Laura Farissier

• Correctly calculated inventory and ordered appropriate supplies.
• Motivated staff to perform at peak efficiency and quality.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
• Carefully interviewed, selected, trained, and supervised staff.
• Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
• Tracked daily sales transactions and invoices for accurate and updated financial reporting.

• Carefully interviewed, selected, trained, and supervised staff.
• Correctly calculated inventory and ordered appropriate supplies.
• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Motivated staff to perform at peak efficiency and quality.

Obtaining the First Michelin star in October 2022

• Help in setting up the rooms, organizing the tables according to the reservations, checking that everything is in order before the opening of the restaurant
• Daily activity reports: updates on the activity in the room and the number of seats, transmission of customer feedback, staff follow-up (leave and absences)
• Supervision of the activity of the dining room, ensures the quality of the reception and care of customers, follow-up of turnover
• In charge of the sommellerie on the Gastronomic restaurant

• Escorts customers to their tables and ensures they are seated comfortably
• Presents the menu to customers, answers queries about it, and makes suggestions if necessary
• Takes orders from customers for food and beverages
• Ensures that customers are enjoying their meal
• In charge to organize various events
• Assisting customers in their choice of wine, according to their meal

• Organize a staff schedule
• Register reservations and update the table occupancy plan.

• Used communication and problem-solving skills to resolve customer complaints and promote long-term loyalty.
• Managed food resources, memorized orders, and coordinated customer service.
• Bussed and reset tables to keep dining room and work areas clean.
• Greeted new customers, discussed specials, and took drink orders.
• Answered customers' questions, recommended items, and recorded order information.
• Monitored dining rooms for seating availability as well as service, safety, and well-being of guests.

• Check the staff mise en place, assign waiters to their work station
• Check and sign every waiter's cashout report before closing
• If needed find the mistake and solve it before sending it to the accounting department
• Keep direct contact to the manager, be an actor between the team and the manager
• Stock counting and ordering products needed
• Present menu and provide detailed informations when asked
• Up-selling
• Check guests'ID when needed
• Make sure the guests are well informed about any food allergies
• Check for cleanliness and presentation
• Maintain a tidy area for the guests and the staff
• Meet with restaurant staff to review any changes or specifications
• Follow all hygiene rules
• Provide excellent service for the guests
• Staff

Obtaining the second Michelin star in February 2016