Switzerland
I am currently pursuing a Master’s degree in Hotel Management at the École Hôtelière de Lausanne and hold a dual degree from CESEM (NEOMA Business School & Università Cattolica del Sacro Cuore). I stand out for my energy, motivation, and team spirit. Having lived in Singapore, India, the United Kingdom, Switzerland, France, and Italy, I have developed strong adaptability and excellent interpersonal skills. I speak French (native), English fluently, and Italian at an advanced level. My experience at Cartier has allowed me to develop my attention to detail and meticulousness. My experiences at the Novotel Hammersmith in London, Café Léoube in France, and the Sofitel Abidjan have strengthened my commitment to service, my team spirit, and my ability to thrive in demanding and multicultural environments. Finally, my participation in a two-month humanitarian trip to Madagascar has strengthened my initiative and my ability to work as part of a team in challenging situations. Passionate about the hospitality industry, I am ready to take on new challenges with an international focus.
Main missions: - Monitor day-to-day operations with the Operations Director - Immersion and understanding of the different departments: rotation within the main departments of the hotel - Carry out quality controls to ensure compliance with Accor standards - Identify areas for improvement and propose corrective actions - Participate in staff training on service standards - Participate in the hotel's strategic projects - Analysing performance and reporting
- Participation and project assistant for the project "Kantina Maitso" (green canteen) - English and French teacher for Picot de Clorivière High School in Antsongo and Saint Michel High School in Imady
Main missions : - Support the events team in its day-to-day activities - Support the events team during HJ events - Support the events team in logistical activities - Update the annual events calendar - Collaborate with other departments to support the events process
Main tasks: - Setting up the room - Welcoming customers - Room service - Taking orders - Cleaning and clearing tables - Advising customers - Ensuring cleanliness in compliance with HACCP standards
Study and analysis of the consultation file, research of products according to the applicant, writing and layout of the technical brief, product and supplier sheets. Collection of information and documents related to the selected products and suppliers and management of samples.