4 years and 2 months
Restaurant Manager Manage and oversee the entire restaurant operation (6 staff). Deliver superior guest services. Respond efficiently to customer questions and complaints. Manage restaurant supplies. Daily menu planning.
Administration - Assisting the F&B Manager. Ensure the smooth operation of the F&B office. Administer all mail going in and out of the F&B office. Preparing budget and forecast meeting. Menu preparation for all outlets changing each season. Coordination with all departments (F&B operation, banquet, sales) regarding events up to 30 people. Coordination and communication for the two yearly Gala dinners (Geneva Fireworks and New Year’s Eve) up to 400 guests. KEA Champion – Monitoring and control of all Brand Standards. Quality and product control in all outlets. Operation – Assisting the F&B operations during high affluence periods as outlet assistant manager.
Operation Manager - Supervision of breakfast and dinner services with a team of 20 to 30 workers. Creation and implementation of a Standard Operating Procedure for the In Room Dining. Formation / Education - Establishment of training plans: viticulture knowledge, wine service, sequence of service, compliance with Accor standards.
Control and monitoring of all the transactions of the cashiers. Money Flow Management of the counting machines (coin ordering,fundraising) Establishment of cash differences & Pre-billing and invoicing of the various means of payment of the airport. Control and input of the delivery notes. Control of billing. Inventory control. Monitoring and creating recipes. Inventory Tracking. Contact with suppliers.
Opening and closings of the reception using Fidelio Live 8. Housekeeper or asisstant housekeeper of the residence. Management and training of the fresh new students of the EHG.
Native or fluent
Native or fluent
Date of birth
August 12th 1993
1 information shared