Académie du Tourisme

- Design and conduct training for learner receptionists
- Ensure the transmission of theoretical and practical knowledge to learners
- Select and design educational materials adapted to the training objectives 
- Monitor and evaluate learners throughout the training
- Adapt training according to the needs and specificities of learners
- Coordinate with training project partners
- Participate in the development of the training program in collaboration with the various project stakeholders
- Monitor the evolution of the professions and practices of the hotel industry to adapt the training offered

Trainer in Hospitality Reception

OpenClassrooms

During10 months I followed a course that taught me to manage and coordinate all training systems
set up in a structure, working closely with professors and business experts, the training pole of the organization and/ or the technical actors in place. 
(This is a training of more than a year that I finished in advance).


Participate in prospective trades and skills
- Analyze the industry and target audience to meet the real needs of the craft.
- Define educational objectives in the form of skills to be acquired.

Conduct educational engineering projects
- Build an educational system in accordance with a legal and financial framework.
- Create specifications to manage the realization of a pedagogical project.
- Create the pedagogical model of a training program divided into sequences

Design training materials and tools : from device to sequence
- Write a product pitch to promote the device to the target audience.
- Set up and optimize a digital and/or physical environment of training.
- Create adapted teaching materials.

Evaluating training actions
- Select and implement the most appropriate evaluation method(s)
- To assess the satisfaction of the different actors of the training.

Manage your team and communicate with your customers
- Recruit stakeholders to facilitate a training program.
- Train teachers in the tools and methods used by the organization formation.
- Evaluate the performance of a team of stakeholders.
- Organize and lead a steering committee.

Pedagogical engineer (Online training with internship)

Maison Multi Services de Dourbies

- Manage a structure in the Rural Revitalization Zone 
- Keep an account of Advances and Receipts DGFIP (Financial Manager) 
- Recruit and train staff 
- Organize the schedules of employees and extras 
- Manage stocks and orders 
- Prepare the rooms ( 50 beds)
- Welcome customers at the accommodation reception 
- Ensure the terrace & bar service 
- Develop and maintain a marketing plan & a communication network 
- Approach and manage health practitioners & new local partners
- Organize events 
- Manage the rental of the kitchen by service providers 
- Manage the Boutique

Senior Manager - Territorial Mission Officer

Guadeloupe Luxurious Conciergerie

Guadeloupe Luxurious Conciergerie ~ GLC~ is a company dedicated to business & leisure luxury tourism in Guadeloupe. The main objective of the company is to develop Sustainable Luxury Tourism, establishing a tourism that protects the nature, delivering an ultra luxury range of services, while creating a strong network between the artisans and the local tourism actors. This dynamic is the essence of the international communication campaign supported by GLC : ’’Guadeloupe, Jewel of the Caribbean’’

•	Assisting (non)professionals in improving the quality of their tourism services
•	Developing commercial and managerial strategies in order to make profitable all the services welcoming the public 
•	Developing projects based on sustainable tourism, Ultra-luxury and well-being in the Caribbean
•      Being a Guadeloupian showcase at an international level

Director

Lycée général technologique et professionnel agricole Alexandre Buffon

As a SCE teacher, I had to prepare students from 15 years old to 21 years old at the professional and social life. This specific subject of agricultural high schools includes philosophy, social education, awareness of sustainable development, written and oral expression, and much more.

I was also in charge to frame the students' association of the High school, helping them to organise the cultural dynamic of the school.

•	Preparing students for written and oral exams
•	Making students aware about Sustainable Tourism
•	Organizing events at the departmental level

Socio-Cultural Education Teacher

Auberge de la Vieille Tour

*Realizing hotel visits to convince travel agencies & event’s organizers
*Caring for a Business & Leisure international luxury clientele

Customer Service Executive

La Toubana Hotel & Spa****

•	Participating in the reopening of a Luxury Hotel
•	Participating in the transition 4 * to 5 *
•	 Realizing hotel visits to convince travel agencies & event’s organizers
•	Caring for a Business & Leisure international luxury clientele

Concierge / Receptionist

Lycée général technologique professionnel et agricole Alexandre Buffon

As a SCE teacher, I had to prepare students from 15 years old to 21 years old at the professional and social life. This specific subject of agricultural high schools includes philosophy, social education, awareness of sustainable development, written and oral expression, and much more.

