Sébastien Pé
London
Summary
A genuine passion for restaurants, service, wine, food, products and technics. A pleasure to share that passion. Strong background in high standards service restaurants in Paris. My main objectif is the guest satisfaction.
Overview
25
25
years of professional experience
4
4
years of post-secondary education
Work history
Restaurant manager
The Five Fields
London, UK
2017.07 - 2025.03
- Started in 2017 as Headwaiter, promoted Assistant Manager in 2021 and Restaurant Manager in 2023.
- Constantly improve the level of service by adding small details and keep in head the main objecti : the best guest experience.
- Streamlined staff rotas to optimise efficiency.
- Training staff with sequences of services, menu descriptions. Always trying to find the perfect balance between professional and friendly service.
- Collaborated with kitchen staff to ensure timely delivery of orders, reduced customer waiting time.
- Managed daily operations for smooth restaurant functioning.
- Maintained high standards of cleanliness within the restaurant premises, upheld reputation of establishment.
- Maintain of the whole building (small daily works and dealing with different maintaining companies)
- Interacted positively with customers. Dealing with complains.
Restaurant Manager
La Scène Thélème
Paris, France
2016.09 - 2017.07
- Cultural Restaurant opening, 1st Michelin star obtained in February 2017. Chef : Pierre Rigothier
- Building the whole team
- Creating all the standards of service
- Finding an organisation to combine a theatre in a fine dining restaurant
Assistant Food and Beverage Manager
Hôtel Champs Elysées Plaza *****
Paris, France
2012.10 - 2016.09
- Supervising the restaurant, the bar, the events, the room service and the mini bar service.
- Stocktake and cost-control with Micros
- Recruitment (team of 12 employees)
Assistant Headwaiter
Hôtel Le Bristol
Paris, France
2010.08 - 2012.05
- Hotel Le Bristol, Restaurant Epicure. Chef : Eric Frechon, Restaurant Manager: Frederic Kaiser
- Started as Chef de rang and have been promoted Assistant headwaiter after 4 months
- Full knowledge about the menu, ingredients and technics.
- Service au gueridon (carving, flambage, plating, ...)
Assistant Head Waiter
Restaurant « Ledoyen »
Paris, France
2007.04 - 2010.08
- Chef : Christian Le Squer
- Started as Commis, promoted Chef de rang after 3 months and Assistant Headwaiter a year later
- Providing a top class service for the main dining room, private rooms, prestigious private events.
- Service au gueridon, trolley, a l'assiette
Commis de rang
Four Seasons Hôtel George V
Paris, France
2006.06 - 2007.04
- Restaurant « Le Cinq » Chef: Philippe Legendre
- Polishing, cleaning, runner, describing canapes and amuse bouche, service of bread and butter. Service and prep of hot beverages
Chef de rang and Sommelier for the hotel's restaurants
Hôtel Park Hyatt Paris Vendôme
Paris, France
2004.04 - 2006.06
- Started as commis/Runner for the "all day dining restaurant", have been promoted after 2 months as demi chef de rang and a year after, chef de rang in the Restaurant « Pur' ». Chef: Jean-Francois Rouquette
- Service and prep of hot beverages, taking orders.
- Became the 'image' of sommelier for the restaurant.
Stage
Restaurant « Comme chez soi »
Brussels, Belgium
2002.06 - 2002.08
- Stage in the kitchen. 3 michelin stars
Stage
Hôtel Stanhope
Brussels, Belgium
2001.07 - 2001.08
- Stage in the pastry of the 5 stars hotel
Stage
Château de Namur
2000.07 - 2000.08
- Training in the kitchen, restaurant and bar
Education
Diploma - Hospitality School
Ecole Hôtelière Provinciale De Namur
Namur (Belgium) 1999.09 - 2003.09
Skills
- Restaurant ethics understanding
- Efficient organiser
- Advanced culinary knowledge
- Staff training
Languages
French
Native
English
Advanced
Dutch
Beginner
Japanese
Beginner
Personal Information
- Nationality: Belgian
- Marital status: Married
Custom
09/20/85, Brussels
Affiliations
- Gastronomy
- Cinema
- Theatre
- Travels
Timeline
Restaurant manager
The Five Fields
2017.07 - 2025.03
Restaurant Manager
La Scène Thélème
2016.09 - 2017.07
Assistant Food and Beverage Manager
Hôtel Champs Elysées Plaza *****
2012.10 - 2016.09
Assistant Headwaiter
Hôtel Le Bristol
2010.08 - 2012.05
Assistant Head Waiter
Restaurant « Ledoyen »
2007.04 - 2010.08
Commis de rang
Four Seasons Hôtel George V
2006.06 - 2007.04
Chef de rang and Sommelier for the hotel's restaurants
Hôtel Park Hyatt Paris Vendôme
2004.04 - 2006.06
Stage
Restaurant « Comme chez soi »
2002.06 - 2002.08
Stage
Hôtel Stanhope
2001.07 - 2001.08
Stage
Château de Namur
2000.07 - 2000.08
Diploma - Hospitality School
Ecole Hôtelière Provinciale De Namur
1999.09 - 2003.09