当我们提到英国首都，我们会立刻想到：大本钟（Big Ben）、伦敦金融区（the City）、塔桥（Tower Bridge）、双层巴士和红色公用电话亭。
我们现在要随着Virginie Vaillant的成功故事一起走进伦敦最具标志性的酒店之一，五星级酒店多切斯特酒店（Dorchester Hotel）。Virginie先进入瓦岱勒里昂校区学习，后于2011年进入瓦岱勒洛杉矶校区攻读硕士学位。
在过去的两年当中，她一直都担任著名餐厅Alain Ducasse at the Dorchester Restaurant会展和预订部经理。
Virginie，你真的非常喜欢瓦岱勒的理论和实践相结合的课程。你能解释一下原因吗？这种授课模式对你有什么样的帮助？
自从高中毕业后，我就不想再继续纯理论的学习了。我需要一种更为“实践性”的教育。而瓦岱勒的理论与实践相结合的课程正是我所需要的。我去了瓦岱勒的开放参观日，感觉就像在家里一样温馨。那时我已经在家乡附近的一个餐饮提供商那里做了一些宴会服务的工作，我非常享受这种感觉，成为一个团体的一部分，确保不同的活动如婚礼、周年纪念日或者其它特殊活动都能顺利进行。
我在瓦岱勒里昂校区的三年当中使我学到了很多，尤其是人际关系方面。我在学校以及实习期间遇到了非常棒的人，至今我仍然与他们当中的大多数人保持着联系。我现在仍然对我们的实践周记忆犹新，虽然工作时间长但是趣味无穷！这个学校的教学理念实在是再适合我不过了，至今仍然有人告诉我说，想要管理好他人，你自己必须每天都做好他人的工作。
瓦岱勒学生第一年的实习是在法国进行，第二年实习是在国外进行。你去哪里实习了呢？你做了什么工作？
从一次实习到另外一次实习，我的星级“逐步升高”。
第一年的实习，我去了瓦尔省Croix-Valmar的一家三星级酒店Hotel Les Moulins de Paillas的前台和服务部门实习；第二年实习，我去了希腊罗德岛（Rhodes）四星级酒店Lindos Mare餐饮部门实习；第三年的实习，我成为两大集团的助理，以及戛纳（Cannes）五星级酒店大华酒店（Majestic Hotel）的特别会展运营经理。
之后，我决定在瓦岱勒洛杉矶校区继续学业，攻读MBA，在这一年期间，我在校学习理论课程，同时在洛杉矶索菲特酒店（Sofitel Los Angeles）餐饮服务管理团队工作。在国外学习的这一年对我而言是一个非常重要的选择，因为我想要提高自己的英语水平，同时为我的简历增添一些国际元素。
之后又发生什么呢了？
当我从洛杉矶回来后，我就非常确定自己想找什么样的工作。随后，我被聘为希尔顿库尔塞勒四星级酒店（Hilton Courcelles four-star Hotel）宴会副经理。但是那时我并不是很满意。
这时就是瓦岱勒人网络发挥作用的时候了。我遇到了瓦岱勒校友的一个朋友，他正在为Alain Ducasse Enterprise公司工作。他将我的简历发到了总部，之后我接到了工作面试邀请。
所以我买了一张去伦敦的车票，在我被聘用之前又进行了几次面试，几天后，我得到了心仪的职位。我认为自己在运营部和前厅工作的经验的确使自己有了很大的成长。当我完成了在瓦岱勒的学业之后，也多亏了自己在学校的实践应用课和实习，我那时已经有了一些比较专业的经验！很多拥有本科学位但是一点专业经验都没有的人，并不是雇主所青睐的。
Alain Ducasse餐厅管理团队的平均年龄仅有30岁。这是因为Alain Ducasse Enterprise知道，雇佣年轻员工，尽快培训他们为公司所用，是他们的优势。在瓦岱勒也是同样的理念，从开学第一个月开始时，我们就在学校的应用框架下开始了我们的专业应用周。
刚开始时真的非常辛苦，但是我立刻被这个地方所吸引，也迅速被其他团队成员所接受。
你能和我们多谈谈这个地方以及你的团队成员们吗？
这家传奇的多切斯特酒店的Alain Ducasse at The Dorchester餐厅是米其林三星。Alain Ducasse是全球最知名的厨师之一，他在摩纳哥、巴黎和伦敦各有一家米其林三星餐厅。他不仅以自己无与伦比的法式烹饪而著称，而且发展了反映出国际影响力的创新性餐厅理念。作为厨师和设计师，他管理自己的团队，这些也是他的食谱、餐厅氛围和设计，厨房组织以及餐桌艺术的灵感来源。
我们餐厅有45至50名员工。我有机会能够管理一个五人小团队：3人在预订部工作，另外2人是全职服务员。每天我们都会尽全力满足所有顾客无论是个人游客还是团队游客的需求。我们在餐厅里有3个可容纳30人的专用区域。
“餐厅体验”开始于预订部，正因为如此，我们尝试着突出每一个细节。我们会照顾好我们的顾客，我们尝试为他们量身定制服务。我们的职责是，确保顾客到达餐厅时，他们已经对自己将要获得的服务有了良好的印象。
我也负责一些我们合作伙伴的关系，包括私人礼宾、酒店礼宾和销售代表等。确保与这些合作伙伴保持良好的伙伴关系以及尽可能使双方统筹合作以达到餐厅的服务目标，这些都是我的职责之所在。
最后，我和我的团队成员一起参与规划我们的餐厅战略。我们一起努力充分利用每一个人的不同能力。我们的团队活力很强，我真诚地相信这是因为我们对自己的工作抱有同样的热情。
你对那些也想在伦敦工作的瓦岱勒学生有什么建议？
