I am in charge of all food and non-food purchases, all contracts (100+) of the hotel as well as all Capex projects. I manage a team of five people.I also lead the CSR committee.

Astore Equipment & Projects is a procurement agent expert in managing the full process of both renovation and construction projects in Europe.Our scope of action includes FF&E, OS&E and Guest Technology equipment for 2* to 5* properties.

Eden Being is the luxury lifestyle and retail brand of Oetker Collection, offering a finely curated collection of exquisite fashion, lifestyle and homeware products as well as concierge based services. Eden Being is developing physical boutiques among the Collection as well as an e-commerce website: www.edenbeing.comInvolved in the following missions:- Project management: business development, e-commerce development, boutique openings, products sourcing- Purchasing / Stock management: building strong relationships with suppliers, products buying, sourcing, negotiation, set-up of a stockroom in Paris, production, stock control- Bespoke projects: sourcing home products for private estate projects, coordination with architects and designers, time management, relationship with the clients, on site visits- Bespoke sales: sourcing and selling hotels' home products to guests following their requests / chinaware, glassware, silverware, furniture, lighting...- Office Management: welcoming new employees in our Parisian office, managing the office supplies

Manage the relations between technical companies (architects, interior designers/decorators) and relaying all important messages to and from Head Office (Executive Management), the owners and their Representatives.Responsible for quality control in both aspects: technical and aesthetic, while adhering to the current safety standards.Able to advise in relation to minimising costs and ensure that expenditures are in keeping with department budgets.Studying and keeping abreast of the services offered by our competitors.Ensure the coordination and follow-up of calls made to and by our suppliers and sub-contractors as well as responding to technical requests. This includes: response management, prioritising and delegation of tasks.Ensure the administrative management of all Hotel Services/Departments: follow-up, emails, mail, fax, schedules, filing, order forms, invoices and implementation of procedures. Maintain effective follow-up of communication and relations with our suppliers.Participate in the coordination of good communication strategies between staff and hotel clientele by giving relevant instructions, briefings to staff and advising about necessary customer information.Meticulous awareness of the various schedules pertaining to the different workers and subcontractors working on projects.Program and coordinate ideal times in which works can be in operation in the Hotel and make sure these construction works or maintenance do not conflict with particular events that contractually require the Hotel to be "construction free".

- check-in / check-out- accompany the guests to the rooms and explain the hotel facilities- float / cashier- update the database / update guests' bills- Fidelio software- Night Audit- Financial reports- Conciergerie (restaurant bookings, taxis, chauffeurs, tours, recommendations)

- Assistant waiter at Le 114 Faubourg restaurant, 1 star Michelin- Assistant waiter at Le Jardin Français- Waiter for the Banqueting service- Bellman- Floor Housekeeper

- handled average of 40 incoming calls a day from a national customer base- used Alcyon and Amadeus softwares- answered incoming calls in English- provided detailed information on services and products to customers- processed bookings- entered customer information into system- researched and resolved service, product and billing issues

- welcomed customers and visitors with a special attention- contacted and informed company workers of guest arrivals- updated visitors database- answered incoming calls- managed meeting rooms reservation plus equipment- checked cleanness, seating layout and presentation equipment in meeting facilities- processed weekly report on arrival and departure times

- welcomed customers and visitors with courtesy- contacted and informed company workers of guest arrivals- updated visitors database- answered incoming calls- managed meeting rooms reservation

- greeted and escorted customers to tables- took orders- prepared cocktails and drinks- served food and drinks to the guests with a special attention- forged well-built relationships with the customers, staff members, customers and team organizers