Soraya Esmail

Restaurant Manager at Genève-plage

Lives in Geneva, Switzerland

Join Hosco and view Soraya's full profile, it's free !

As a Hosco member, you will:

Make yourself visible to thousands of companies in the hospitality industry'
Join a community of 180'000+ students and professionals
Learn more with new articles & videos every week on hosco.plus

Join us

About me

8 years of experience in hospitality and restaurant management within a team environment where organization of time and handling of stress with a positive spirit was emphasized.

Experience

8 years and 5 months

Restaurant Manager

Genève-plage - Geneva, Switzerland

F&B other

April 2019 - September 2019 · 6 months

Responsible for the 60-seat restaurant and self-service during the 2019 summer season. Catering organization for private events of up to 600 people. Supervise the activities of the teams, control the application of the rules of hygiene, safety and quality procedures. Inventory and order management. Customer relationship development and claims management.
Receptionist

Fassbind Hotels - Geneva, Switzerland

Front Office reception

May 2018 - January 2019 · 9 months

Receptionist for a chain of three family hotels with ratings of 3 and 4 stars where versatility in all receptionrelated matters was required. My responsibilities involved contact with customers, bookings for groups and individuals, cancellations, customer complaints, check-in/checkout and payment etc.
Food and Beverage Intern

French Corner - Johannesburg, South Africa

Catering

October 2017 - March 2018 · 6 months

General trainee at a recognized caterer in Johannesburg. responsible for the organization of material for various caterers, support for the preparation of dishes, creation of new proposals, development of recipes and data sheets for pastry and management of the store as well as organization of specific orders.
Assistant Housekeeper

Enzler H-PRO - Geneva, Switzerland

Housekeeping

October 2016 - April 2017 · 7 months

Outsourcing company work for a 4 star establishment with 205 rooms and 36 studios. Inspection of rooms and public areas. Team spirit and interpersonal skills were of high value.
Chef assistant

Ecole Hôtelière de Genève - Geneva, Switzerland

F&B kitchen

July 2014 - September 2015 · 1 year and 3 months

Chef’s assistant for 1 year. Planning, creation of new menus, organisation of the day, and adherence of hygiene processes.
Pastry Apprentice

Ecole Hôtelière de Genève - Geneva, Switzerland

F&B kitchen

August 2012 - July 2014 · 2 years

Store flow and stocks with the head pastry chef, creation and sorting of receipts, implementation of new initiatives. Creativity and innovativeness was required at all stages.
Assisted several caterers during my carrer

Plaisir des Saveurs pour Paléo (Ancien « EHG traiteur ») - Geneva, Switzerland

Catering

August 2012 - October 2013 · 1 year and 3 months

Organization of equipment, preparation of meals and customer satisfaction. During the 10 day Paléo Festival Nyon I was the manager of a team for a VIP room whilst also handling the production of pastry for the festival.
Kitchen Apprentice

Starling Hotel & Conference Center Genève - Geneva, Switzerland

F&B kitchen

August 2009 - June 2012 · 2 years and 11 months

Participation in banquets with 2'000 customers where versatility within the various restaurants was important.

Education

Advanced Federal Diploma of Higher Education in Hospitality Management

Ecole Hôtelière de Genève - Geneva, Switzerland

September 2015 - October 2017

Diploma ES in Hospitality Management. Divided into 18 months of theory and 6 months practical experience.
Certificate Federal of Capacity of patisserie

CFP-SHR - Geneva, Switzerland

July 2012 - June 2014

Restaurant Vieux Bois SA, Geneva, CH Store flow and stocks with the head pastry chef, creation and sorting of receipts, implementation of new initiatives. Creativity and innovativeness was required at all stages.
Certificate Federal of Capacity in cooking

CFP-SHR - Geneva, Switzerland

August 2009 - June 2012

Starling Hotel and Conference Center, Geneva, CH Participation in banquets with 2'000 customers where versatility within the various restaurants was important.