About Casper
Ex-hospitality manager who has transitioned into Data Analysis. I have completed a bachelor's level diploma in Data Analysis as well as a bootcamp on Data Science. During my career I have honed my communication and interpersonal skills as well as my can-do work ethic and am now looking to put my newly acquired skills to good use by transforming data into actionable insights with clear storytelling and readable code.
Dutch
Native or bilingual
French
Fluent
Remote only
Primarily works remotely
Experience
- CHEZ RENAULDRestaurant ManagerApril 2016 - September 2019 (3 years and 5 months)64500 Saint-Jean-de-Luz, FranceManagement of three F&B outlets.- Trained all incoming staff on menu, serving protocol, etc providing a consistent and enjoyable customer dining experience- Maintained nightly credit card batch and cash out ensuring 100% accountability of revenue- Created communication strategies that would increase value and promote demand- Boosted staff performance through effective training and increasing employee morale- Prepared financial information to identify expenses and revenue of operation- Managed restaurant staffing and scheduling, ensuring full coverage in both outlets for 13 hours per day, and 7 days per week
- 4 star Boutique HotelOperations ManagerAugust 2013 - March 2015 (1 year and 7 months)Pretoria, South AfricaSupervised 30 team members through two managers. Managed recruitment and training of staff for the 70 cover brasserie-style restaurant. Controlled profit and loss performance, inventory, and customer service. Set up training programmes for team members in all departments.- Conducted daily pre-shift and weekly departmental meetings to ensure organisational efficiency.- Through training & development and rigorous product and service quality supervision I successfully improved satisfaction rate from 60% satisfied or extremely satisfied to 89% as measured via in-house and online reviews.- Together with the Executive Chef I revitalised the menu with financial viability in mind.- Optimised profits by controlling food and beverage, and labour costs on a daily basis.
- HÔTEL DU GOLFFront Office Manager - Assistant General ManagerJanuary 2004 - October 2011 (7 years and 9 months)A four-star, 35 room hotel in the South-West of France, adjacent to the golf and closely associated with the local spa facilities. Led a team of 15 professionals in daily operations of reception, restaurant, and housekeeping. Established schedules, managed performance and provided staff evaluations.- Tasked with sales and marketing, and internal accounting.- Slashed inventory, reduced spoilage, and cut costs through staff reductions after evaluating resource needs.
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Education
- Bachelor's level degree, Data analysisOpenClassrooms2022Bachelor's level degree, Data analysis
- Degree for Graduates, AccountingLondon School of Economics and Political Science2013Degree for Graduates, Accounting