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Hôtel Mandarin Oriental Genève
- Cost Controller
2018 - maintenant
Administration F&B en charge du Cost-Control
• Contrôle des coûts et maximisation des revenus (Logiciel MORETON BAY)
• Responsable des clôtures mensuelles & annuelles
• En charge de la configuration du logiciel INFO GENESIS
• Projets F&B
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Mélia Paris La Défense
- Cost Controller
2016 - 2018
Création de Poste
*Responsable Clôtures Mensuelles & Annuelles
*Contrôle des Coûts
*Maximisation des Revenus
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Hyatt Regency Paris Etoile
- Responsable Administrative Bar et Restaurant
paris
2015 - 2016
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Hyatt Regency Paris Etoile
- Maître d'Hôtel B Bar La Fayette
paris
2014 - 2015
• In charge of the Administrative & Operational Management of the Bar la Fayette – About 15 people
• To manage the day-to-day operations of the Bar La Fayette
• Weekly Schedule + Labour Cost
• Responsible for the Stock Management of the Bar la Fayette
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Park Hyatt Vienna
- Task Force Bar Management
2014 - 2014
• Opening of the PARK HYATT VIENNA, Austria
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Hyatt Regency Paris Etoile
- Maître d'Hôtel A Restaurant La Fayette
paris
2013 - 2014
• In charge of the Administrative & Operational Management of the Restaurant la Fayette – About 30 people
• To manage the day-to-day operations of the Restaurant La Fayette
• Weekly Schedule + Labour Cost
• Responsible for the Stock Management of the Restaurant la Fayette
• In charge of the menus updating with the Chef and the F&B Director
• In charge of the reservation software La Fourchette and the customers follow-up
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The WestGate Hotel San Diego - CA, US
- F&B Supervisor
2012 - 2013
• In charge of the Restaurant (Westgate Room), the Room Service, the Bar (Plaza Bar), the Gourmet Deli, the Afternoon Tea Service in the Lobby and the Sunday Brunch – About 15-20 people
• Weekly Schedule + Labour Cost
• Responsible for Liquor & Wine Purchases in the F&B outlets, maintaining the Wine Lists, authorizing invoices and accounting for Inventories in all the outlets
• In charge of the “Open Table” Reservations System & the training of this program
• Involved in all Special Event Programs including menu design, staffing and reservations
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Food Concept (PME), Paris, France
- Assistante Responsable Administrative & Assistante Opérationnelle
2011 - 2011
• To manage all the administrative aspects of this small & medium-size company of four restaurants (Human Resources, Accountings…)
• To manage the day-to-day operations of the four restaurants
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Brasserie Le Square Trousseau (Groupe Costes), Paris, FRANCE
- Chef de Rang
2010 - 2012
Chef de Rang - Contrat Extra
• To take orders
• To carry out the service in the dining room
• To receive the clients payments and to manage and give back the cash at the end of the day
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Grand Hyatt Cannes Hôtel Martinez*****, Cannes, FRANCE
- Assistante Directeur Restauration
2010 - 2010
Assistante Directeur Restauration (Stage)
• To manage the day-to-day operations and the staff of the different F&B sales points of the hotel (2 bars, 2 restaurants, 1 gastronomic restaurant, 1 room service & the banquets)
• To manage the F&B budgets in collaboration with the Financial director and the General Manager of the hotel
• To elaborate the F&B ratio & costs in collaboration with the cost-controller
• Personally in charge of the set-up of an upselling program within the two restaurants during the summer
• Personally in charge of the organization of the fireworks which occurred in the beach restaurant once per week during July and August
• To participate in the re-organization of the management team of the gastronomic restaurant “La Palme d’Or” (2-star)
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Brasseries Le Germain & Le Matignon (Groupe Costes), Paris, FRANCE
- Chef de Rang
2010 - 2010
Chef de Rang - Contrat Extra
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Hôtel Scribe***** (managed by Sofitel), Paris, FRANCE
- Assistante Directeur Restauration
2009 - 2010
Assistante Directeur Restauration (Stage)
• To manage the day-to-day operations and the staff of the different F&B sales points of the hotel (1 bar, 1 restaurant, 1 room service & the banquets)
• To participate in the elaboration of the wine list and of the menu of the restaurant in collaboration with the kitchen Chef & the communication manager
• To elaborate the F&B ratio & costs in collaboration with the cost-controller
• In charge of the F&B department during several weeks (about three) because of the absence of the F&B manager.
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La Réserve Genève Hotel & Spa***** (Small Leading Hotel of the World), SUISSE
- Assistante Direction Commerciale Séminaires et Banquets
2009 - 2009
Assistante Direction Commerciale Séminaires et Banquets (Stage)
• To manage the entire organization of events within the hotel: first contact with the client, elaboration & signature of the contract, preparation of the invoice, transmission of the appropriate information to the concerned departments of the hotel, and set-up of the event
• To make sure the events go smoothly
• In charge of the Banquets & Seminaries department (Events) during one month because of the absence of the sales manager
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Hôtel Paris Marriott Opéra Ambassador****, Paris, FRANCE
- Service Commercial Séminaires et Banquets
2009 - 2009
Service Commercial Séminaires et Banquets (Stage)
• In charge of the entire organization of “pure banquets & seminars” (no rooms booking by the participants) within the hotel: first contact with the client, elaboration & signature of the contract, preparation of the invoice, and transmission of the appropriate information to the Banqueting department of the hotel
• To make sure the events go smoothly
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Adare Manor Hotel & Golf Resort***** (Small Leading Hotel of the World), IRLANDE
- Chef de Rang
2008 - 2008
Chef de Rang - Restaurant Gastronomique (Stage)
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Hôtel Paris Marriott Opéra Ambassador****, Paris, FRANCE
- Assistante Directeur Restauration - Service Commercial Séminaires et Banquets
2007 - 2008
Assistante Directeur Restauration (Stage)
Puis Service Commercial Séminaires et Banquets (Stage)
• To assist the F&B manager in managing the day-to-day operations and the staff of the different F&B sales points of the hotel (1 bar, 1 restaurant, 1 room service & the banquets)
• To assist the sales staff in the organization of banquets & seminars within the hotel: first contact with the client, elaboration & signature of the contract, preparation of the invoice, and transmission of the appropriate information to the Banqueting department of the hotel
• To make sure the events go smoothly.
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Hôtel Aldemar Olympian Village & Royal Olympian*****, GRECE
- Réceptionniste
2007 - 2007
Stagiaire Réceptionniste
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Buffalo Grill, Ris Orangis, FRANCE
- Serveuse
2006 - 2007
Serveuse
50 Couverts par service
