| Summary _ Since what will soon be more than 30 years in the hotel/catering industry, Rémy Souffleux is what you might call a “workaholic”. With his Hospitality training completed, he goes straight into work and progresses rapidly to become Catering Manager at Novotel. His objective: to become Manager of a Hotel-Restaurant. To do this, he joins Ibis and attends a course which enables him to obtain at the end of 2000 a managerial position in an Ibis hotel-restaurant in Tourcoing. In 2005, he takes on the management of a hotel in Bordeaux Pessac. Since August 2012, he has been in charge of 2 Ibis hotels in La Rochelle.Throughout his different experiences, he has known how to conduct operations and make progress in the following domains: -* sales development via targeted marketing techniques -* ibisport: + 1300 rooms, -* catering: increasing restaurant capacity (from 13,234 a year to 16,503 a year over 3 years) and of the average bill (from €17,63 incl. taxes to €19,14 incl. Taxes over 3 years) -* putting in place of an effective management enabling consolidation of results -* overseeing renovation works in 87 bathrooms (10 weeks’ work) and the extension of the bar area for 6 weeks -* improving customer satisfaction and loyalty, guaranteeing quality and sales -* strong involvement in his hotel, region and Ibis network -* attendance and involvement in his town and within professional organisations (Pessac businesses club, municipal office of sports, Pessac rugby board) -* professional and social initiatives (Image and Communications training, organising rugby matches)_ And of course, to achieve this, a close management which enabled him to motivate and grow his team with diversity; his collaborators are trained, assessed and work autonomously on the basis of objectives. They are solicited for the elaboration and carrying out of project and acknowledged for their success and collective performance._ Please tell us why do you think you should win?_ I can win the competition because I like my job and I put in the time and energy, always with great pleasure; this pleasure never dissipates despite the difficulties I encounter on a day-to-day basis._ Furthermore, working at Ibis, a rather standardised brand, I think I succeed rather well in combining the brand’s imperatives with all the possibilities that are offered to me, be they internally at Ibis or externally within the town, associations and business in my area. I also think that the norm is source of innovation, which is why I make sure to make my team participate in all the projects and implementations in my establishment._ I am proud of my team that I see growing and evolving and it’s very certainly thanks to it that I have several opportunities to stand on the podium. |
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