Cedric BESLER

Mission: Repositioning Business 2016 Q1 Budget achieved Quality Tripadvisor from 150+ to top 5 hotels in Chengdu Team 395 Associates - Report directly to President of Wanda Hotels - Manage the repositioning as a Palace Hotel, member of Preferred Hotels - Develop activities to establish the brand awareness in the market (China) - Re-build and actively energize the Team around new goals (Using the concept of Vision/Mission/Strategies/Monthly Targets/Weekly Quality Time)

Mission: Opening Business RMB1M business engaged before opening / Pre Opening Budget respected Quality 5 star rating attained Team 280 Associates - Report to Vice President Operations - Manage the critical path to successfully open on time (6 months) - Lead all phases of the opening / Create concepts for all areas (construction/purchasing/recruitment/learning/positioning/marketing/sales/opening ceremony) - Create a strong culture and build a solid and motivated opening Team

Mission: Acting as GM. Developping Business 2013 vs 2014 Rev + 2,5% (Rooms 55% / F&B 45%) Quality 2013 vs 2014 LRA +5,6 / TrustYou +1.0 Team 460 Ambassadors 2013 vs 2014 Payroll -0.69 / AES +5.0 / Turn Over -3.0 - Report to General Manager / acting as GM from February 2014 - Lead Sales Team / Manage Operations / Drive Quality Performance - Develop activities to establish the awareness in the global market (China/Paris/London) - Invest in Team Members Activities to develop Guests’ Experiences

Business Pre Opening Budget respected Quality Fully compliance with Conrad and Hilton Brand Standards Team 120 Team Members - Report to Director of Operations - Open successfully 10 Food &Beverage Outlets - Cooperate with Executive Chef / Lead Hygiene process (FSMS / HACCP) - Manage, Guide, Structure, Motivate the Clustered Pre Opening Team

Mission: Managing Business Revenue decrease trend stopped in 2010 and reversed in 2011 Quality Yearly reviews with SLIM and Quarterly Area General Manager reviews attained Team 120 Colleagues - Report to Resident Manager - Cooperate with Executive Chef / Lead Hygiene process (FSMS / HACCP) - Drive Food and Beverage Performance / Implement Guest Experiences (9 Outlets / redefine concepts of bars, buffet and fine dining restaurant) - Set a new organization chart mixing up experienced and new talents

Business 2008 Budget achieved Quality Implement F&B Sofitel new Corporate Brand Standards Team 100 Ambassadors - Report to Hotel Manager - Cooperate with Executive Chef / Set all Hygiene Standards (FSMS) - Promote Food and Beverage Performance (implement Sunday Brunch, Night Club Parties, Seasonal sales activities, French Food events...) - Recruit, organize, train, motivate, support the team including for specific events (Olympic Games)