2013 - 2014"Charcellay a obtenu de nombreux prix, sa réputation est grande autour des jardins du Luxembourg et des Grandes Ecoles, il est infiniment soucieux de la qualité de ses produits et je l’observe au travail avec le même respect que je portais à Cebrian, tant on mesure dans chacun de ses gestes, hache à viande, ou coutelas en main, la sûreté que seule confère la grande expérience alliée à l’amour du métier. Mais c’est un solitaire, qui refuse, ayant bien pesé les choses, de s’agrandir, et n’a, pour l’aider, qu’un seul garçon boucher. Il n’empêche que la queue, devant sa boutique, est souvent fort longue." Claude Lanzmann
Century 21 Entreprise et commerce
- Conseiller en transaction fonds de commerce
2011 - 2013Breizh commerces Vannes
Diplômé en négociation et promotion immobilière, et fort de 6 années dans l'hôtellerie-restauration, je me suis installé à Vannes comme principal référent pour le secteur du CHR Morbihannais. Entouré d'une équipe de 8 consultants, et de la force d'action Century 21 pour vous conseiller et construire votre projet !
2010 - 2011Relancer une identité et une nouvelle communication.
Développer une seconde agence.
Transaction sur de nouveaux biens et cibler une nouvelle clientèle.
Accor Novotel 4 stars, BRISTOL
- F&B Supervisor
2009 - 2009FOOD & BEVERAGE SUPERVISOR.
Objectives:
Lead and organize the team in the absence of the department manager.
Responsible for the point of sale in the food and beverage outlets in the hôtel.
Responsibilities:
Ensure the team is aware of the standard of service provide and monitor that these services levels are adhered to .
Ensure that there is compliance with storage regulations and health and safety standards.
Take parts in internal training session in the department.
Duty manager:
Deal with customer complaints in calm and proactive manner.
Manage contact point for any hotel operational issues that arise that cannot be
resolved by the Department at that point in time.
Policies and emergency procedures Monitor guest satisfaction reports and implement actions
to improve results deal with any management issues or emergencies that arise.
Silversea on the Silvercloud 6 stars Cruiseship
- Waiter
2008 - 2009Silversea, Silver cloud, six stars, from Turkey to Chili.
Octobre-mars
World’s Leading Luxury Cruise Line,Silversea is considered the most resplendent vacation experience in the world.
The main dinning room. -250places-
Silver service, 21 menus
La Saletta, restaurant “Relais et Château” - 20 places
Service trolley and cloche, highest standart of service.
2007 - 2008Made the opening, included 5 weeks of Hilton training.
Mise en place of the department.
Made the soft opening.
Work in every part of the F&B/C&Bdepartment.
Bar "Cinnamon" -100 places-
• Bartender.
• Making the requisition.
• Training the new team member.
Restaurant "Cinnamon" -80 places-
• Breakfast, Lunch, Dinner.
• Training the new team member.
• Taking the booking.
Room-service.
• In charge of the room-service shift.
• Replenish the mini-bar.
• Making the VIP.
Conferences & banquets. -9 Meeting rooms-
• Running of the daily meetings.
• Training the new team member on Hilton meeting standart.
• Following the cunsumption, and the stock.
• Briefing the team to improve the quality of service, and the hight standart of the meeting rooms.
