Claudia Philibert

Experience

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  Great Northern Hotel, a Tribute Portfolio

  Jul 2016 - Aug 2016

  Crossed Intern

  Opened in 1854, the Great Northern Hotel is recognized as the world’s first major railway hotel. This iconic 5-star hotel, located at King's Cross St Pancras, combines historical heritage with high-end services. It offers 88 rooms and several F&B outlets, including a restaurant, a cocktail bar, and a terrace.Housekeeping and Quality Control: Supervision of room preparation and coordination with teams to ensure cleanliness and excellence standards are met.Front Office & Reservations: Welcoming guests, managing check-ins/check-outs, handling reservations, and updating guest profiles for a personalized experience.Restaurant & Bar Service: Experience in fine dining service, quick-service restaurants, and bar service, ensuring quality guest experiences.Marketing and Sales: Learning sales strategies, advertising, and marketing actions applied to luxury hospitality to enhance hotel visibility and performance. Show less

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  Mövenpick Resort Lamantin Saly

  Aug 2017 - Aug 2017

  Barmaid

  Lamantin Beach Resort & Spa in Saly, Senegal, is a 5-star hotel offering 146 rooms, a private beach, a spa, and a variety of activities. Its dining options blend local and international cuisine in an elegant setting.Customer Service: Welcoming guests and providing fast, personalized service at the bar and in the dining area.Creation of the Bar Menu: Collaborating on the development of a new drinks menu, incorporating market trends and the expectations of luxury clientele.Technical Sheets: Writing technical product sheets and optimizing inventory management.Training: Raising awareness and training teams on new service practices and product quality. Show less

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  Four Seasons Hotel des Bergues

  Mar 2018 - Aug 2018

  Commis de rang

  Four Seasons Hotel des Bergues, a renowned 5-star establishment, is located in the heart of Geneva, on the shores of Lake Geneva. The hotel has 115 rooms and 45 suites, with multiple F&B outlets, including an all-day dining bar, room service, a tea lounge, a Michelin-starred Italian fine-dining restaurant, and a rooftop Nikkei cuisine restaurant. In addition to its various dining options, the hotel also offers a spa.Breakfast Service: Preparation, setup, and service of breakfast, ensuring the hotel’s quality standards are met.Customer Relations and F&B Service: Welcoming guests, addressing their requests, and anticipating their needs to provide a tailored service experience.Supervision of "Le Salon Dufour": Responsible for the daily management of this outlet, including order-taking, food and beverage service, and ensuring an exceptional guest experience.Requisition and Office Management: Assisting with stock management and supply of necessary products for F&B services. Show less

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  Hotel Royal Savoy Lausanne

  Mar 2019 - Aug 2020

  Maître d’hôtel

  Royal Savoy Hotel, a luxury 5-star property, is located in Lausanne, on the shores of Lake Geneva. The hotel has 196 rooms and 45 suites, offering guests a refined experience and personalized service. It offers a full range of F&B outlets, including a fine-dining restaurant with seasonal cuisine, a cocktail bar, a tea lounge, a brasserie restaurant, and an exclusive cigar lounge. In addition to these services, the hotel provides 24-hour room service and a spa.Supervision of a Section: Responsible for the operational management of my section, ensuring smooth service flow and adherence to the hotel’s standards.Personalized Service: Welcoming guests, presenting menus, taking orders, and serving food and beverages, ensuring a high-quality experience.Customer Satisfaction: Monitoring guest needs, responding to requests, and handling complaints to ensure satisfaction.Cashiering and Transaction Management: Managing payments, preparing bills, and processing transactions accurately and professionally.Collaboration with the Team: Working closely with other F&B team members to ensure seamless coordination and impeccable service. Show less

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  Hotel de la longeraie

  Oct 2019 - Jan 2022

  Maître d’hôtel

  Located in Morges, Switzerland, Hôtel de la Longeraie is a renowned 3-star establishment known for its elegant setting and impeccable service. The hotel features 45 rooms and is distinguished by its offerings dedicated to both professional and private events. It boasts several flexible spaces for organizing seminars, banquets, and receptions, as well as a restaurant and bar offering refined cuisine and quality service.Service Supervision: Coordinating the front-of-house teams to ensure smooth and high-quality service.Event and Banquet Management: Organizing and overseeing services for receptions and seminars.Guest Reception & Relationship: Welcoming guests, managing expectations, and building customer loyalty.Bar Management: Preparing and serving beverages, managing inventory, and maintaining quality standards.Cash Handling & Till Closures: Managing customer payments, generating invoices, and verifying transactions.Coordination with the Kitchen: Ensuring smooth communication to guarantee an optimal guest experience. Show less

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  Sophos Hotels

  Aug 2020 - Feb 2021

  Operations assistant

  Sophos Hotels is an independent Swiss hotel management company based in Lausanne, specializing in the operation and development of hotels across Europe and the Middle East. It provides expertise to private and institutional investors, offering a renowned Swiss quality label.Recruitment and Team Management (As Director of a hotel residence): Responsible for recruiting and managing operational teams, primarily the housekeeping team, to ensure service standards and customer satisfaction. Continuous training of teams to maintain high service quality.Customer Satisfaction: Implementing initiatives to ensure an optimal guest experience, monitoring guest feedback, managing complaints, and establishing loyalty programs.Reservation Management: Overseeing reservations to maximize occupancy rates for the residence, optimizing pricing and distribution strategies.Spa Membership Marketing Campaign: Creating and managing a marketing campaign for a spa membership program, including targeting, budget management, and tracking campaign performance.Strategic Contributions: Participating in initiatives for group hotels, such as Bernina Genève, Royalp Villars, and Chandolin Boutique Hotel, to enhance visibility and profitability.Preparation for the Opening of Moxy Sion: Assisting with the planning and coordination of the pre-opening phase of the hotel.KPI Monitoring: Analyzing KPIs related to occupancy, guest satisfaction, marketing campaign performance, and internal operations to suggest improvement actions.Process Optimization: Contributing to the optimization of operational processes across several group hotels to ensure service consistency and efficient inventory management. Show less

