Paul Dupuy

During 2 years in part-time.

Assistant Boutique Manager

• Manage day-to-day operations from store opening to closing (set-up, reception, customer service, sales).
• Direct order-taking with producers
• Management of part-time employees
• Financial analysis and participation in weekly meetings

Development of the catering offer

CSR Project Manager

During 6 summer seasons.

• Service Management: Organized and supervised dining service to ensure a smooth and high-quality customer experience.
• Customer Relations: Welcomed guests with courtesy, managed reservations, handled special requests, and resolved complaints diplomatically.
• Team Coordination: Trained and supervised waitstaff, communicated with the kitchen to ensure efficient service flow, and upheld timing and quality standards.
• Order Taking and Recommendations: Mastered the wine and food menu, recommended seasonal dishes, and managed orders and billing.
• Social Media Management: Created content, managed posts, and engaged with followers on social media to enhance the restaurant's visibility and brand image.
• Staff Training: Provided guidance and training for new employees, passing on service techniques, and maintaining restaurant standards.
• Setup and Clean-Up of Spaces: Carefully arranged tables and outdoor terrace areas before each service, organized furniture, ensured cleanliness, and performed thorough clean-up after service.
• Bartending Support (limited): Prepared basic drinks and supported the bar during peak times.
• Inventory and Supplies Management: Monitored stocks of tableware and dining supplies, working closely with kitchen and bar teams.