Julie Dufay

Monitoring the performance of Île-de-France stores, analyzing sales and key indicators to identify trends and propose areas for improvement. Training and supporting sales teams, including leading sessions, field coaching, and applying best practices. Organizing and leading commercial periods, including planning promotional operations, mobilizing teams to achieve objectives, and adjusting actions based on results. This experience allowed for the development of solid skills in multi-site operational management, KPI monitoring, team training, and commercial project coordination.

Teaching French to English-speaking students, from middle school to International Baccalaureate preparation (SL and HL levels). Designing and implementing courses adapted to different levels and profiles, with a focus on written and oral comprehension, written expression, and critical thinking development. Individual and group monitoring of student progress, exam preparation, and continuous assessment. Implementing interactive activities and educational projects to enhance engagement and autonomy. Also preparing for job interviews and adaptation to life in France, to facilitate academic and professional integration. Development of skills in differentiated pedagogy, intercultural communication, and personalized support.

Assisting in the kitchen and pastry under the direction of renowned chefs, participating in the preparation and plating of dishes while adhering to recipes, techniques, and high-quality standards. Contributing to inventory management, hygiene, and food safety in the kitchen.

Serving in the La Véranda restaurant, welcoming customers, taking orders, serving at the table, and coordinating with the kitchen team to ensure a smooth and high-quality experience.

Immersion in the demanding standards of luxury hospitality, learning the codes of excellence in catering and hospitality, rigor, organization, and attention to detail to ensure impeccable service and satisfy a demanding clientele.