Laura Dahri

• Autonomous management of the tables and assigned tasks in order to provide a quick and friendly service to customers.
• Supervision of the preparation of the room before the opening, ensuring the correct mise en place.
• Management of special customer requests, ensuring maximum satisfaction.
• Supervision of the mise en place and care of aesthetic
• In-depth knowledge of the menu in order to be able to adequately answer questions about the origin of the various items, ingredients and cooking methods
• Wines Presentation Cellar and skill in supporting the Sommelier

Turni Spezzati e Gestione di entrambi i servizi Colazione Cena

-Accoglienza degli ospiti

-Gestione del rango a colazione, incarico degli ordini caffetteria con massima precisione

-Gestione buffet colazione e rimpiazzi

-Affiancamento all Head Sommelier nel servizio del vino

-Presentazione della Carta dei Vini agli ospiti

-Gestione di 400 etichette Francesi suddivisi in Champagne, Savoia, Valle della Loira, Bordeaux, Valle del Rodano

-Suggerimento agli ospiti su abbinamento cibo vino e indirizazzione dell'ospite verso i propri gusti personali con ottime doti di up selling

-Mantenimento Cantina Vini e Soft drink

-Rifornimento Cave du jour

-Preparazione mise en place delle varie stazioni del vino

• Customer care, welcoming and satisfying requests
• Care for datails in a fine dining Restaurant
• Customer relationship management, answering questions and handling special requests
• Reception of guests, accompaniment to the table and description of the menu
• Registration and sending of orders to kitchen staff
• Prompt response to customer questions, recommendation of the dishes on the menu and order registration
• Use of the cash register for account processing and payment management
• Care for personal appearance

• Employee to the Truffle and Honey Wine Tasting Experiences related with a presentation of the Company and its Philosophy
• Employee to Reservations, management of telephone and direct Reception reservations
• Presentation of menus and wine list and suggestion of combinations and dishes of the day
• Training of saloon staff on rules of conduct and service
• Management and supervision of the catering service and coordination with the kitchen
• Supervision at the mise en place and care of aesthetic details
• Reception of guests, accompaniment to the table and description of the menu
• Customer satisfaction check and handling of any complaints live

• Customer relationship management, answering questions and handling special requests
• Supervision of all service phases in the assigned area, from preparation to clearing
• Reception of guests, accompaniment to the table and description of the menu
• Customer satisfaction check and handling of any complaints
• Supervision at the mise en place and care of aesthetic details
• Account presentation and cash payment management

• Management of the tasks assigned independently thanks to the skills acquired
• Listening carefully to suggestions and requests, proposing targeted actions
• Carrying out the activities with attention to detail and ensuring precision in execution
• Execution of activities aimed at personal and professional improvement
• Analysis of assigned work and identification of critical areas
• Planning work activities within the required time frame

• Customer relationship management, answering questions and handling special requests
• Account presentation and cash payment management
• Supervision at the mise en place and care of aesthetic details
• Organization of the clearing and closing of the room at the end of the service
• Customer satisfaction check and handling of any complaints
• Presentation of menus and wine list and suggestion of combinations and dishes of the day

• Preparation of classic, trendy and new cocktails
• Processing payments and other cash transactions at the counter
• Management of all bar room operations
• Service execution with speed and courtesy ensuring customer satisfaction
• Checking the stock on a daily basis
• Monitoring of bar stocks and timely replenishment of out-of-stock items
• Interaction and entertainment of customers with professionalism and courtesy

• Customer relationship management, answering questions and handling special requests
• Supervision of all service phases in the assigned area, from preparation to clearing
• Organization of the clearing and closing of the room at the end of the service
• Customer satisfaction check and handling of any complaints
• Supervision at the mise en place and care of aesthetic details
• Coordination of the preparation of the room and the preparation of the covers

• Description: 1 Michelin star
• Preparation of food pass and service areas
• Redevelopment and restoration of operating areas and guéridon
• Professional reception and seating of customers at tables
• Care of the mise en place of the room according to the procedures and standards of service
• Cleaning and reordering of the room at the end of service
• Reception of customers and management of the wardrobe