In charge of organisation and strategic reinvention of Front office and Housekeeping departments.

Responsible for post COVID reopening of the meetings and events operation. Occasionally replacing the Restaurant manager.

- Developing upselling skills - Improved customer service in French and English- Correspondance to partner companies in French and English- Responsible for Guest Relation Management- Inventory management and controlling invoices from suppliers- Responsible for training interns

As a part of our curriculum every second week we worked in a different departement of Vatel Hotel in Martigny including:- service restaurant- service seminaire - service bar- kitchen of the restaurant and seminaire- kitchen of the school canteen - patisserie- stewarding and dishwashing- house keeping - reception- maintenanceDuring the first year we practiced the operation side. During the second and third year apart from the operation we were… Show more As a part of our curriculum every second week we worked in a different departement of Vatel Hotel in Martigny including:- service restaurant- service seminaire - service bar- kitchen of the restaurant and seminaire- kitchen of the school canteen - patisserie- stewarding and dishwashing- house keeping - reception- maintenanceDuring the first year we practiced the operation side. During the second and third year apart from the operation we were responsible for the supervision of the first years. Show less

I have completed my second internship at the reception of Hotel Swiss Wine and Bar.I gathered skills and experience in:- Customer relations- Customer service in French and English- Administrative tasks of reception- Fast problem solving- Time management- Working independently- Quick and efficient decision making

I spent six months in the Brasserie du Grand Chene. At the beginning I was working as a runner. Later on as my French skills improved I became a waiter assistant. Finally in the last month I was promoted to be a semi-waiter.I gathered knowledge on:- Gained knowledge on luxurious service- Learned effective and efficient teamwork- Acquired F&B vocabulary in French- Developed stress management skills- Extended knowledge of Parisien style kitchen- Learned the… Show more I spent six months in the Brasserie du Grand Chene. At the beginning I was working as a runner. Later on as my French skills improved I became a waiter assistant. Finally in the last month I was promoted to be a semi-waiter.I gathered knowledge on:- Gained knowledge on luxurious service- Learned effective and efficient teamwork- Acquired F&B vocabulary in French- Developed stress management skills- Extended knowledge of Parisien style kitchen- Learned the importance of flawless grooming and presentation Show less

As a waiter: - Preparing the service area in the morning- Taking orders- Serving food and beverage- Enhancing customer relation and satisfaction - Closing and cleaningAs a house keeping assistant:- Preparing rooms between guest arrivals- Responsible for laundry process- Maintaining the clean state of public areas