Freelancer profile translated to English.

Description

Independent administrative assistant, I support VSEs, artisans, and accounting firms in managing and organizing their daily administration.

With 10 years of experience as an executive assistant in the restaurant industry, I have developed strong organizational skills, rigor, and priority management in demanding environments.

Today, I put these skills to use for leaders who want to save time, structure their business, and free themselves from administrative burdens.

I intervene in particular on:

Daily administrative management

Invoicing and payment tracking

Customer reminders

Organization and optimization of processes

Client file monitoring and management

I also offer support for the transition to electronic invoicing, in order to anticipate future obligations and implement simple tools adapted to your business.

Responsive, autonomous, and organized, I quickly adapt to your needs with a clear objective: to save you time and secure your management.

👉 Need to delegate your administrative tasks? Let's talk.

Industry field of expertise

Languages

French
Native or bilingual

Workplace preferences

Can work on-site

Guipavas (up to 50km)

Hippopotamus,
Executive Assistant
RESTAURANTS AND FOOD SERVICE
December 2015 - December 2025 (10 years)
29490 Guipavas, France
Dining room service management
- Supervision and management of services, unforeseen events
- Control of procedure application and reception/service quality
Team management
- Supervision of teams (dining room/kitchen)
- Recruitment and training of staff
- Creation of schedules and management of absences
Administrative management
- Management of emails, calls, and reservations
- Filing and tracking of administrative files and documents
- Preparation and transmission of accounting elements
- Management of dashboards and reporting
Financial and commercial management
- Cash register control and payments
- Revenue tracking and cost analysis
- Development of additional sales and performance indicator tracking
Inventory and supplier management
- Placing orders and checking deliveries
- Inventory and loss tracking
- Communication with suppliers
- Optimization of procurement costs
Customer relations
- Managing reservations
- Ensuring customer satisfaction
- Handling complaints
- Customer loyalty
- Representing the company's image
Hygiene, safety, and compliance
- Ensuring compliance with HACCP standards
- Monitoring hygiene procedures
- Ensuring regulatory compliance
- Participating in audits or inspections
Advanced organization Priority management and deadline adherence Stress management Financial and administrative management Rigor and autonomy
La Maison de l'Océan,
Dining Room Manager
RESTAURANTS AND FOOD SERVICE
January 2014 - January 2015 (1 year)
Brest, France
Dining room service management
- Organize and supervise the smooth running of service
- Task allocation
- Verify dining room setup
- Manage service pace and unforeseen events
- Ensure coordination between different stations
Team management
- Supervision of employees
- Training new hires
- Motivating and supporting the team
- Enforcing service and hygiene standards
Customer relations
- Manage reservations and customer reception
- Ensure customer satisfaction
- Handle complaints
- Customer loyalty
Operational management
- Control of dining room related inventory
- Place supplier orders
- Verify payments and cash register closing
- Track restaurant indicators
Organization and coordination
- Anticipate busy services
- Adapt teams according to customer flow
- Communicate with management and kitchen
- Ensure compliance with HACCP and safety standards
Commercial development
- Participate in commercial activities
- Highlight additional sales
- Enhance customer experience
- Assist with restaurant communication
Leadership Stress management Operational efficiency Attentive to the client Adaptability and responsiveness
La Taverne Kanter,
Dining Room Manager
RESTAURANTS AND FOOD SERVICE
January 2011 - January 2014 (3 years)
Nantes, France
Dining room service management
- Organize and supervise the smooth running of service
- Task allocation
- Verify dining room setup
- Manage service pace and unforeseen events
- Ensure coordination between different stations
Team management
- Supervision of employees
- Training new hires
- Motivating and supporting the team
- Enforcing service and hygiene standards
Customer relations
- Manage reservations and customer reception
- Ensure customer satisfaction
- Handle complaints
- Customer loyalty
Operational management
- Control of dining room related inventory
- Place supplier orders
- Verify payments and cash register closing
- Track restaurant indicators
Organization and coordination
- Anticipate busy services
- Adapt teams according to customer flow
- Communicate with management and kitchen
- Ensure compliance with HACCP and safety standards
Commercial development
- Participate in commercial activities
- Highlight additional sales
- Enhance customer experience
- Assist with restaurant communication
Leadership Stress management Operational efficiency Attentive to the client Adaptability and responsiveness