I was also in charge to frame the students' association of the High school, helping them to organise the cultural dynamic of the school.

Socio-Cultural Education Substitute Teacher

OLIVE BOUTIQUE HOTEL

•	Concierge then Executive Housekeeper 
•	Assistance in the management of employees schedules
•	Assistance in the management of employees payrolls

Assistant General Manager internship

Alsol Luxury Village

•	Receptionist & Executive Housekeeper in charge of VIPs
•	Assistant Chief Concierge
•	Weddings Organizer also in charge of the stay of large groups

Customer Service Manager internship

Tourisme, Luxe et Développement durable sont les trois domaines dans lesquels je suis diplômée et certifiée.👩‍🎓

👉Durant les 6 dernières années, ma vie étudiante et professionnelle, j'étais majoritairement focalisée sur les points suivants :
    · que les populations locales bénéficient de façon saine des retombées du tourisme sur leur territoire. 
    · créer des liens sociaux et économiques pérennes entre les acteurs du tourisme et les acteurs locaux déjà en place, 
    · offrir des services et prestations haut de gamme/luxe aux touristes, 
    · et lier le tout afin de respecter un maximum d'aspects du Développement Durable !

👉Curieuse et désireuse d'explorer encore plus mon amour pour le Développement Durable, mon travail se concentre désormais sur :
    · le fait de pleinement vivre toutes mes passions
    · le fait de montrer à quel point des thématiques prétendument éloignées sont en réalité interdépendantes (#HQSE #sexologie, #tourismeresponsable, #égalitédesêtres #développementdurable, #art, ...)
    · le fait de démontrer que le Développement Durable est inévitablement le fil rouge de notre société

Judy ALIDOR

Banque Alimentaire de Martinique

Directrice

SARL Francois Deco

• Implantation du magasin (300m2) et de l’entrepôt (800m2) 
• Gérer l’exploitation 
• RH
• Gérer les achats/livraisons, les stocks et l’entrepôt
 • Développer et gérer le site e-commerce
Developer la stratégie de communication 
• Prospecter et commercialiser auprès de la clientèle BtoB

Directrice d’exploitation

NESPRESSO & KUSMI TEA Franchises FWI - Antilles Food Service

Manager une équipe de 10 personnes 
• Gérer les stocks et l’entrepôt 
• Gérer l’activité opérationnelle
• Marketing client, média et communication (Martinique et Guyane)   • Développer et gérer le site e-commerce (Martinique et Guyane)

Responsable Marketing Communication et boutiques

La Pagerie **** - Hôtel & Restaurant

- Revenue and Yield management
- Managing relations with : GDS, OTA, Tour operator and travel agencies 
- Marketing and selling conference and banqueting facilities
- Scheduling reservations
- Operating the facilities profitably
- Planning well so each event runs smoothly
- Checking all bills are paid on time
- Briefing staff and checking the room set-up  before the event
- Manages the daily activities and performance of the Special Events and Entertainment Staff.
- Serves as liaison with all departmental leaders to coordinate event details, to ensure a high quality customer experience.
- Communicates a clear and consistent message regarding departmental goals to produce desired results

Commercial & Event assistant

Fairmont Monte Carlo

Banquet and private dining

Marriott International

Head Waitress event and banqueting

Abercrombie & Kent

Marketing

Claire's Inc.

- Saleswoman
- Inventory management
- Customer service
- Cashier

Saleswoman

DB Schenker

International logistic 
Import-export transactions 
Air freight/Ocean freight

Logistic

Fédération des Francophones de Saskatoon

- Search of events sponsors
- Recruitment and training of volunteers
- Event planning, development and implementation _ focus on logistical aspects of the Francophone pavilion for the annual Saskatoon Folfest multicultural festival

taplio

The Battle

Judy ALIDOR

Laetitia Nidaud

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