Camille REVEL

Floor Manager. Principal mission: plan and run a process to upgrade the quality and level of service of the restaurant → Position Description sheets and Welcome Manual redaction; preparation and animation of each briefings and debriefings; Community Management of the restaurant (reviews websites and web visibility of the restaurant) to be as close as possible from guest satisfaction; supplies management for the floor and supplier relationship; creation of new standards and service processes, hierarchy validation and team members training in working conditions.

This six month internship was simply an incredible experience. We were a team of seven french students from Institut Paul Bocuse and were responsible of all the managerial functions of the restaurant.
During operational functions, we had to manage a 17 Chinese students team, that were here to learn the international standards of service and gastronomy. They really had few basics in this knowledge as well as in english communication skills. It was very challenging, day after day, to get them surpassing themselves in learning and practicing all this new culture. We had to ensure their pure knowledge formation through ourselves made courses on wines, products, service techniques and english, as well as their practical formation as waiters, bartenders, sommeliers and Maitre d'hotel with practical classes created and animated by ourselves. We then of course had to mark the students, write comments and follow their results in the time to help or congratulate.
The cost controller function was very interesting and passionated me. I had to produce every week a KPI report (Key Performance Indicators report) and animate a reunion with all the managing team around it to highlight issues or good things, take decisions and give objectives. I thus had to analyze all the previous week datas (sales and consummations) with Excel to produce pertinent results and show what needed.
I also was communication and marketing manager. During my mission the restaurant director gave me a 2000€ budget for communication for a three day event one month later at the restaurant, and a 20'000€ objective. We were receiving a french chef cooking his own set menu, lunches and dinners for three days in our restaurant. I thus fixed the prices of the menu and the occupation objectives for each shift, centered all the banners and texts, contacted websites to contract adds and journalists to organize interviews. We attained the objective of 20'000€.