After I graduated from Vatel Bordeaux, I went to Australia for six months to improve my English and it was a good idea. I was a waitress in a Pullman, but I wanted to have a high-responsibility job. Unfortunately, in Australia it’s hard to get one when you only have a vacation-work visa. It was much easier to do this in London. The manager who hired me had studied at Vatel Lyon a few years before, so the Vatel network helped me. I really like working for this large luxury hotel group.
And that will allow me to do my next project: going abroad in a city where the sun shines more than it does in London!
My role is to:
We made a lot of changes with the Chef. Especially the diversity of the breakfast buffet, for example. Now each day we propose different dishes. We also change the vegetables: grilled vegetables, mushrooms, etc. And we also change the flavors of our yogurts, our cold-cuts, etc. Our customers really appreciate this diversity.
It’s important for me to have a good atmosphere in my team. I spend time with them, listen to them when needed. I’ve also put challenges in place with gifts for the person who sells the most cocktails, or the person that our customers mention the most. For instance, the person who sells the most cocktails wins a voucher for two cocktails in one of the trendiest bars in the city.
When I start, I explain to them how to do their missions and show them the example. Then I give them a goal, explain why this is necessary and validate a means to measure results together. And after that I support them until they are self-confident and let them do their jobs, helping them if they need it.
It allowed me to acquire all the basics of my current job.
Very good ! Particularly because Mr Christophe Coulomme, the Corporate Relations Director of Vatel Bordeaux helped me a lot to find my interns.
It is with great joy that we welcome our students back to Vatel schools. Of course, the virus is still around and so. we must all – cheerfully - respect the health measures put in place in our schools and training restaurants and hotels.
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