Louise Barreau
F&B Manager - Reponsable de la Restauration - Mercure Paris Boulogne at AccorInvest- Claim this Profile
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Bio
Daniel Burstein
During her Food & Beverage internship at the Marriott Marquis City Center Doha, Louise has proven from day one that she is a marvelous addition to the team. During her first months, Louise has worked independently in Food & Beverage Administration, where the maintenance of payroll for about 130 service employees was one of her main responsibilities along with other administrative tasks related to Food & Beverage. Louise has also proven to be a fast learner, and capable worker during her operational roles in our award winning restaurants Crossroads Kitchen (All Day Dining Restaurant) and New York Steakhouse. Honesty, punctuality and reliability made Louise a very pleasant person to work with, along with her eagerness to learn new tasks and develop existing skills.
Daniel Burstein
During her Food & Beverage internship at the Marriott Marquis City Center Doha, Louise has proven from day one that she is a marvelous addition to the team. During her first months, Louise has worked independently in Food & Beverage Administration, where the maintenance of payroll for about 130 service employees was one of her main responsibilities along with other administrative tasks related to Food & Beverage. Louise has also proven to be a fast learner, and capable worker during her operational roles in our award winning restaurants Crossroads Kitchen (All Day Dining Restaurant) and New York Steakhouse. Honesty, punctuality and reliability made Louise a very pleasant person to work with, along with her eagerness to learn new tasks and develop existing skills.
Daniel Burstein
During her Food & Beverage internship at the Marriott Marquis City Center Doha, Louise has proven from day one that she is a marvelous addition to the team. During her first months, Louise has worked independently in Food & Beverage Administration, where the maintenance of payroll for about 130 service employees was one of her main responsibilities along with other administrative tasks related to Food & Beverage. Louise has also proven to be a fast learner, and capable worker during her operational roles in our award winning restaurants Crossroads Kitchen (All Day Dining Restaurant) and New York Steakhouse. Honesty, punctuality and reliability made Louise a very pleasant person to work with, along with her eagerness to learn new tasks and develop existing skills.
Daniel Burstein
During her Food & Beverage internship at the Marriott Marquis City Center Doha, Louise has proven from day one that she is a marvelous addition to the team. During her first months, Louise has worked independently in Food & Beverage Administration, where the maintenance of payroll for about 130 service employees was one of her main responsibilities along with other administrative tasks related to Food & Beverage. Louise has also proven to be a fast learner, and capable worker during her operational roles in our award winning restaurants Crossroads Kitchen (All Day Dining Restaurant) and New York Steakhouse. Honesty, punctuality and reliability made Louise a very pleasant person to work with, along with her eagerness to learn new tasks and develop existing skills.
Experience
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AccorInvest
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Luxembourg
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Financial Services
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700 & Above Employee
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F&B Manager - Reponsable de la Restauration - Mercure Paris Boulogne
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Sep 2022 - Present
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Yachts de Paris
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France
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Events Services
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1 - 100 Employee
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Adjointe d’exploitation
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Mar 2022 - Sep 2022
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Qualité&Co
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France
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Restaurants
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1 - 100 Employee
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Responsable de site - Chanel
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Jul 2021 - Jan 2022
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Renaissance Hotels
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United States
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Hospitality
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700 & Above Employee
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Restaurant & Bar Manager Renaissance Paris République
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Nov 2019 - Aug 2021
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Food & Beverage Supervisor Renaissance Paris République
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Mar 2019 - Nov 2019
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F&B-Supervisor Renaissance Paris Arc de Triomphe
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Mar 2018 - Mar 2019
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Regent Seven Seas Cruises
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Travel Arrangements
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700 & Above Employee
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Chef de rang
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Jun 2017 - Dec 2017
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Brussels Marriott Hotel Grand Place
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Brussels Area, Belgium
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Food & Beverage Trainee
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Oct 2016 - Dec 2016
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Renaissance Brussels Hotel
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Brussels Area, Belgium
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Executive Secretary Trainee
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Jul 2016 - Sep 2016
Assisted the General Manager on a daily basis; Attended several interdepartmental meetings (daily HOD morning meeting, Sales Strategy meeting, Executive Committee & Leadership Team meeting) and then wrote minutes; Coordinated PnL critics and month-end financial reports; Participated in the internal communication (follow up with the Guest Satisfaction Survey scores, R-Way, Starwood Integration event...); Worked closely with the Executive Committee and the hotel's team to assist them with administration
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Marriott Marquis City Center Doha
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Hospitality
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200 - 300 Employee
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F&B intern
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Nov 2014 - May 2015
F&B Administrative Assistant : coordinated between F&B outlets and hotel's other departments; participated to monthly payroll submission; assisted in recruitment procedures... Restaurant Hostess : In The hotel's all-day dining restaurant Crossroads Kitchen: welcomed and informed guests; controlled guest satisfaction; managed reservations and administrative tasks... Waitress : in New York Steakhouse restaurant. Coordinated communication flows between the back office, the kitchen and the restaurant; controlled guest satisfaction; set up the restaurant; participated to service...
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Manali Hotel 5* Courchevel
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Courchevel
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FO - F&B intern
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Dec 2013 - Apr 2014
Front-Desk: Welcomed and informed the guests about the ski station and the hotel; Check-in/check-out procedures; checked invoices; worked as a concierge (managed bookings for restaurant, taxi...) F&B: Coordinated communication between the restaurant and the kitchen; took trays from kitchen to restaurant, informed the waiter about the dish and the table number; ensured room-services; ensured the cleanliness and brightness of the crockery. Front-Desk: Welcomed and informed the guests about the ski station and the hotel; Check-in/check-out procedures; checked invoices; worked as a concierge (managed bookings for restaurant, taxi...) F&B: Coordinated communication between the restaurant and the kitchen; took trays from kitchen to restaurant, informed the waiter about the dish and the table number; ensured room-services; ensured the cleanliness and brightness of the crockery.
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Education
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Vatel France
Bachelor's degree, Hospitality & Toursim management