S.N.P Michel

- Supervising and maintaining the smooth running of In Room Dining daily
- Maximising the department’s revenue through continuous Up- Selling of products
- Establishing a good working relationship with colleagues and other departments
- To be critical on presentation, quality standards and organisation
- Handle complaints promptly and professionally, demonstrating excellent customer service
- Exceed an outstanding customer service, guest satisfaction survey and mystery guest inspection
- Creating procedures for In Room Dining and residence Dining
- Assist and participate at the new residence opening (One Hyde Park)
 To create a memorable experience for all guests

- Followed the Leading Quality Assurance standards and LHI SOPs
- Handled in-coming calls, managed orders and actively suggested additional items
- Ensured Room Service equipment was maintained according to appropriate standards
- Prepared the Breakfast Mise en place
- Demonstrated an outstanding level of customer service

Ensured the use of current Standard Operation Procedures by all team members
- Was able to work within any section of the Food and Beverage department
- Ensured the effective management, motivation and training of all team members
- Led the team by being a good example (role model) -
- Provided information and recommendations on the food and wine available

- Implemented new quality changes in F&B outlets with new procedures
- Generated new revenues though a series of promotions (Valentine’s, Easter)
- Created a guest database for direct mailing and PR of F&B activities
- Analysed monthly event reports for our outlets
- Organised reservations/ events in our restaurants (MIPIM, MIDEM, FIF)
- Creation of the menus (week menu, la carte, promotion menu)
- Dealt with customer complaints and took actions in order to avoid the same mistakes