Matthieu Bousquet
Assistant Food and Beverage Manager @Waldorf Astoria Beverly Hills
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WORK HISTORY
Assistant Food and Beverage Manager @Waldorf Astoria Beverly Hills
Directing day-to-day Food & Beverage operations within a Forbes Five-Star luxury setting • Leading, mentoring, and inspiring a front-of-house team of 25 team members to deliver unforgettable guest experiences • Overseeing diverse dining outlets including fine dining, rooftop service, and in-room dining, ensuring excellence across all touchpoints • Collaborating closely with the Executive and Pastry Chefs to develop innovative, seasonal, and brand-aligned menu offerings • Upholding Waldorf Astoria and Hilton brand standards, ensuring consistency and attention to detail at every service level • Designing and executing bespoke experiences for VIP guests and high-profile clientele • Driving team performance through structured training programs, ongoing feedback, and leadership presence on the floor • Managing labor scheduling, payroll, and cost control to maximize efficiency and maintain profitability • Curating elevated wine pairings and engaging activations in partnership with sommeliers and beverage partners • Overseeing supplier relationships and managing procurement to ensure premium product quality and inventory control • Ensuring alignment with LQA and Forbes standards through meticulous operational execution and team training • learning cost management skills • Fostering seamless communication and collaboration between the front and back of house teams • Continuously striving to enhance guest satisfaction by delivering personalized, thoughtful, and detail-oriented service
EDUCATION
Alliant International University-Los Angeles
Master's degree , Business of administrations
Vatel Brussels - Belgium
Bachelor's degree, Gestion de complexes hôteliers
Vatel USA
Master of Business Administration - MBA, US management
ABOUT MATTHIEU BOUSQUET
I have been able to work in a variety of settings and learn to hone my skills alongside pros, each more bright than the previous. This has strengthened my passion and desire to advance in this beautiful field. I have had the opportunity to work and/or visit in various palaces, particularly in France, and I have come to realize one thing: the hotel and restaurant industry is not simply another profession. It is an art form in which you must transmit emotions and make your audience experience things. The entire day is a theatrical act, from sunrise to night. The hotel sector truly combines art, performance, and precise service. The way I see it as a theatrical performance aimed at evoking emotions and creating unforgettable experiences for guests demonstrates a profound knowledge of its value.
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