Topline | Roland Menetrey

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Roland Menetrey

Organizer at Festival Gourmet

Intro Book

Experienced restaurant manager and chef with a strong background in hospitality and fine dining.

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Location

Pecos, New Mexico, United States, US

Languages

English Professional working proficiency
French Native or bilingual proficiency
Spanich Elementary proficiency

Skills

Cooking
Restaurant Management
Catering
Culinary Skills
Food Service
Restaurants
Food And Beverage
Fine Dining
Food
Hospitality
Banquets
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Rate

This rate is determined by the professional's skill set, client collaboration, experience and appearance on lineups.

$75.0

Hourly Rate

How This Rate is Calculated

Okay, let’s tackle this. So Roland has 24 years of experience in the restaurant industry, which is impressive. However, his role has evolved from owner to organizer, which might imply a lower level of responsibility. He also has a degree in Hotel, Motel, and Restaurant Management, which is a good foundation. Skills like cooking, restaurant management, and catering are in demand, but the market for these skills can be saturated. Considering his experience, education, and location (Pecos, New Mexico), I would estimate his hourly rate to be around $75, which is on the lower end of the scale. This is because the cost of living in Pecos is likely to be lower than in larger cities, and the demand for hospitality services might be limited. Some entry-level restaurant managers in larger cities might charge $100-$150 per hour, but Roland’s experience and education suggest he could command a higher rate. However, without more specific information about his current role or industry demand, I’m being cautious with this estimate.

Bio

Generated by

Topline AI

Roland Menetrey is a seasoned hospitality professional with extensive experience in restaurant management, catering, and fine dining. He holds a degree in Hotel, Motel, and Restaurant Management from Ecole Hôtelière de Lausanne and has worked as an owner, organizer, and chef in various establishments. With native proficiency in French and professional working proficiency in English and Spanish, Roland brings a unique cultural perspective to his work.

Experience

Festival Gourmet
- Organizer
  - Jan 2000 - Present
Palace Restaurant
- Owner
  - Jan 1964 - Jun 1985
Red Onion Aspen
- Restaurant
  - Nov 1959 - Sep 1964

Education

1956 - 1958

Ecole Hôtelière de Lausanne
Service, Bar and Bookeeping, Hotel, Motel, and Restaurant Management

1956 - 1958
1955 - 1957

aprentiship Hotel Royal Savoie Lausanne
Chef, Cooking and Related Culinary Arts, General

1955 - 1957

Suggested Services

This profile is unclaimed. These are suggested service rates with 0% commision upon successful connection

Industry Focus. “Hospitality”

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Roland Menetrey

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100 Credits For FREE

$75.0

Hourly Rate