Highly adaptable and culturally fluent.Food and Beverage professional with extensive experience managing prestigious establishments such as Corniche, Four Seasons, and Cheval Blanc.I thrive in dynamic environments, consistently stepping out of comfort zones to embrace new challenges and drive exceptional guest satisfaction.I demonstrate strong leadership and team support skills, effectively overseeing large teams of up to 65 members in high-volume, five-star settings.Expertise encompasses operational management, including recruitment, inventory control, budgeting, and process optimisation.Adept at delivering fine dining experiences while maintaining rigorous standards and operational excellence.I am committed to fostering a positive work environment and enhancing customer experiences through meticulous attention to detail and a passion for hospitality.
Maison Faber Lascombes
View- Website:
- maisonlascombes.fr
- Employees:
- 27
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Eam And General ManagerMaison Faber LascombesBordeaux, Fr
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Restaurant ManagerLa Co(O)Rniche ***** Pyla Sur MerPyla Sur MerManagement of a 65 staff members team
Staff recruitment
Daily openings and closings of the restaurant
Operate the POS
Lead team trainings
Greeting guests and overlooking bookings
Staff and guest relations to improve loyalty
Management of services up to 600 guests ( around 1100 per day)
In charge of the good application of the standards and the law
Creating the daily roadmap accordingly to the BEO and rooms reports
In charge of the staff weekly rota
First intermediary between kitchen and waiters -
Four Seasons Hotels And Resorts 2020-07 - 2020-09Megève, Auvergne-Rhone-Alpes, FranceI was responsible of the morning shift at Les Chalets du Mont d’Arbois, a Four Seasons Hotel.
During this summer the F&B director trained me to become Assistant Outlet Manager at KAITO during the 20-21 winter seasons.
As breakfast manager / f&b supervisor I led the team through the operations for the restaurant, the in room dining, the pool terrace and the bar when needed. -
Four Seasons Hotels And Resorts 2019-12 - 2020-03Megève, Rhône-Alpes, FranceI was based at KAITO a pan-Asian restaurant with an average of 120 covers per service in a 60 seats restaurant. I created a strong guest relation for the upcoming seasons, I acted as sommelier when needed to help the team and was of strong support to the management.
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Four Seasons Hotels And Resorts 2018-03 - 2019-09French PolynesiaI was in charge of the service with the rest of the team for service going up to 115 covers.
I was managing my station and my waiter, greeting guests, ensuring everything was going well in the restaurant with the Maître D’hôtel. I was taking care of the LQA procedures and trained the team regarding wines and spirits as well as LQA standards.
Developing a strong guest relation was also part of my daily tasks. -
Cheval Blanc 2017-05 - 2017-08Saint BarthélemyIn charge of the service, managing my waiter under the supervision of the Maître D'hôtel.
Developing a good guest relationship.
Respecting LQA procedures -
Cheval Blanc 2016-06 - 2016-08Saint BarthélemyIn charge of the service, managing my waiter under the supervision of the Maître D'hôtel.
Developing a good guest relationship.
Respecting LQA procedures -
Hôtel Vatel **** 2015-11 - 2016-06Bordeaux Area, FranceWithin the Sales & Event département.
I mainly worked on the organization of a 4-day-event welcoming 90 people. -
Restaurant L’Atelier De Franck 2015-05 - 2015-09Bordeaux Area, FranceIn charge of the daily opening and closing of the restaurant.
I managed the cellar on my own. -
Hôtel Burdigala ***** 2014-11 - 2015-05Bordeaux Area, FranceWaiter, receptionist and valet
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Students' Council Vatel Bordeaux 2014-11 - 2015-05Bordeaux, Aquitaine, FranceI had to promote the events organized by the council through social media.
I also had to look for partners. -
Hôtel U Capu Biancu 2014-06 - 2014-07Bonifacio, Corsica, FranceIn charge of the daily opening and I had to prepare and serve cocktails -
Hôtel Mercure **** 2013-11 - 2014-05Bordeaux Area, FranceHousekeeping; maid
Front office; receptionist
F&B; cook, waiter, bartender -
Restaurant Club Plage Pereire 2013-08 - 2013-09Arcachon, Aquitaine, FranceSometimes, I also worked as a Beach Boy.
Robin Legay Skills
Robin Legay Education Details
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Wset Level 2 -
Pass With Merit -
Pass With Merit
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Hospitality Administration/Management
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Lycée St Louis St ClémentScientifique
Frequently Asked Questions about Robin Legay
What company does Robin Legay work for?
Robin Legay works for Maison Faber Lascombes
What is Robin Legay's role at the current company?
Robin Legay's current role is EAM and General Manager.
What schools did Robin Legay attend?
Robin Legay attended Wine & Spirit Education Trust, Vatel France, Vatel France, Vatel France, Lycée St Louis St Clément.
What skills is Robin Legay known for?
Robin Legay has skills like Restaurants, Hotels, Hospitality, Hospitality Industry, Hospitality Management, Food And Beverage, Customer Relations, Customer Satisfaction, Customer Service, Restauration, Guest Relation, Teamwork.
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