Johanna Ferrante

For our last semester at the École Hôtelière de Lausanne, my team and I had the chance to work for the compagnie #Bolle&cie affiliated to SCHENK SA. We were mandated for 9 weeks on a project to extend the brand in Swiss German and to launch a new red wine on the Swiss market. We were in charge of the design, the collaborations of the name, label of the bottles and especially the market segmentation of the brand La Licorne-Bolle & Cie.
This allowed me to see the world of consulting and increase my management & project monitoring skills. For our last semester at the École Hôtelière de Lausanne, my team and I had the chance to work for the compagnie #Bolle&cie affiliated to SCHENK SA. We were mandated for 9 weeks on a project to extend the brand in Swiss German and to launch a new red wine on the Swiss market. We were in charge of the design, the collaborations of the name, label of the bottles and especially the market segmentation of the brand La Licorne-Bolle & Cie. This allowed me to see the world of consulting and increase my management & project monitoring skills.

Head waiter - In charge of improving the client experience. Follow-up of the needs and expectations of a clients (VIP) all along his stay and his day.

In charge of M.I.C.E groups, banquets and conferences. The internship fell during the Dubai world exhibitions. My missions was to contact different clients/groups to offer ours rooms/ services. I was in charge to take contact with the clients, to show them the rooms, to do and deliver the BE0, the contract and the invoice.
For marketing, I was in charge of internal videos/photos shootings of social networks mainly facebook & instagram.
Maintenance of the web page of this three hotels.

Head waiter of the breakfast, in charge of the buffet, the bottleneck.The afternoon in charge of the bar. Inventory management & order management with producers .

In charge of their winter concept "IGLOO" (Raclette service). Service capacity of thirty people, I had a commis in my charge to form and to ensure the smooth running of the evening, the birthdays, the privatisations of groups. Responsibility of a fund by my own. In charge of the supply of stocks, lighting effects and the heating. Followed reviews of trip advisor and on our website.
I was able to have a 360 vision of a ephemeral pop-up for four month, with all the cost, the remuneration and the net income generated.

Head manager of the lounge, capacity of fourteen pax. (Only intern clients). Customers follow-up, service of cocktails, wine, spirituous alcohol. Supervision of the team, the layout of the lounge and the amenities.

In charge of the left wing of the terrace for events and theme parties such as graduation parties, weddings and groups meeting.
Meeting with customers, I was in charge of the understanding of their needs, the progress of the events and the decorations.