The Emirates, Monaco and now, New Caledonia: Julien Berthillon tells us about the 10 years he has worked in hospitality.

Restaurant services, Sales and Special Events: Three departments in a hotel, which Julien Berthillon has experienced, but also three types of jobs that he mixed together in his career. Here’s his Success Story.


“As soon as I graduated, with my MBA Vatel in Lyon in 2005, I went to Dubai to supervise one of the restaurants in the Royal Mirage Hotel, an institution here.

After that, to gain more experience and skills in organizing large banquets, I took advantage of an opportunity in Monte Carlo. I started working in the Events Cluster in the luxurious Societe des Bains de Mer as soon as it opened.

A fabulous and enriching experience, where I was in charge of organizing sumptuous events for large international groups or for royalty: weddings, or annual events like Le Bal de la Rose, etc.      

After that I worked with Starwood and Le Meridien to expand my skill set in sales strategies. For three years I was the Senior Group Sales & Catering Executive, a job where the SalesCatering and Special Events departments all worked together and I managed the FrenchSwiss and Benelux markets for the Le Meridien Beach Plaza Monte Carlo. I received three awards and distinctions from the Hotel chain during this time.

In September 2014, I came back to Dubai to manage the Special Events Department for the Radisson Blu Media City Hotel in Dubai.

Then I wanted to go to the Southern Asia Pacific zone. So all I had to do was apply for a job at the Sheraton Deva Resort Golf & Spa in New Caledonia. And here I was, not only back to F&B, but back to Starwood as well! Vateliens are never bored because they can go anywhere, whenever they want!

My wife and I were welcomed with open arms. This is a magnificent country, with well-preserved natural sites and a relatively modern luxury tourism sector. I’m hoping to work as the General Manager in a few years’ time...”

What Julien does every day:

  • - Supervision of the three restaurants, the pool bar and the private beach bar
  • - Management of the restaurant personnel
  • - Steers the hygiene committee with the C.E.O.
  • - Supervision of leisure activities at the pool and beach
  • - Coordination and development of new concepts in restaurant services and in special thematic events
  • - Supervision of catering services on the golf course and in the spa

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