Sylvaine Simon

Saisonnal summer position, starting has a chef de rang and finishing the saison helping running the restaurant, groups, organising staff and costumer services

Running a 100 covers capacity restaurant and wine bar, Supervising up to seven employees, performing customer service and sales duties. Update and maintain inventories of beverages, service equipment and supplies.Timely stock ordering from vendors and suppliers. Cashing up and banking procedures, Responsible for documents of Health & Safety, and cleaning. Schedules and rotas , Costumers care to local clienteles, Planning and assisting company growth.

In charge of my own station and handling all the drinks and checks, Relais & Chateaux,5 AA red stars Hotel,1 Michelin star Restaurant Rated No 1 in Europe and 13th in the World by Conde’ Nast, Arthur Andersen Award of Excellence for customer satisfaction 97.