Appointed to manage the Red Cross Gala Dinner, Andrea Caldelari, a third year student, tells us how he supervised a team of 15 students for this event that brought together over 100 guests.
“When you’re a student, it’s really an extraordinary opportunity to take on the role of the F&B Manager for a team of 15 who will be serving dinner for over 100 guests.
For the entire evening, working with real customers, I was confronted with a huge array of situations for which I had to make strategic decisions.
- I took care to identify the strengths and weaknesses each team member had in order to assign tasks well.
- I also tried to step back from the situations, in order to have a global overview.
- I had to give up doing some actions myself, to delegate tasks more efficiently.
- I kept asking myself what expectations these guests could have, always striving to give them a four-star hotel service, worthy of the Vatel Hotel.
Working in a managerial position, what was most difficult for me was:
- having to pay attention to everything,
- giving orders to classmates the same age as myself.” Andrea C.
A practical exercise from A to Z
“During their practical application weeks, students are involved from the very beginning right up to the end of events taking place in the Vatel Hotel & Spa. For the Red Cross Gala Dinner for example, some worked in special events, some were in the kitchens and others were working in the restaurant. The ones working in the restaurant were in charge of:
- setting the tables,
- greeting customers,
- serving the dinner and wines,
- assisting the guests when leaving.
I’m really proud of them because they all worked really hard and were always smiling, just like they are when they work in the various departments of our hotel.”
Anne-Maude Aguilar, the Vatel Hotel Nimes General Manager.
=> For more, you can read "The 4 Mousquetaires in the Red Cross Gala".