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[成功校友] 瓦岱勒校友Guillaume CREPET - 全球旅行和工作的酒店经理人!

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发表于 2015-3-6 17:55:11 | 显示全部楼层 |阅读模式
Guillaume CREPET 纪尧姆•克雷佩 - 全球旅行和工作的酒店经理人!

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Guillaume CREPET.jpg
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3 K) ]& g* U9 h# L" Z  纪尧姆•克雷佩(Guillaume Crepet)现在工作的地方卡塔尔(Qatar)多哈(Doha)和他学习的瓦岱勒学院(Vatel)之间的距离将近4000英里,现在纪尧姆在多哈的四季酒店和度假村(Nusantao Four Seasons Hotel and Resort)担任餐厅经理
  这个成功者的故事始于毛里求斯(Mauritiu),继续于法国(France),发展于美国(the United States)和马尔代夫(Maldives),之后在卡塔尔(Qatar)延续!

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  瓦岱勒人的新工作:在卡塔尔工作并居住了五年之后纪尧姆•克雷佩搬到了毛里求斯,他在那管理两家法国面包和西点店。接下来的时间交给纪尧姆!
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  纪尧姆你好,你能介绍一下你所工作的酒店和餐厅吗?) g7 z. z' @# ?$ D7 a3 }
  多哈四季酒店(Doha Four Seasons Hotel)于九年前开业。它位于西湾(Westbay)的中心,也就是首都的中心。对于一家城市酒店和度假胜地来说它无疑拥有最优越的地理位置:一个私人海滩,五个游泳池,232间客房其中每间客房都能俯瞰整个高尔夫球场(Golf)并配有一个顶级的健身房。

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  餐厅可容纳175名宾客,提供自助早餐和午晚餐菜单。餐厅里有各式各样的正宗美食如泰餐(Thai),中餐(Chinese),日餐(Japanese),印度餐(Indian),印尼餐(Indonesian)和中东餐(Middle Eastern),共有多达95种不同的选择。来这里度假可以体验一场真正的亚洲(Asia)之旅。( o# {2 Y( A/ l9 m9 t8 u$ V
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  这里的工作人员来自35个不同的国家,客人则来自世界各地。我们的工作日很长,但是在这里工作可以获得丰富的经验。我的工作团队(35名员工和副经理)和我一起管理整个餐厅(红酒采购,制定食品菜单,照顾团队,管理特色菜肴等。). m$ z; W+ K# u% j2 k. {8 P2 y: @9 ~
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  你怎么会选择这类工作呢?0 u1 N- |) c* q1 X  }* R/ A- I
  我父母都是外派人员,我在毛里求斯一所法国高中读书时,读了经济与社会研究专业(Economic and Social Studies)。我和父母去过很多地方旅游并住在各种各样的酒店,这些经历激发了我对旅游和酒店业的兴趣。高中毕业后,我想去一所开设有旅游与酒店管理专业的学校学习。我调查了设有这一专业的所有学校,其中瓦岱勒学院理论与实践应用相结合的课程深深吸引了我。在酒店与旅游行业来讲,理论固然很重要,但是在我看来,在学习的同时你只有真正在这一领域工作,你才能真正体验到这份工作的真谛。

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- o# a$ o4 b2 t: C6 C  你对曾经学习多年的瓦岱勒里昂学院有什么回忆吗?
; U# e7 Z; z0 u! G( H( T- F$ E( H3 m  如果没上过职业高中,就要花费更多的时间和更多的激情,去适应学术课程周和在学校酒店和餐厅进行的实践应用周之间的转化节奏。高中时,我们只有理论课。现在对我来说,第一学年的实践应用课程是一份美好的回忆!所有的导师都很专业,你可以从餐厅和厨房中学到很多东西。在学校期间所认识的人,交到的朋友也是很美好的回忆。
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# L( [4 a$ @& h: ~  O  你的实习怎么样?
8 B4 A! q6 t0 b2 S, l% J# b. G  我第二学年的实习经历是不可思议的,我保证当我讲完时你就明白为什么说不可思议了。我去马尔代夫库达呼拉岛四季酒店(Kuda Huraa Four Seasons Hotel)为它2004年海啸(Tsunami)之后的重新开业做准备工作。重新开业的官方时间定在我到达的两个月后。当时包括海滩在内的整个岛满目疮痍,布满了树干和垃圾,当时的重建工作只完成了一半,我甚至不相信两个月内可以重新开业。但是酒店确实如期开业了,当第一位客人走进酒店时一切如故,好像从没发生过海啸似的。至今我都难以忘怀的是团队协作的高要求,和重新开业之前对每一个细节都高度重视的态度。
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  你可以把一家酒店比作是一块做工精细的表:人们只看到它华丽的外表,但哪怕表内的任何一个发条不能正常运作,整个表就会停止工作。
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  2007年你从瓦岱勒学院毕业后你都做了什么?( O7 T8 }4 a6 j3 `7 K
  在第三学年结束时,我在洛杉矶(Los Angeles)比华利山四季酒店(Beverly Wilshire Four Seasons Hotel)做了一个半经理培训项目(M.I.T.),我在酒店的住宿部担任副经理(在前台工作一年,在客房部工作六个月)。完成合约后,我的签证就到期了,之后去了多哈四季酒店(Doha Four Seasons Hotel)的餐厅部工作。在不同的部门担任副经理,之后我被提升为酒吧和大堂酒廊经理(Bar and Lobby Lounge Manager)。最后,自2012年底以来我一直管理酒店的主餐厅 - Nusantao餐厅,这个餐厅提供六种不同类型的亚洲美食。

