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Casper J

Data Analyst

Works remotely from Bayonne

  • 43.493728
  • -1.475394
  • Suggested rate €250 / day
  • Experience 0-2 years
Propose a project The project will begin once you accept Casper's quote.

This freelancer is available full-time but hasn't confirmed their availability in over 7 days.

Propose a project The project will begin once you accept Casper's quote.

Location and workplace preferences

Location
Bayonne, France
Remote only
Primarily works remotely

Verifications

Freelancer code of conduct signed
Read the Malt code of conduct

Verified email

Languages

  • Dutch

    Native or bilingual

  • French

    Fluent

Categories

Skills (8)

Casper in a few words

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.

Experience

CHEZ RENAULD

Restaurant Manager

64500 Saint-Jean-de-Luz, France

April 2016 - September 2019 (3 years and 5 months)

Management 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 Hotel

Operations Manager

Pretoria, South Africa

August 2013 - March 2015 (1 year and 7 months)

Supervised 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 GOLF

Front Office Manager - Assistant General Manager

January 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.

Disneyland Hotel

Teamleader Front Office

Paris, France

July 2003 - January 2004 (6 months)

Responsibilities included: Together with colleagues responsible for overseeing 40 staff members. Greeting guests and introducing the amenities available on site. Achievements include; Received a recommendation from immediate superior on the well-functioning of the Front-Office during the extremely busy Christmas period.

Brasserie restaurant

Waiter - Head Waiter - Restaurant Manager

Netherlands

May 1995 - June 2002 (7 years and 1 month)

Initially employed as a Waiter but quickly promoted to Head Waiter and then to Restaurant Manager. Responsibilities included: Management of reception and serving teams (23 staff), handling all restaurant bookings, greeting and seating guests (in high season up to a 1000 covers a day).

Education