Successfully launched H.I. Roissy 250-bedroom hotel by carefully selecting management and staff teams and then leading the operation to achieve a 98 % occupancy at high profit level within three years.

Thereafter, occupancy and profitability levels increased further, which encouraged H.I. to expand this facility.

Took full charge of this development, including construction, legal and financing aspects;

Upon its conclusion, I was entrusted to develop and complete a second project at Paris Orly Airport, and then ran quality establishments to high standards of performance and reputation.

As chairman of H.I. Management, France, I devised and promulgated strategy and practice for the Group ( 1979-1982 )

As Deputy Manager, I had the responsibility of starting up this new hotel in Lyon, implementing all Holiday Inn's standards and specifications, this property being managed under a franchise agreement.

After 18 months, I was promoted to general Manager at the H.I. Paris Roissy.

Created and implemented effective F&B outlet concepts at H.I.’s newly opened and sophisticated Monte Carlo Hotel.

Awarded the “Top ten Percent” accolade in recognition of the F&B division’s quality and reputation achievements.