Gave private cocktail classes for certain guests. Helped improve Bar programs and organisation.Crafted specialty Cocktails of diverse menus

My responsibilities include proper follow up of all my customers, the ability to serve any cocktail ordered, cash register , inventory and stock management, excellent 5 star service. I promoted Bi-weekly Jazz Soiree evenings to boost sales and attract a younger, more dynamic clientele. Bar sales quotas have been regularly exceeded. I received a recommendation from SLH (Small Luxurious Hotel Group) for my excellence in service and for exemplifying the qualities that the SLH Group embodies (undercover critic).

This little restaurant was situated in the city of Aix en Provence, France. The concept was based around two types of cuisine; Asian (mostly Vietnamese and Thai) and American style burgers. We served only fresh products and at no time was there a freezer in the restaurant.Everything on the menu was home made, even our sauces, which gave us a distinct advantage compared to most of the other restaurants in the city. The 2 terraces on each side added more seating and created a better visual effect.I initiated a scooter delivery system where we delivered meals to some of the largest companies around the city, and within a 15km radius.The restaurant had 10 employees, mostly from Thailand who helped us in creating the menus that never stopped evolving.My responsibilities were to open and close the restaurant every day of the week, supervise the kitchen and all orders, customer follow up, control of the cash register, all of the publicity; such as social media, flyers, parties with local bands, accounting, and sales.The experience I gained from this employment is unforgettable and I hope to continue my managing skills in other restaurants and bars.

Tennis Part is a unique establishment. It is located 10 minutes from the city center and is a large complex for France with 120 chaises lounges, 2 bungalows, V.I.P. area, 2 tennis courts, 2 restaurants, a pizzeria, 2 pools, and 2 bars.The first year I started at Tennis Part was at the beginning of the 2011 summer season. I was the only bartender at the time and I worked 6 days a week, starting everyday at 9am and finishing around 3am.Daily we were at full capacity. My responsibilities were to manage every aspect of the bar and the cash register of the whole complex.After a brief winter the complex was sold and they kept the same team. I was promoted to restaurant and bar manager for the second summer season. At the age of 20, I had 14 waiters, 8 security guards, 2 other barmen, the cash register and the kitchen to manage. The restaurant organised 3 parties per week with a maximum capacity of 900 customers. From that 2nd season I learned the basics of management and organisation of a restaurant complex which then helped me become restaurant manager of Wok & Buger.