, reservation, housekeeping)

A purchasing audit finalised for a privately owned small group (800 rooms) resulting in a 250K€ savings per year

I can do mystery visits as well...

• Outsource the Catering, the Housekeeping and the Accounting department (elaboration of the contracts)
• Set up and follow up of the qualitative procedures for a 4* hotel
• Supervise the renovation work within the time scheduled (4M€). Commission of safety / security

• Commissioned by the owner Fadi Boustany to re-negotiate all the purchases / contracts
• Creation and implementation of a laundry for the Hotel as well as for the Spa
• Workgroups in English for the opening of the E’Spa
• Opening of a new point of sales : Met Café

• Budget purchases : 1,5M€ and 160 active suppliers
• Application of the H.A.C.C.P. standards, control and follow up

• Management of the purchases and supplies (800K€)
• Parameters setting of the new software SAGE 100

• Control of the daily invoicing, the breakdown of the Turnover (4M€)
• End of day and month end procedures. Ratios and analysis of the distances

• To organize the smooth running of the service for the restaurant and bar
• To improve my Spanish

• Commercial development of the department
• Duty Management
• Recruitment, training and development for a team of 20 persons
• Management of the department within the framework of the granted budget

• To manage and organize a team of 20 persons (breakfast, lunch, seminars…)
• Responsible for the Health and Safety for the whole catering department
• Implementation of the project « Productivity » and « GMP » (management of F&B costs)

• LE BRISTOL PARIS – 4**** LUXE – 200# - WAITER
• LE PAVILLON HENRY IV ST GERMAIN EN LAYE – 4**** - 42# - RECEPTIONNIST
• LE PAVILLON DE LA REINE PARIS – 4**** LUXE - 100# - PORTER
• LE RITZ PARIS – 4**** LUXE – 165# - RECEPTIONNIST
• LE GRAND HOTEL INTERCONTINENTAL PARIS - 4**** LUXE – 515# - HOUSEKEEPING