Can you tell us about your career path and your role at the Five Seas?
" After completing a scientific baccalaureate and studying Economics, followed by International Banking & Finance, my military service introduced me, in its own way, to the world of hospitality and catering, which quickly became a passion. I immediately trained in the fundamentals of the profession and, a few years later, decided to broaden my skills by training as an Assistant Manager in Hospitality and Catering.
I have spent most of my career working in hotels, particularly in a number of human-scale four-star properties. After working as a Restaurant Manager in a small restaurant in Cannes, I joined the Five Seas as Breakfast Manager, where I could bring my experience to an environment focused on excellence.
My role and the boutique-hotel dimension of the Five Seas allowed me to diversify my responsibilities beyond breakfast, including restaurant service, the bar, banqueting and seminars, while remaining in constant contact with the hotel’s various departments. This versatility made the role both rewarding and far from monotonous!
After three years, I wanted to diversify my experience even further. Moving into the Purchasing & Stores department was a great opportunity to return to responsibilities I was already partly familiar with while developing my expertise in them. "
What does your operational experience in restaurants bring to your new role today?
" My operational experience at Le Roof and my years at the Five Seas first allowed me to settle into my new role much more quickly. Already knowing the Five Seas, its organisation, its identity and its teams made the transition considerably easier. My professional experience in restaurants, mainly within hotels, also gives me a much sharper overall understanding of the business. It allows me to understand the needs of the different departments more easily and therefore respond to them more effectively.
My many years in the restaurant industry, as well as my three years at Le Roof, allow me to better understand and anticipate the expectations of both the kitchen and front-of-house teams. My knowledge of the products used, the different suppliers and the overall operation of the restaurant is a real asset in my current role. "
In your opinion, what is the key role of the Purchasing & Stores department in the daily operation of a hotel like the Five Seas?
" The Purchasing & Stores department plays a transversal support role for all of the hotel’s departments. "
What are the essential criteria when choosing your suppliers and partners?
" The quality of their products and their competitiveness are, of course, essential. Their eco-responsible approach, proximity and responsiveness are also very important factors. But the human dimension, through healthy, warm and trusting relationships, is essential. It is the key to building truly positive business relationships. "
In a few words, how would you define your approach to management and attention to detail in the pursuit of excellence?
" To achieve and maintain excellence across all departments, and for the Purchasing & Stores department to fully contribute to this objective, you need rigour, constant anticipation, curiosity and a great deal of communication. It is also essential to have teams that share this mindset and are fully committed to their work. "