Education2004/2006European Master Degree in Hotel Management (Management, Accounting, Negotiation, Service…)Institut Vatel, Nimes 30000, France2003/2004“Licence LEA” (equivalent to Bachelor Degree of Languages and International Trade)University of Aberdeen, Scotland2001/2003“Deug LEA” (University Diploma of General Education)Université Stendhal, Valence 26000, FranceExperienceOctober 2012 - presentRestaurant ManagerHotel Golden Tulip Lyon Millénaire, FranceIn charge of the restaurant, bar, room service and banqueting departmentFebruary 2011 - August 2012Bar/Restaurant ManagerCrowne Plaza National Airport (3 star- IHG group), Arlington, VA, USA. In charge of the room-service. In charge of the Bar operations (scheduling, team management, control of standards...)November 2009 – November 2010Event CoordinatorHotel President Wilson (5 star- Starwood Luxury Collection), Geneva, Switzerland. Organize events such as conferences, weddings, banquets…November 2008 – November 2009Chef de Rang at l’Arabesque (gastronomic Lebanese restaurant)Hotel President Wilson (5 star hotel - Starwood Luxury Collection), Geneva, Switzerland. Welcome the guests. Assist the Maitre D’ in his everyday’s tasks (service, cashier, and maintain customer loyalty...)August 2008 – November 2008Management Trainee in Food & BeverageHilton Evian les Bains (4 star hotel), Evian les Bains, France. Supervise the Food & Beverage outlets (bar, two restaurants, room-service, banquet). Anticipate the outlets’ needs for staff in order to prepare the schedulesMarch 2007 – July 2008Conference & Banquet CoordinatorHilton Evian les Bains (4 star hotel), Evian les Bains, France. Prepare offers for the clients regarding the organization of seminars, banquets…. Negotiate rates to get a win-win situation. Increase revenue for the hotel. Organize the event until the clients arrive. In charge of the “wedding” segment of the hotel (sell, organize, and participate in fairs…)