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瓦岱勒酒店管理学院 - 瓦岱勒国际酒店管理学院 - Vatel
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 楼主| 发表于 2015-3-6 18:00:52 | 显示全部楼层
Guillaume CREPET: n4 U# Z- k8 \2 r/ o. ~

2 u5 @! K! z; J  n& q0 ~Nearly 4,000 miles! That’s the distance between Lyon, where Guillaume Crepet studied at Vatel and Doha in Qatar, where he currently works as theRestaurant Manager at the Nusantao Four Seasons Hotel and Resort.
9 t! A1 @# M% ^This Success Story starts in Mauritius, continues in France, goes through the United States, the Maldives, and then continues in Qatar.
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9 h7 r5 r, L( S2 b# r0 NVateliens, we can really say that the world is your oyster!
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NEW JOBS FOR VATELIENS: After having spent 5 years in Qatar, Guillaume Crepet moved to Mauritius, where he manages two French bakery and pastry shops. He'll tell you more about this soon!* Q" \5 h* ?* F

  A3 x% H. q% |9 yHi Guillaume.  Could you tell us a bit about the hotel and restaurant where you work?4 ?' I) U% K9 G# L

$ W5 N& P+ k. d% U6 J9 F: z' a" N7 KThe Doha Four Seasons Hotel opened nine years ago. It is located in the heart of Westbay, the center of the capital. It has the best location for both an urban hotel as well as a resort: a private beach, five swimming pools, 232 rooms each with a breathtaking view overlooking the Golf as well as a state-of-the-art fitness room.
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0 v) x3 l+ n/ l/ n- t7 B. VThe restaurant, which can seat 175 guests, has buffet breakfasts and a menu for lunch and dinner. We offer a variety of authentic cuisines: Thai, Chinese, Japanese, Indian, Indonesian and Middle Eastern dishes. The menu has 95 different choices. A true trip to Asia!
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) j1 k3 `6 r, X) _People from 35 different nationalities work in the hotel and our clients come from the entire world. Our working days are long but the experience is very enriching. My team (35 employees and assistant managers) and I manage the restaurant from A to Z (ordering wine, food for the menus, taking care of groups, managing special products, etc.).4 p% d6 X1 O% u- J8 W! k

; k) a3 c- V) bHow did you happen to choose a job like this?
: o8 K: r8 E& r9 X" iAs my parents were expatriates, I went to high school in Mauritius, the French High School, where I followed the Economic and Social Studies stream. I traveled a lot with my parents and we stayed in many different hotels, and that sparked the passion of traveling and hospitality that I have. After I finished high school, I started to look for a school where I would be able to study tourism and hotel management. I looked into all the different schools in this field, and Vatel, with its mixture of theoretical courses and practical applications, really caught my eye. In the hospitality and tourism fields, theory is of course, very important, but in my opinion, you can only experience the reality of the job you want to do if you actually work in it while studying.+ i4 c( u, Z. H4 s

$ L3 k5 v/ A- C: ?7 F+ gWhat memories do you have of the years you spent at Vatel in Lyon?3 p. i: y7 ~+ P" _2 U0 G
When you didn’t attend a professional high school, it takes more time and greater motivation to get used to the changes in rhythm between the week of academic courses and the week of practical application courses in the School’s hotel or restaurant. In high school, you’ve only got theoretical courses, one after another, every week of the year. Today my first year practical application courses are a part of my very best memories! All instructors are very professional and you learn a lot both in the restaurant and in the kitchens. I also have very fond memories of people that I met and all the friends I made at school.
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* Q% V' q1 g: G8 `& B6 TWhat about your internships?4 l  S. C4 [) P/ b7 Y: J8 u: |* X: t
I have incredible memories about my second year internship, and I’m sure you’ll understand why when I tell you about the context. I went to the Maldives, in the Kuda Huraa Four Seasons Hotel for its reopening after the 2004 Tsunami. The official date for its reopening was set at two months after my arrival. The beach and the rest of the island were devastated, still full of tree trunks and waste, and reconstruction work was only half finished. I couldn’t believe that we were going to open in only two months. But the hotel opened its doors on schedule and the first customers walked in just as if nothing had happened. Some of the memories that I’ll never forget were the teamwork required, as well as the special attention paid to each and every detail during the pre-opening period.

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You can compare a hotel with a fine watch: people only notice its beautiful facade, but even if just one of the clockworks that is inside the watch isn’t functioning correctly, the whole thing will stop working.
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You graduated from Vatel in 2007, what did you do after that?
# K. D% o9 N+ \0 z$ _0 g* z, l1 I2 t) IAt the end of my third year, I did a one and a half Manager in Training program (M.I.T.) at the Beverly Wilshire Four Seasons Hotel in Los Angeles, in accommodations (1 year at the front desk and 6 months in housekeeping). When I finished this contract, my visa had expired and I was transferred to the Doha Four Seasons Hotel, in the Restaurant department. After various positions as Assistant Manager, I was promoted to the Bar and Lobby Lounge Manager. And finally, since the end of 2012, I have been managing the main restaurant, the Nusantao, which offers six different types of Asian cuisine.
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