Since the 4th of October, I’m studying for my MBA in hospitality management, at the international school of Savignac, France. During those 21 months of studies I will have a complete training in international management.
From July 08 to Frebruary 09, I'm doing my internship as "Assistant to the Director of Operations" of the Stein Hotels and Resorts Group in Barcelona, Spain. My professional project, at long term, is to work in an International Luxury Hotel Management Company as the Stein International Group.
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Baptiste Nouvet
Luxury Hospitality Management
Savignac les Eglises - France
| English | French |
Since 2007: Ecole superieure internationale de Savignac |
Sector: Universities and higher education institutions |
2007 : Hotel Restaurant Le Corsaire |
Executive Chef
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Restaurant with méditerranean style coocking and sea fruit menu. 12 employees in charge, 350 covers served per day, continue service untill 12 too 23. administration of suppliers and stocks front and back office. Plannings, cost. control. | |
Sector: Hotel and restaurants |
2006 - 2007 : Hotel Llop Gris |
F & B Manager
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(Winter season work).One gastronomic restaurant, one grill-pizzeria and one bar. Front office manager (in charge of 11 employees): reception, service and wine counsellor. Administration, counts and cost control. | |
Sector: Hotel and restaurants |
2004 - 2006 : Café de la boucane |
General Manager - Acting partner
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Restaurant of 80 seats + 40 outside, bar with 120 seats. I started this new concept, hired and trained the 15 staff members. Creation of the wine list, bar cards, and restaurant menus. Administration, cost control, counts. I developed the business clientele thanks to banqueting, seminars, and groups. Dec.2004/Dec.2005 : Rehabilitation of the « Bar de La Criée » Fécamp (76) FRANCE. Creation of a new concept and construction of a restaurant bar lounge « Le café de la Boucane » | |
Sector: Hotel and restaurants |
2004 : Auberge la Fenière / Reine Sammut |
Receptionist - Assistant of Reine Sammut
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Hotel-restaurant (9 luxury rooms, 80 seats), 1 star guide Michelin. Reservations, service, phoning. Organisation for traditional customers, as well as banqueting, seminars and groups. | |
Sector: Hotel and restaurants |
2002 - 2003 : S.A Fabre |
Exclusive wine trader
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Sale of wine and luxury catering products. In charge of a 180 member Cardex and of its development. Area of work: French Riviera (Cannes to Monaco). | |
Sector: Distribution |
2002 : Station thermale de la Léchere |
General Manager Assistant
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Thermal complex with a 3-star hotel-restaurant, a 2-star hotel-restaurant, and 80 apartments. Food and Beverage manager as well as cost control, contact with suppliers, and administration of stocks. In charge of 40 employees. | |
Sector: Hotel and restaurants |
Interests |
Sports (Rugby, basketball, tennis, ski, surf) Music, Cinema.... |