Ana Tanguy

Creation of a family-owned hospitality business Contributed to defining the concept and offering (including menu and logo design) Managed inventory and monitored stock levels Organized concerts and cultural events Coordinated a major event hosting over 600 attendees (operational management: logistics, teams, setup, security, etc.) Contributed to customer relations and loyalty building Managed flow, timing, and priorities in high-volume environments

Bistronomic Restaurant : Welcomed and attended to an international clientele Presented the menu and advised guests on food and beverage selections Took orders and provided table service Coordinated with the kitchen team Handled payments and cash management Ensured compliance with quality and hygiene standards Assisted with service setup and breakdown Managed reservations and organized the seating plan