伦敦是一个竞争性很强的城市，你的专业化网络会为你带来巨大的影响。你不得不谨慎小心，并乐意去探索每个月新开张的许多酒店和餐厅。这是一个生机勃勃的市场，你必须对当前时尚的趋势感兴趣。在餐厅当中，我们一直都会鞭策自己，不断提高顾客体验。
Virginie，非常感谢你提供这么棒的建议。最后，你能谈谈自己对未来的期望吗？
我想要继续在这家公司工作：自从我开始在这里工作之后，我的工作已经变化不少，我知道我有很大的潜力能够爬上企业晋升阶梯。我越来越多地接触到沟通和营销经理，我们努力拓宽餐厅能够举办的商务活动。我希望不久后能够参与新的团队项目。我之前从未参与过餐厅的开业筹备工作，这将会是一次非常有趣的挑战。
瓦岱勒国际酒店与旅游管理商学院 - Institut Vatel
中文介绍页面：http://www.gheac.com/edu/vatel/
咨询联络电话：010-8447 6928
189 0119 3685
在线咨询ＱＱ：800093391
电子邮件：info@gheac.com
办公地址：北京市 东城区 东直门外大街48号 东方银座 C座16E
邮政编码：100027
VIRGINIE VAILLANT’S “LONDON EYE” ON THE EVENTS AND RESERVATIONS MANAGER’S JOB
When we think about the English capital, lots of things come to mind immediately: Big Ben, the City, Tower Bridge, the double-decker buses and red phone booths.
And we’re going to London now with Virginie Vaillant’s Success Story to visit one of the most iconic hotels, the five-star Dorchester Hotel. Virginie attended Vatel in Lyon and did her Master’s at Vatel Los Angeles in 2011.
For the past two years she has been the Events and Reservations Manager at the famous Alain Ducasse at the Dorchester Restaurant.
***
Virginie, you really liked the balance between theoretical aspects and practical work at Vatel. Could you explain why? How did this help you?
After I graduated from high school I didn’t even want to continue my studies with a purely academic program. I needed a more “hands-on” education. And Vatel’s mixture of theoretical and practical courses was just what I was looking for. I came to an Open House Day, and really felt right at home. I had already worked a bit in banquet service with a caterer near my home town and I really loved the fact that I was a part of the organization making sure that different events, like weddings, anniversaries or other special events went smoothly.
The three years I spent at Vatel Lyon taught me a lot, especially in personal relationships. I met extraordinary people, both at school and during my internships, and I’m still in contact with most of them. I really remember the practical application weeks where the days were long, but so much fun! The school’s philosophy fit me love a glove and I’m still persuaded today that to be able to manage people, you have to have done their jobs on a daily basis.
