It’s October, 2006 and Internet site, TheFork, has just had its very first client reservation. The site grew step by step, and in 2008, they decided to hire a young Vatelien, who at that time was the Holiday Inn Paris La Villette Sales Manager.
What would Camille’s mission be? Having the restaurant owners understand the interest Yield Management had, and by extension, that of being registered on the site.
Not a piece of cake, as back in 2008, Revenue Management was still taking its baby steps. But for Camille and the company, it was the beginning of a fantastic Success Story: in November, 2012,TheFork cleared the symbolic hurdle of 10 million reservations!
“I stayed in this first job for three years, before going down south in France to join the Internet site teams fromVoyage Privé as their European Senior Purchasing Officer. I was in charge of ensuring the development of all the destinations assigned to me.
In 2014, I was recontacted by the founders of TheFork, who offered me the job of Key Accounts Manager, that I currently have.
I’m in charge of all the French Michelin starred restaurants, establishing and maintaining sustainable relationships with them. I’m also responsible for lobbying our site’s Sponsoring Chefs, who now total 170 people, based in Paris, Madrid, Barcelona and Geneva.”
“Even when I was just a teen, I knew that I wanted to work in the hospitality industry. I’d always dreamed oftravelling and quickly understood that this field would allow me to find a job any place in the world.
And I loved working directly with clients. So the international hospitality and tourism management fields seemed perfect to me.
I started looking for specialized business school, as I knew that I wanted to work in a managerial position. After having looked into schools that were open after having graduated from high school, Vatel stood out as the best one, outshining its rivals by far.
I was looking for a school where I’d learn how to manage in hands-on situations, and with Vatel, that’s what I had right from the beginning as I was coached by older students in my professional application courses. In my second year, after a four-month internship, I was managing my first year class-mates, while being kindly but thoroughly supervised by third year students.
When I went to England for my second internship, I already had true managerial know-how. I was able to focus on improving my English and incidentally, fell hands over heels in love with the country.
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