1.
Roger COUSIN
Address until July 2009 Permanent address
60, Avenue du Hazay 184 avenue Charles De Gaulle,
95800 Cergy‐Le‐Haut Sartrouville, 78500, France
France
Tel: + 33 (0)6‐ 37780192 roger.cousin@gmail.com
Date of birth: 17/11/81 Nationality: French
PROFESSIONAL EXPERIENCE
Apr 2007‐Aug 2008 Hilton Jumeirah (Hilton’s flagship property in the Middle East), 5*, UAE
389 rooms, Dubai, Winner of the prestigious Dubai Quality Award 2006
Assistant Food and Beverage Services Manager
Administered € 18 Million in F&B revenue (2007) (65% of which is net profit)
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Managed a Team of 160 full time employees (including 8 Managers)
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Successfully materialized: Extension of fine dining Italian restaurant “Bice”;
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Refurbishment of lobby lounge bar and design of new concept
Main organizer for the mass catering (approx 25’000 fans) of “Dubai International Jazz
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Festival” 2006, 2007 and 2008
Active member of the HACCP Team
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Responsibility of Duty Manager shifts
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Feb 2006–Mar 2007 Hilton Jumeirah (Hilton’s flagship property in the Middle East), UAE
Dubai, Winner of the prestigious Dubai Quality Award 2006
Food and Beverage Coordinator
Acted as F&B Manager from July till December 2006 due to absence of manager
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Sept 2004‐Feb 2006 Hilton Creek 5*, (Boutique hotel concept) 154 rooms, Dubai, UAE
Hosting Award winning restaurant “Verre” by Chef Gordon Ramsay
Food and Beverage Management Trainee
Organized and supervised the Hilton stand at the Arabian Travel Market
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Developed, monitored and reduced OPEQ breakage and chemical cost
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Coordinated the Christmas season‐ Increased sales target set by senior management
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Dec 2003‐Jun 2004 Sofitel Headquarters, Sales & Marketing, Tahiti, French
Management Trainee in Sales and Marketing Polynesia
Developed research and compilation of monthly reports for senior management
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examining competitive activity, new promotions
Handled the distribution and classification of tour operator/travel agent contracts
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Responsible for site inspections at the Sofitel Maeva beach resort
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Jul‐ Dec 2002 Sheraton Grande Walker Hill & Casino, 5*, 623 rooms, Seoul, South Korea
Food and Beverage Management Trainee
Jan‐Jun 2001 Le Beau­Rivage Palace (Leading hotels of the world), Lausanne, Switzerland
Food and Beverage Department’s Trainee
EDUCATION
2008–2009 IMHI­ESSEC Business School, Paris, France
MBA in International Hospitality Management (AACSB‐EQUIS accredited)
August 2006 Cornell Institute, Nanyang Technological University, Singapore
Planning for profit‐ Strategies for restaurants‐ 4 days intensive financial
courses combined with CRASE (Cornell Restaurant Administration
Simulation Exercise)
2000‐2003 Glion Institute Of Higher Education, Glion/Bulle, Switzerland
BBA in international hospitality management (NEASC accredited)
(Awarded the “Glion Esprit” prize at the graduation ceremony)
LANGUAGES AND TECHNOLOGY
Languages French: Native; English: Fluent; Spanish: Good, Arabic: Basic
Computer skills Microsoft Windows XP/office, 2008, MAC OS X, Wincheck, Micros
INTERESTS
Hobbies: Travel extensively around the world (26 countries)
Social: Chapter delegate of the Glion Institute of Higher Education Alumni Association in the U.A.E;
Vice‐President ALEGESSEC administration council
Others: Rugby, football, cooking