Louis Barrès

Alongside the f&b director, I had the chance to work on numerous internal projects, including:
Creation of service procedures for breakfast service (400 cvts/day), Restaurant (50 cvts/day), room service, Bar.
Operational management of teams, in a manager position I was able to support and guide the teams during the different services with the daily mission of satisfying our customers.
Monitoring of performance indicators.
Assistance to the F&B Department in the implementation and monitoring of projects, project preparation and assembly.

Set up
Advice in the choice of wines and alcohols based on the dishes chosen and customer expectations.
Continuing training for entry-level staff to pass on good service practices.
Organization of room service, team coordination and distribution of tasks.
Room service, distribution of dishes to customers ensuring smooth service.

Service in a semi-gastronomic restaurant, ensuring customer satisfaction and compliance with hygiene standards.
Participation in the preparation of the restaurant with setting up tables and equipment.