First year Vatel students have an internship in France and their second year internship is abroad. Where did you go and what did you do?
From internship to internship, I “earned” stars.
For my first year I went to the French Var department, to the Hotel Les Moulins de Paillas three-star hotel in Croix-Valmar, in the Front Desk & Services department. In my second year I was in the F&B department in the Lindos Mare four-star hotel in Rhodes, Greece and in my third year I was the Assistant to two Groups and Special Events Operational Managers at the five-star Majestic Hotel in Cannes.
Then I decided to complete my education with an MBA in Vatel Los Angeles where, for a year, I mixed theoretical courses at school while working in the management team for the catering services at the Sofitel Los Angeles. This extra year abroad for me was a very important choice, as I wanted to improve my English while giving my resume a more international outreach.
And then what happened?
When I came back from LA, I had very firm ideas about what kind of job I was looking for. This allowed me to be hired in Paris as the Assistant Banquet Manager at the Hilton Courcelles four-star Hotel. But I still wasn’t completely satisfied.
And that’s where the Vatelien network stepped in. I met one of the contacts of a friend who also graduated from Vatel and who was working for Alain Ducasse Enterprise. This person then sent my resume to the head office, and I was invited for a job interview.
So I got my ticket for London where I had several interviews before learning, a few days later, that I had been hired for the job I wanted. I think that the fact that I had worked both in operations and in offices really made the difference. When I finished my studies at Vatel, I already had quite a bit of professional experience thanks to my internships and practical application courses at school! Lots of others had a Bachelor’s Degree but with no professional experience at all, something that employers don’t like.
The average age of the managerial teams in the Alain Ducasse Restaurant is only 30. That is because Alain Ducasse Enterprise understands that it is to their advantage to hire young employees and train them in use their methods as soon as possible. This is the same frame of mind as at Vatel, where, in the very first month, we begin our professional application work in our School’s application structures.
This was really hard when I started out, but right away I was seduced by this venue and I was quickly accepted by the other team members.
Could you tell us more about this venue and your fellow team members?
“Alain Ducasse at The Dorchester” has three Michelin stars in the legendary Dorchester Hotel. Alain Ducasse is one of the best known chefs in the world, with his three 3-star restaurants in Monaco, Paris and London. He is not only recognized for his unparalleled French cooking, but has also developed innovative restaurant concepts, reflecting international influences. A chef and a designer, he manages his teams and is the source of most of his recipes, the restaurant’s atmosphere and design, the way the kitchen is organized and all the table arts.
We have a team of 45 to 50 employees for the restaurant itself. I have the opportunity of managing a small team of five: three people who work in Reservations and two full-time Hostesses. Each day we respond to all guest requests, whether they are individual ones or for groups. We have three private areas in the restaurant where we can seat up to 30.
The “restaurant experience” starts off by the reservation, and because of this, we try to highlight each and every detail. We are here to take care of our clients, and we try to customize their service as much as possible. It’s our job to make sure that when they arrive at the restaurant, they’ve already got an excellent image of the service they will be receiving.
I’m also in charge of relationships with some of our partners, including private concierges, hotel concierges, sales representatives, etc. It’s my job to ensure the future of these partnerships and make them as interesting as possible for both parties to meet the restaurant’s objectives.
And last but not least, with my team members, I participate in drawing up our restaurant strategy. We all work together to take advantage of everyone’s different skills. Team dynamics are extraordinary and I sincerely believe that this is because we all share the same passion for our jobs.
What advice could you give to Vatel students who would also like to work in London?
London is a very competitive city and your professional network will make a big difference here. You have to be curious, willing to discover the many hotels and restaurants that open every month. It’s a very dynamic market and you have to be interested in current and fashionable trends. In the restaurant, we always strive to question ourselves and improve the customer experience.
Thank you very much Virginie for this great advice. And to conclude your testimonial, could you give us a glimpse of what the future holds for you?
I’d like to keep working in this company: my job has already changed quite a bit since I started, and I know that I have lots of possibilities of climbing the corporate ladder. I work more and more with the Communication and Marketing Managers, and together, we try to expand the commercial activities of the restaurant. I hope to soon participate in new group projects. I’ve never participated in opening a restaurant before, and this would be a very interesting challenge.
