- De 2000 en juin 2000 Lycee hotelier de Monaco DUT, BTS, Bac+2
BTS
I have just finished my seasonal employment at the Monte Carlo Beach Hotel in Monaco and with the breadth experience I have made so far, I wish to increase my knowledge abroad and build upon my studies in hotel management. After concluding my hotel management studies with main focus on Business Management and Marketing, I have made several years of work experience in a variety of fields in the hospitality industry in Monaco , Mexico and Switzerland . I was mainly responsible for all aspects of service including customer relations as well I have received two fundamental trainees in Rooms Division. In addition to my extensive experience and knowledge in the Food et Beverage operation, I have an advanced command of spoken and written French, English and Spanish. My familiarity in front-of-house operations is supplemented by excellent organisational skills and keen attention to detail.

- De déce. 2005 en mars 2006 [Chlösterli Betriebs AG]
Chlösterli Betriebs AG Gstaad, Switzerland Multiple Concept / Restaurant Alpen Bistro Maître d'Hôtel . Overall responsibility for all F etB services and staff . Joint-responsible for Banqueting . Creating and overseeing daily work duties and schedules . Arrange table assignments . Responsible for exceeding the budget of revenue and sales . Close contact to the Executive Chef . Public Relations . Sommelier

- De juin 2005 en octo. 2005 [Snack Bar and Terrace]
La Paninoteca, Monaco Snack Bar and Terrace Assistant Manager . Responsible for service staff . Ensuring quick service . Ensure the operation is effectively managed . Maximise on all avenues for up-selling are pursued and carried out . Inventory control procedures

- De août 2004 en nove. 2004
La Pinède, Cap d'Ail , France Seasonal Restaurant Chef de Rang . Responsible for supervising Commi waiters . Ensuring high level of service . Monitoring all aspects of the customers' experience . Ensure the operation is effectively managed . Maximise on all avenues for up-selling are pursued and carried out

- De avr 2003 en nove. 2003
Restaurant Waterfront, Monaco Semi-Gastronomic Chef de Rang . Responsible for supervising Commi waiters . Ensuring highest level of service . Monitoring all aspects of the customers' experience . Ensure the operation is effectively managed . Maximise on all avenues for up-selling are pursued and carried out . Sommelier

- De mai 2001 en sept. 2001
Miami Beach Lavrotto, Monaco Seasonal Beach Restaurant Chef de Rang . Responsible for supervising Commi waiters . Ensuring high level of service . Ensure the operation is effectively managed . Maximise on all avenues for up-selling are pursued and carried out . Inventory control procedures Part-Time Jobs

- De févr. 2005 en mai 2005
Le Cabanon, Cap d'Ail , France Chef de Rang

- De juin 2000 en août 2000
Le Dauphin Vert , Monaco Chef de Rang

- De juil. 1998 en août 1998 [Commi Waiter and Commi]
Restaurant Castelroc, Monaco Commi Waiter and Commi Sommelier Trainees