“After traditional high school studies, I really didn’t feel like continuing my education with a truly academic curriculum. I needed something that was more concrete. The Vatel theory/practical application program felt like it was made for me.
Most of the people I met, either at my Vatel courses or in my internships, are still a part of my life.
I really remember our practical application weeks where we worked long days, but always had so much fun! I bought into the school’s philosophy and today I still believe that to well manage a team, we have to have experienced what they do on a daily basis.
For my first year’s internship I went to the French Var department, at the front desk of the Les Moulins de Paillas 3* Hotel in Croix-Valmer.
In my second year I worked in the F&B department of the Lindos Mare 4*Hotel in Rhodes, Greece and in my third year I was the assistant of the two Groups and Events Operational Managers at the 5* Majestic Hotel in Cannes.
When I got back to France, I was hired right away as the Banquet Assistant Manager at the Hilton Courcelles 4*Hotel in Paris, (now Hotel Du Collectionneur). But as I wanted to keep on progressing, I made use of our alumni network.
I met a friend of a Vatelien who worked for Alain Ducasse Enterprise. This person then sent my resume to the head office and I was invited to interview with them. A few days later I was hired for the job I was looking for and for which there were a lot of other applications.
Today I think that what made the difference was the years of professional experience that I had, thanks to my practical application experience and my internships. I could easily hold my own faced with older people.
“Each year I draw up the communication / public relations plan for the hotel and I roll out these tools using different sectors of activities on a daily basis:
- Domestic and international press kits: visits from journalists and bloggers, writing press releases and press kits.
- Public relations: participating in events organized by local Marrakesh tourism stakeholders.
- Community Management: managing the hotel’s social networking sites.
- Digital marketing: managing the internet site and e-mailing campaigns.
- Marketing and advertising: drawing up and sending out promotional tools such as brochures, flyers, promotions at the restaurant or spa, etc.
- Internal communication: spreading the Four Seasons’ values and philosophy throughout the hotel and in the city of Marrakesh.
For the moment, I work alone, though in close synergism with my counterpart at the Casablanca Four Seasons Hotel. Regional headquarters based in Dubai also give us a helping hand.
Marrakesh is a great place to live thanks to the climate and the warmth that Moroccans have. Their good humor spreads quickly.
I appreciate the fact that I’m close to Europe and at the same time, far away, as the culture, gastronomy and rhythms of life are all very different. When you live here, it’s like you’re always on vacation.”
More and more human communities consider ecotourism to be a solution that promotes their way of life, and preserves their culture and biodiversity surrounding them.Read more
Martin Rousset, a Vatel Nimes student, flew to Antananarivo for Vatel Madagascar’s specialization in ecotourism management for his last MBA year.Read more
The tourism sector, one that now attracts millions of young students throughout the world, is in tune with globalizationthat is currently being overturned by inequalities and environmental threats.Read more
Vatel Rwanda started in 2016, we began to prepare the first intake for 2018, headed by Nicole Bamukunde, a Rwandese graduate of Vatel, and who has worked in startups in her country, which is totally renewing itself.Read more
Alumni Success Story: Nguyen Thi Ngoc Tram (Ashley)Read more
This last week of November, 339 5th year students competed in English for 1st place on the podium.Read more
What makes studying a Vatel degree so enjoyable for her?Read more
Field trip day to the Commonwealth Capital factory and corporate office for our #Vatelsg MBA students! They were introduced to Commonwealth’s food outlet brands and had a tour of the factory’s production and packaging lines.Read more