Isaac Nicolas Gori

- Coordinating cross-functional F&B initiatives to support operations at Nestlé HQ, balancing efficiency with guest experience. - Supporting strategic planning and execution across multiple departments in a dynamic corporate hospitality environment. - Leveraging tools such as Excel, Power BI, and internal systems to streamline logistics and optimize service delivery. - Acting as a reliable point of contact between stakeholders, vendors, and internal teams, ensuring high-quality service standards. - Applying analytical thinking to improve day-to-day processes and support long-term operational improvements.

- Managed complex administrative workflows, including documentation, data analysis, and board-level presentation development. - Led and participated in multi-site projects to improve restaurant operations and boost revenue, in close collaboration with regional sales and kitchen units. - Played a dual role as backup for both administrative management and procurement, ensuring business continuity and flexibility. - Coordinated marketing initiatives including field research, offer development, and support for the Geneva marketing strategy. - Supported gastronomy projects, menu optimization, and on-site concept execution across various locations.

In my role at Migros Genève, I have leveraged my expertise in administration, project management, and restaurant operations to drive efficiency and innovation. My key responsibilities include:

Administrative Excellence:

Document Management: Draft and manage a variety of documents, including letters, quotes, invoices, and schedules. Record meeting minutes and prepare detailed reports.
Data Analysis and Presentation: Create impactful PowerPoint presentations for the executive committee, and perform data analysis using Excel and Power BI.
SharePoint Administration: Maintain and update SharePoint for seamless information sharing.
Role Versatility: Serve as a backup for both the administrative manager and procurement assistant roles, ensuring continuity and flexibility.

Project Management:

Innovative Collaboration: Lead and participate in working groups with Central Kitchen managers and sales units to develop innovative strategies aimed at increasing revenue.
Project Leadership: Manage diverse projects, ensuring they align with organizational goals and deliver measurable results.

Restaurant Operations:

Gastronomy Projects: Act as a backup for the gastronomy project manager, supporting the execution of culinary initiatives.

Marketing and Strategic Support:

Marketing Development: Request marketing offers and research partnerships to enhance brand visibility.
Strategic Planning: Collaborate on the Geneva marketing plan with the Regional Sales Manager, overseeing the implementation and analysis of marketing concepts.
Field Support: Visit units with the Merchandiser to ensure the application of concepts, providing guidance and support to unit managers.

Through these responsibilities, I have honed my skills in strategic planning, cross-functional collaboration, and leadership, contributing to the success of Migros Genève.

- Led a strategic consulting project for Swisscom’s Blue TV Business to assess entry into the Swiss hospitality market. - Conducted in-depth market analysis using qualitative interviews, surveys, and secondary data across the hotel sector. - Engaged with general managers and industry stakeholders to validate insights and refine the strategic roadmap. - Delivered a comprehensive final report within 9 weeks, praised for clarity, market understanding, and actionable recommendations. - Strengthened skills in communication strategy, stakeholder management, and data-driven decision-making.

- Provided administrative and marketing support for the restaurant division across multiple units. - Managed documentation (quotes, invoices, staff planning), and prepared PowerPoint presentations and Excel reports. - Maintained and updated SharePoint sites for departments including R&D, Purchasing, and Gastronomy. - Participated in and co-led working groups with F&B leadership to improve operational efficiency and open 2 new restaurants. - Managed key systems including SAP (article creation & pricing), Calcmenu (menu planning), and Yoordi (cashless ordering). - Conducted on-site marketing audits and supported implementation of promotional campaigns and digital signage. - Strengthened experience in hospitality tech tools, project leadership, and cross-functional coordination.

Assisted project managers in planning, executing, and closing projects related to restaurant operations enhancement.

Participated in cross-functional team meetings, contributing ideas and insights to improve project outcomes.

Collaborated with stakeholders to gather project requirements and ensure alignment with company goals.

Supported the development of project plans, timelines, and budgets.

Monitored project progress, identified potential risks, and proposed mitigation strategies.

Prepared and delivered project status reports to management, highlighting key milestones and challenges.

I am doing extras at the 4 hotel locations of this chain in Lausanne. The tasks are similar to the ones described during my internship at Hotel Agora Swiss Night by Fassbind.

