Sophie Franche

Experience

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  Christopher's American Bar & Grill Fine dinning Restaurant

  Sept 2009 - Dec 2010

  Chef de Rang

  Started as commis as my english was poor and became after 3 month Chef de Rang. Shift form 10am to 1-2am Manage a section, order's, well going of the services. In Charge of the PDR ( Private dinning rooms) when we had even't. This experience makes me really confident in the restaurant industry as I admired my manager & copy his way of training & manage a team.

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  Ramada Plaza Hotel****

  Jan 2011 - Oct 2011

  Assistant Maître d'Hotel

  Hired has a Chef de Rang in the 360° Restaurant and get the promotion, became Assistant Maître d'Hotel because one left few days after I arrived. Supervised & trained the local team to manage a section. Took the order's, make sure of the good communication with the kitchen with an phones. As the restaurant was turning on a top a towel at 360° degree to see the amazing view of Nouméa. Did some shift at the Bar of the hotel.

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  Beau-Rivage Palace Lausanne***** Leading Hôtel of the world

  Jan 2012 - Jan 2013

  Chef de rang café beau rivage / Assistant maître d'hôtel miyako

  Arrived for the summer season 2011 in The luxury brasserie "Café Beau Rivage as Chef de Rang, so I managed a section, had to know every single costumer's name, Favorite drinks, dishes, tables, wines, preferences. Get to know perfectly all the standart of a leading hotel "Best Hotel in the world*. It was a great experience and I'm able to work with really hight expectation customer's. I had a promotion the next and last summer season 2012, I managed the Japanese gastronomics restaurant "The Miyako" as Assistant Maître d'hotel till the end of September when the manager were in holidays. So I had to open & closed the restaurant every days and managed the team of the floor & the kitchen Japanese chef during the service and the mise en place. Managed the cash flows. Show less

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  Hôtel Novotel Lausanne ****

  Jan 2013 - Oct 2013

  Maître d'Hôtel

  Hired as Maître d'Hôtel to manage a team of 15 persons, train them also has two apprenties. Checking if the services goes perfectly till the beginning to the end. Make the stations plan for the waiters & Barmans & conference staff member and the plannings.Open & close at the end of the service the micros flows. Supervising the team & the organisation every day of around 4-5 up to 10-12 conferences, Assure the rooms & buffets well served on time.Did the design Restaurant & Bar menu.Letting know everything to the exploration Director. Show less

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  6 mois restaurant & terrace Gastronomic French fine dinning

  Oct 2013 - May 2014

  Restaurant Owner

  In Sydney when you are French, you only allow to open a business, work, run a restaurant for six month only that's call "Pop-Up Business", so we did it and let it to our Australian investor's son before traveling all along Asia. Managed the money given from the investors to improve the restaurant,get the proper equipment create Restaurant a French Gastronomic Restaurant concept, find the suppliers, create a website, restaurant menu, and the winelist. Hired the employed, create a team. Since the first days without any marketing we were fully booking every evening, we are in the high area of Sydney so the neighbour start to come, every single customer's were happy and suggest us to their friend, after few days only the mouth to mouth has extent to all th area are Sydney people were coming from far for only our restaurant. We were totally on our cost prevision. So we could payed us as much as we were working. The investors after six month offered us the possibility of a sponsorship,and to extant the concept, open more restaurant all around the city. His son came when the restaurant started to have value and when we were making profit after six month, he invest his money to improve the restaurant and did the marketing. So He finally kept and mange the restaurant for his own. And still making profit with his father. Show less

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  The Mandala Hotel GmbH *****

  Jul 2014 - Apr 2015

  Assistant Food & beverage manager

  Supervised and did the service of the breakfast in hight qualities standard, inside the restaurant rooms of the 2 starsmichelin restaurant & the business lunch in the beginning where I used to talk only in German. From 5am to 16pm

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  Le Baron Tavernier Boutique Hotel & Spa, Restaurant, Lounge bar & Events

  May 2015 - Jun 2015

  Receptionist supervising the welcoming & the booking

  -Manage the all booking & answering the phone for the restaurants, Bars, Groups, Wedding, for the summer saisons -Make proposals menus with the CHEF of the kitchen for the groups.-Make daily tables plans for the services of the restaurant, attributing a waiter for each station.-Welcoming the guest and bring each of them to their tables.

