Jocelyn Plessis Email & Phone Number

Paris, Fr

Alger

- Developed training plans - Developed course materials such as notes, projects, charts, presentations, and any other audio-visual aids to make sessions interesting and simple for students- Made reports and evaluating the performances of students- Follow a two-way communication and friendly approach in the classroom such that students actively participate in the sessions and not just act as listeners- Assign different projects and assignments (competition, events...) to students and grade them- Help students discover their creativity skills by motivating them to create a competition their own restaurant.- Expertise in developing a training/teaching approach as per the curriculum requirements and students’ abilities§ Train students in different techniques of service and sharpen their welcome skills

Toronto

- Trained and managed the team- Maintained company systems & procedures- Delivered exceptional customer service- Planned and assigned work and established the performance and development goals for team members.- Drove service incentives that delivered great dining experiences for our guests and increased the sales of the restaurant

Algérie

♣ Created and implemented training plans in coordination with “Ecole hôteliere de Lausanne”♣ Developed course materials such as notes, projects, charts, presentations, and any other audio-visual aids to make sessions interesting and simple for students♣ Designed reports and evaluating the performances of students ♣ Follow a two-way communication and friendly approach in the classroom such that students actively participate in the sessions and not just act as listeners♣ Assign different projects and assignments (competition, events…) to students and grade them ♣ Give demonstrations to students and answer their queries♣ Help students unlock their potential and creativity follow curriculum that custom built and drives competition encourages entrepreneurship♣ Expertise in developing a training/teaching approach as per the curriculum requirements and students’ abilities♣ Responsible of a 70 seats restaurant where the students has to perform their instructions they got earlier.♣ Train students in different techniques of service and sharpen their welcome skills

New York

♣ Manage a 15 people team♣ Maintain the inventory par stock of all items♣ Ensure all standards are followed♣ Organize promotional events for special occasions and festivals♣ Handle guests complaints and queries

Château D'Angers

In charge of the opening of the restaurant: ♣ Study the market trends and frame strategies by visiting other restaurant for reviewing their products, services and prices♣ Interviews and selection process♣ Manage a team of 14 staff ♣ Selected the supplier♣ Menu pricing♣ Develop training plans for the service team♣ Ensuring that the staff follow the Monument café and hygiene standards♣ Manage supply inventory and control the budget♣ Scheduled employeesIn charge of the opening of the event department of the castle:♣ Developing sales packages for clients and customers♣ Meet clients and customers for promoting various packages♣ Meet with travel agents for signing agreements for mutual business support♣ Organize many events for special occasions, festivals and pharmaceutical company.

Monaco

♣ Assisted the event manager♣ Supervise and manage catering staff♣ Communicating with catering staff and managers of each department♣ Coordinated with my team staffs to provide quick and efficient service

Sydney, Australia

♣ Set the tables for food service♣ Order taking♣ Suggestive selling and up-selling of related products and services♣ Entering the order in POS♣ Served the food to guests, learned about different steels of services♣ Presenting wines and serving drinks

Cairns, Australia

Roquebrune Cap Martin

Headwaiter

Master Meef - Hôtellerie Restauration, Secondary Education And Teaching, Mention Bien

Qualified Learning Facilitator

Bts Hôtellerie Restauration, Option Art De La Table, Obtenu

Bac Tecnologique, Option Hôtellerie Restauration, Obtenu