Summary
Émile Bernard is a seasoned hospitality and retail operations leader with eight years of progressive management experience and deep roots in restaurant ownership and foodservice management. Currently managing kitchen operations at Brasserie Les Mordus, he has previously led multiple Walmart stores as general manager and specialized in loss prevention and real estate administration, demonstrating strong financial oversight and risk management. He combines culinary operations expertise with people-first leadership—recruiting, mentoring, and building diverse teams that drive customer-focused results. Educated in hospitality and leadership at institutions including a Harvard Business School leadership program, he pairs practical front-line experience with formal training. Unusually for a hospitality professional, he is also studying software engineering and engages with developer communities, signaling a curiosity for technology and cross-disciplinary problem solving. Based in Quebec City, he brings entrepreneurial grit and a proven track record of optimizing operations across seasonal and large-scale environments.
8 years of coding experience
AEC, supervision en entreprises, AEC, supervision en entreprises at Cégep Limoilou
Baccalauréat (équivalent DEC ), Hôtellerie-Restauration, Baccalauréat (équivalent DEC ), Hôtellerie-Restauration at lycée hôtelier du val de loire
Formation en perfectionnement du leadeurship, Formation en perfectionnement du leadeurship at Harvard Business School
English, French