VINCENT ILUNGA

• Team management of 40 people across restaurant, bar, room dining, and banquets.
• Leading and motivating teams to achieve a high level of collective performance.

• Supervising the daily operations of a 40-seat restaurant.
• Coordinating reservations and customer service

• Managing a team of 15 people and overseeing the daily operations of a 90-seat restaurant and shop
• Active participation in employee recruitment, training, and skills development.
• Scheduling, cash register closing, and inventory management.

* Negotiating with suppliers and distributors to obtain the best prices

* Hosting wine evenings & tastings and Managing a team of 10 people.

• Active participation in team meetings, providing support and innovative ideas to continuously improve internal operations.
• Coordination with front-of-house staff to ensure seamless service and a pleasant customer experience.

• Regular monitoring of the wine department's revenue to optimize profitability.
• Advising clients on food and wine pairings to enhance their meals.

• Personalized advice for customers when choosing wines according to their tastes, preferences, or dietary restrictions.
• Fast and courteous customer service.

• Commis sommelier at the 2-Michelin-starred George V restaurant with Éric Beaumard (Vice-Best Sommelier in the World)
• Serving the finest wines and spirits.