Experience

The Capra

• Switzerland
• Hospitality
• 1 - 100 Employee

• Restaurant Manager

  • Oct 2022 - Present



Radisson Collection

• Belgium
• Hospitality
• 300 - 400 Employee

• Restaurant Manager

  • Jun 2022 - Oct 2022



CERVO Mountain Resort

• Switzerland
• Hospitality
• 1 - 100 Employee

• Assistant Restaurant Manager

  • Nov 2021 - Aug 2022

• Chef de Rang

  • Jul 2021 - Dec 2021



Hotel Mama Zermatt

• Zermatt, Valais, Switzerland

• Service Manager

  • Nov 2020 - Jun 2021

  - Table assignment & reservations. - Overseeing stock & ordering of wines and spirits. - Receiving the products provided for the restaurant during the mornings. - Taking care of discounts and complaints, responding directly to the General Manager. - Supervising Staff and ensuring all the employees fulfilled their jobs to the highest standards. - Briefing and debriefing the staff. - Table assignment & reservations. - Overseeing stock & ordering of wines and spirits. - Receiving the products provided for the restaurant during the mornings. - Taking care of discounts and complaints, responding directly to the General Manager. - Supervising Staff and ensuring all the employees fulfilled their jobs to the highest standards. - Briefing and debriefing the staff.



The Landmark London

• United Kingdom
• Hospitality
• 100 - 200 Employee

• Management Trainee

  • Aug 2019 - Jul 2020

  Explore all areas of the Restaurant from kitchen to Managerial roles and become proficient in such. After learning all areas of the restaurant take on all responsibilities of a floor Manager within the restaurant. Supervising 15+ servers, Kitchen crew and bartenders. Making sure all customers are attended to properly and that they leave our establishment happy. - Created daily "Front of the House Schedules". - Dealing with cash handling and Cash ups. - Confer with chefs on daily special menu. - Prep staff on daily dish, served as back-up for FOH staff as needed, overseeing the arrangement of the table setting - Create sales competition in order to boost revenue - Responsible for the end to end dining experience of restaurant guest. - Provided highly personalised guest oriented dining experience. - Complete all restaurant closing duties.



ART DECO HOTEL MONTANA

• Switzerland
• Hospitality
• 1 - 100 Employee

• Food and Beverage trainee

  • Apr 2018 - Sep 2018

  Worked at the bar as a waiter and as a bartender. In this 6 months I was able to learn the different cocktails methods, also had the opportunity of working at the beach club where I was able to learn the food operation of this venue. Worked at the bar as a waiter and as a bartender. In this 6 months I was able to learn the different cocktails methods, also had the opportunity of working at the beach club where I was able to learn the food operation of this venue.



W Barcelona

• Spain
• Hospitality
• 100 - 200 Employee

• Kitchen Trainee

  • Dec 2016 - Jul 2017

  I learned the different cooking techniques used in both: hot and cold kitchen. After working the first three months as a trainee my chef gave me the opportunity of working as a normal chef de partie. I was taking care of all the production of the cold kitchen for the lunch and dinner service at the main restaurant of the hotel. I learned the different cooking techniques used in both: hot and cold kitchen. After working the first three months as a trainee my chef gave me the opportunity of working as a normal chef de partie. I was taking care of all the production of the cold kitchen for the lunch and dinner service at the main restaurant of the hotel.



Swiss Army

• Dübendorf, Switzerland

• Sergeant First Class

  • Jul 2014 - Aug 2015

  After finishing the soldier school which I did at the infantry of the mountains base , I enlisted myself at the sergeant school . I learned how to lead my platoon that was composed by 35 men. After finishing the sergeant school I worked as a sergeant for 6 months. In this 6 months I was able to teach the soldiers the different defense techniques and climbing techniques. After finishing the soldier school which I did at the infantry of the mountains base , I enlisted myself at the sergeant school . I learned how to lead my platoon that was composed by 35 men. After finishing the sergeant school I worked as a sergeant for 6 months. In this 6 months I was able to teach the soldiers the different defense techniques and climbing techniques.