Florian Dalino
Paris, France
Florian Dalino is a 23 years old French MSc student in Skema Business School Paris, major Project and Programme Management & Business Development (PPMBD). He is a former student of North Carolina State University in the USA and graduated with a Bachelor’s degree in Management in 2015. He had the opportunity to live several professional experiences through internships in France, United Kingdom and the United States.
His professional background is particularly business development oriented with three years of experiences in this sector, including a year as Business Development Manager in Digital Transformation market. He had the opportunity to manage teams, build complete business strategies, negotiate partnerships and bring companies the means to develop their activities and their performances in a “Uberization” context. Many activities allowed him to use theoretical methods learned during his studies.
Several experiences as project manager allowed him to develop an appreciation for this activity and confirmed his ambition to continue on this way. For this reason, h decided to choose a specialization in Project Management and integrated Skema Business School in September 2016. Since this time, he has personally invested in many projects with multicultural teams to create innovative concepts, develop companies’ performance. He has successfully passed Prince2 and AgilePM certification exams. From January 2018 and for 6 months, he is developing his professional experiences in the entertainment sector, as Brand Strategy Manager, in France. At the end of his Master’s degree, he plans to continue working in this market which he is passionate about with the ambition to evolve inside it, in France or a foreign country.
Florian is an optimistic person, always looking for opportunities to take part in new adventures, from a personal and a professional point of view. He is particularly motivated by new challenges and always ready to perform. Florian can be contacted at florian.dalino@skema.edu
Created 14 March 2018
