Successfully opened a brand new concept for Station Casino & Blue Ribbon Group.• Orchestrated the successful training, supervision, hiring of a 70-member team, resulting in thesuccess of the team for the opening & operation.• Innovatively designed and implemented policies and procedures, optimizing efficiency andoperational costs while boosting profit margins.• Designed a comprehensive handbook to ensure compliance with company policies regulations,fostering departmental development.• Creating all SOP’s & Hygiene procedure resulting in a no demerit A grade in FOH fromSNHD.• Curated the beverage program by establishing relationship with vendors, negotiating cost &sponsorships.• Created personalized training development plans for each Team Members.• Structured the restaurant and bar to uphold impeccable standards and accountability.• Established annual events for long-term sustainability.

Successfully running the operation of L'Atelier de Joel Robuchon, Steps of service, setting standards, P&L, CapEx, Hiring, Staff training, creating relation with casino marketing and concierge services, Inventory, Ensuring profitability of the venue. Union compliance. Constant improvement on Forbes Standards and rating.

Reopening of the restaurant, creating guest experience in a 3 Michelin star and 5 stars Forbes, re-creation of standards, Monitoring labor, Ensuring profitability of the venue, P&L, implementing Inventory, Guest relations.

Daily Floor Operations (Controlling sections, pacing, reservations, table seating), FOH Orders (supplies, Maintenance order, Housekeepings needs), Staff training (Table side classes, French service, Table side carving), SOP's protocols (updating and creation of the protocols), Inventory (complete and maintain inventory), Service oversight, Michelin Standards upholding and increasing, Human Ressources, Financials.

Anticipate guests’ needs, Ensure a memorable and pleasant fine dining experience, Detail the dining room, table settings, chairs and floors, Private event spaces, Report any supply shortages to management.

chef de rang barman, vérification des stocks, création et réalisation de cocktails, gestion des flux clients, créations d'un relationnel client, organisation de soirée à thèmes, privatisation du bar.

Service en salle, mise en place, relation client, gestion du bar.

Assistant relation client et fournisseurs, création et gestion d'un cardex clients, prise de rendez-vous, définitions et écoute des besoins du client, suivis des devis, élaboration des plannings avec le directeurs des travaux

Service en salle, bar, séminaire, room-service, cocktails, dîner de gala, managements des équipes d'extra, clôtures des caisses, accueil des "Enfoirés" lors de leurs venu sur strasbourg

gestion d'un carré de salle, suivis des commandes, encaissements, renseignement clients, management d'équipes

service client, conseille, création d'une carte de fidélité, réassort des vitrines et présentoirs.

agent d'accueil guichet, relation client, gestion des rendez-vous des conseiller, gestion de la caisse et des coffres.

service en salle, encaissement, gestion d'un carré client.