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I am Nabil FAHER, born in 1988 in Marrakech, Multi-Hotels General Manager within Louvre Hotels Group. I grew up in Marrakech, where I luckily learned how tourism can enhance a city and its inhabitants and make it shine worldwide. Furthermore, I chose hospitality because it’s all about professionalism and passion, which requires 100 % excellence each day to dazzle and delight guests with perfect service.

After an Economic French Baccalaureat with honors and 4 languages learned, I have chosen Vatel Nimes Hospitality Business School. During three years in Vatel Application Hotel I understood how intense practical experience is essential for understanding hospitality and foodservice field.

I completed successfully three six-month internships, the first as Cost/Revenue controller in the stunning Byblos Hotel ***** (Alain Ducasse Spoon-restaurant and Cave-du-Roy Nightclub) in Saint-Tropez.Then, I worked as Concierge Officer in a 5-star/5-Diamonds property,The Hermitage Hotel Nashville, Tennessee (awarded as "best employee of the year" by the Executive Committee). At 21 years old, Partouche Group hired me as Assistant F&B Manager (14 Point of sales) in its biggest Hotel/casino, near Geneva (Switzerland).

I graduated then with honors with a Hospitality Management Bachelor Degree and a French License in Law and Economics.

Willing to improve my strategic skills I chose the English Master Science degree delivered by Institut Paul Bocuse where I have learned French way of excellence in international context. Simultaneously Accor hiredme with a bourse during those two years in a graduate program where I completed a two-year mission as Audit, Quality and Process manager for Mercure Brand, in the 405-room Mercure Eiffel Tower.

The Institut Paul Bocuse master Degree was completed with jury honors and my goal was therefore to become an Economic Hotel G.M. This choice leaded by my personality and my Feeling of having more freedom in the way of running and managing a hotel.

At 22 years old, I was selected by Louvre Hotels Group to integrate the unique G.M. Graduate Program Fast & Curious. After 1 successful year of intensive program I was offered an Operation Director position in one of the largest campanile Hotel (Campanile C.D.G. Airport -269 Rooms -70 employees). At the same time, I took part in the 7 members Campanile F&B team project. Our commitment was to revisit the F&B campanile offer. We implemented our concept in 28 Campanile restaurants in October 2013.

At 26 years old, L.H.G.* offered me then a great challenging position; becoming the GM of two ongoing complete refurbished hotels welcoming a new innovative concept "Le Comptoir".

Thanks to my limitless ambition and my ability to adapt, I have experienced the different departments of a hotel, so I know how to build a powerful strategy to succeed. This could not be possible without my team, which I accompany every day by training, developing and assisting in a highly overwhelming environment.

I aim for the top and willing to do my best every day to contribute to the value of Louvre Hotels Group: the Excellence in our Guest Relation and Service.