Responsible for organizing and coordinating special projects such as global reunions and networking events, Responsible for providing initiatives to address dramatic events world-wide, Responsible for organizing the general Alumni Reunion for all alumni (10th anniversary, summer 2006).

Carry out various qualitative and quantitative data acquisitions from individuals. Principal mandates carried out: ·Analyze coadministration and its impact on the deployment of a management per division ·Measure change integration - Renewal of service delivery ·Research on employees’ concerns within a multi-change framework: management by regroupings of customers, introduction of new technologies and transfer of the activities of the center. ·New work and collaboration methods in the Internet age: concerns, appropriation and effectiveness of members and animators of virtual communities of practices

Assist in managing restaurant operations with over 4M$ annual sales. Assist in managing service and administrative side of the business. Supervise the restaurant activities: floor plan, course of the service (300 sets restaurant), guest satisfaction, staff management (over 30 employees), staff recruitment, staff training. Forecast restaurant occupancy. Coordinate the restaurant's operations to meet the company's worldwide standards and procedures. As a complement to my functions as Assistant Maitre d'Hotel, I also took part in the operations of the following departments: in-room dinning (room service), in-room mini-bar, main bar, 5 star restaurant. Achievements : Improved the communications with employees. Market analysis (analyze offer of service of the neighboring restaurants). Elaborated the Employee’s Handbook for in-room dinning department.

Cooking, creating new menues, creating new dishes. Work under stress and pressure.

Supervise dinning room and banquet activities. Take part in the administrative tasks of the food and beverage department: costs, schedule, contracts, etc. Manage the inventory.

Prepare all the necessary pastries (croissants, danishes, muffins, cakes, pie) and daily special orders. Manage and supervise the activities of the sales team: staff management (20 employees), customer service. Manage the inventory and process of ordering from suppliers. Plan daily and weekly productions. Train new employees (supervisors and sales representatives). Manage a multi-unit store.

Management (Business Structure and Strategy), Master of Science in Administration (M.Sc.) - graduate program

Entrepreneurship, Leadership and International Business Program, Certificate

Administration, Major: Hotel and restaurant management, Bachelor of Business Administration (B.B.A.) - undergraduate program

Fairmont Hotels and Resorts, trainer

Les Connaisseurs (Quebec wine society), 2nd level

Les Connaisseurs (Quebec wine society), completed

Les Connaisseurs (Quebec wine society), 1st level