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  Park Hyatt Paris-Vendôme

  Apr 2022 - now

  The Park Hyatt Paris-Vendôme, a 5-star hotel located near Place Vendôme, offers 156 rooms and suites that blend elegance and modernity.In terms of dining, the Michelin-starred restaurant Pur' offers gourmet cuisine, while Café Jeanne provides a more casual dining experience.The hotel also features 24/7 room service and dedicated event and banquet spaces in a luxurious setting.Performance & Competitor Analysis: Monitoring key performance indicators, identifying trends, and providing strategic recommendations to optimize the F&B offering.Seasonal & Event-Based Offer Implementation: Developing and deploying F&B initiatives tailored to key periods and special events.F&B Concepts Creation & Implementation: Designing and launching innovative culinary experiences for outlets and in-room dining, aligned with the hotel's DNA. Developing tailored F&B concepts and offers to maximize up-selling opportunities and enhance the guest experience.Participation in Daily F&B Operations: Providing operational support to the on-the-ground teams to ensure smooth and efficient service delivery.Consolidation & Update of SOPs: Standardizing and improving procedures to ensure optimal consistency and service quality.Food Cost Analysis & Menu Engineering: Optimizing costs and margins, managing supplier selection, and sourcing to ensure profitability.Sourcing & Negotiation with Suppliers/Vendors: Selecting and contracting partners in line with quality and profitability objectives.Proactive Internal & External Audits Management: Preparing and following up on audits to ensure compliance with the hotel's standards and excellence criteria.Cross-Departmental Coordination: Collaborating closely with F&B, accommodation, and technical teams to ensure smooth integration of projects.Co-responsible for the Palace Accreditation Dossier with Atout France: Actively participating in preparing the dossier and ensuring compliance with the excellence criteria required for Palace distinction. Show less Project Management: Coordination of suppliers, management of orders, invoicing, and payments while respecting deadlines and budgets. Management and execution of the hotel’s annual projects.Renovation of the Michelin-starred restaurant Pur': Collaboration with architect Hugo Toro, chef J.F. Rouquette, and the General Manager to optimize costs, quality of work, and operational efficiency.CAPEX Budget Management: Monitoring expenses, cost optimization, and CAPEX budgeting for a 5-year plan.Tender and Contract Management: Negotiating, managing contracts, and overseeing suppliers to ensure quality and compliance with timelines.Renovation Supervision: Coordination of work with internal and external teams for smooth execution.Regulatory Compliance: Ensuring adherence to safety, environmental, and legal standards throughout the projects.Inter-departmental Coordination: Ensuring smooth communication between F&B, accommodation, and technical departments for seamless project integration.Sourcing and Negotiations: Selection and negotiation with suppliers in line with budgetary goals.Progress Reports: Preparation of reports for senior management and stakeholders, tracking progress and results. Show less Menu Engineering: Creation, updating, and analysis of menus in collaboration with the kitchen, considering market trends and product profitability.Micros Management and Dynamic Pricing Implementation: Optimization of the order and payment management system, integration of dynamic pricing to maximize revenue based on demand and seasonal periods.Sales and Performance Analysis: Daily monitoring of F&B performance, sales analysis, identification of high-margin products, and proposing actions to improve results.Competitive Analysis: Conducting competitive analysis of local market F&B offerings, identifying trends and opportunities for differentiation.Consolidation and Updating of SOPs: Regular revision of Standard Operating Procedures to ensure compliance with quality standards and internal practices.Sourcing and Negotiating with Suppliers/Service Providers: Sourcing new suppliers, negotiating contracts, and managing relationships with service providers to ensure quality products and the best pricing conditions.Creation and Implementation of New F&B Concepts: Proposing and launching new concepts, menus, and F&B services to meet client expectations while maximizing profitability for the outlets.Inter-Departmental Communication Management: Coordination between F&B, kitchen, service, and administration departments to ensure smooth operations.Stock Management and Cost Optimization: Controlling stock levels, analyzing costs, and managing inventories to reduce waste and optimize expenses.Administrative Support: Providing administrative support as needed to ensure efficient daily operations. Show less The Corporate Leadership Training (CLT) program at Hyatt is an intensive management training designed to develop future leaders in luxury hospitality. This program offers hands-on experience across all F&B operations by rotating through all the hotel’s outlets. Participants are directly involved in managing services in the restaurant, bar, and in-room dining, while collaborating with various teams, ensuring a deep understanding of operational challenges, customer service, and team management.Operational Supervision and Coordination of F&B OutletsManagement of multidisciplinary teams (Commis, Chefs de Rang, Interns, Apprentices, Casuals, Fixed-term contracts)Training and development of team membersOnboarding and integration of new recruits into Palace, Hyatt & Forbes quality standardsProactive management of customer satisfaction: Anticipating guest needs and resolving issues to ensure maximum satisfactionImplementation of standardized operational processesCreation of training and analysis documentsConflict managementStrengthening customer loyaltyInventory and stock managementTaskforce at Andaz Amsterdam: Supporting operational teams during one of the city’s major events. Show less

  • Assistant F&B Projects Manager

    Nov 2023 - now

  • Acting Hotel Project Manager - In charge of CAPEX Projects (FF&E / OS&E)

    May 2024 - Sept 2024

  • F&B Project Management & F&B Administrative Assistant

    Feb 2023 - Oct 2023

  • F&B Supervisor - CLT

    Apr 2022 - Feb 2023