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Tombo Gregoire ZERBO

Sarcelles

En résumé

Je me nomme ZERBO TOMBO GREGOIRE j'ai 33 ans originaire du Burkina Faso ,je suis titulaire d'une licence en Finance Comptabilité et d'un Master en Gestion des Opérations Logistiques et Transite .
Mon style relationnelles, mon sens de l’organisation ma rigueur mon gout au métier et mon esprit d’équipe sont autant d’atouts qui me confortent dans ma volontés d’intégrer une structure comme la vôtre avec la certitude de pouvoir y apporter une contribution essentielle.
J'aime le sport golf et tennis.
J'aime la lecture .
J'aime les découvertes et les surprises.

Entreprises

  • Excel Canada - Agent

    Sarcelles 2016 - maintenant

  • ATS ALTERNANCE SERVICE - Project Manager chez ATS GROUP

    2011 - 2016 Run the day-to-day catering operations and services in a variety of locations and projects as well as leading a team of chefs and catering assistants
    • Optimizing the quality of the food, service and performance of their outlets and achieving good quality at low cost
    • Maintaining high standards of hygiene and customer satisfaction (HACCP).

    • Responsible for planning menus in consultation with chefs,
    • Training, supervising Hiring, and motivating staff
    • Setting and monitoring budgets and maintaining financial and administrative records.
    • Manage in a diverse environment with a focus on client and customer services
    • Coordinate and oversee the safe, secure, and environmentally sound operations and maintenance of the assets
    • Responsible for advising and educating the Food Point clients on supply chain specifics to ensure that product quality and freshness is maintained
    • Responsible for maintaining good customer relations by solving customer feedback/issues in a timely professional way
    • Managing and checking all sales and orders and maintaining the petty cash book.
    • Responsible for the organization of accommodation and linen department.
    • Ensure the good management of the camp on an ongoing basis, under the best possible conditions
    • Present at mealtimes to ensure quality and good service.
    • Ensure that the hygiene and safety rules are correctly implemented in keeping.

Formations

Pas de formation renseignée

Réseau

Pas de contact professionnel

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