Mathieu Emmanuel

Partnered with the Restaurant Manager to oversee daily operations and lead a team of 30+ in delivering flawless service for a discerning, high-profile clientele. Maintained exceptional standards across breakfast, lunch, and dinner through meticulous attention to detail and proactive team management. Anticipated guest needs to ensure a refined, memorable culinary experience at all times.

Founded the company to improve the service level in mauritian hotels.
Defined a course to train luxury hospitality operational teams.

Analyzed and Optimized the reservations for Madinat Jumeirah (Al Qasr, Dar Al Masyaf, Mina A'Salam, Al Naseem), Burj Al Arab and Jumeirah Beach Hotel.
Managed and trained the operational team composed of 15 team members in charge of the reservations for the restaurants of the cluster.

Worked closely with the restaurant management team to craft a unique experience and propose a luxury service for all our guests.
Trained the team daily on luxury service and operations and created the food training for the new season menu.
Received a 96 % survey score during a Coyle audit.

Shaped and improved the operational processes to ensure that our partners use the product perfectly.
Solved complex operational problems by decomposing them into pertinent steps to develop and optimized the processes.
Created a relation of trust with our partners to make sure they became ambassadors of the brand and of the product.
Been the voice of the clients for the company and worked closely with the product team to make sure we are building the best product for our partners.

Assisted the director of Food and Beverage in the daily hotel operations by managing our 40 service team members in our 2 restaurants and 3 bars.
Crafted and organized weekly events with our suppliers and clients, in coordination with the other hotel departments and the hotel direction.
Created and conducted daily trainings to ensure the highest service standards.