Clément BERNARD

En résumé

Entreprises

• ELIOR - Chargé d'Affaires

  Courbevoie 2012 - maintenant

• Arpège, Elior - Chargé d'affaires évènementiel

  2010 - 2012 Prise 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 - 2010 Ensure 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 - 2008 Welcome 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 - 2006 Help 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

Formations

• maintenant

• IFAG

  Paris 2010 - 2012 Master Degree Businnes & Management
  
  Catering and Hospitality industry

• Université Paris Dauphine

  Paris 2009 - 2010 licence professionnelle « Management en hôtellerie-restauration »
  
  « Management en hôtellerie-restauration » - Mention Assez bien

• Lycée Hôtelier Guillaume Tirel

  Paris 2007 - 2009 BTS Catering & Hospitality Management & Marketing
  
  Catering & Hospitality Industry

• Lycée Sainte Geneviève

  Meaux 2004 - 2007 A Level Catering & Hospitality
  
  Catering and Hospitality industry - Mention Bien

Réseau

• Agnès BOUTIN

• Alexandre GAZUIT

• Benedicte BOUNTA

• Celine GRILO

• Christophe APPARICIO

• Nadia DUBOC

• Paul RAIMBAULT

• Thomas CASADEI

• Yahya BECHAOUCH