Sébastien CAVELAN

En résumé

Entreprises

• Le Meurice - Maître d'Hôtel

  2012 - maintenant

• InterContinental Paris Le Grand - Café de la Paix - Internship - F&B Direction

  2010 - maintenant - Assist in the management of F&B outlets
  - Develop and analyse market survey
  - Control costs with outlet managers to meet the budget targets
  - Carry out new menus
  - Prospect and coordinate events for the Café de la Paix

• Hyatt Regency - Paris Charles de Gaulle - Banquets Supervisor

  2010 - maintenant - Responsible for leading banquet staff in serving guests during banquet functions
  - Handle the tasks of inspecting banquet areas at the end of function to ensure that all equipment is
  returned to its proper area and all areas are clean
  - Support management in hiring, training, scheduling, coaching and evaluating banquet staff
  - Provide complete technical knowledges of service requirements such as beverage service, appearance,
  methods of service, etc.
  - Communicate and report pertinent informations through formal and informal channels

• Hyatt Regency - Paris Charles de Gaulles Airport - Assistant Banquet Manager

  2010 - 2012 - Analyze banquet event orders, communicate effectively with customers, managers and associates to
  certify that all room setups, equipment, supplies, staffing and menus exceed customer’s expectations
  - Ensure a quality event to customers on a daily basis by reviewing all schedules, equipment, supplies
  and organize work flow
  - Ensure an optimum level of customer’s satisfaction in terms of service, hospitality and quality
  - Control and monitor banquet budget (labor costs, beverage costs, etc.): maximize revenue and
  minimize expenses to increase the annual banquet turnover
  - Manage human resources (supervisors, waitress, hostess, trainees, apprentices and extra workers):
  Provide training to develop associates and perform customer’s expectations, maintain good
  communication, motivate and coach people and scheduling banquet staff
  - Bring creativity and ideas to maintain innovation and competitivity in line with the company’s standard

• Dolce Hôtel & Resort, La Hulpe - Internship - Conference Planner

  2009 - maintenant - Coordinate group's event from 15 to 120 persons
  - Develop relationship with guests from the first contact to the billing
  - Diffuse internal information to improve the team coordination

• Pierre et Vacances - Fixed-term contract - Receptionist

  Paris Cedex 19 2009 - maintenant - Welcome international guests for a long stays
  - Work in my own and be pro-active to satisfy guests

• Hôtel Le Chaplain, Paris - Internship - Receptionist

  2009 - maintenant - Improve guest service from the booking to the check out
  - In charge of the reception
  - Enhance yield management and selling strategies

• Royal Automobile Club, London, Pall Mall - Commis - Chef de Rang

  2008 - maintenant - Learning of the luxury standards
  - Work in team to deliver a personalised service

• Vignoble Lurton - Vignification

  2007 - maintenant - Wine making

Formations

• Institut Européen Du Tourisme Et De L'Hotellerie

  Paris 2007 - 2010 Hospitality Management

• Institut Européen De Tourisme Et D'Hôtellerie (IETH)

  Paris 2007 - 2010 Centre de Management Hôtelier - Formation Bilingue en alternance les deuxième et troisième année. Stage à temps plein 4 à 5 mois à partir de Mai tous les ans.

Réseau

• Alix GUCCIARDO

• Carine RENAVAND

• Caroline YVON

• Elodie PERRIN

• Florent CHAUVEAU

• Ludovic DE MONTÉCLAIN

• Mathilde RAFFY-LARGE

• Noémie FOULON

• Reynier AURORE