Experience

Home House

• United Kingdom
• Hospitality
• 100 - 200 Employee

• Event Manager

  • Aug 2020 - Present

• Event Planner

  • Apr 2017 - Aug 2020



Lonestar Company & Co

• Restaurant Manager - Shotgun BBQ

  • Jun 2016 - Feb 2017

  Assisted the General Manager to manage the restaurant’s daily operations and to share the responsibilities for achieving customer, profit, sales and employee performance goals. I was also in charge of organising and managing all the events booking.Keys Achievement:• In charge of Shotgun Restaurant, which had 100 seat capacity.• Successfully managed the inaugural Shotgun Pop Up Restaurant on the Rooftop on John Lewis.• Lead and train my floor team (8 people) on the Certificate Level 2 in Food and Safety which all passed. • Served as liaison between management, staff, suppliers and clients.

• Assistant Restaurant Manager - Lockhart Restaurant

  • Oct 2015 - Jun 2016

  Assistant Restaurant Manager (March 2016 – July 2016)Assisted Restaurant Manager in supervising the day-to-day operations including floor management, staff management, guest experience, policies & safety procedures.Keys Achievement:• Within 6 months I had been promoted from waitress to Assistant Restaurant Manager• Played key role in enhancing the sales of daily specials and signature dishes through effective promotion and recommendation.Floor Supervisor – Lockhart Restaurant (January 2016 – February 2016)Waitress – Lockhart Restaurant (November 2015 – December 2015)



HotelPlanner.com

• United States
• Technology, Information and Internet
• 100 - 200 Employee

• Account Receivable - Product Coordinator

  • Jan 2015 - Oct 2015

  ACCOUNT MANAGER - Managed the company's European bank accounts. My duties included ensuring accuracy and efficiency of operations, processing and monitoring incoming payments, and securing revenue by verificationKeys Achievements:• Successfully managed all the accounts receivables in the structure manner whilst securing payment in the timely fashion.• Create and upkeep excellent relationships with clients, maintain ongoing communications and facilitate solutions to address concerns.SPONSORSHIP COORDINATOR - I was responsible for the full account management of Millwall Football team / one of our sponsors.Keys Achievement:• Sole member on the account of the League One Football Team• Search and negotiate as per the requirement and budgetary constraints of the client's to facilitate hotels requests.• Established good working relationships with both clients/hotels.



Hotel Café Royal

• United Kingdom
• Hospitality
• 100 - 200 Employee

• Head Waitress

  • Nov 2014 - Mar 2015

  Chef de Rang In charge for supervising my team, as well as training. I ensured the smooth running of the service and the satisfaction of the customers via my behaviour, service techniques and knowledge.Keys Achievement:• Entrusted with several working stations for the restaurant at the 5 stars Hotel.• Awarded, in my first quarter, Employee of the Quarter within the entirety of the hotel. This was voted on by both the General Manager and the Food and Beverage Manager.



Acajou Restaurant - Jean Imbert - TOP CHEF

• Waitress (during week end)

  • Jan 2014 - Jul 2014

  I was working as a Waitress during the weekend.My responsibilities were: welcoming guests, taking orders, service, cleaning, setting up tables, and cash settlement.



Evian Resort

• France
• Hospitality
• 200 - 300 Employee

• Chef de Rang (during school holidays)

  • 2011 - 2014

  I was working as a Chef de Rang at the Upscale Restaurant “La Table” in Ermitage Hotel ****, during the school holidays as extra, then as a short term contract for three months.I learned how to behave with guests and how to anticipate their needs and expectations, as well as how to cope working under-pressure.



First Finance

• France
• Professional Training and Coaching
• 1 - 100 Employee

• Assistant Convention Manager

  • Sep 2013 - Dec 2013

  I joined the convention department, where I worked as Assistant of Convention Manager as trainee. > I was given the responsibility to organize and manage the training session of France, mainly Paris.> My tasks were to set up training rooms, welcoming and mentoring the participants, do the inventory management, do the media production (application of the graphic, reproduction). I had the chance to be in charge of the customers’ relationship and guest relations. While establishing new relationship my goals were to make new contracts and business proposal. I used to be in charge of the sales calls and sales blitz.> Working for four months at the First Finance convention department portrayed my competent organizational skills.FIRST FINANCE DESCRIPTION:French Leader of training and certification to the Finance offices in Paris, London, New York, Hong Kong and Singapore, FIRST FINANCE is a rapidly growing company for several years. FIRST FINANCE organizes more than 1,000 seminars per year, mainly in the areas of Market Finance, Corporate Finance, Asset Management and finance of real estate.FIRST FINANCE is the partner of major banks, management companies, insurance companies and other financial institutions, as well as a number of large companies (more than 14,000 professionals in the banking and finance brought by year).Keys Achievement:• Anticipating needs of the client and receiving excellent feedback from supervisors/management.• Planned and executed over 110 finance training session for individual and corporate clients.



Dimitile Hôtel ****

• Front office department (receptionist-reservation-concierge)

  • May 2012 - Dec 2012

  I worked for 7 months as an intern in the Front Office department; I was exposed to many different aspects and responsibilities which linked to demonstrating a high level of customer service.> Receptionist: Welcome the guests; making phone call and mails; record the checks-in/checks-out procedures; allocating rooms & handing out keys; ensure the quick response of various complaints and finally prepare the bills and taking payments.> Reservation Agent: Enter bookings (by phone, e-mail) in the PMS and manage various claims and requests of guests.> Concierge: Answers by accurate information guests requests (book theater tickets / restaurants) by being knowledgeable on the different activities available on the island. > Plus some marketing/communication missions to promote the hotel, I was responsible for making diverse brochures, flyers, tent cards, Facebook contests and managing everyday small tasks. I was in charge of the hotel communication.



Adare Manor

• Ireland
• Hospitality
• 200 - 300 Employee

• Demi-Chef de Rang (Intership)

  • May 2011 - Aug 2011

  Internship at the Oackroom Upscale Restaurant for three months as a Demi-Chef de Rang.> I learnt the importance of maintaining high levels customer service, specifically the ability to deal with situations where language barriers had to be overcome.ADARE MANOR HOTEL DESCRIPTION:Staying at 5 Star Adare Manor Hotel is more than just a luxury night away, or a weekend. Your stay is a story: a magic memory that changes each time you come to visit.This Castle Hotel is situated in the heart of Adare Village in County Limerick.Adare Manor is renowned as one of the top Luxury Hotels in Ireland, is steeped in history and surrounded by medieval ruins.This hallmark experience offers unique Five Star accommodation, the best of contemporary food and an impeccable approach to hospitality that brings guests back, time and time again.The 840-acre riverside demesne is home to a championship golf course designed by Robert Trent Jones Senior and superb trout fishing on the River Maigue.



Crillon Hotel

• Waitress

  • Nov 2010 - Jan 2011

  Hôtel de Crillon, a Rosewood Hotel, is one of the leading palace in Paris and a world-renowned bastion of the “Art de Vivre à la Française”.Since 1758, Paris has sparkled with the grandeur and magic of the Hôtel de Crillon. This masterpiece of 18th century architecture has closed its doors to write the next chapter of its illustrious history by building a future as bright as its past; One that is inspired by the hotel’s glorious history, respectful of its traditions, faithful to its character and still meeting the 21st century’s trends.