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Léonard FOUQUET

LEAMINGTON SPA

En résumé

I am very dynamic and helpful, working well in a team. I am passionate about my work in the Hospitality Industry. I have worked in different Hotel Brands. I am cheerful and optimistic and serious. I like to communicate new ideas and solve problems. I am organize and I like to see my own initiative. I manage my time at each moment with practical aptitud

Mes compétences :
Managem
Gestion hôtelière

Entreprises

  • Qhotel: The stratford Victoria - Waiter

    2014 - maintenant

  • Disneyland Paris - Housekeeping

    Chessy 2014 - 2014 I worked in the Hotel as like a Runner and Runner for VIP’s. I acted upon different requests from the reception and from guests. My principal goals were to organize my time management during the day and to prepare the rooms for the guests. I learnt about all of the rooms (#496) and all of the corridors to be faster and methodical in my job. I motivated my team in their work and helped employees curious about their work, learn new things.
    I learned about the importance of cleanliness of beds and linen and the standards required for cleaning.

  • The Marmara Collection, Bodrum - Receptionnist

    2013 - 2013 Summer job
    • Check-in and Check-out on the Front Desk.
    • Helpful with Guests
    • Catering for group approximately (80 – 150 guests).

    I worked in the hotel as well as the Receptionist department. I was responsible for the Reception where my responsibilities included the check ‘in, the check out and the Rooming Procedure. For the second part of my internship. I was responsible for the French guest who stayed in the Hotel. I was challenged daily especially during busy shift (80-150 guests) as I had to perform my duties and skills in a busy environment and to a high level.

  • Relais et Châteaux: "La Chapelle Saint Martin" - Intern in Kitchen

    2012 - 2012 Intern in the Kitchen
    • 11th Grade – end of course Internship.
    • Kitchen assistant for noon and evening services.
    • Group of over 90 persons.

    I worked in the kitchen. I was in charge of Main course, “mise en place” for the meal. I completed shifts on my own when the orders came. And I was able to work as part of a team and take a lot of initiative. Then I like to work closely with the manager in order to ensure the best quality of service. I prepare some meal for groups of over 90 people.

  • Hyatt Regency Paris Etoile - Inter

    paris 2011 - 2011 Intern in the Restaurant at L'Apollo
    • 10th Grade – End of course internship.
    • Room Service
    • Breakfast (approximately 150 covers per service).
    • Noon and evening services (around 200 covers per service).

    I worked at the restaurant, the service provided is a buffet and at the Room Service. I was in charge of laying up the restaurant, taking orders and serving food (150-200 per services). I was responsible of a part of the restaurant with a superior. I was cash handling. This was my summer job for two months, where I have discover the real job about the hospitality and built on my skills

  • Le Petit Bordelais - Intern

    2010 - 2010 Intern: http://www.le-petit-bordelais.fr/#
    • 10th Grade - Internship.
    • Kitchen assistant and waiter in dining room.

    I worked two weeks, one in the kitchen and one in the restaurant. I was my first job in the Hospitality Industry

Formations

  • Ecole Internationale Supérieure Hôtellerie Restauration

    Savignac Les Eglises 2013 - maintenant BTEC Level 5 in Hospitality Management

    Stratford-upon-Avon College offers a range of courses including A Levels, BTEC vocational courses, Progression Pathways, higher education, part-time leisure courses, apprenticeships, NVQs and training solutions for businesses.

Réseau

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