Preparation and management of big events (Rolex Paris Masters, Saut Hermes, etc) as caterer/subcontractor.Improvement of quotation processes.Building customer loyalty.Project preparation for answering to biddings.Event management from brief to invoicing.Management of 2 people.

Sale of services by phone, client reception for visit testing and sales talks for various professional and private events.Preparation of event quotations, making sure the event goes as planned, handling the unexpected.Following up invoicing and deposits.Referencing of the Restaurant.

Hotel reception, staff planning, reservations, breakfast management.Invoicing and monthly closing, emailing and contacts with various agencies.Project management of the website makeover.

Cooking class: welcoming customers (BtoC & BtoB), sale of cooking lessons and gift cards.Invoicing, daily & monthly closing, hostesses planning.Corner shop manager: inventory and cash management, reporting and replenishment of the shop, trainees management.

Opening of the new Cooking School of Alain DucasseSale of catered events, commercial file tracking, follow up of the deposits and the invoicing, preparation of quotations, visits of the School and negotiations, coordination during the events.

Prospection by phone to various companies, sale of services and catered events, client reception for visits and sales talks for several Prestige sites for professional events and weddings.Information dispatch to various departments, animation during professional showrooms, organization of promotional operations.