Business services story

Stephanie Keegstra

Stephanie Keegstra

Name: Stephanie Keegstra, HR Officer, Geneva

Nationality: Swiss

Languages spoken: French, English, German

When did you join LALIVE? April 2019

 


 

Why did you join LALIVE?

I was looking for a first job in HR after a career change and was immediately convinced after the first interview. I felt excited about the international, fast-paced environment and the team I was going to join.

How have you grown and progressed at the firm?

I arrived in a junior HR Assistant role and developed my skills fast on the job, with the right support from the people around me. I gained HR and IT skills, and essential ‘soft’ skills, by learning from smart and empathic colleagues – my direct manager, my peers, partners and other senior managers. Since then my growth and contribution have been recognised with promotions from HR Assistant to HR Co-ordinator and now to HR Officer.

Can you share one or two highlights of your time here?

In 2023 we implemented a new HR system. I was trusted and supported to drive and manage the project. This involved working more closely with other departments (which I love!) and also modernising our internal processes. I really enjoyed this new level of challenge and responsibility.

How would you describe the environment at LALIVE?

It feels international, fast-paced and demanding, but also rewarding. The people are kind, generous and always respectful. Each office shares these qualities, but they also have a little of their own flavour, which is nice.

What qualities are needed to thrive here?

You need to be a proactive quick thinker, with a keen eye for detail. As well as being committed, resilient, and organised, you also need to be generous with your time.

 


 

 


Back to careers

You might also be interested in...

Business services stories

France Aouad

France Aouad

“The environment is very welcoming. I see warm smiling faces in the hallways, hear friendly conversations in the cafeteria, and even the sharing of home-cooked food over lunch.”

Read more