Management of the overall operations including restaurants and banqueting.Participation to several projects to increase our standards, improve the hotel sustainability.Attenting the F&B meetings.Managing the maintenance of the kitchens.Meetings with the contractors and suppliers.

The Promenade - Chef de rangManaging a section, looking after breakfast, lunch, afternoon tea and diner. Guest welcoming, serving and billing process. Being in charge of events in some outlets belonging to the Promenade.In-room dinning - SupervisorOrder taker for the first period with the use of infogenesis. Supervisor position: managing different shifts (morning shift including breakfast and lunch, afternoon shift including diner and night shift) from low to full occupency.Looking after some junkets for movies premiere and particular events, welcoming some delegations with some specific requirements, set up and amenity program.Attending Food & Beverage meetings and trainings.In charge of doing the inventory, requisitions from the cellar and any specific requests for some guests. Use of adaco, reports and mailing.Events Operations - Junior floor managerBeing in charge of differents kind of events such as business meetings, cocktails, delegate lunch or leisure events.Being part of larger events (Ballroom events going up to 450 guests).

Hôtel Plaza Athénée from the Dorchester Collection-Chef de rangs for Room Service at the Plaza Athénée.-Assistance in various F&B outlets:Chef de rangs for the breakfast restaurant.Chef de rangs and runner for the Terasse and the Gallerie.

Hotel OMM for the restauration group Tragaluz-Sales and events department : redaction of pro format, banqueting organisations including business lunch and parties.-Assistant governant in housekeeping : room check up with the maids, hotel maintenance and housekeeping supervison role.-Purchasing and inventory control : reception, control and distribution of the products from all the hotel departments.Management of the stocksand inventory.