我们现在要随着Virginie Vaillant的成功故事一起走进伦敦最具标志性的酒店之一，五星级酒店多切斯特酒店（Dorchester Hotel）。Virginie先进入瓦岱勒里昂校区学习，后于2011年进入瓦岱勒洛杉矶校区攻读硕士学位。
在过去的两年当中，她一直都担任著名餐厅Alain Ducasse at the Dorchester Restaurant会展和预订部经理。
Virginie，你真的非常喜欢瓦岱勒的理论和实践相结合的课程。你能解释一下原因吗？这种授课模式对你有什么样的帮助？
自从高中毕业后，我就不想再继续纯理论的学习了。我需要一种更为“实践性”的教育。而瓦岱勒的理论与实践相结合的课程正是我所需要的。我去了瓦岱勒的开放参观日，感觉就像在家里一样温馨。那时我已经在家乡附近的一个餐饮提供商那里做了一些宴会服务的工作，我非常享受这种感觉，成为一个团体的一部分，确保不同的活动如婚礼、周年纪念日或者其它特殊活动都能顺利进行。
我在瓦岱勒里昂校区的三年当中使我学到了很多，尤其是人际关系方面。我在学校以及实习期间遇到了非常棒的人，至今我仍然与他们当中的大多数人保持着联系。我现在仍然对我们的实践周记忆犹新，虽然工作时间长但是趣味无穷！这个学校的教学理念实在是再适合我不过了，至今仍然有人告诉我说，想要管理好他人，你自己必须每天都做好他人的工作。
瓦岱勒学生第一年的实习是在法国进行，第二年实习是在国外进行。你去哪里实习了呢？你做了什么工作？
从一次实习到另外一次实习，我的星级“逐步升高”。
第一年的实习，我去了瓦尔省Croix-Valmar的一家三星级酒店Hotel Les Moulins de Paillas的前台和服务部门实习；第二年实习，我去了希腊罗德岛（Rhodes）四星级酒店Lindos Mare餐饮部门实习；第三年的实习，我成为两大集团的助理，以及戛纳（Cannes）五星级酒店大华酒店（Majestic Hotel）的特别会展运营经理。
之后，我决定在瓦岱勒洛杉矶校区继续学业，攻读MBA，在这一年期间，我在校学习理论课程，同时在洛杉矶索菲特酒店（Sofitel Los Angeles）餐饮服务管理团队工作。在国外学习的这一年对我而言是一个非常重要的选择，因为我想要提高自己的英语水平，同时为我的简历增添一些国际元素。
之后又发生什么呢了？
当我从洛杉矶回来后，我就非常确定自己想找什么样的工作。随后，我被聘为希尔顿库尔塞勒四星级酒店（Hilton Courcelles four-star Hotel）宴会副经理。但是那时我并不是很满意。
这时就是瓦岱勒人网络发挥作用的时候了。我遇到了瓦岱勒校友的一个朋友，他正在为Alain Ducasse Enterprise公司工作。他将我的简历发到了总部，之后我接到了工作面试邀请。
所以我买了一张去伦敦的车票，在我被聘用之前又进行了几次面试，几天后，我得到了心仪的职位。我认为自己在运营部和前厅工作的经验的确使自己有了很大的成长。当我完成了在瓦岱勒的学业之后，也多亏了自己在学校的实践应用课和实习，我那时已经有了一些比较专业的经验！很多拥有本科学位但是一点专业经验都没有的人，并不是雇主所青睐的。
Alain Ducasse餐厅管理团队的平均年龄仅有30岁。这是因为Alain Ducasse Enterprise知道，雇佣年轻员工，尽快培训他们为公司所用，是他们的优势。在瓦岱勒也是同样的理念，从开学第一个月开始时，我们就在学校的应用框架下开始了我们的专业应用周。
刚开始时真的非常辛苦，但是我立刻被这个地方所吸引，也迅速被其他团队成员所接受。
你能和我们多谈谈这个地方以及你的团队成员们吗？
这家传奇的多切斯特酒店的Alain Ducasse at The Dorchester餐厅是米其林三星。Alain Ducasse是全球最知名的厨师之一，他在摩纳哥、巴黎和伦敦各有一家米其林三星餐厅。他不仅以自己无与伦比的法式烹饪而著称，而且发展了反映出国际影响力的创新性餐厅理念。作为厨师和设计师，他管理自己的团队，这些也是他的食谱、餐厅氛围和设计，厨房组织以及餐桌艺术的灵感来源。
我们餐厅有45至50名员工。我有机会能够管理一个五人小团队：3人在预订部工作，另外2人是全职服务员。每天我们都会尽全力满足所有顾客无论是个人游客还是团队游客的需求。我们在餐厅里有3个可容纳30人的专用区域。
“餐厅体验”开始于预订部，正因为如此，我们尝试着突出每一个细节。我们会照顾好我们的顾客，我们尝试为他们量身定制服务。我们的职责是，确保顾客到达餐厅时，他们已经对自己将要获得的服务有了良好的印象。
我也负责一些我们合作伙伴的关系，包括私人礼宾、酒店礼宾和销售代表等。确保与这些合作伙伴保持良好的伙伴关系以及尽可能使双方统筹合作以达到餐厅的服务目标，这些都是我的职责之所在。
最后，我和我的团队成员一起参与规划我们的餐厅战略。我们一起努力充分利用每一个人的不同能力。我们的团队活力很强，我真诚地相信这是因为我们对自己的工作抱有同样的热情。
你对那些也想在伦敦工作的瓦岱勒学生有什么建议？
