As part of my student business project, along with a team of other five students, we conducted market research of the current Musée Atelier in Le Brassus experience as well as competitors analysis and developed a new customer journey for Audemars Piguet Le Brassus experience

• Supervision of a buffet with a capacity of approximately 300 people and 15 employees. • Solution of customer claims and complains. • Quality control of buffet food ang hygiene. • Coordination of communication and work of employees from different cultures • Creation of innovative ideas to attract more customers and increase sales.

• Standardized and created internal excel documents (holiday leave timetable, customer ́s opinions, competitive set of the hotel, etc.). • Assisted the GM for next year ́s budget. • Assisted finance in the registration of every day’s financial data. • Over-watched F&B outlets operations and supervised service quality. • Responsible for the hotel ́s guest relations and ensure guest satisfaction. • In charge of the purchases of the hotel and supplier relationships.