“I graduated from Vatel in 2009 and I began managing the Empire Paris**** thanks to a personal opportunity I was able to take advantage of and trust that was accorded to me.” Guillaume Crouin
“As my parents both worked in shops, I knew, even when I was very young, what I wanted to do later on. I worked with my parents in their bakery-pastry shop and restaurant, and later on, I knew that this was what I wanted to do.
Then I went to high school, where we had to do an observation internship, and I chose to do it in a hotel, to see what the other side of the mirror was like.The myriad of departments, of jobs and the strict links they had between them made me become aware that hotel management was something extremely complex. And here once again, and I’m not even talking about external links - either right next door or in another country- with your suppliers and your network of hotel partners.
So, to make a long story short, I was sure that hotel management would bring me daily satisfactions and challenges, and I decided to start hotel management courses at Vatel, because of its excellent reputation and itsvery interesting educational concept. This might seem strange to you, but I think that my fondest memories, without the shadow of a doubt, remain the courses in Human Resources with a professor who had so much experience and was so interesting that his courses were my favorite ones, in spite of all the work involved. Without of course, forgetting the practical application weeks in the restaurant with their rush hours where everyone poured in at once, and where my adrenalin shot up.
I graduated from Vatel in 2009 and I began managing the Empire Paris**** thanks to a personal opportunity I was able to take advantage of and trust that was accorded to me. Now, I’ve been doing this for five years and still love it. You’re always learning new things, whether it’s because of new people you’ve met or the daily use of new technologies. This is an enthralling job where you can’t count your hours of course, but you get so much more than you give, when your goal is to satisfy your guests.
Personally, I wouldn’t change anything in my professional life, except maybe one day, to start managing a second hotel like this one.” G.C.
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