photo de profil d'un membre

Solenn BOSSARD

Solenn Daniel RESUME

solenn.daniel@hotmail.fr

Résumé

Dynamic, smiling and passionate; I am always looking for new knowledge from others, sharring my contact qualities, organization capacities and hard work. Always looking for new challenges and very keen to take my competencies, improve and share my skills within a dynamic team.

Expériences professionnelles

Relations entreprises stages et carrières

INSTITUT PAUL BOCUSE

De Avril 2017 à Aujourd'hui

- Développement et fidélisation des relations entreprises en France et à l’international
- Veille et Benchmark
- Optimisation des données & suivi des indicateurs

Responsable d'exploitation, relation fournisseurs & développement

De Janvier 2015 à Juillet 2016

F&b supervisor

- CDI

De Avril 2014 à Octobre 2014

Manage cultural needs and expectations of guests
• Upselling and identification of additional revenue opportunities
• Maintain and adhere to billing policies and procedures
• Maintain positive teamwork at all times
• Allocate tasks, manage the team to ensure all duties carried out thoroughly and on time
• Coach existing team members
• Conduct daily briefings and participation in deparmentals briefings
• Prepare staff rota/timesheets/schedules
• In charge of F&B requested reports, Starguest Champion
• To perform additional duties , SOP, trainings
• Daily data collection and reporting of issues as they arise
• Support of Departmental objectives

F&b management internship / coordinator starwood hotels & resorts worldwide, inc.

- Autres

De Juillet 2013 à Février 2014

- Assisted in the development & publication of the F&B divisional magazine (Flavours), including content, graphics and visuals.
- Provided on-going support to the EAME F&B Divisional Council (internal communications, organizing meetings, development & distribution of meeting minutes and presentations, training, beverage programs, sustainability).
- Supported the marketing department with the development of a global restaurant and bar marketing website and a restaurant and bar marketing training toolkit.
- Supported the Brand department on Brand standards support & communication
- SOP development
- Creating & implementing F&B branded concept statements for restaurants and bars

- Updating and adding content to the EAME F&B portal on Starwood ONE (Starwood’s intranet)
- Preparing F&B departmental presentations, Webinars and conference calls
- Cooperating with the other EAME divisional departments
- Supporting the preparation & follow-up of F&B meetings
- Assisting the hotel F&B teams with various queries and requests

F&b, guest relation management internship head-department sofitel luxury hotels and resorts

- Autres

De Avril 2012 à Septembre 2012

Creation & Development of a new F&B product (Romantic dinner event for specific segments, SOP creation and implementation, leading the team, gathering the needs, evaluating the results (financial & guest satisfactions)
- Participation in daily departmental meetings
- Leading the Training & formation on quality standards (In charge of brand standards applications and training the F&B teams around the Sofitel standards)
- Measurement & improvement of clients ‘satisfaction (For the all F&B department, analysis for each outlets)
- Reopening of a hotel restaurant (leading the reopening of a fine dining restaurant of the 5 star hotel, inventories, SOP set ups etc.)

F&b internship, head waitress

- Autres

De Mai 2011 à Septembre 2011

Mise en place of Alain Ducasse summer concept restaurant
- Team leader, trainings of runners and interns
- Cross training Alain Ducasse 3 Michelin Star restaurant

F&b supervisor

- CDD

De Août 2010 à Septembre 2010

Hotel-restaurant 3 stars, Fine & casual dining, 2 terraces & 2 restaurant rooms, hotel of 15 rooms.
- Full autonomy service processes (Inventories, restaurant settings, reservations, group events etc.)

F&b supervisor

- CDD

De Avril 2010 à Juillet 2010

Fine Dining Restaurant downtown Victoria BC (total of 3 persons brigade )
- Full autonomy in service processes, opening, closing, cashing, orderings, inventory etc.

Associations

Parcours officiels

Institut Paul Bocuse – Licence – Management International de l'Hôtellerie - Restauration – 2013

Langues

Français - Langue maternelle

Anglais - Courant

Espagnol - Technique

Compétences

Spanish
Operational Organisation
Strong culture adaptation
E-Marketing
COMMUNICATION
Office administration
Creative writing
Brand management support