Expériences — Nicolas Berthe

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Experiences

Taking phone orders
Setting the tables or trays
Service with fairmont quality standards
Picking up the trolleys or trays
Billings

Opening roomservice for morning shift
prepare the breaksfasts
serve the breakfasts
removing tables from room
reloading mini-bars
install vip amenities
respecting the standards quality service of small leading hotels of the world

Head waiter / assistant manager

Eurotel Montreux, Restaurant Le Safran

June 2015 to September 2016

Full-time

Montreux

Switzerland

Responsible of a rank of 15-40 peoples
Supervising trainees and commis
Welcoming guests
Introducing the menus and specials of the day
Suggesting wine
Serving food and drinks
Billings,payments
Closing the restaurant

Guest Welcoming
Introducing the menu and all items
Orders Taking
Communication with kitchen with Micros system
Supervising runners and bussers for room set up
Serving the food and beverages
Debonning fishes and cutting meats before the guests
Billings

In room dining service with leading hotels of the world's quality standards

Banquet service for weddings, meetings and other events

Responsible of the roomservice on night shift
Closing day bills on Micros system and printing the rapports.
Phone Orders Taking
Cooking dishes of customers orders
Service in Guests rooms with Mandarin Oriental Quality standards.
Picking the breakfast cards
Preparing breakfasts orders for the morning team.

Responsible of a rack of 35 guests in the brasserie
Supervising runners and trainees
Introducing the menu, informing advise the customer
Taking orders
Service, quality control
Billing, payment
Closing

Service for banquets, weddings, meetings, coffee-breaks, private diner

Setting trays and trolleys for the roomservice
Service with leading hotels of the worls quality standards
Reloading minibars