- Provided front-desk support across four hotels, managing guest reception, phone/email inquiries, and check-in/out processes. -Handled reservations for individual and group bookings, coordinating with internal departments for optimal service. -Managed billing and invoicing with accuracy and attention to detail, ensuring smooth financial operations. - Collaborated with housekeeping to ensure room readiness and guest satisfaction. - Gained deep insight into hospitality operations while balancing part-time work with academic commitments.

- Monitored alarms for private and corporate clients, coordinating immediate field response in critical situations. - Handled high volumes of emergency calls across various sectors including ambulance dispatch, roadside assistance, elevator failure, and funeral services. - Demonstrated exceptional stress management, prioritization, and client service in a 24/7 environment. - Developed strong communication, empathy, and quick decision-making under pressure.

The main mission of this office were coordination under a high level of stress.

The first principal mission was to coordinate with different trades in emergency and non emergency situations. I had frequent contact with the Dispatch centers from the Police, Ambulances and Firefighters. I coordinated non life threatening ambulance transportation between hospitals in the Nyon region. I had frequent calls with the police to dispatch recovery trucks to all road accidents in Canton de Vaud. I also had frequent contact with the Firefighters to dispatch an electrician in case of fires to make sure the electric power did not cause problems. Furthermore we took the emergency calls from lifts where people are stuck and dispatched a repaiman to free them. I also did phone permanency for a large funeral home " chain " in canton de Vaud and dispatched their workers on location when a death happened.

The second principal mission was to dispatch armed security agents to alarm locations and maintain a constant visual ( GPS position ) and verbal contact with them during the sweep of the alarm location and if necessary contact the police.

This experience has taught me acute organisational skills, an excellent ability to work under constant stress, priorityitization skills and the ability to process many informations at the same time.

- Assisted guests and managed front-desk operations during a challenging COVID-19 period. - Ensured efficient communication with housekeeping and operational staff to maintain service standards despite constraints. - Adapted quickly to rapidly changing health protocols and hotel occupancy shifts.

This experience was similar to my internship of 2017-18 with an added responsibility to do a reputation management report fir the 7 hotels of the group and analyze it. Because due to covid-19 the company wanted to ensure their customers had an irreprochable quality of service despite the covid regulations that greatly affected the way the service was provided.

With two partners we decided to create a clothing company, we have created everything ourselves from the ground up. From the website to the designs. We had to find partners to supply the merchandise and brand it. We had to strategize to find the best pricing for our apparel including shipping and customs costs as they are not made in Switzerland and are shipped to the customer directly from the manufacturer.

- Co-founded and managed a food truck business in partnership with Café des Bouchers, leveraging their culinary reputation to create a premium burger brand. - Designed the menu concept and brand identity, ensuring alignment with market expectations and the café’s standards. - Handled operational setup, including permitting, location scouting, supplier sourcing, and staff coordination. - Managed financial planning, profitability analysis, and pricing strategy to ensure sustainable performance. - Led marketing campaigns (visual design, local outreach, promotions) to establish a strong initial customer base. - Developed entrepreneurial agility, resilience, and hands-on experience in lean food service operations.

This venture was a FoodTruck. Together with a business partner we created, opened and managed this food truck. The creation, development of this small business was a very interesting process that taught me many lessons. From the initial idea to the final product we had to invest a lot of time and effort. The tasks we new to us as we did not have prior entrepreneurial experience for such asset heavy and autorisation needing businesses . We had to develop a sustainable business plan, elaborate a menu, find a truck , modify the truck to suit our needs, ask for the proper authorizations from the authorities, find investments, identify a suitable spot, contact and develop relationships with trusted suppliers, record keeping, hire an employee and many other tasks. As this venture was during our studies after 9 months in business, with our final exams approaching, we could not sustain both, we decided to sell the business.

- Completed a one-year rotating internship across multiple hotel departments, gaining 360° exposure to hospitality operations. - Assisted with guest check-in/out, booking management, and general front-desk duties. - Supported event coordination and internal communication across teams to ensure smooth execution of services. - Developed foundational skills in service, organization, and cross-department collaboration.