Experience

Bo-House

• France
• Real Estate
• 1 - 100 Employee

• Real Estate Broker

  • Feb 2023 - Present



Hôtel Byblos Saint-Tropez

• France
• Hospitality
• 1 - 100 Employee

• Food and Beverage Manager

  • Jan 2022 - Feb 2023

• Food And Beverage Coordinator

  • Feb 2020 - Dec 2021

• Food And Beverage Assistant

  • Oct 2019 - Feb 2020

• Management and Guest Relation Trainee

  • May 2019 - Oct 2019



Hôtel Byblos Saint-Tropez

• France
• Hospitality
• 1 - 100 Employee

• Head Waiter and Bartender at Rivea by Alain Ducasse

  • Jul 2018 - Sep 2018



The Gilbert Scott

• United Kingdom
• Restaurants
• 1 - 100 Employee

• Front Desk Receptionist

  • Nov 2017 - Mar 2018

  While doing my master degree at the London South Bank University, I decided to work at The Gilbert Scott restaurant as a receptionist to learn about British service standards and improve my skills with OpenTable software. While doing my master degree at the London South Bank University, I decided to work at The Gilbert Scott restaurant as a receptionist to learn about British service standards and improve my skills with OpenTable software.



La Réserve Ramatuelle - Hotel, Spa and Villas

• France
• Hospitality
• 1 - 100 Employee

• Administrative Assistant

  • Mar 2017 - Sep 2017

  - Human Ressources : Creation of contracts, dealing with employees (salaries, health mutual, conflicts) and every manager of each department (weekly schedule signed by all employees, sales of the day before). - Accounting : receiving and processing all invoices, verifying daily revenues, counting the money in house (controlling for any mistake) - Human Ressources : Creation of contracts, dealing with employees (salaries, health mutual, conflicts) and every manager of each department (weekly schedule signed by all employees, sales of the day before). - Accounting : receiving and processing all invoices, verifying daily revenues, counting the money in house (controlling for any mistake)



Hôtel Ampère

• 102 Avenue de Villiers, 75017Paris

• Head Waiter / Bartender

  • May 2016 - Sep 2016

  - Seminar organisation - Service on the floor (Bar and Restaurant) In order to improve and become more fluid according to guest relation, I decided to work some months on the service field before to go back to my study at ESH Paris. - Seminar organisation - Service on the floor (Bar and Restaurant) In order to improve and become more fluid according to guest relation, I decided to work some months on the service field before to go back to my study at ESH Paris.



Hôtel Ampère

• 102 Avenue de Villiers, 75017 Paris

• General Manager Assistant (internship)

  • Dec 2015 - Mar 2016

  - Yield Management - Hotel classification project, getting the hotel ready for the State Audit - Negotiation for annual budgets According to my second year of Bachelor at the CMH Paris, I had to do an internship in the hospitality industry. During those four months, I considerably improve my knowledge in team management and pricing practices in hospitality. - Yield Management - Hotel classification project, getting the hotel ready for the State Audit - Negotiation for annual budgets According to my second year of Bachelor at the CMH Paris, I had to do an internship in the hospitality industry. During those four months, I considerably improve my knowledge in team management and pricing practices in hospitality.



Hotel Royal Saint-Honore

• France
• Hospitality
• 1 - 100 Employee

• Front Office Receptionist

  • May 2015 - Aug 2015

  - Check-in / Check-out - Use of Opéra - Communication between services, in order to satisfy customers this internship as receptionist gave me the opportunity to validate my first year of bachelor but also and particularly, to familiarise myself with the parisien hospitality industry. It was a very constructive and positive experience where I fully invest myself. - Check-in / Check-out - Use of Opéra - Communication between services, in order to satisfy customers this internship as receptionist gave me the opportunity to validate my first year of bachelor but also and particularly, to familiarise myself with the parisien hospitality industry. It was a very constructive and positive experience where I fully invest myself.



Lorne Beach Pavilion

• Lorne, VIC 3232, Australie

• Chef De Partie

  • Nov 2013 - Jan 2014

  - Chef de partie at the grill section - Team work This job allowed me to develop my skills according to english language but also my knowledge in culinary art thanks to Chef Emmanuel Cohergne and its team. - Chef de partie at the grill section - Team work This job allowed me to develop my skills according to english language but also my knowledge in culinary art thanks to Chef Emmanuel Cohergne and its team.



Château de Namur

• Belgium
• Hospitality
• 1 - 100 Employee

• Waiter / Chef (Internship)

  • Jul 2010 - Aug 2010

  - Learning about the restaurant industry - One month internship as a waiter - One month internship as a commis chef This first professional experience gave me the opportunity to discover the hospitality industry but also to complete my learning with the belgian hotel school EHPN. - Learning about the restaurant industry - One month internship as a waiter - One month internship as a commis chef This first professional experience gave me the opportunity to discover the hospitality industry but also to complete my learning with the belgian hotel school EHPN.