Frederic Mazza - Innovative & Experienced Hospitality Professional

Experiences

Radisson RED Phuket Patong Beach • Radisson Resort & Suites Phuket Kamala • Holiday Inn Resort Phuket Karon Beach • Holiday Inn Resort Phuket Surin Beach

Pre-opening Radisson RED Phuket Patong Beach

The Radisson Blu Hotel Casablanca City Center 5-star is set among Art Deco buildings right in the middle of the iconic Mohammed V Boulevard. Designed by the well-known Chilean architect Jaime Beriestain, it has 120 sophisticated rooms, including 16 suites, ideal for business and leisure travelers. The hotel features an indoor pool, spa, fitness center, and more than 450 square meters of modern meeting spaces in a prime business location
4 F&B outlets: The Collection Brasserie, Yuzu Restaurant, Lobby Bar & Caprice Bar located on the rooftop
Leading & managing a team of 10 Head of Department and the total of full time equivalent (FTE) is 93
Key Figures:
Occupancy: 87% (+22%) - Room Departmental Profit: 83% (+7%) - F&B Departmental Profit: 38% (+21%) - Gross Operating Profit: 41,8% (+9,4%) - EBDITA: 32.6% vs 24.9% budgeted - Payroll Cost: 21.0% vs 29.3% budgeted - Food Cost: 33% - Beverage Cost: 16%
Responsible for inspiring my team members with our core beliefs, to create and deliver memorable moments to our guests and collaborators. To achieve the best outcome in terms of guest satisfaction, revenue and budget targets. To maintain the brand standards to the highest level. To animate the monthly owner meetings. To elaborate the annual budget plan and sales strategy. To guaranty the highest level of safety & security within the property

Régence Plage by Radisson Blu

Located on the iconic Promenade des Anglais, the hotel features 331 keys, 3 restaurants, 3 bars, popular rooftop to include swimming pool, bar, lounge & Calade restaurant. Rooftop DJ evenings up to 1500 guests. Private beach Regence Plage by Radisson Blu is just across facing the hotel with over 200 sunbeds, beach restaurant & lounge bar
Responsible for the hotel operations as a whole.
Involved at all levels of the business
Leading the team by example

Varu by Atmosphere

The Radisson Blu Hotel Dakar Sea Plaza is located in the chic Fann Corniche district. The 241 fully-equipped rooms and suites of this elegant hotel feature a contemporary design
Management team of 140 collaborators. 6 catering outlets (4 restaurants and 3 bars). Buddha Bar franchise. High Conference & Banqueting capacity
Full development of the catering department, sales and marketing strategy, cost control, preparation of annual budget and sales forecasts, operational, financial and administrative responsibility, recruitment and continuous training of the team, animation of weekly briefings and service meetings
Member of the executive team

Contracted as consultant to develop the basic food & beverage standard of service, review and advise on menu content and design, food & beverage sales and marketing strategies, social network visibility, wine and spirits skills, basic English hospitality courses

Between Tahiti and Bora Bora, the Hilton Moorea Lagoon Resort & Spa 5-star is ideally located. The property has over 100 overwater & garden bungalows with private pool. Three restaurants and three bars, room service & minibar, pool & beach service, conference & banqueting facility, Moorea Lagoon Spa, fitness center, luxury boutiques, Polynesian dance & fire show, concierge & activity desk.
Responsible for overseeing all food & beverage outlets including kitchen operations, pool & beach operations, entertainment program, and live concerts
Financially involved to deliver consistent growing trends and meet all forecast and budget targets
Managing and developing a team of 90 people to achieve the best outcome at all levels at all times
Member of the executive team

124 rooms & suites, Restaurant & Wine Bar « Bay Star Café », Restaurant, Bar & Private Beach « Bay Star Beach », Bar « Le Sloop », 24 hours Room Service, Minibar, Conference & Banqueting facilities, Fitness Centre, located on the French Riviera between Cannes et Monte-Carlo
Responsible for overseeing the night operations and the security procedures of the property
Responsible for the well being and security of our guests, customers and staffs over night
Analyses of daily sales by revenue centre against budget
Management of cashiering operation overnight to includes all F&B outlets
Responsible for overseeing all VIP’s late arrivals and early departures

A tradition of hospitality, individualized service and refined cuisine which excell today. Entirely renovated by Pierre-Yves Rochon the hotel shines like a jewel on the shores of Lake Geneva. Let yourself be seduced by our restaurant "Les Saisons" awarded with a Michelin Star
Responsible for delivering outstanding quality service to guests
Responsible for the F&B sales and activities within the hotel environment
Supervision of all conferences, banquets and weddings
Management of the POS system to include the maintenance of the data base
Setting up and follow up of the Leading Quality Assurance standards (LQA)
Responsible of the recruitment, induction, training of all new collaborators
Hotel Duty Manager, Responsible for overseeing of the hotel in GM’s absence

