"Et si la cuisine était la base du veritable bonheur? Il faudrait partager ce cadeau avec le plus grand nombre."Le KAYA sera un restaurant de qualité pour les épicuriens des cimes, les amateurs de l'art culinaire comme de l'art de la table. Nous ouvriront nos portes en novembre 2018.Un "Lieu de Vie" ouvert tout au long de la journée : brunch, terrasse plein sud pour le midi, salon de thé, after ski et une gastronomie décomplexée pour diner avec une vue imprenable sur les montagnes de Tignes. Le KAYA sera spécialisé dans les fruits de mers mais pas d'inquiétude pour les amateurs de viande où nous aurons un large choix de races bovines et une sélection de charcuterie de qualité ! Un concept store verra aussi le jour, où la vaisselle et beaucoup d'objets uniques au KAYA seront disponibles et proposés à la vente. Nous travaillons sans relâche pour créer un endroit d'exception sur Tignes Le Lac.Nous sommes impatients d'ouvrir nos portes et nous espérons que vous aussi ! Jules & Tanguy

Taking over the management of the hotel for the second summer season. In charge of all departments the reservations, the sales & marketing, the 39 rooms, the F&B department and the spa.

The Club Lounge is the only restoration part for the 53 residences, it combines the breakfast, a tea-time, a wine and cocktail bar, a food menu, a private chef service, a room service and the organization of private events.

Taking over the management of the hotel for the summer season 2017. In charge of all departments the reservations, the sales & marketing, the 39 rooms, the F&B and the spa.

Pre-Opening: "Starting from scratch": food menu, bar menu, wine menu, breakfast menu, recruitment, finding suppliers, choosing products, finding equipment, opening stock.Opening: The Club Lounge is the only restoration part for the 53 residences, it combines the breakfast, a tea-time, a wine and cocktail bar, a small food menu, a private chef service, a room service and the organization of private events.

Assistant EAM Rooms (Lizzie Lee) and Assistant Director of Technical Services (Susanne Kraus)Pre-Opening, Project and Opening Team

- Ensuring efficient guest registration, check-ins and check-outs guest at end of stay.- Ascertaining guest satisfaction, posting late charges and presenting bill to guests. Settling bill accurately through credit card or cash transaction.- Making change, cash advance, exchanging foreign currency. Reconciling all transactions at the close of each shift.- Coordinating room status updates with the housekeeping and room service departments by notification of all check-outs, late check-outs, early check-ins, special requests...- Demonstrate a complete understanding of the hotel’s policies, procedures, service standards and have full knowledge of the hotel facilities and happenings.- Maintaining all front desk related equipment and a par stock of supplies.- Resolving customer complaints; anticipating potential problems by reviewing and monitoring complaints, operational issues, business flow and associate performance to ensure high levels of customer satisfaction and quality.

Tasks/Responsibilities:- Supporting the manager with coaching and managing a large team of 56 housekeepers- Daily opening and closing housekeeping service - Ensuring all stock levels are managed effectively- Overseeing housekeeping / cleaning staff and ensuring the highest standard of cleanliness of 144 guest rooms and all public areas- Oversees lost and found and proper recording, storage, and communication to various departments- Review daily and weekly scheduling, based on demands of hotel, and properly maintain levels of staffing therein- Daily inspection of all rooms include VIPs to ensure cleanliness and brand standards are consistently being met and room attendants are completing tasks in a timely fashion- Liaise with Reception on a daily basis to discuss room assignment- Liaise with Maintenance regarding any maintenance issues- Undertaking any other duties requested by the hotel managers- Developed Excel spreadsheets to improve follow-up of stock, planning etc…- One week Cross training as an assistant Rooms Division Manager

10 weeks of work practice in the training restaurant of the Institute: Waiter (5 weeks with banqueting, bar, fine-dining restaurant...), Cook and Pastry training (4 weeks) and Waiter at the "Café Vatel", bar and snacking (1 week).Tasks/Responsibilities:- Waiter: taking orders, serving customers, setting up tables, handling customer transactions - Cook: preparing food - Bar-tender: preparing hot and cold drinks, snacks, serving customers, stock management

During three summer seasons (June to August 2011,2012 and 2013)Tasks/Responsibilities:- Managing and training of three people- Taking care of children during sports and cultural activities- Reviewing the Kids Club's schedule

Tasks/Responsibilities:- Assistant housekeeper: checking hotel rooms, managing laundry requests, stock management - Waiter: taking orders, serving customers, setting up tables, check-in and check-out- Receptionist: checking in and out customers, phoning, taking reservations - Bar-tender: preparing hot and cold drinks, serving customers, taking orders, stock management- Room-service: delivering food and beverage- Social Media Marketing: Creation profils, promotions, development, feedback, e-reputation on social media platforms such as Facebook, Instagram, TripAdvisor, LinkedIn, Pinterest, Google+... Still relevant.

Tasks/Responsibilities:- Sales and Marketing Assistant Manager- Weddings and seminars events - Welcoming clients