Estelle Moreno

Food & Beverage trend analysis - Audit & market research, competitive analysis - Restaurant or F&B offer design (360° concept) - Brand DNA, storytelling & positioning - Business plan & financial strategy - Space design & decoration - Visual identity & naming - Communication, visibility & SEO - Menu creation (universe, recipes & menu) - Pricing & Menu Engineering - Event organization & team building - Business development - Brand transformation into a franchise (experience with Émilie and the Cool Kids)

MANAGEMENT & COMMERCIAL - Close contact with a portfolio of customers: fortnightly meetings, problem-solving; proposing and identifying solutions to operational challenges - Over 60 events managed - French and international customer relations : recommendations, budgeting, support, budget tracking and customer invoicing - Providing excellent service to our customers, before, during and after each event (from 5 to 1000 people) - Researching, negotiating, contracting and tracking services with suppliers EVENT PROJECT MANAGEMENT - Managing reservations for each service - Managing participants (invitations, reminders, confirmations, etc.) - Briefing and selecting products and services for each event. ) - Briefing and selection of products and references for F&B evenings (breakfasts, bars and restaurants, MICE menus, etc. ) - Briefing and selection of products and references for F&B evenings (breakfasts, bars and restaurants, MICE menus, menu creation. Creation and implementation of the brand concept according to the event (storytelling, concept positioning, graphic universe/branding, offers, menus, tableware, materials, dress codes and dress guides, staging, training, target/ideal organization, communication media, operational and scenographic retroplanning, etc.). - On-site support at events DEVELOPMENT & COMMUNICATION - Develop, develop and update the MICE service in line with trends, tools and standards - Set up new communication media to promote the MICE service. (including sales brochures, kakemonos, landing pages) - Participation in trade shows and acquisition of new customers - Development of partnerships and long-term relationships with various service providers

MANAGEMENT ET COORDINATION D’EQUIPE : - Encadrement d’une équipe de 2 jeunes salariés, avec une gestion opérationnelle au quotidien RELATIONS ENTREPRISES : - Développement des partenariats avec 250 entreprises en région PACA et prospection sur des bases de données ciblées pour élargir le réseau - Conseil et accompagnement dans leurs démarches de recrutement pour des stages et alternances. ORGANISATION D’EVENEMENTS : - Planification et gestion de 20 évènements étudiants-entreprises par an, incluant forums de recrutement (jusqu’à 20 entreprises), conférences et challenges - Coordination également d’un colloque international de 300 chercheurs, avec gestion logistique et interactions avec les différents services internes GESTION DU CAREER CENTER : - Coordination du coaching carrière, accompagnement individuel et collectif des étudiants (300 alternants en 2021) - Mise en place d’ateliers dédiés à la recherche de stages/alternances et au développement de compétences - Diffusion des offres via les canaux dédiés (intranet, jobboards, réseaux sociaux) MARKETING & COMMUNICATION : - Création de newsletters, support de com, gestion des réseaux sociaux, refonte du branding du service avec l’élaboration d’une nouvelle charte graphique et stratégie de communication - Gestion shooting photo et vidéo - Lancement d’actions marketing et de campagnes de prospection ciblées pour renforcer la visibilité du service auprès des entreprises (Campagne emailing etc.)

Prospecting and database management Deployment of a commercial action plan with an increase of the average ticket (+ 20%) Participation in a bid for tenders (2nd place) Realization of a Franchise Operating Manual in order to become a Franchisor Respect of pre established budgets

Rolling on the different stations (pantry, hot, fish, pastry) working in front of the customer, organization of an open outdoor kitchen, material transfer

keeping of the pantry, reception, control of goods, preliminary preparation of fresh fish/crustaceans, storage conditions, management of raw materials, product costs, drawing up a weekly task list, order list, preparing room service, testing recipes, setting up a banquet, hygienic procedure