Leïla Bordes

Preparation of menu cocktails. Bar setup before client arrival. Supervision of trainees and training. Bar service, managing a large clientele. Monitoring beverage stocks, carrying out inventories. Informing clients about the drinks menu, making suggestions according to their preferences. Welcoming and serving clients at the counter.

Restaurant and team management & versatility: supervision and coordination of staff, handling customer complaints, participation in event logistics, taking orders, serving in the dining room, autonomous organization of brunches, and support for cross-functional tasks (setup, cleaning, kitchen). Bar mastery: Bar service, cocktail creation, stock management, and bar cleanliness. Financial responsibility: Use and management of the cash register, monetary transactions, and daily closing.

Data management: Reporting, analysis, and file tracking (absenteeism, skills, statuses). Analysis and compliance: Verification of civil personnel bonuses and allowances based on the analysis of legal texts. Administrative organization: Drafting certificates and calls for applications. Organization and filing of documents.