The University of Toulon, Master’s
degree of Sustainable Tourism Management
development ; Audit ; Communication plan ; Law (work, tourism &
environment) ; E-business ; Ecotourism
practices and product creation ; financial analysis ; History of Tourism ;
Touristic behaviors etc.
The University of Avignon, Bachelor’s
degree of Foreign Languages Applied to Business.2011/2014
Tourism history and practices ; Translation ; Civilization history (British, American &
Italian) ; Information Technologies ; Economy ; Languages applied to businesses ; Marketing
Passed with Honours.
Semester abroad : ERASMUSin The Hague, The Netherlands.January-June 2014 PROFESSIONAL EXPERIENCE
, Carpentras (84) Summer
In charge of tastings
to customers, sales
In charge of the cellar
when I work in autonomy.
Use the Kezia II software
(register products and prices, save customers’
information, cash-in customers, edition of invoices etc.)
to the customers’ database.
Organization and communication
about special concerts evenings (creation of posters,
social networks animation, advertising, make contact with musicians, preparation
of food, service to customers etc.)
of the stocks and preparation
Visit of the vineyard and the cellar
and presentation of the different varieties of wine and grapes and of the
of wine bottles.
Head waitress: L’Entre Potes,
Le Barroux (84) January-May 2015
and installed customers.
Management of the restaurant room (cleaning,
prepared tables, storage, wrote the menu etc.)
an apprentice waiter.
Cashed in the customers.
Worked well in a fast paced environment and communicated well with
customers to ensure their satisfaction.
2013 Le Chalet Reynard
, Mont Ventoux (84) May-June
Les Florans Vacation Village (VTF), Bedoin (84) June-August 2012
Chez Géraldinette, Mazan (84) July
Basic missions of a waitress and a bartender
(organization of the restaurant room, took orders, served customers, cashed-in,
wrote the menus, prepared drinks, ice-cream sundaes and crepes etc.)
Learned to be multitasks.
fast and well (between 150 and 200 customers in about 1 or 2 hours).
to work as a team.
In charge of restocking items
(drinks, desserts ingredients, ice-creams etc.).
, Carpentras (84) January 2013
invoices, estimates and security deposit demands.
the Hotel Planning 2000 software and took reservations (individuals and
customers complaints and dealt with the problems.
Welcomed customers, gave them their
keys and showed them their rooms.
of the state of the rooms.
Prepared breakfast for customers of
different nationalities, and adjusted it to their food habits.
– VIP Box
, Avignon (84) December
Sold a product and used
promotional strategies for the customers to choose this brand.
Learned to promote the brand
Conditioning agent in factory:McCormick
Carpentras (84) April
Used big engines on a production
line and cleaned them.
Sorted good and bad products
(imperfection, package default etc.).
Prepared pallets and orders.
PERSONAL SKILLSProfessional :
v Motivated, dynamic and autonomous.
v Polyvalent, diligent, trustworthy
v Good customer relationship, very
patient and always smiling.
v Ability to work as a team and to
train apprentice or new employees.
v Information Technologies: Use of
office software applications (Word processing, Power Point, Spreadsheet); Kezia
II ; Hotel Planning 2000 ; Photo Filtre ; maintenance etc.
v Hospitality / Catering industry: waitress, receptionist, bartender,
dishwasher. Service on a tray or on a plate. Manage a row of about 50
customers. Cultural :
v Languages skills:
§ French: mother tongue
§ English: near fluent (C1/C2)
§ Italian: upper intermediate (B2/C1)
§ Spanish: elementary (A1/A2)
§ German: beginner (A1)
§ 6 months in the Netherlands (ERASMUS
v Knowledge in arts and literature
(literature baccalaureate with specialized
teaching in visual arts). Pastime :
v Cinema, music and literature.
v Sports and thrills.
v Preservation of our environment and
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