Paul-Edouard GILLARD

Starting from september 2017 I am going to begin an MSC in international hospitality management at EM Lyon business school and Institut Paul Bocuse. In order to expand my knowledge, skills and expertise of this industry, i thought intresting to complete my past academic experience with a practical exposure "from within" of what constitute a quality food service.

My tasks included :

Providing excellent customer service to ensure satisfaction.
Taking customer orders and delivering food and beverages in a timely fashion.
Making menu recommendations, answering questions and sharing additional information upon request.

3-month internship as an accounting assistant at the firm COURAGE Holding, which consists of Courage 3 SAS and Courage Villiers SARL. COURAGE Holding operates in the restauration industry, concentrated in two restaurants: La Bastide Blanche (an Italian bistro in the heart of Paris), and My Pop (An american-style diner).

As an accounting assistant my tasks included:
• The creation of tools to ease the overseeing of the firms financial statements
• Accounting (with the software Popix)
• Hand in reports about the firms financial situation directly to the director, M. Courage
• When needed, I also assist with day-to-day activities at the restaurant, such as costumer service.

Cysmk is a Company aiming to create a platform to unite scientific projects and innovation with potential financiers.

As part of my studies, I assisted in the launch of Cysmk's platform together with 4 fellow students.

• Developed strong communication skills
• Responsible for communicating Cysmk's mission to the greater public
• Initiated marketing activities in order to reach out to potential partners and users of the platform, for example through social media
• Participated in the set up of a marketing strategy and business plan
• Conducted qualitative and quantitative market research
• The successful implementation of this project required precision and time management (meeting deadlines)
• Maintained contact with various stakeholders and worked closely with the founders of cysmk

Completed an Internship in Hospitality management at the 4-star luxury hotel Belvédère in Spiez (Bern area) in Switzerland. As an intern, I participated and observed numerous parts of the functioning of a luxury hotel- everything from service, client satisaction, and the internal financial nature of the compay. Tasks included, but were not limited to

• Service
• Housekeeping
• Welcoming clients at the reception
• Preparation together with the team before large-scale events, such as marriages
• Event management
• Accounting assistance
• Worked mainly in German

I worked for two consecutive summers at Banque Populaire Atlantique's HQ in Nantes, France. I worked at the departments for cash and check management. As a bank clerk I gained insight into the functioning of commercial banking within one of the largest banking groupd in France, BPCE. Thanks to my excellent performance in 2014 I was welcomed back in 2015.