- Team leader during breakfast and lunch service- Leading a team from 5 to 10 employees- Feedback to the General Manager during the morning meeting- Use of Micros Oracle- In charge of booking the events

- Brought new ideas to make the service flow better- Kept a positive attitude even under pressure- Worked in a team under the supervision of the manager orindependently if required- Escalated the important information to the kitchen staff and mymanager- Achieved multi-tasks through the different hotel departments

- Made my input to the restaurant organisation- In charge of my section with a commis under my supervision

- Worked with an international team- Asserted myself in an unknown environment- Contributed to the customers' satisfaction during highfrequentation

- Used Opéra and RésaWeb software- Dealt with the customers' complaints and check their satisfaction afterwards- Integrated myself with success in the different departments