Summary
Overview
Work History
Education
Skills
Cooking, Diving, Painting
Languages
Timeline
Generic

Sébastien GANRY

Mauritius

Summary

Highly skilled and dynamic hospitality professional with over 18 years of versatile experience. I am results-oriented and apply strong leadership skills to ensure the success of operations. I am enthusiastic and self-motivated, seeking a position where I can utilize my expertise in boosting productivity and performance in an organization.

Overview

13
13
years of professional experience

Work History

Co-Founder

CS Ganry Art and Design Ltd, Poste de Flacq
06.2023 - Current
  • Involved in the creation and management of a personal art company.

Resort Manager

Four Seasons Resort Mauritius at Anahita
07.2022 - Current
  • Responsible for running the daily operation of all operating departments of the resort, including an award-winning overwater Spa, 7 restaurants and 4 bars, a Private Beach on a separate island, 93 Standalone Villas, and 40 Private Residences
  • Manage a team of 550 full-time employees
  • Spearheaded resort renovation program and the development of two independent standalone Eco Lodges
  • Successfully rebranded and launched 7 new F&B concepts and seasonal collaborations.

Food and Beverage Director

Four Seasons Hotel Seoul
01.2019 - 07.2022
  • Responsible for all aspects of the operation of 12 Food & Beverage outlets, F&B reservations, and dining club program
  • Managed Yu Yuan Cantonese Restaurant, Akira Back Celebrity Chef Japanese Restaurant, Speak Easy Bar Charles H., 13th at the Asia’s 50 Best Bar, and 42nd at the World’s 50 Best Bar
  • Oversaw Italian restaurant, All Day Buffet Restaurant, In Room Dining, Banquet with 2196 m2 of meeting spaces, Lobby lounge, Wine bar, Cake Shop, Wine Shop, Juice Bar, and Seasonal Garden Terrace
  • Managed a team of 350 full-time employees and handled up to $43 Million annual F&B revenue., Responsible for all aspects of the operation of 14 Food & Beverage Departments while while managing a team of 350 full-time employees and handled up to $43 Million annual F&B revenue
  • Run the conversion of our Japanese Restaurant with Celebrity Chef Akira Back and wine shop with Enoteca
  • Received international recognition with Michelin Star Cantonese Restaurant Yu Yuan and 50’s Best Bar Charles H.

The Ocean Club a Four Seasons Resort Bahamas
04.2018 - 01.2019
  • (Union Property and conversion from One and Only Resort) - Food and Beverage Director - In charge of the daily Food and Beverage operation, including the all-day dining restaurant Dune by Jean George Vongerichten, two leisure restaurants, In Room Dining, destination Bars, and Banquet operation
  • Successfully transitioned from the One and Only to a Four Seasons Resort
  • Worked closely with Atlantis Bahamas due to a previous management agreement.

Assistant Food and Beverage Director

Four Seasons Resort O, Ko Olina
04.2016 - 04.2018
  • Responsible for the Food and Beverage operation, including 24-hour In-Room Dining, 7,242 m2 of indoor and 10 acres of outdoor event spaces, a Lounge and Bar, 900 seat Pool and Grill, and 550 seats in 3 destination Restaurants.

General Manager

HKK by Hakkasan
06.2015 - 04.2016
  • In charge of the daily operation of the restaurant, including menu and brand development, financial management, and human resources.

Senior Restaurant Manager

Hakkasan Mayfair
09.2014 - 06.2015
  • Managed a 200-seat Restaurant with a weekly turnover of 4000 covers
  • Maintained Michelin star standards and focused on maximizing bookings while improving the operation's GOP.

Lounge Manager

Four Seasons Hotel
11.2010 - 09.2014
  • Months - Amaranto Restaurant and, - In charge of the daily operation of a 210-seat outlet consisting of a Restaurant, Bar, Lounge, and Terrace
  • Managed a team of 48 employees
  • 17 months - Amaranto Manager - Gained exposure to all aspects of the F&B operation with a strong focus on financial management, from payroll to forecasting
  • Responsible for running the daily maintenance of Micros for the property
  • 12 months - Banqueting Assistant Manager - Involved in setting up the department with standard operating procedures, recruitment, and AV

Education

Baccalaureate diploma - Science

High school Jean-Baptiste Say

Bachelor of Arts - Hospitality and Finance and Revenue Management

Glion Institute of Higher Education
2008

Cochin University Paris 5eme
2004

Skills

  • Guest Experiences
  • Brand Management
  • Guest Satisfaction
  • Hospitality Management
  • Strategic Planning and Analysis
  • Food and Beverage Concept Development
  • Problem Solving
  • Adaptability
  • Project Management
  • Food and Beverage Operations
  • Fine Dining Expertise

Cooking, Diving, Painting

Painting

Languages

French
Native language
English
Proficient
C2
Spanish
Intermediate
B1

Timeline

Co-Founder

CS Ganry Art and Design Ltd, Poste de Flacq
06.2023 - Current

Resort Manager

Four Seasons Resort Mauritius at Anahita
07.2022 - Current

Food and Beverage Director

Four Seasons Hotel Seoul
01.2019 - 07.2022

The Ocean Club a Four Seasons Resort Bahamas
04.2018 - 01.2019

Assistant Food and Beverage Director

Four Seasons Resort O, Ko Olina
04.2016 - 04.2018

General Manager

HKK by Hakkasan
06.2015 - 04.2016

Senior Restaurant Manager

Hakkasan Mayfair
09.2014 - 06.2015

Lounge Manager

Four Seasons Hotel
11.2010 - 09.2014

Baccalaureate diploma - Science

High school Jean-Baptiste Say

Bachelor of Arts - Hospitality and Finance and Revenue Management

Glion Institute of Higher Education

Cochin University Paris 5eme

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