Sébastien DENTAL

http://www.lebua.com/en/lebua-at-state-tower/

The change of position at MAIA gave me the chance the approach the food and beverage with a new point of view to consider the global operation and even more sometimes.

As MAIA is very unique in terms of structure and organization, the FB manager position is very special and my priority is really to assit my team (room service, restaurant, recreation, kitchen and also butlers) in giving them enough tools and training to create a tailor made service full of magic and emotion. “Take care of your staff so they will take care of your guests” is a reality at MAIA and appears one of the biggest challenge of the management. How to give sense to the work, how to play on the motivation to create a high level of energy among the team ? This is a daily responsibility extremely interesting considering the different culture and different people co-working. That’s the confirmation of the most important factor in our industry: the human one!

The relationship with suppliers is essential considering specifications of Seychelles. We build a real partnership with them to ensure a high quality of product with a good price at the good time. Purchasing is a huge challenge that requires collaboration between partners. We often are the ambassador of other brands we use as symbol of quality and luxury i.e. Hediard or Louis Roederer that remain leaders in terms of fine product in their respective categories.

Last but not least, the department bottom line is obviously my responsibility as the action taken should ensure a profitable operation. The target is a winner/winner based relation with guests, team members and owner that last for long to ensure a great future to each all of them. That’s how we progress every day with new ideas to keep the business dynamic and the team and guest loyal.

www.maia.com.sc

MAIA belongs to Southernsun, Casino and Hospitality leaders in South Africa, and the Qatar Hedge Fund. The property is member of Small Leading Hotels of the World since 2008 and has been rewarded for the "Best Quality of Service" 2009 among the African and Middle eastern properties.

This is a unique resort with 30 secluded villas only hidden in a magnificent garden. MAIA offers an "haute couture" service. From the villa with butler to the exclusive "La Prairie" Spa, MAIA is a private peninsula based on the five senses exploration to rediscover yourself. The restaurant, lead by 4 Chefs and a pastry Chef, offers a real culinary voyage based on a tailor made experience. it has been rewarded by Conde Nast Traveller with the Golden Medal for the Gastronomy in 2010.

MAIA has been a great opportunity to discover a new vision and philosophy of luxury based on emotion, sincerity and nature.

I had to lead a multicultural team of 17 people to create an “haute couture” service at the “Tectec” dining room. This unusual concept is mainly based on our ability to provide guests with different cuisine (creole, arabic, asian and mediterranean) made according to their feelings and not limited by a regular “a la carte” menu. The restaurant is only entitled to in house guest to ensure a high privacy. Each day offers a new opportunity to please and surprise our hosts with magic tables and intuitive service. Last but not least, MAIA has one of the best wine cellar in the indian ocean with rare and fine bottles from incredible wine makers.

www.maia.com.sc

I decided to join the room service to discover this specific operation and get a better and global understanding of the food and beverage department in a luxury property.

Besides, the room service also represents a new challenge which is to give a high service quality experience in the intimate atmosphere of the guest within many material and timing constraints.

The supervisor position enables me to lead a team of 30 people to create the "George V" experience recognized as one of the best all over the wolrd. Finally, I have a global view on the operation of a 245 room palace driven by the Four Seasons company.

www.georgevparis.com

This training at the One&Only Royal Mirage Dubai was part of my MBA in hospitality management course. As management trainee, I had the chance to assist the restaurant manager of "the Rotisserie".
This outlet is a buffet restaurant opened 7 days a week for breakfast, lunch and dinner.
In 2006, the turnover was 3M$ with 122 000 covers sold.
The team is composed of 30 members from 8 different nationalities.
As assistant restaurant manager, I was in charge of the training, the lead of the team and the administrative follow up of the restaurant.

www.oneandonlyresorts.com

For 3 months before the start of my MBA course, I had the chance to join the Hotel Mirabeau, part of the Societe des Bains de Mer in Monaco.

I was assisting the Garde manger at "La Coupole" fine dining restaurant lead by Didier ANIES (Executive Chef, 1 Michelin star, MOF 2000).

It gave me the taste of rigour, excellence and consistancy. That was a real trip into the world of gastronomy.


www.montecarloresort.com

This first experience overseas at the Sofitel Washington DC (USA)gave me the opportunity to discover the pastry's workshop organization in a foreign environment.

After an important personal involvement and the departure of the pastry chef, I was in charge of the production for the fine dining restaurant, the coffee shop, the banqueting and the room service.

I had the chance to work with talented professionals as Denis DUPART (General Manager), Philippe PIEL (Executive Chef) and Antoine WESTERMANN (3 Michelin Star Consultant French Chef).

www.sofitel.com

This first professionnal experience in a kitchen gave me the chance to work with Jean Claude BRUGEL (MOF 1996) and to get some culinary skills and discover different restaurant concept.

www.montecarloresort.com