Dorine LE BOT

2021-2022 - Events Deputy Manager

2018-2021 - Events Coordinator

Event Operations Management:

Planning and coordination of events.

Daily operational management:

• Continuous contact with reception and restaurants.
• On-site presence at the reception desk to handle VIP arrivals and support teams.
• Management of transfers for hosted clients (direct reservation with transport companies).

Team Management:

Supervision of a team of 5 people.

Ongoing training and coaching for the development of their skills.

Task planning for Banquet, Stewarding, Kitchen, Reception, Concierge, and Housekeeping teams during events.

Leadership in coordination and management roles.

Customer Service and Sales:

Cultivation of service culture in a hotel context.

Constant questioning of procedures to improve the customer experience (implementation of HIC, Duty reports, update cardex, quality monitoring, satisfaction surveys).

Successful experience in sales in the hotel industry.

Management of contracts and client relationships.

Interpersonal Relations:

Coordination with different stakeholders for the success of events.

Communication with clients, external partners, and internal teams.

Strategy:

Budget analysis.

Reevaluation of forecasts based on activity.

Management of daily reports (Daily Report, Morning meetings, data analysis, production).

Managerial Presence - DUTY:

Monthly standby duty for evening operations (immediate contact person for complaint management, VIP arrivals, unforeseen events, staff no-shows, incidents in rooms or restaurants).

Recruitment of a reservations and sales coordinator team Development of procedures aimed at ensuring smooth operations

Primary point of contact for various stakeholders, such as travel agencies and the Sales Office

Resort ambassador, responsible for hotel site inspections Management of contracts with negotiated rates for agencies

Quick and effective strategic planning to address complex situations and changes in priorities

Contribution to promoting an exceptional customer experience while maintaining high service standards in a complex cultural environment

Make room reservations by responding to requests Optimize room occupancy and average price based on the hotel's period and capacity in collaboration with the revenue manager and strategy.

Book transfers and dinners during the client's stay.

Draft and format various documents as needed using Office tools.

Transmit and communicate information to colleagues clearly to facilitate the continuity of operations.

Before the stay

Anticipation of needs

Planning transfers from the airport, train station, or port

During the stay

Respond to client requests

Permanent point of contact with various hotel services (valet, restaurants, bars, spa) to convey the needs of clients

Table service and bar

Event extras contract at Paris Marriott 5* Champs Elysées Hotel 2015

Event extras contract during the FERIAS at 4* Imperator Nimes Hotel 2015

Fixed-term contract (6 months) at Mercure 4* Hotel Restaurant EDGAR VANNES 2011

Seasonal contract: Roch Priol Quiberon Hotel Restaurant 2010

Seasonal contracts: Le Bellevue Quiberon Hotel Restaurant 2008 and 2009

Seasonal Banquet contract at Le Bretagne Reguiny Hotel Restaurant 2007

Teaching French to two young children Management of the schedule and education of the children in collaboration with the other three au pairs

Organization of the travel arrangements for my host family (approximately 3 trips per month via private jet)