CONFERENCE - Ô SERVICE: “LET'S BE BOLD TOGETHER!" - THREE GENERATIONS, THREE POINTS OF VIEW ON SERVICE (France)
Dare, unite, inspire: EquipHotel 2024 was the scene of a captivating conference where the Ô Service association brought together experts from all horizons to highlight the service professions. A stimulating inter-generational and international dialogue in front of a young and attentive audience. |
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CONFERENCE - Ô SERVICE: “LET'S BE BOLD TOGETHER!" - THREE GENERATIONS, THREE POINTS OF VIEW ON SERVICE (France)
Dare, unite, inspire: EquipHotel 2024 was the scene of a captivating conference where the Ô Service association brought together experts from all horizons to highlight the service professions. A stimulating inter-generational and international dialogue in front of a young and attentive audience. |
Catégorie : Europe - France - Économie du secteur
- Carrières
- Expériences exclusives
- Carrière - Associations et Syndicats - Événements
Article rédigé par Vanessa Guerrier-Buisine le 26-12-2024
At EquipHotel 2024, the Ô Service association, chaired by Denis Courtiade, director of the gastronomic restaurant at the Plaza Athénée in Paris, hosted an inspiring conference on the theme "Together, let's be bold! Three generations, three points of view”. The event brought together professionals from all horizons, both present on stage and connected from all over the world: Mauritius, Thailand, the United States, Mexico, Dubai, Japan, Australia, and Hong Kong.
In front of an attentive audience, mainly made up of young hotel school students, the conference highlighted a diversity of testimonials and reflections on the service and hospitality professions. Dare, unite, inspire: these were the key words used by the speakers, embodying the fundamental values of a profession in the throes of change.
Views enriched by the diversity of their backgrounds
The speakers genuinely shared their professional experiences, both local and international. Dominique Grel, General Manager of the Heritage Le Telfair in Mauritius, emphasized the importance of moving from well-being to wellness to win the loyalty of employees and customers alike. In Bangkok, Mathieu Bellec of the Royal Orchid Sheraton Hotel and Towers, Bangkok, spoke of challenges as opportunities, while Fabien Rivière, F&B Manager of the Thermal Club in California, reminded us of the need to be curious, recalling the peculiarity of a sector in which training knows no end.
The internationalization of careers, the central theme of the conference, encouraged young people to dare to go abroad, a step seen as essential to enriching their careers. Mobility is both a human and a professional adventure, as demonstrated by Sofia Corrao, Restaurant General Manager of Lana in Dubai, and Antoine Juhué, General Manager of MUNI Kyoto, who emphasized the value of looking beyond one's job and daring to “step aside”.
An evolving profession with a future
The panel present, comprising Caroline Ravenet, educational manager at Médéric, the Paris hotel school, Valentine Chouteau, head waiter at Pavillon Ledoyen, Anna Crupano, deputy director of Jean Imbert's restaurant at Plaza Athénée, Enzo Ferrantin, head sommelier at the same establishment, and Emmanuel Fournis, restaurant consultant, reacted to each of the speakers from abroad.
These professionals also emphasized the need to adapt service professions to the expectations of new generations. Themes such as work-life balance, empowering women in the restaurant business, and the integration of digital tools and AI were addressed with conviction. Speakers unanimously stressed the importance of employee well-being as the key to exceptional service.
Denis Courtiade, an emblematic ambassador for the hospitality professions, concluded the conference with an inspiring note : “Nothing is inaccessible. Take an interest in those who have succeeded, draw inspiration from them, follow their path. And one day, I hope, you'll be there, in our place.” A closing speech that could be summed up in one word: “Dare!”
The conference was a fine tribute to passion, audacity and intergenerational transmission, fundamental values for tomorrow's talent in the hotel and restaurant industry.
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