Hostess
Le Gray
Total years of experience :9 years, 8 Months
•Assisting in maximizing table occupancy,
•Answering all incoming calls promptly and courteously, ensuring all telephone messages are accurate,
•Ensuring all booking details are accurate, in accordance to the hotels’ standards.
•Ensuring all guests are greeted and bided farewell, receiving a positive, warm and professional first and lasting impression of the restaurant,
•Ensuring all reservations are communicated to the Manager or headwaiter on duty in a detailed hand-over,
•Dealing with guests courteously to ensure professional salesmanship is provided at all times,
•Coordinating all bookings of 16 persons of more with the sales department,
•Handling future booking constraints,
•Providing up-to-date and accurate information of all Food and beverage outlets,
•Handling guest complaints, reporting and logging any complaints/comments to the Manager/headwaiter,
•Allocating tables equally over all sections of the restaurant, while staggering times of bookings,
•Ensuring sufficient amount of menus are up-to-date and printed on a weekly basis or customized for special events,
•Carrying out any reasonable request by the Restaurant Manager in order to assist with the smooth operation and to ensure effective teamwork.
Montag Catering and Services provides a professional organization of events between the location of the Convention
Center, Weimarhalle, as well as the historical building of Villa Haar, with an inclusive service of catering.
I was in charge of:
• Preparing events for guests between the range of 20 - 1800 guests, on and offside the venue,
• Coordinating staff to maximize performance and lower costs,
• Creating and applying new logistical setups.
• Investing in additional equipment to increase sales,
• Offering additional services to different types of customers and their needs,
• Renovating the entire logistical and storage setup to increase performance and space,
• Implementing FIFO storage space,
• Planning and implementing HACCP strategies in collaboration with the head chef,
• Providing comprehensive and constructive feedback to employees to promote and improve productivity &
company loyalty,
• Training new employees, guiding them towards delivering high-class service for the satisfaction of our guests.
I participated in a VIP catering event for the Football Club SG Dynamo Dresden, where I assisted in investigating and
analyzing the current catering standard and service performance & delivering a written report for the head management
of Dynamo, Dresden, which included a thorough analysis of suggestions and areas for improvements of their catering services.
Was in charge of Coffee Beans Lounge of Hotel Institute Montreux, where I was responsible for the preparation, selling, promoting/ up-selling of all hot and cold beverages and savories/ pastries during the first half of my shift. The second half of my shift consisted of supervising new students with a full experience of service and training. I was also in charge of the bar and drinks section of all cocktail events of the school, such as Open House cocktails for potential new students, Halloween and Christmas cocktail, SAF (Student Ambassador Forum) cocktails and most importantly the IRF (International Recruitment Forum) cocktail.
Training
Worked in Armani/Prive club for 6 months with a full experience of service and operations that apply in a club
atmosphere and also participated in a cross training program in three other Food and Beverage departments, Armani/Deli,
Armani/Mediterraneo, and Armani/Lounge.
Answering & transferring phone calls, dealing with documents and assisting guests with questions/ directions.