How did you join the Rémy Cointreau Group and for which position?
A few years ago, a former colleague of mine, who worked at Rémy Cointreau, encouraged me to apply for an executive assistant role. That’s how I joined the Group. Since the start of my career, I’ve always been an executive assistant. I worked in small settings, as well as for large groups like McDonalds Europe and Deloitte. I studied foreign languages (English and Italian), so I always wanted to work with an international Group.
Your career path at Rémy Cointreau?
I started in November 2008 as the assistant of Spyros Ghikas, the director of the EMEA. Then I assisted Luca Marotta, Group Chief Financial Officer. And since then, I’ve been based in Angers, still as an assistant, but this time for 3 directors: Bruno Mortier, Industrial Director, Jean-Claude Ferreira, Group Supply Chain Director, and Jean-Pascal Martin-Festa, Group Purchasing Director.
What does your role as Executive Assistant entail?
No day is alike. There is evidently a basic part, but a large part of my missions change as projects do. “Life is not a quiet river.” I appreciate being one of the central pillars of the team, as well as having a maternal-like role: Our team is like a family, and I love when we meet together. We work a lot by email, and often my telephone, but it’s important to get together. Everything is digital now, but face-to-face contact is essential for me.
You are happy at the end of the day when?
When I accomplish all my tasks. My missions require lots of anticipation, so I like to prepare in advance. I already work for three different teams. You must know how to prioritize, manage tasks and rapidly switch roles. It’s daily mental gymnastics!
How did your transition from Paris to Angers go?
I moved to Angers for personal reasons. I asked for a job in the countryside to live with my partner. I was lucky to find this job at Rémy Cointreau. Above all, I didn’t want to leave the Group, as all my colleagues are engaged in their work and always looking for exception; I love this spirit!
An anecdote from your professional life?
When I was a barmaid in a jazz club during my time as a student, my favorite cocktail was a Balalaïka (Cointreau, vodka and lemon). I made lots of cocktails at this time, and the club was attached to Cointreau. In working there, I didn’t know that Cointreau came from Angers, and it was by joining Rémy Cointreau that I finally discovered it was a project that came from by region. Twenty-five years later, I still work with Rémy Cointreau. A funny coincidence!