Experience

CENTRE HOSPITALIER DE CONFOLENS
• France
• Hospitals and Health Care
• 1 - 100 Employee
• Secrétaire

  • Jul 2022 - Present

Domaine des Etangs
• Hospitality
• 1 - 100 Employee
• Front Office Receptionist

  • May 2016 - Jul 2020


ibis, ibis Styles, ibis budget

• Hospitality
• 700 & Above Employee

• Receptionist

  • Nov 2014 - Aug 2015

  I am actually working in front office at the reception as welcoming the guests and assisting them during they stays.

• Night Receptionist

  • Jun 2012 - Nov 2014

  This post is more multi tasking than the one I occupied before, I still assumed the post as receptionist and bartender but I had to prepare the breakfast for the next morning which included to cook, replenished the buffet, prepared the restaurant and the reception but also close the tills and systems and fill the reports and after closure paperworks.

• Cook

  • May 2012 - Jun 2012

  My tasks was to prepared the shift (chopping the vegetables, prepared the sauces, checked the stocks), prepare the orders and prepared the kitchen for the next shift.

• Bartender - Receptionist

  • Oct 2011 - May 2012

  I welcomed the guests, informed them about the serviced we provided or about the activities available in the city, assisted them along their stay, billed, answer the email and phone calls and also I serve on the bar and realised cocktails.

• Breakfast team member

  • Sep 2011 - Oct 2011

  I started as a host for the restaurant, replenished the buffet, billed and prepared the restaurant for the late shift.



The French Corner

• Accounting

• Assistant Baker

  • May 2011 - Jul 2011

  I discovered the bakery work and assisted the main baker on his daily tasks. I discovered the bakery work and assisted the main baker on his daily tasks.



Mercure Wigan

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Receptionist

  • Nov 2010 - Apr 2011

  This is my first experience outside of France, I was welcoming guests, presented the services of the hotel, assisting the guest in his stay and billing. This is my first experience outside of France, I was welcoming guests, presented the services of the hotel, assisting the guest in his stay and billing.



Cheops 87

• Night Auditor

  • Jul 2010 - Aug 2010

  I was welcoming the guests, provided the documentation on the sport activities available in the hotel and the city, assisting the guest on his stay, billing, managed the bar, prepared the breakfast for the next morning and controlled the access and secured the hotel 9by doing regular patrols to ensure the safety of the guests). I was welcoming the guests, provided the documentation on the sport activities available in the hotel and the city, assisting the guest on his stay, billing, managed the bar, prepared the breakfast for the next morning and controlled the access and secured the hotel 9by doing regular patrols to ensure the safety of the guests).



Le Puy du Fou

• France
• Performing Arts
• 1 - 100 Employee

• Reception Manager

  • Mar 2009 - Aug 2009

  I started as a receptionist on my own at first (welcoming the guest, present the services of the hotel and the park, assisting the guest in his stay and billing) then I trained the member of the reception team when they were first recruited. I finally moved up to lead the reception department ,welcoming the large groups in the coaches and assisted the general manager on his daily tasks and meetings. I started as a receptionist on my own at first (welcoming the guest, present the services of the hotel and the park, assisting the guest in his stay and billing) then I trained the member of the reception team when they were first recruited. I finally moved up to lead the reception department ,welcoming the large groups in the coaches and assisted the general manager on his daily tasks and meetings.



Les Tilleuls

• Belgium
• 1 - 100 Employee

• Cook

  • Jul 2008 - Aug 2008

  I started as a commis chef (chopping vegetables, preparing the meat and preparation of the sauces) then I moved up and I was assisting the chef in his tasks, came up with ideas for new recipes and demonstrated some preparations directly on the guest tables. I started as a commis chef (chopping vegetables, preparing the meat and preparation of the sauces) then I moved up and I was assisting the chef in his tasks, came up with ideas for new recipes and demonstrated some preparations directly on the guest tables.