Inès El Baba, Head of Human Resources at Loulou Restaurants

After earning a Bachelor’s degree in International Business, Inès El Baba decided to put her skills to work in a sector where people are at the heart of everything: the hospitality industry. In 2019, she completed an MSc in International Hospitality Management in partnership with emlyon business school.

After gaining initial experience in Human Resources, she then embarked on a clear path of development within large hotel groups. Today, she is Head of Human Resources for France’s Loulou Restaurants group.

What skills did you develop during your MSc in hospitality?

The Master of Science in International Hospitality Management allowed me to develop skills in hospitality and restaurant management while strengthening my analytical, intercultural communication and project management skills. Learning through a range of practical cases over the course of the year and continuous interaction with professionals in the sector were particularly formative.

The collaboration with emlyon business school added a real entrepreneurial and strategic dimension to the course. It enabled me to adopt a business-oriented approach, while maintaining the high standards and rigour that define the hospitality industry. This dual approach, combining academic learning with on-the-ground experience, has given me a global perspective on management in a constantly evolving hospitality sector.

Can you tell us about your career path?

Following my studies, I evolved and grew professionally through Human Resources roles within Parisian hotels. After the pandemic, I left to do a few seasons at Lily of the Valley in La Croix-Valmer, near Saint-Tropez, and later with Maisons Pariente group, again in Human Resources. I joined the Loulou Restaurants group in 2023, where I had the opportunity to progress rapidly. My first position was as a recruitment manager, I then went on to head all the operational and strategic aspects of the group’s human resources. 

At Loulou Restaurants, I lead the human resources department and everything related to it. The missions are very varied and range from “operational” management and project development, in France and internationally, to performance monitoring. It’s a role that’s both demanding and stimulating, where each day brings its share of challenges. 

What trends are you seeing in the hospitality sector?

The hotel and restaurant industry is undergoing a profound transformation. There is high demand for personalised experiences, a growing focus on sustainability and well-being, as well as increased digitalisation of services. Today’s establishments must combine operational excellence, authenticity and innovation to attract not only their clientele but also employees.

What advice would you give to future students who want to start a career in the hospitality sector?

I would advise them to be curious, persistent and open-minded. Hospitality is an exciting but demanding sector: fundamentally, it’s about making people happy. It is essential to gain a range of experience, to learn from the best, and to never lose sight of the passion that drives this profession every day.

Do you have a particular recollection from your year of study at Institut Lyfe?

I have vivid memories of the restaurant project, where we opened a pop-up in collaboration with the students from the MSc in Culinary Leadership & Innovation. The work around creating the concept, securing suppliers and then bringing the project to life and welcoming our customers was incredibly enriching.

Inès El Baba’s career progression perfectly illustrates the richness and versatility of the MSc in International Hospitality Management. By blending academic excellence, an international dimension and immersive professional experiences, the programme trains future managers capable of excelling across every sector of hospitality, from luxury hotels to restaurants and entrepreneurship.

Find out more about the programme