At Château et Jardins de Villandry — La Doulce Terrasse, I direct dining-room operations and manage service quality at a heritage and gastronomic site. I recruit and train team members, coordinate schedules, and oversee stock and supply costs.
At Café Joyeux, I coordinated a 12-person team, managed the restaurant’s annual budget, and handled its accounting and administration. I also helped define and implement the establishment’s commercial policy.
My hospitality management experience includes service roles in France and the United States, including managing a six-person team at W Hotel Austin. I also work as a French-English-Spanish translator-interpreter at Adecco, adapting translations and interpretation to each client and context.
