Having grown up on one of the first farms converted to organic farming in Switzerland, I am pragmatic but also possess the determination, and sometimes the audacity, necessary to bring new ideas and visions to life. I’ve been driving tractors around the farm, managing guest requests on cruises in the Caribbean, and even coordinating classes at the ski school of Moléson, and I’m looking forward to discovering your project and its unique features!
Working together when you are not operating in the same industry brings its fair share of challenges… In order to reconcile the perspectives and logistical imperatives of all, it is necessary to agree on a common objective and to find the processes that will satisfy the needs of each sector, so that all can carry out their work under the best conditions. From educational structures to the logistical needs of passenger transport, communication enables cooperation.
We all are creatures of habit; any change in our routine requires significant efforts. While the intention of an upcoming change may be positive, the transition is a time to coordinate carefully with those involved. Being included in every step of the process and understanding why and how each shift will take place are key elements for all stakeholders to support these important moments within an organization.
Within the hospitality industry, staff members are often the key to providing services successfully. Communication, both internal and external, can define the performance of any business. I am convinced of its importance, as much in content as in form and planning. This is why I have always made it a priority, both in my professional experiences and throughout my training and specializations in the field.
Staff, timing, supplies, space, money… Many parameters are to be taken into account when carrying out a project. Anticipating the needs and monitoring the expenditure of these assets, in particular thanks to simple planning and management tools, makes it possible to foresee the evolution of projects and to adapt them to the available means. When they’re all gone, it’s too late! Regular monitoring of key indicators allows you to always be one step ahead and never get stuck.
Thanks to my professional background in different environments and my multidisciplinary training, I now benefit from a “toolbox” composed of various methodologies, disciplines and insights from a wide array of situations. This allows me to provide innovative solutions and to apply best practices from different settings to an obstacle that may seem difficult to overcome according to the habits of your sector.
Being caught up in the realization of your project, you might, at times, struggle to keep track of the final objective and to adapt your actions accordingly. Being used to managing multidisciplinary projects, and being external to your operations, I bring you an overview that will allow you to frame your next steps and anticipate your own needs as well as those of your partners and the project’s stakeholders.
Understanding each stakeholder’s perspective when managing a project with several players involved is essential. What are the interests, needs and objectives of each party? All hierarchical levels of your structure have an important role to play, and omitting the needs of others will generate tensions and dissatisfaction. Involving everyone can be done through modified working conditions, communication, training or many other means.
We owe this one to the planning bias: we generally estimate the time needed to complete a task 10 to 20% below reality. But when it’s a fast-approaching event, how do we get there on time? If you’re like me and don’t like to run (literally and figuratively), opt for work management tools and upstream deadline monitoring instead!
BSC IN INTERNATIONAL HOSPITALITY MANAGEMENT
Training in international hospitality management covering operational, managerial and strategic application fields
MASTÈRE SPÉCIALISÉ ENTREPRENEURS
Training on the different stages of the entrepreneurial cycle: creation, development, restructuring and transmission
DIPLOMA OF ADVANCED STUDIES MANAGEMENT DE LA COMMUNICATION
Specialization in the management of internal and external communication and institutional public relations
LICENCE D’EXPLOITATION DE CAFETIER-RESTAURATEUR
License to manage public establishments (hotels & restaurants) in Canton Vaud and Fribourg
MOLESON.CH
Coordination of the destination’s customer services, operational restructuring and digitalization of the company
CARNIVAL CRUISE LINE
Customer service management on board cruise ships of 3’000 passengers, group and complaint management
UNE-BONNE-IDEE.CH
Set up of the catering service, sales and organization of events, implementation of a standardization plan
OPERATIONAL EXPERIENCE
Permanent and temporary jobs in housekeeping, room service, secretariat, reception, service, reservations and kitchen
© 2025 · Marie Cornuz Conseil & Gestion Sàrl · SWITZERLAND
bonjour@mariecornuz.ch
