-Service in a variety of styles: à la carte, family-style, passed canapés, buffet.-Creating and tracking reservations with a focus on dietary or seating requests.-Bartending and paying attention to required stock levels according to upcoming events.-Daily opening and closing procedures.-Using Touchbistro Point-of-Service software to communicate orders with kitchen staff, billguests, update and create menu items, and close the financial day.-Serving at onsite and offsite events.

Supervisor in a seasonal outdoor restaurant with a focus on wine and food pairing.Duties included:-Promoting wine sales and wine club membership sign-up.-Assisting in onsite retail store as required.-Supervising FOH team during day-to-day operations and special events.-Scheduling FOH team.-Maintaining necessary stock levels for FOH needs.-Reconciling and tracking daily sales with POS and Debit/Credit machine payment totals.-Point-of-Service system (Touchbistro)- updating menu items, tracking labour hours, and staff training.

- Preparing a range of hot and cold beverages- Daily opening and closing procedures- Staff training and supervision- Liaising with chefs to maintain stock levels- Maintaining friendly relationships with both regular customers and visitors- Consistently delivering an excellent level of service to our customers

- Serving a variety of brunch and breakfast foods.- Table service and hosting duties.- Taking special care for guests with dietary requirements.- Adapting to operational changes in line with local Covid-19 restrictions, such as offering take-away services.

-Regular sanitisation of staff areas to minimise risk of viral infections.-Ensuring cleaning equipment is fully stocked and ordered in a timely manner.-Deep cleaning of onsite accommodation.

- Barista and Bartender- Supervising bar staff during daily activities.- Training of new team members.- Upselling and promoting sales of food and drinks.- Interacting with hotel guests to create an all-round welcoming atmosphere.

- Breakfast and Dinner service in a Double Rosette decorated restaurant.- Preparation of the restaurant before and post-service.- Encouraging sales and upselling products. - Assisting with hotel events.

-Bartender and Server in a fast-paced environment.-Adapting to service styles between lunch service and live après-ski concerts.

Following a linguistic internship at this hostel, I became a receptionist and reservationist of the hostel's meeting and events spaces.For hostel guests:• Using the hotel software Hestia to make room reservations in person, online and via e-mail.• Responding to guests’ needs in person, by telephone or e-mail in English and French. • Welcoming various international guests, including people travelling for business, backpackers and families.For guests using meeting rooms:• Reserving and ensuring meeting rooms are properly equipped.• Liaising with corporate clients to maximise customer experience and encourage continued use of the hostel’s infrastructure.• Maintaining customer portfolios for staff use, as a means of keeping all colleagues updated with customer needs.• Upselling extra services.• Preparing and posting invoices.• French to English translations.

- Tour Guide for public and private VIP tours.- Hosting champagne tastings.- Maximising ticket sales and gift shop sales.

At the Vacanciel Hotel Herrixka (Basque Country, France), I balanced learning to be a receptionist with mastering spoken and written French as a linguistic intern.My daily duties included:- Answering enquiries about the hotel and local area.- Upselling complementary services and experiences.- Enact arrivals and departures of transient guests.- Liaise with other departments to book reservations in spa, restaurant, and entertainment departments.- Inspecting apartments of departing guests to facilitate the return of their security check.