伦敦是一个竞争性很强的城市，你的专业化网络会为你带来巨大的影响。你不得不谨慎小心，并乐意去探索每个月新开张的许多酒店和餐厅。这是一个生机勃勃的市场，你必须对当前时尚的趋势感兴趣。在餐厅当中，我们一直都会鞭策自己，不断提高顾客体验。
Virginie，非常感谢你提供这么棒的建议。最后，你能谈谈自己对未来的期望吗？
我想要继续在这家公司工作：自从我开始在这里工作之后，我的工作已经变化不少，我知道我有很大的潜力能够爬上企业晋升阶梯。我越来越多地接触到沟通和营销经理，我们努力拓宽餐厅能够举办的商务活动。我希望不久后能够参与新的团队项目。我之前从未参与过餐厅的开业筹备工作，这将会是一次非常有趣的挑战。
瓦岱勒国际酒店与旅游管理商学院 - Institut Vatel
中文介绍页面：http://www.gheac.com/edu/vatel/
咨询联络电话：010-8447 6928
189 0119 3685
在线咨询ＱＱ：800093391
电子邮件：info@gheac.com
办公地址：北京市 东城区 东直门外大街48号 东方银座 C座16E
邮政编码：100027
VIRGINIE VAILLANT’S “LONDON EYE” ON THE EVENTS AND RESERVATIONS MANAGER’S JOB
When we think about the English capital, lots of things come to mind immediately: Big Ben, the City, Tower Bridge, the double-decker buses and red phone booths.
And we’re going to London now with Virginie Vaillant’s Success Story to visit one of the most iconic hotels, the five-star Dorchester Hotel. Virginie attended Vatel in Lyon and did her Master’s at Vatel Los Angeles in 2011.
For the past two years she has been the Events and Reservations Manager at the famous Alain Ducasse at the Dorchester Restaurant.
***
Virginie, you really liked the balance between theoretical aspects and practical work at Vatel. Could you explain why? How did this help you?
After I graduated from high school I didn’t even want to continue my studies with a purely academic program. I needed a more “hands-on” education. And Vatel’s mixture of theoretical and practical courses was just what I was looking for. I came to an Open House Day, and really felt right at home. I had already worked a bit in banquet service with a caterer near my home town and I really loved the fact that I was a part of the organization making sure that different events, like weddings, anniversaries or other special events went smoothly.
The three years I spent at Vatel Lyon taught me a lot, especially in personal relationships. I met extraordinary people, both at school and during my internships, and I’m still in contact with most of them. I really remember the practical application weeks where the days were long, but so much fun! The school’s philosophy fit me love a glove and I’m still persuaded today that to be able to manage people, you have to have done their jobs on a daily basis.
