Sebastien Laulan

Experience

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  Cercle de l’Union Interalliée

  Jan 2000 - Jan 2004

  Head Captain

  A historic social and dining club established in 1917 in Paris, Cercle de l’Union Interalliée is a 3,100-member club has many prestigious international members and is frequently used for business conferences by organizations such as the WTO, Bank of England, Wharton Club of Paris, Forbes magazine and Radley College.

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  Restaurant le Pirate

  Apr 2004 - Sept 2004

  Chef de rang

  Team leader. Made sure of the cleanliness of the restaurant before guests arrival. Properly set up tables with appropriate silverware. Glassware and napkins. Set up all work stations for each square.

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  42nd Catering Services

  Oct 2009 - Nov 2012

  Manager

  Schedule staff, book events, create menus, meet with clients for walk through, meet with chefs and team for weekly meeting. Accounting, make sure to keep track on payments, keep a good relationship with clients and suppliers. High end catering firm serving Government, international and diplomatic clients. In charge of staffing, fleet management, event planning, logistics and management, purchasing. Also conducts initial meeting with clients, ensures timeliness and client satisfaction by coordinating event details and follow up. Show less

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  World Bank Group

  Feb 2013 - Sept 2013

  Assistant Project Manager
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  The Jefferson, Washington, DC

  Dec 2013 - now

  Manages all operational aspects of food services covering two restaurants, Greenhouse for breakfast and lunch, Fine dining Plume restaurant, the Quill bar/lounge, room dining and banquet services. Organize supplies and equipment, manage staff, performing pre-shift meetings; ensure customer satisfaction, staff performance, service efficiency and quality. I prepare tip and inventory reports, staff performance evaluations and order alcohol and other supplies. Working with the marketing team, plans and directly supervises special events. Maintains cash records and timesheets for employees. Ensures customer satisfaction from a demanding VIP client base and ensures that the hotel maintains its ranking on Trip Advisor. I received the Outstanding Leadership Award in April 2016 and the Manager of the Quarter Award in December 2017. Therefore, after all the experience that I gained working into several departments within the hotel, I have acquired the Banquet Manager position in 2016. I attend BEOs meeting on a weekly basis as well as menu changes meetings with our catering team and the Chef. I train, hire and schedule employees. I make sure they follow the training given as well as the Forbes training. I schedule meetings with different vendors such as Garnier-Thiebaut, Virginia Linen, Adams Burch and many more. I work with Kronos for payroll approval, Avero for in house daily reports, Concur for expenses reports, Binwise for inventory purposes as well as Micros (POS Configurator and Auto Sequences and Reports) and OpenTable software. Show less

  • Director of Food And Beverage

    May 2023 - now

  • Director of Fine Dining

    Mar 2022 - now

  • Banquet Manager

    Dec 2013 - now