jean-marc dourmap

DECOVAR ORIENT W.L.L, Kingdom of Bahrain May 2010 to June 2020
• Commercial and Procurement Manager for Interior Design Agency (Design and Build) serving the Kingdom dignitaries with Projects in Middle East, U.K, Morocco
o 75 Employees, 50 Mil € Turnover (40 Mil € included in my Perimeter)


• Member of the CODIR, Deputy MD for the day-to-day management of the company and Interaction with direct representatives of the Client / Owners and local authorities
• Restructuring by integrating the Q.S department into Purchasing for synergies and total control of budgets and costs
• Digital transformation in 2 steps
• Implementation of a Project Purchasing Software to replace the whole Excel 90 days after taking office
• Creation of a specially designed ERP (with M-Files) to integrate all the stages and actors/department of a project - from concept to delivery.
• Active participation in all stages of the projects with every department (up to 50 different projects of all sizes and budgets simultaneously)
• Total responsibility for Budgets: Establishment, Submission, Monitoring
• Implementation of Reporting for ExCom / Owners
• Strengthening of strategic partnerships with our local and European Freight Forwarders

Provide leadership initiative to expand market share, identify growth opportunities, and develop strategies to improve product management and delivery for world wide resort facilities.

Director of Purchasing CLUB MED North America (USA, Canada, Bahamas, Mexico, Turks and Caïcos and Republic Dominican) from Sept 2006 to May 2010
Oversaw the entire Purchasing Departement in Club Med North America Corporate Office for all resorts operations needs and the logistic associated. A total spent for 2009 of 70 Millions $ split between -F&B (12 Mil $), Operations Supplies (4.4 Mil $), Maintenance and Contracts (6 Mil $) as well as all corporate services - Air Transportation (15.6 Mil $), Marketing/- Communication (7 Mil $), Logistic (1.8 Mil $), IT (1, 2 Mil $), Project Management among others
Managed a Team of Buyers and Clerks : M.B.O, Field Trips and Professionnal Conventions
Decided on purchasing strategies to implement and reference suppliers at corporate and resorts level in order to impact P&L.
Analysed spent by sector/suppliers (mapping) to prioritize action plan
Helped implement processes in order to position the purchasing service as a reference within the organization and the industry.
Involved our suppliers network in our processes in order to reduce time to market and be a trend setter.
Tracked suppliers performance and propose progress plan to develop promising suppliers
Reported all actions and savings to Finance and Headquarter Committees.

North American BU Leader for company worldwide project based on innovation. Carry the project since his start in 2007 with transwersal interactions with all services, department and resorts while directly reporting to the Executive committee (local and worldwide).

Member of the local Chapter of the Institut for Supply Management

Purchaser, Food, Beverage, Consumables, and Operating Supplies (2004 - Sept 2006)
Oversaw procurement operations and contract negotiations in 6 different countries for 8 properties. (12 Mil $ spent annually) . Designed and executed business development in synergy with other corporate divisions. Optimized every opportunity to promote product and merchandising by introducing innovative, tactically sound, well-researched consumer strategies. Coordinated staff, worker-hour productivity, and project cost savings. Collaborated with colleagues in implementing company vision, long-range strategic planning, global product management, and branding.

➢ Implemented the AVENDRA Procurement Program in the US Based Resorts; resulted in a food cost reduction of 7%
➢ Reduced Food & Beverage suppliers from 90 to 40 in Dominican Republic; action produced savings of $120K in the first 6 months
➢ Launched referenced products program in the Caribbean
➢ Initiated suppliers discount program in Mexico
➢ Saved $200K on coffee program - a cost reduction of 50%

CLUB MED FLORIDA AT SANDPIPER - Port St. Lucie, Fl
Hotel Manager (2001 - 2004)
In charge of facility hosting 850 guests with one convention center open to meetings and catering business - Four F&B Outlets, one 1000-seat buffet restaurant, one 80-seat formal dining restaurant, one Bar, and one Club House restaurant. Oversaw hotel operations in tight collaboration with General Manager. Supervised department heads for Reception, Housekeeping, Food & Beverage, Maintenance, Convention Center, and Human Resources. Served as results-oriented, decisive leader with success in problem and resolution control, client retention, and marketing. Supervise operational staff to ensure quality services, achieve benchmark standards, and maintain strong revenue streams.

➢ First to hold this type of position for Club Med; developed prototype for role in other resorts throughout organization
➢ Devised business strategies to boost levels of guest satisfaction while substantially cutting operational costs
➢ Triggered plans to outsource Laundry and Housekeeping departments

MOOREA BEACHCOMBER INTERCONTINENTAL - Moorea, French Polynesia 1999 to 2001
RESORT & SPA
Executive Assistant Manager in Charge of Food & Beverage
Worked in close collaboration with General Manager for all daily operations in this 4-star, exclusive, 150 bungalows/rooms Polynesian resort. Handled budget and staffing planning. Full responsibility of the F & B Department. Served as main contact for all guests issues and acting GM during leaves and vacations.

➢ Hired as F&B Manager, was promoted EAM after a year
➢ Insured the rebranding of the resort in 2001, from Parkroyal to Inter-Continental
➢ In 2000, resort appeared for the 1st time on Conde Nast Golden List
➢ 2 year period provided me with invaluable experience working in a 4 Star setting

CLUB MED MANAGEMENT SERVICES - Miami, FL 1992 to 1999 / 2001 to May 2010
Provide leadership initiative to expand market share, identify growth opportunities, and develop strategies to improve product management and delivery for world wide resort facilities.

CLUB MED - Paris, France 1992 to 1999
Food & Beverage Manager
Provided strategic asset management for facilities located around the globe. Full responsibility for bottom-line factors including strategic business planning, financial statements, and other performance data to measure productivity and goal achievement. Maintained productive vendor relationships, directing service teams in cohesive efforts to provide exceptionally high levels of performance commensurate with resort reputation for quality.


➢ Hired by Club Med in1/1992 as Food & Beverage Manager Assistant for assignments in ➢ Switzerland, Greece, Ireland and France; promoted to Food and Beverage Manager/Purchaser in 3/1994
➢ Resorts under my oversight included: Copper Mountain, Colorado; Djerba La Douce, Tunisia; Turkoise, Turks And Caïcos, B.W.I.; Columbus Isle, Bahamas; Cherating, Malaysia, and the cruise ship CLUB MED 2 sailing to Singapore, Saigon, Hong Kong, Malaysia, Thailand, Japan, Vanuatu, and New Caledonia
➢ Created an Indian Cuisine Restaurant in Malaysia
➢ Launched a Cigar Selling Program in the Turks and Caicos, which generated sales of $80K in 8 Months
➢ Coached development of many employees; most of them are now F&B Managers, Hotel Managers
➢ Commercialized a "take-away memory", White Chocolate Bread; a baked good unique to Club Med