First year Vatel students have an internship in France and their second year internship is abroad. Where did you go and what did you do?
From internship to internship, I “earned” stars.
For my first year I went to the French Var department, to the Hotel Les Moulins de Paillas three-star hotel in Croix-Valmar, in the Front Desk & Services department. In my second year I was in the F&B department in the Lindos Mare four-star hotel in Rhodes, Greece and in my third year I was the Assistant to two Groups and Special Events Operational Managers at the five-star Majestic Hotel in Cannes.
Then I decided to complete my education with an MBA in Vatel Los Angeles where, for a year, I mixed theoretical courses at school while working in the management team for the catering services at the Sofitel Los Angeles. This extra year abroad for me was a very important choice, as I wanted to improve my English while giving my resume a more international outreach.
And then what happened?
When I came back from LA, I had very firm ideas about what kind of job I was looking for. This allowed me to be hired in Paris as the Assistant Banquet Manager at the Hilton Courcelles four-star Hotel. But I still wasn’t completely satisfied.
And that’s where the Vatelien network stepped in. I met one of the contacts of a friend who also graduated from Vatel and who was working for Alain Ducasse Enterprise. This person then sent my resume to the head office, and I was invited for a job interview.
So I got my ticket for London where I had several interviews before learning, a few days later, that I had been hired for the job I wanted. I think that the fact that I had worked both in operations and in offices really made the difference. When I finished my studies at Vatel, I already had quite a bit of professional experience thanks to my internships and practical application courses at school! Lots of others had a Bachelor’s Degree but with no professional experience at all, something that employers don’t like.
The average age of the managerial teams in the Alain Ducasse Restaurant is only 30. That is because Alain Ducasse Enterprise understands that it is to their advantage to hire young employees and train them in use their methods as soon as possible. This is the same frame of mind as at Vatel, where, in the very first month, we begin our professional application work in our School’s application structures.
This was really hard when I started out, but right away I was seduced by this venue and I was quickly accepted by the other team members.
Could you tell us more about this venue and your fellow team members?
“Alain Ducasse at The Dorchester” has three Michelin stars in the legendary Dorchester Hotel. Alain Ducasse is one of the best known chefs in the world, with his three 3-star restaurants in Monaco, Paris and London. He is not only recognized for his unparalleled French cooking, but has also developed innovative restaurant concepts, reflecting international influences. A chef and a designer, he manages his teams and is the source of most of his recipes, the restaurant’s atmosphere and design, the way the kitchen is organized and all the table arts.
We have a team of 45 to 50 employees for the restaurant itself. I have the opportunity of managing a small team of five: three people who work in Reservations and two full-time Hostesses. Each day we respond to all guest requests, whether they are individual ones or for groups. We have three private areas in the restaurant where we can seat up to 30.
The “restaurant experience” starts off by the reservation, and because of this, we try to highlight each and every detail. We are here to take care of our clients, and we try to customize their service as much as possible. It’s our job to make sure that when they arrive at the restaurant, they’ve already got an excellent image of the service they will be receiving.
I’m also in charge of relationships with some of our partners, including private concierges, hotel concierges, sales representatives, etc. It’s my job to ensure the future of these partnerships and make them as interesting as possible for both parties to meet the restaurant’s objectives.
And last but not least, with my team members, I participate in drawing up our restaurant strategy. We all work together to take advantage of everyone’s different skills. Team dynamics are extraordinary and I sincerely believe that this is because we all share the same passion for our jobs.
What advice could you give to Vatel students who would also like to work in London?
London is a very competitive city and your professional network will make a big difference here. You have to be curious, willing to discover the many hotels and restaurants that open every month. It’s a very dynamic market and you have to be interested in current and fashionable trends. In the restaurant, we always strive to question ourselves and improve the customer experience.
Thank you very much Virginie for this great advice. And to conclude your testimonial, could you give us a glimpse of what the future holds for you?
I’d like to keep working in this company: my job has already changed quite a bit since I started, and I know that I have lots of possibilities of climbing the corporate ladder. I work more and more with the Communication and Marketing Managers, and together, we try to expand the commercial activities of the restaurant. I hope to soon participate in new group projects. I’ve never participated in opening a restaurant before, and this would be a very interesting challenge.