Jules Dreuilhe

- Head waiter in a fancy restaurant. Responsible for sections up to 8 tables.

- Various events such as private dinners, functions up to 300pax, with many precise instructions to be respected.

- I became Venue manager for my second season at this bar/restaurant. Fancy dinner in the first part of the evening, then bar open until late in the second part of the evening.

- Supervise a team of 15 waiters and 5 bartenders.

- Counting tills at the end of each night.

- Handling all alcohol deliveries and orders for the bar

- Head Waiter in a busy seafront restaurant. Responsible for sections up to 10 tables.

- All rounder in a far north Queensland pub

- Bartender in the busiest bar of Sydney. Making every kind of drinks including Cocktails. High pressure environment due to the numbers of drinks to be made while so many people waiting to be served.

- In this bar / restaurant, i was Head waiter during the first part of the night, responsible for sections up to 8 tables. When the dinner time was finish, i switched to be bartender for the second part of the night. Busy all night

- Sales person in a car dealership. Many sales of new and used vehicles, as well as sports and prestige vehicles. Assisting customers with all administrative formalities and managing the after-sales service.

I became Bar manager the last 6 months. This bar was a club, very busy all night. In charge of a team of 5 bartenders. Handling alcohol orders and deliveries

- Head waiter in a busy seafront restaurant. Responsible for sections up to 10 tables