2014 - maintenantManagement Training:
In charge of:
- Directing and supervising employees working in F&B outlets (Restaurants, Bar, Lounge)
- Planning and organizing how beverage systems will be set up (such as storage and display options)
- Organizing the wine & spirits promotion to customers
- Developping new seasonnal menus with Executive Chef and pairing Wines
- Evaluate the overall effectiveness of the system (food & drink selections, pricing and customer response)
- Working with suppliers
L'Orangerie des Trois Roys, Rambouillet
- Sommelier
2013 - 2014- Wine storage
- Wine cellar rotation
- Establishment of Wine Cellar Book
- Service and advice to guests
Hôtel Concorde Lafayette, Paris
- Extras as waiter
2013 - 2013Breakfast and Sunday Brunch
Hôtel Bedford, Paris
- Barman & Headwaiter
2012 - 2013Extra: Barman & Headwaiter
Hôtel Mandarin Oriental Barcelona
- Front Desk Intern
2011 - 2012
Hôtel Mercure Le Relais du Château, Rambouillet
- Receptionnist
2011 - 2011
Hôtel Le Blizzard, Val d'Isère
- Front Desk Intern
