Marijn Schaepman

• Due to a limited amount of tables (10 inside and 10 outside) I can offer customers special attention and explain them our menu in a very enthusiastic way
• High-quality, fine-dining restaurant with only 2-3 people staff (cook included)
• I take care of the entire restaurant (bar , service, drinks, payments etc).

• Hosting related activities at occasions such as:

-Big, exclusive weddings

-Beach clubs

-Private events with 15L champagne bottles and violinists upon arrival

-Festivals

-300-500+ people diner shows

-Managed bar, food, drinks and everything in between

• Big, extensive restaurant which becomes a club in the weekends
• Covered all facets of the organisation: bar, food, drinks etc.
• Sometimes parties over 500+ people
• Also very busy lunch periods where I distributed all the food to customers