Assistante Responsable de Salle

• May 2023 - Present

Brand Ambassador

• Mar 2021 - Present

I joined VENDÔM company created by Laetitia Girard in 2015, it's an exclusive network specialized in recruitment for the Hospitality, F&B and Luxury industry. VENDÔM is dedicated to build a strong and international community of professionals based in France, Switzerland, Spain, United-Kingdom, Mauritius. They respond to the problems of luxury establishments through fair recruitment and coordinating with respect to human values and society. As a Brand Ambassador, my main missions are : -To increase brand awareness and overall sales. -Promoting The Vendôm Company in various settings (LinkedIn and Social Medias) -Generate Brand Awareness through word of mouth -Providing feedback on content and events -Being an opinion leader in the community and brainstorm on project -Develop knowledge and skills on social media platforms Show less

Partner

• Jun 2021 - Present

Time For The Planet is a company with a mission that wishes to raise 1 billion euros to create 100 companies fighting against global warming. It is possible to become a shareholder from one euro invested. We are the last generation who can prevent a climate collapse. Let's act together! If you want to know how to get involved, click here: https://www.time-planet.com/fr Time For The Planet is a company with a mission that wishes to raise 1 billion euros to create 100 companies fighting against global warming. It is possible to become a shareholder from one euro invested. We are the last generation who can prevent a climate collapse. Let's act together! If you want to know how to get involved, click here: https://www.time-planet.com/fr

Trade Marketing Assistant France retail CHR

• Aug 2022 - Feb 2023

Sales and Marketing Coordinator

• Jul 2021 - Dec 2021

Stage de validation de ma troisième année de Bachelor (Hons) Management International de l'Hôtellerie. Réalisation de mon stage au sein du Resort 5 étoiles le Mandarin Oriental Marrakech au poste de coordinatrice commerciale et marketing. Missions : COMMERCIAL -Réalisation de propositions commerciales (segments loisirs/affaires) auprès des clients B2B - B2C -Soutien administratif auprès des équipes du département Commercial et Marketing -Relance clientèle et appui pour coordination des sales manager -Rédaction de rapports et data base -Réalisation de benchmark et veille concurrentielle -Accueil et visite du Resort auprès des prestataires externes -Assister les projets du Directeur Commercial et Marketing ainsi que la Direction MARKETING - EVENTS -Création de supports internes de communication (signature email, flyers, menus ect...) -Rédaction de la newsletter mensuelle -Planification et organisation des séjours presse/influenceurs -Rédaction de propositions commerciales pour manifestions/événements -S’assurer du bon déroulement de la manifestation et la communication avec les opérations Show less

Banqueting extra mission

• Nov 2019 - Dec 2020

Regular extra for the 5* Hotel InterContinental Lyon - Hôtel Dieu. Banqueting service : Chef de rang -Business study day -Cocktails -Wedding and private events -MICE and group events Regular extra for the 5* Hotel InterContinental Lyon - Hôtel Dieu. Banqueting service : Chef de rang -Business study day -Cocktails -Wedding and private events -MICE and group events

Service en salle

• Sep 2019 - Sep 2019

Yearly event of the Déjeuner des Grands Chefs du Monde - Élysée Palace - 250 guests. Institute Paul Bocuse students were responsible of the service and wine. My role : wine waiter. Yearly event of the Déjeuner des Grands Chefs du Monde - Élysée Palace - 250 guests. Institute Paul Bocuse students were responsible of the service and wine. My role : wine waiter.

Commis and wine waitress

• Apr 2019 - Aug 2019

First year internship of my Bachelor degree, sixteen weeks in the prestigious Hotel Le Negresco on the French Riviera. I worked with the F&B department as a commis de salle and sommelier trainee for the gastronomic Michelin star restaurant : Le Chantecler*. Missions : -Supervised set up of the dining room and working tools -Contributed to the coordination between the dining rooms and the kitchen -Suggested food and wine pairing -Controlled the organization and cleaning back office and equipment Show less

Professional Trainee - Student Residence

• Sep 2018 - Dec 2018

School professional training, first steps in the Hospitality and Food & Beverage sector :In charge of the student residence within a team of 10 others students, I was taking part in those missions : -Welcome new students and external clients (teachers, demonstrators, guests ...)-Daily housekeeping and insure the cleanliness of the place-Breakfast service and Room Service-Events Planning for the student life

Professional Trainee - Chef de rang F&B bistronomic restaurant

• Sep 2018 - Dec 2018

School professional training, first steps in the Hospitality and Food & Beverage sector : Discovery of a restaurant's organization by taking the role of chef de rang and assistant maître d'hôtel for the internal restaurant of the school called F&B. By team of fifteen students, I was able to cover those missions : -Banquet service for lunch (btw 100-300 covers)-Brasserie service for dinner (btw 40-80 covers)-Taking orders and service demonstrations-In charge of the bar and barista, wine and cocktails service Show less

Professional Trainee - Gastronomic restaurant SAISONS*

• Sep 2018 - Dec 2018

School professional training first steps in the Hospitality and Food & Beverage sector : Discovery of gastronomic and Michelin star restaurant during a month of training at the academic restaurant of the Institute Paul Bocuse : SAISONS* by chef Davy Tissot. I developed my skills in F&B thanks to several positions such as commis, chef de rang, run, passe and sommelier assistant. -Taking orders and coordinate a gastronomic service (btw 30-50 covers)-Following high quality standards and procedures for a Michelin star restaurant-Service and advices concerning wine pairs and beverage-Control of the organization and cleanliness of back office and equipments-Groups special events for cocktails. Show less

Professional Trainee - Le Royal 5* Hotel by MGallery

• Sep 2018 - Dec 2018

School professional training first steps in the Hospitality and Food & Beverage sector :Training at the Hotel Le Royal by the luxury brand MGallery Accor group. I discovered several departments of the hotel to have a global view and evaluate how a 5stars hotel works.FRONT OFFICE - CONCIERGE SERVICE-Managing check-in / check-out-Answer to telephone switchboard's internal demands-Dealing with the fidelity program ALL by Accor-Provide guest with local information and recommendations-Accompanying guests to roomsHOUSEKEEPING-Maintaining the cleanliness of rooms and public area-Training to HACCP and security rules-VIP amenities welcomingBAR - ROOM SERVICE - BREAKFAST SERVICE-Surpervision of bar and room service-Welcoming internal and external clients-Customer Advices and cocktails production -Breakfast service-Management of students during their training (december 2019) Show less

Stagiaire

• Feb 2015 - Feb 2015

First experience and first discovery of the Restauration and Luxury french heritage. Observation internship in Guy Savoy restaurant "GUY SAVOY" Rue Troyon - Gastronomic restaurant 3 Michelin stars - Top 1 Worldwide - "Garder Manger" Service. It was the beginning of my journey in the surprising and passionate sector of Hospitality and Restauration. First experience and first discovery of the Restauration and Luxury french heritage. Observation internship in Guy Savoy restaurant "GUY SAVOY" Rue Troyon - Gastronomic restaurant 3 Michelin stars - Top 1 Worldwide - "Garder Manger" Service. It was the beginning of my journey in the surprising and passionate sector of Hospitality and Restauration.