Mes compétences :
accueil clients
reporting commerciaux
Management de l'hôtellerie/restauration
négociation commerciale B to B et Bto C
prospection commerciale
plannification d'évènements
Entreprises
ELIOR
- Chargé d'Affaires
Courbevoie2012 - maintenant
Arpège, Elior
- Chargé d'affaires évènementiel
2010 - 2012Prise de réservations,
commercialisation des espaces et des services de restauration
cotation et suivi des demandes clients,
organisation des prestations avec équipes internes et prestataires
gestion de la facturation
Arpège, Elior
- Food & Beverages Deputy Manager
2009 - 2010Ensure the high standard of services provided for guests and the attainment of the department's qualitative and quantitative targets
Convey the restaurant's image and atmosphere, warm and friendly welcome, availability and frequent presence in the field
Manage and motivate the teams in order to improve sales and the quality of F&B services
Improve the department's results by increasing sales and the productivity of F&B points of sales
Mercure, Accor
- Receptionnist, Group Reservations Agent
2008 - 2008Welcome the customer, handle all the operations involved with the customer’s arrival and departure
Respond to the various customer demands
Coordinate work with the housekeeper or rooms’ team for cleaning rooms
Handle invoicing and payment and abide by the brand’s commercial offers
Take reservations over the phone, by fax or internet, and handle all associated operations
Increase and optimise room sales in line with the brand and hotel's sales policy
Millennium Hotel Roissy en France
- Cook as 2nd Chef de partie and Pastry Cook
2006 - 2006Help provide smooth running services and a high standard of production
Work autonomously to produce dishes in line with cooking instructions
Supervise the commis chefs' work
Responsible for a part of kitchen, ensure the organisation, the coordination and the service
Apply the hygiene and safety rules
