Banquet department (Jan 2011 till Jan 2012)Meeting room setting, responsible for events such as weddings, anniversary, cocktails (200 to 400 delegates), lead the team during those events, inventory, invoicing, customer satisfaction.Restaurant: (since January 2012)In charge of the service from check in to check out, supervise the team, upsaling, welcoming guests, taking orders, invoicing./Hôtel de 190 Chambres, 14 salles de réunion, superficie 1000m2.Département banquet de Janvier 2011 à Janvier 2012 : Responsable de la mise en place des différents salons quotidiens et des grands évènements les soirs et/ou week-ends (mariages 300 personnes, anniversaires, cocktails 400 personnes), gestion de l’équipe, de l’inventaire, de la facturation, et du contrôle continu de la satisfaction des clients.Département restaurant depuis Janvier 2012 : En charge du bon déroulement du service, de la mise en place à la clôture, gestion de l’équipe, upsaling, accueil et facturation.

Greeting customers.Checking guest in and out.Answering calls and entering reservation in the system.Working with Fidelio on daily bases.Providing the best customer service experience ever./Accueil clientèle de l’Hôtel, Réponse téléphonique exclusivement en anglais.Enregistrement et réservation des chambresUtilisation du programme FIDELIO

Greeting customers. organization of several parties and. knowledge of the most famous local cocktails. In charge of the cellar and Lounge stock and part of the products pricing. . Daily use of Micros./Restaurant – Lounge pour individuel tourisme, et soirées spéciales principalement.Responsable de l’accueil clients.Conception de la carte cocktail, Organisation de soirées à thème, Animation du Lounge (Bar).Gestion de la cave.

Providing to the guest the best customer service experience ever by asking the good questions related to his life style in the order of finding him the best item based to his needs.Formation et développement des aptitudes de vente .

In charge of the breakfast, 200 to 400 guests a day during high season. Closing cashier and guests billing out. Supervising and leading the restaurant’s staff during services. Daily checking of the guest satisfaction, handling guest complains. Coordinating and organizing banquet events. Welcoming and serving guests.

In charge of the breakfast, 200 to 400 guests a day during high season Closing cashier and guests billing out. Supervising and leading the restaurant’s staff during services Daily checking of the guest satisfaction, handling guest complains Coordinating and organizing banquet events Welcoming and serving guests

In charge of a restaurant’s section during different services.Daily dressing of the restaurant.Welcoming and serving guests.