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  Gastronomic- Fine dinning Restaurant Le Guillaume tell

  Jun 2015 - Mar 2016

  Floor Manager

  -Fine-Dinning 2 star michelin restaurant own by the Chef Denis Vellen in Lavaux classed UNESCO (Best sites of the world)-Replacement weekend & holidays of the First floor manager.-Run the services, look after the extras, make sure everything is perfect in hight standing -Wine list, the restaurant is surrounded by vineyards makers

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  Galion's Hôtel, Restaurant & Bar

  Feb 2016 - Mar 2017

  Hôtel manager

  -Reception desk, check in-out of the guest, housekeeper’s planning, check each room everyday, inventory, Fidelio 8, -Yield management on Booking.com, GHIX Channel Agent, HRS, oracle, Expedia, Trip Advisor, WIX booking Galion’s website-Develop partnership with suppliers & bills. -The development of a regular partnership with several companies from Switzerland,Germany,china,usa, all international..-Digital marketing: creation & management of the website and the Facebook page, registration of the hotel Restaurant & Bar on all catering and accommodation platforms online, use of email marketing tool for the menus of the day and the event’s.-Artist Recruitment (Music Groups & DJ's for Bar & Personal. -Expenditure and income control of the hotel, restaurant & bar. Show less

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  LE TORIKO FINE RESTAURANT, JAPANESE BAR, GRILL & SUSHI

  Nov 2019 - Jan 2020

  Création des procédures standard d'opération Responsable de la structuration de l'entreprise. Création des procédures d'opération standard, mise en place du plan marketing.

  • Quality Manager

    Nov 2019 - Jan 2020

  • Quality Manager

    Nov 2019 - Jan 2020
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  Private Luxury Lodge

  Jan 2020 - Jun 2020

  Quality Manager

  Created a work organization structure and a customized quality management system for a large private reserve (over 1,000 employees).Established the vision, mission, core values, and critical success factors ("moments of truth") in a Blueprint.Drafted product quality inspections.Developed SOPs (Standard Operating Procedures) and performance evaluations.Created assessment tools to monitor and track progress.Produced training and onboarding videos for international seasonal employees, including writing scripts, acting, recording, and filming with a professional cameraman.Developed guest profiling and amenities program (personal achievement in a group of 6).Created daily task lists by position, F&B inventories, and standard setup for all F&B departments across all lodges.Developed standard operating procedures for all F&B services.Menus designed by a Michelin-starred chef.Mentored by a consultant to implement a positive management style. Show less

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  Private Venezuelan/ Austrian Family

  Jun 2020 - Oct 2020

  Chief Stewardess

  International Traveling

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  Private Emiratie Family

  Jan 2021 - May 2021

  Personal hospitality and F&B assistant

  International travelling with Family/ Checking Private Jet/ LogisticSupervising:Private Villa in Dubaï and Paris Private Golf Club in DubaïPrivate Motor Yacht 52m

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  Private French Architect/ Charters

  Jun 2021 - Oct 2021

  Chief Stewardess/ Yacht Manager

  International Travelling

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  Private château South of France

  Feb 2022 - Feb 2023

  Private Château**** Spa & restaurant

  Food & Beverage managerCreate sop to manage, built the team, train them to hight standard services. Set up the restaurant, find the supplier, create the wine list, the cocktail and drink menu. Perform 👌

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  Freelance

  May 2024 - Jun 2024

  Lodge Manager

  In charge of coordinating an exclusive event for 47 prestigious guests at luxury lodges and villas, within a private estate of 40,000 hectares of savannah. Collaborating with a team of nine other senior managers, as well as freelance teams and permanent employees, we implemented a comprehensive project plan covering catering, housekeeping, event management, logistics, communication, and guest services.Project Coordination: Supervised catering and preparation of luxury lodges, ensuring compliance with the highest standards.Logistics Management: Directed the procurement and organization of materials and equipment necessary for seamless operations.Team Leadership: Effectively managed a diverse team of freelance and permanent employees, overseeing schedules, tasks, and transport logistics to maintain premium service 24/7.Guest Experience: Ensured the safety and satisfaction of guests from their arrival at the private airstrip to their stay in private villas, with continuous chauffeur services and personalized care.Event Planning: Collaborated with a Michelin-starred chef to create exceptional culinary experiences, including special events each evening in the savannah.Activity Coordination: Organized exclusive activities such as guided safaris, target shooting, padel, golf, and spa, enriching the overall guest experience.Communication Strategy: Promoted team cohesion and guest interaction through strategic communication, encouraging participation in group activities and ensuring effective schedule management.Professional Development: Organized professional conferences and brainstorming sessions, stimulating the intellectual engagement of participants. Show less