Anaïs Zanella

Execute daily cash services and reconciliations with strict accuracy, apply KYC/AML procedures to protect client data, and act as first point of contact for HNWI/VIP clients while coordinating front- and back-office workflows.

Supervised and trained service staff, ensured daily cash accuracy and stock control, handled VIP guest relations, and supported the launch of a new concept including supplier setup and workflow creation.

Delivered premium service to VIP clientele in a 5-star environment, managed a restaurant section with upselling and billing responsibilities, and coordinated with kitchen and sommelier teams to maintain seamless service.

Provided fine dining service in a Michelin-starred restaurant, managed a section with premium pairings advice, and supported junior staff training and service planning during peak hours.

Provided refined service to international clientele in a luxury wellness hotel, managed a restaurant section, and coordinated with kitchen and bar teams for seamless service delivery.

Progressed from commis to chef de rang delivering fine dining service to VIPs, developed wine and menu expertise, supervised mise en place, and supported events and banquet coordination.

Managed bar operations and cash desk with accuracy while delivering attentive service in a fast-paced environment.

Provided guest service and supported daily restaurant operations in a high-volume casual dining setting.

Assisted customers with bookings and tailored itineraries while delivering multilingual client support and travel advice.

Pursuing a Bachelor in International Business with coursework focused on global business concepts and practical applied sciences.

Completed a High School Diploma in Tourism Services with vocational training in hospitality and tourism operations.