General Manager for the casual French bistro called Liberty Bistro

Manager at the casual French bistro of the company

I start working as a captain under the supervision of Georges Thomas ( a well known figure in NYC restaurant scene ) . Mr Georges Thomas basically teaches me the Michelin star steps of service and how to keep the Michelin star standard .Then I had the opportunity to become the manager a couple of months later .The name of the restaurant is L'appart .L'Appart is a small and intimate Michelin Star restaurant in downtown New -York City . The dining room is 10 To 12 Tables (seating capacity : 30 on regular day of operation , Up to 45 guests fora seated private event and up to 60 for a Cocktail reception ) L'Appart offers a tasting menu of 11 courses that change seasonally on a month basis .We are part of a larger entity called Le District but L'appart is his own entity . When it comes to the operation of the restaurant, We do everything from scratch :Ironing table cloths Laundry Menu & Pass Private event setup & organisation Follow up with guests My job consist in :Managing the Book and the reservation details .The allergies , celebration or special requests such as proposal , anniversary, birthday.Custom made Menu & Pass based on the guest allergies or dietary restrictions .Schedule / managing the FOH Event organisation in collaboration with the event planner ( " run of the show " ) Always make sure to maintaining the standard of the restaurant and the high level of customer service.

I start in the HpH group in the French Brasserie called Beaubourg in Battery Park .I was a captain . I was in charge of a small team with a back waiter and a bussboy.During the period of march to September , I was mainly working on the patios with a station of 15 tables. The restaurant is right across from the marina downtown Nyc . The main tasks : Manage your stations ( marking, water service, coffee and tea 0Manage the staff ( make sure they know their roles and perform well ) Maintain a high level of sales ( specials, bottle of wines, digestif... ) Maintain a clean and healthy work environment

Classic bartender job in a Belgian Brasserie specializing in Beers and Belgian Food.

Waiter job as a starting point in the company . Evolve to become head Bartender ( control and assist the manager in the ordering process and weekly inventory ) .Catering Event with the restaurant for art gallery

I did Start as a student working behind the Bar in one of the restaurant of the company call L'Etruria ( pizzeria ) . Date : from 2004 to 2006 .I start working full time in 2008 .I end up doing everything from dishwashing to cooking , ordering . The company decide to transfer me to the other restaurant of the company called La Strada . La Strada was one of the oldest restaurant of the city of Liege and was more Fine dining oriented .I did pursue my professional "education" as a waiter and bartender . We used to have a big outdoor seating space outside the restaurant ( around 100 seat ) which was extremely busy in the summer time .

Summer Job as cashier and stocker in a neighborhood supermarket

Summer student Job in this company specialized in the construction and installation of complex industrial tools. My job was organizing , assisting the employees , Cleaning industrial machines and clearing debris .