Cyrille A. GOUZE
Deputy General Manager Hotel & SPA Relais & Chateaux at Pearl Resorts of Tahiti- Claim this Profile
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Bio
Fadel Chehadeh
I had the pleasure of working with Cyrille Gouze as his assistant for almost a year, and I learned an immense amount from him about leadership, teamwork, and the hospitality industry knowledge as a whole. Mr. Gouze is a natural leader. He has a strong presence and command respect from his team. He is also very approachable, supportive, and professional he is always willing to share his knowledge and expertise with others, He is always willing to go the extra mile to help his team succeed. I highly recommend him and no doubt that I will work with him again in any future opportunity.
Solafa Dawood
During my work days with Cyrille, I recommended that he was a Persevering in his work, he is committed to the requirements of the work and everything that his superiors require, and he worked hard to bring about change and a qualitative leap in the food and beverage department and the level of service provided, and his mark was clear on the place and the employees. Solafa Dawood HR Manager Regards,
Fadel Chehadeh
I had the pleasure of working with Cyrille Gouze as his assistant for almost a year, and I learned an immense amount from him about leadership, teamwork, and the hospitality industry knowledge as a whole. Mr. Gouze is a natural leader. He has a strong presence and command respect from his team. He is also very approachable, supportive, and professional he is always willing to share his knowledge and expertise with others, He is always willing to go the extra mile to help his team succeed. I highly recommend him and no doubt that I will work with him again in any future opportunity.
Solafa Dawood
During my work days with Cyrille, I recommended that he was a Persevering in his work, he is committed to the requirements of the work and everything that his superiors require, and he worked hard to bring about change and a qualitative leap in the food and beverage department and the level of service provided, and his mark was clear on the place and the employees. Solafa Dawood HR Manager Regards,
Fadel Chehadeh
I had the pleasure of working with Cyrille Gouze as his assistant for almost a year, and I learned an immense amount from him about leadership, teamwork, and the hospitality industry knowledge as a whole. Mr. Gouze is a natural leader. He has a strong presence and command respect from his team. He is also very approachable, supportive, and professional he is always willing to share his knowledge and expertise with others, He is always willing to go the extra mile to help his team succeed. I highly recommend him and no doubt that I will work with him again in any future opportunity.
Solafa Dawood
During my work days with Cyrille, I recommended that he was a Persevering in his work, he is committed to the requirements of the work and everything that his superiors require, and he worked hard to bring about change and a qualitative leap in the food and beverage department and the level of service provided, and his mark was clear on the place and the employees. Solafa Dawood HR Manager Regards,
Fadel Chehadeh
I had the pleasure of working with Cyrille Gouze as his assistant for almost a year, and I learned an immense amount from him about leadership, teamwork, and the hospitality industry knowledge as a whole. Mr. Gouze is a natural leader. He has a strong presence and command respect from his team. He is also very approachable, supportive, and professional he is always willing to share his knowledge and expertise with others, He is always willing to go the extra mile to help his team succeed. I highly recommend him and no doubt that I will work with him again in any future opportunity.
Solafa Dawood
During my work days with Cyrille, I recommended that he was a Persevering in his work, he is committed to the requirements of the work and everything that his superiors require, and he worked hard to bring about change and a qualitative leap in the food and beverage department and the level of service provided, and his mark was clear on the place and the employees. Solafa Dawood HR Manager Regards,
Credentials
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HACCP
HKMAOct, 2020- Nov, 2024
Experience
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Pearl Resorts of Tahiti
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French Polynesia
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Hospitality
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1 - 100 Employee
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Deputy General Manager Hotel & SPA Relais & Chateaux
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Jun 2023 - Present
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Marriott Hotels
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United States
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Hospitality
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700 & Above Employee
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Director Of Food And Beverage
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Mar 2022 - May 2023
- 300 rooms & residences. 5* Hotel - 6 outlets, including: • Pampas: Argentinian steakhouse (Best Restaurant Award Time Out 2023) • Siddharta Lounge: pre-opening by Buddha Bar • Peggy Porschen: pre-opening bakery & salon de thé • Il Caffe: international café • 24: all day dining (Best Buffet Award Time Out 2023) •Banqueting department and outside catering department - F&B team of 100+ - Business development, identify & deliver diversification, sustainability, expansion, & renovation - Lead & coordinate high level outside catering operations such as Formula 1 & KSA government events - Monitor Key F&B financial records, budget of 30 million SAR - Highly proactive & pragmatic leader in problem resolution - Offer a mentoring approach to staff development & collaboration - Cultivate partnerships & corporate vision with Marriott International & Assila Investments - Member of the executive committee Show less
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Museum of Islamic Art, Doha, Qatar
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Qatar
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Museums, Historical Sites, and Zoos
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1 - 100 Employee
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Ducasse Paris at Qatar Museum Authority. F&B Operation Director
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Jun 2015 - Jun 2019
Qatar Museum Authority and Ducasse Paris. - 5 outlets, including Alain DUCASSES’ flagship restaurant (IDAM), cafés, kiosks, banqueting department up to 800 guests, public cooking classes - F&B team of 100+ - Restaurant Awards: • FACT Dining Awards DOHA: IDAM Best French Restaurant (2019), MIA Favorite Café in Doha (2019), IDAM Best Mediterranean Restaurant (2016 & 2015), • TIMEOUT DOHA Restaurant Awards: IDAM Best European (2018, 2017, & 2016), IDAM Best Mediterranean Restaurant (2015) - Business development, identify & deliver diversification, sustainability, & expansion - Monitor Key F&B financial records - Highly proactive and pragmatic leader in problem resolution - Offer a mentoring approach to staff development and collaboration - Cultivate strong partnerships with Alain DUCASSE and Qatar Museum Authority - Drive best practices to position brands into market leading award winners - Create annual sales and marketing plans - Member of the executive Qatar Museum Authority F&B committee - Member of the executive committee for QMA/InQ enterprise Show less
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Accor
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France
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Hospitality
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700 & Above Employee
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SOFITEL MAROC F&B Director. Opening management team
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2012 - 2014
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SOFITEL BRUSSELS F&B Director
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2010 - 2012
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MERCURE COURCHEVEL Executive Assistant Manager
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2008 - 2010
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Ducasse Paris
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France
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Restaurants
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100 - 200 Employee
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Deputy Restaurant General Manager
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2006 - 2008
ALAIN DUCASSE AT THE ESSEX HOUSE HOTEL 5* NEW YORK 3* Michelin
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Restaurant General Manager
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2003 - 2006
ALAIN DUCASSE AT IL CORTILE. SOFITEL HOTEL 5* PARIS 1* Michelin
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Conference Banqueting Manager
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1999 - 2003
ALAIN DUCASSE AT THE PLAZA ATHENEE HOTEL 5* PARIS
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Education
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The University of Manchester
Master of Business Administration - MBA, International/Global Studies -
Université Grenoble Alpes
Licence (Bachelor's degree), Hotel and Restaurant Management -
Université Grenoble Alpes
BTS in Hotel and Restaurant Management
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