Nina Coutherez

Nina Coutherez

Administration at Swiss Learning Group
Lives in Geneva, Switzerland
over 6 months ago

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Etes-vous à la recherche d’une collaboratrice efficace, organisée, consciencieuse, maîtrisant le français et l’anglais ? Je suis la candidate apte à répondre ces exigences et dispose de 4 années d'expérience professionnelle dans le secteur de la restauration spécialisée dans l'administratif.


  • Administration

    Swiss Learning Group - Geneva, Switzerland

    Administration & General
    November 2018 - Now · 3 months

  • Assistante Maitre d’Hôtel

    Restaurant la Chaumière - Troinex, Switzerland

    F&B service
    June 2018 - October 2018 · 5 months

    Responsable de la communication et marketing pour le groupe Serge Labrosse : mise à jour des sites internet, gestion des réseaux sociaux via buffer et canva, création, envoi des newsletters via Sendingblue, mise à jour de la base de données clients et entreprises, création de flyers et divers évènements promotionnels Responsable évènementiel Chaumière : qualification des demandes, élaboration des offres, relances, édition des contrats, suivi pré et post évènements, facturation, création des prévisions mensuelles, coordination des évènements avec les départements opérationnels Assistante Maître d’Hôtel : coordinatrice restauration, mise à jour de la carte des vins, carte des mets, responsable du restaurant en l’absence du directeur de restaurant, participation au service de la Chaumière et de la Table du 7 (restaurant étoilé au guide Michelin)

  • Assistante Maître d'hôtel

    Vieux-Bois SA - Geneva, Switzerland

    F&B service
    March 2016 - May 2018 · 2 years and 4 months

    Main Responsabilities: - mise en place, spirits and coffee training for EHG's students - responsable for banqueting and receptions events - organising mise en place with students and apprentices - follow up of apprentices 3 years training - in charge the restaurant when the Maitre d'Hôtel is not on duty - correction and translating menus - keeping the standards of service high - New work procedures - daily financial report - in charge of the restaurant administrative - up selling and sales - banqueting and catering from 10 to 200 pax - project management - restaurant opening and closing

  • Head Waitress

    The Ledbury - London, United Kingdom

    F&B service
    June 2014 - September 2015 · 1 year and 4 months

    Main Responsabilities: - Mise en place, - Taking orders, - Placing orders, - Billing, - 8 tables in charge - Organising Chef de Rang and Commis daily and weekly duties - Creation of new check-lists - Running a smooth service, - Cheese service and cheese training - Training new staff members, - Guests notes

  • Intern

    Mosimann's - London, United Kingdom

    F&B other
    October 2013 - March 2014 · 6 months

    Main Responsabilities: - Staffing, -P&L, - Creation of working procedures, - Assist smooth running of food and beverage service, - Training and briefing for casuals, - Organisation of Events - Contact with guest before the event and during the event - Organising Visa for Soshi 2014

  • Intern

    Rolex - Geneva, Switzerland

    F&B other
    October 2012 - April 2013 · 7 months

    Main Responsabilities: - Creation of the wine list, - Quality checks of the 3 Rolex restaurants in Geneva, - Responsibility for communication, - Writing minutes, - Co-organization of the year-end party and Rolex sport events, - Partnership with Novae SA

  • Casual

    Samsic Emploi - Geneva, Switzerland

    F&B service
    September 2011 - December 2012 · 1 year and 4 months

    "Hôtel Four Seasons des Bergues - 5*", "Hôtel Beau Rivage - 5*", "Mandarin Oriental - 5*", "Grand Hôtel Kempinski - 5*", Geneva, Switzerland Banqueting service from 50 to 800 people, good adaptability and reactivity

  • Head Waitress

    D&D Company - London, United Kingdom

    F&B service
    January 2011 - September 2011 · 9 months

    Main Responsabilities: - Mise en place, - Taking orders, - Placing orders, - Billing, - Running a smooth service, - Creation of the menu description as well as working procedures, - Training new employees,


  • 300 Heures certificate

    IFFP - Geneva, Switzerland

    December 2017 - June 2018

    Enseignante à titre accessoire (< 50 %) en école supérieure (ES)

  • Level 2

    WSET School London - London, United Kingdom

    July 2015 - July 2015

    Level 2 in wine and spirits

  • Diplôme ES

    Ecole Hôtelière de Genève - Geneva, Switzerland

    September 2011 - April 2014

    Semester 1: Practice and Theory Having an overview of the operational techniques and management of the catering and hotel industry. Mastering and optimize its image. Semester 2: Administration Acquire management knowledge and planning of a hotel and restaurant activities, namely manage activity and controlled development. Semester 3: 6 months internship as a worker within the Restaurantion Rolex SA in Geneva Semester 4: Management, Administration and Diploma work Develop the overall vision and techniques for economic success, commercial and social of a business. Semester 5: 6 month internship as an organizer of events in Mosimann Party Service

  • BAC Hotelier

    Ecole Savoie-Léman - Thonon-les-Bains, France

    September 2007 - June 2010

    The school is the oldest state hotel and catering school in France. Created in 1912, it fiercely preserves know-how and expertise gained over the last 100 years. Listed by the Michelin Guide, they manage a 32 bedroom 3-star hotel overlooking the Lake as well as a gastronomic restaurant and brasserie. The ex-student network offers a real advantage for all the students throughout their careers. The program, culinary technology and methods, the equipment of a restaurant, maintenance the restaurant area, organization of the service, the wine, the customer's room, the organization and conduct of the activities of the hotel room, etc. Students also receive training in accounting, sales management, procurement, personnel. Foreign languages have an important weight in the formation (2 compulsory languages including English). 2 months internship as a waitress and 2 months as a cook


  • French
    Native or fluent
  • English
    Full professional


  • Food & Beverage
  • Gestion administrative
  • Guest relation
  • Restaurant
  • Restaurant Management
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