Mathilde Marseille Email & Phone Number

Paris, Fr

Montrouge, Île-De-France, France

Ville De Paris, Île-De-France, France

Dubai, United Arab Emirates

Club Med Val D'Isère 5 Tridents

-Managing of all 5 Trident F&B outlets (lounge bar and room service)-In charge of orders, quality, hygiene and security -Planning and control of in-room F&B services; room service and mini bars-Supervising and lead of a team of 6 employees; scheduling, training, evaluation-Development of an action plan in order of increasing sales.-Customer Relationship Management & Customer Satisfaction -Coordinating and liaison with the others 4 Tridents outlets.

Région De Chicago, États-Unis

Supervising different department in the hotel:Banquet:-Management of the banquet team-Billing in Delphi and Micros -Making the weekly Schedule -Working closely with the Sales department, the kitchen team and also building a strong relationship with our costumers -Assist in the implementation and maintenance of Sofitel brand standardsLe Bar and Café des Architectes Restaurant-Opening the restaurant -Closing the Bar-Making sure of consistency of the service -Responsible of guest satisfaction -In charge of the weekly beverage orders-Resolving guests claims

Vancouver, Canada

As a cost control trainee, I had to implement cost in the hotel. I work with Check EAM and micros. I attended to daily meeting with all managers. I was in charge of inventory, beverage orders, cost of all the recipes and cost of all the amenities and recovery of the hotel.

Paris 14Eme

Cook and Go have already 15 workshops in France and one in New York.As a chef, I gave some cooking lessons to customers. I was in charge of groups of 10 customers. I learned how to managed customer’s satisfaction on a rush.

Hotel De Paris, Monaco

In this 3 stars in guide Michelin restaurant, I worked in pastry. I discovered the world where details do everything, products are incredible and there is no limit to satisfy guest.

Shanghai City, China

As a trainer chef de partie, managing a team and working with Chinese students of SIT University. I was in charge of purchase management during a month.Skills achieved: management and adaptability to all situations and challenges.

Région De Paris, France

In this one star in guide Michelin restaurant, I learned rigor and the implication of work. Skills developed: The organization of operations.

Bachelor Of International Hospitality, Food And Beverage Management

Bachelor Of Business Administration, International Hotel And Foodservice Management

Bachelor'S Degree, Diplômée En Arts Culinaires Et Management De La Restauration, Restauration, Diplomé

Education record