The Union Jack Club is a Private Residential Members Club created in 1904 for serving and former military personnel of Her Majesty’s Armed Forces and their families. Located in the heart of Waterloo, the Club has over 300 rooms & suites, a Fine Dining Restaurant, Bars, Library and 12 fully equipped Conference & Banqueting rooms
Full operational, administrative and financial responsibility of the F&B department
Responsible of the Conference & Banqueting revenue centre, booking process and day to day operation
Analysis of sales, occupancy and forecast, departmental budget, cost control
Increased overall Food & Beverage GOP by 154% over a period of three years
Oversaw the creation, development and achievement of the lobby Coffee Shop
Oversaw the full Kitchen & Restaurant Refurbishment Program
Hotel Duty Manager, responsible for overseeing of the Club in CEO’s absence

45 Executive Deluxe Bedrooms including 8 Junior & Grand Suites, Concierge service, Private Fine Cigar Lounge, The No Ten Bar & Restaurant Lounge, 24 hours à la Carte Room Service, State of Art InRoom Mini Bar
Promoted from the Bermondsey Square to No Ten Manchester Street Hotel
Pre-opening & opening of the No Ten Manchester Street Hotel
Pre-opening & opening of the Bermondsey Square Hotel
Hotel Duty Manager, responsible for overseeing of the hotel in GM’s absence

195 Rooms & Suites, Restaurant Brasserie De Verre en Verre, Martello & Marina Bars, HiTech Meeting & Event Rooms, 250 seats outdoor terrace, Swimming Pool, Spa, Beauty Treatment Centre, Room Service & Mini Bar
Pre-opening & opening of the Radisson Blu Waterfront Hotel Jersey 4-star
Operation and development of the F&B department
Recruitment, training & development of the Food & Beverage team
Hotel Duty Manager, responsible for overseeing of the hotel in GM’s absence

49 rooms & suites, the Club Lounge Restaurant and the Bohemia Michelin Star Restaurant, the Bohemia Bar, the Lounge Bar Terrace, Spa, Sauna, Swimming Pool, Meeting & Event, Room Service & Minibar
Named one of the top 25 UK restaurants by Egon Ronay
Awarded 4 Rosettes by the AA in 2006 & 2007
Awarded a Michelin Star in 2005, 2006 and 2007
Management of a 14 employee-shift

182 rooms & suites, 2 restaurants, 2 bars, 1 panoramic roof terrace
Management of a 18 employee-shift

147 rooms & suites, 1 restaurant, 1 bar, all day dining lounge bar, high profile conference & banqueting facilities, room service & minibar
Management of a 15 employee-shift
Responsible for recruiting, training and developing the team members
Responsible for the overall guest satisfaction
Responsible for the HACCP & Food Safety procedures within the F&B department
Menu development with the Head Chef to renew and enhance the culinary experience, quality control, cost control, payroll management, goods ordering & controlling

Skills

Recruiting, integration and development of new collaborators
Motivation, management and evaluation of workers during shifts
Full administrative and operational management
Leading by example

Analysis of competitive markets
Commercial strategy to give a lift to sales
Management of social network to push sales and special events

Ensure customer satisfaction by exceeding all expectation
Management and analysis of customer feedback
Ensure the best quality of service is provided at all times
Complaint management and customer reviews
Optimisation of the "Customer Relationship Management"

Annual budget planning & forecasting
Management of hotel cost to include payroll
Analysis of profits & losses, financial analysis & reporting, sales reports & results

Windows / Mac OS

Expert
Microsoft Office (Word, Excel, Power Point, Outlook)

Expert
Opera / Micros

Expert
SAP / EMMA

Expert
PMI / ReviewPro

Expert

French (Native proficiency)

Expert
English (Bilingual proficiency)

Expert
Italian (Limited working proficiency)

Intermediate
Thai (Notions)

Notions

Education

BTS Hôtellerie restauration option A mercatique et gestion hôtelière

Interests

Self-development, Swimming, Sky Diving, Traveling

Australia, Channel Islands, France, French Polynesia, Germany, Ireland, Italy, Maldives, Monaco, Morocco, Netherland, New Caledonia, Senegal, Spain, Switzerland, Thailand, Tunisia, United Kingdom, United States

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Regional General Manager

General Manager

General Manager

Managing Director

Executive Assistant Manager

Executive Assistant Manager

Director of Food & Beverage

Director of Food & Beverage

Director of Food & Beverage

Hotel Night Manager

Food & Beverage Manager

Food & Beverage Manager

Food & Beverage Manager

Assistant Food & Beverage Manager

Restaurant & Bar Manager

Restaurant & Bar Manager

Bar Manager

Reference Holiday Inn Hotel

Reference Grand Hotel du Lac

Reference Union Jack Club

Reference Radisson Blu Hotel

Reference Boscolo Plaza Hotel

Management Leadership

Marketing Communication

Customer Service

Financial Awareness

Computer Skills

Languages

BTS Hôtellerie Restauration

Technical School Hotel Trade and Tourism Paul Augier

Leadership Essentials

eCornell Online Learning University

Hospitality Management

eCornell Online Learning University

Hotel Revenue Management

ECORNELL ONLINE LEARNING UNIVERSITY

What I Like

Visited Countries