Lucas Serrant Email & Phone Number

Canberra, Australian Capital Territory, Australia

-Management of the communication between staff and owners regarding expectations about sales and maintains the establishment but also takes care of customers in the best possible. - Full knowledge about the food and beverage provides by the restaurant to ensure the best experience and service quality for the customer. - Keep a workplace perfectly tidy and clean.- Respond to all requests requested from an operations manager such as recruitment, training, team development, process customer requests by email or telephone, ensure the proper functioning of all services, rosters, events, functions, stock take management and orders, labor costs, maintenance procedures, closing procedures and more

Canberra, Australian Capital Territory, Australia

-Management of the communication between staff and managers about ourcurrent meetings, venue manager directives and between back/front of houseregarding the count-sheet before each services to be informed of any eventualmissing.- Full knowledge about the food and beverage provide by the restaurant toensure the best experience and service quality for the customer. Full knowledgeof sharing and distribution of tips, cash up, nightly reports, briefing-sheet, staffbriefing and all ARM duty required. Keep a workplace perfectly tidy and clean.

Sydney, New South Wales, Australia

Paris, Île-De-France, France

Paris, Île-De-France, France

- Management of the floor team roster, recruitment, stocks in beverage/wines,any suppliers essential to the proper functioning of the establishment.- Management of the smooth running of each services, private events andprivate dining rooms. As usually closing manager, cash up, handover and closethe establishment every night shifts.

Paris, Île-De-France, France

- Be rigorous, maintain a constantly clean and tidy workplace, knowledge how tomanage servers as a leader, customer relations, organise breakfasts for theguests staying at the hotel and the proper sending and operation of each roomservice.- Full knowledge of the menu, table talk, food description and wines in order tobest advise and recommendations to the customer and to be able to answerany type of questions in case of non-understanding.

Paris, Île-De-France, France

- Director of holiday camps for children aged 8 to 16, in France and Europe.Management of a team of more than 10 adults to supervise more than 60children. From a given budget, organise a holiday adapted to children, meansvisits to cultural places, local activities but above all, do everything so that thechildren have a good holiday, are healthy and well supervised by the animationteam.- As a director, manage communication with the parents, the budget given bythe company, all costs and accounting, staff recruitment, schedules, customersrelationships, approach providers to book activities, achieve objectives givenby the company, direct daily meetings with the staff and all the functionsexpected of a director.

Paris, Île-De-France, France

- Management of the kitchen and floor team including around twenty peoples,including the roster for both of them. Knowledge to manage orders for thestock and ensure the proper functioning of the restaurant lunch and eveningservices.- Management of the cash register, know how to cash up and deposit liquidity atthe bank.