Nicolas De Saint Priest

Nicolas De Saint Priest

Maitre d’hôtel at Restaurant Christopher Coutanceau, 2 étoiles Michelin
Lives in Paris, France

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About me

I am a motivated, passionate and proactive master student in hospitality management at EM Lyon Business School and Institut Paul Bocuse. I have in depth knowledge of the hospitality industry due to five years of study in that field. I am specialized in F&B thanks to internships and part time jobs realized both in France and abroad, which allowed me to grow professionally in an international context.
Currently working as assistant F&B manager intern at Sofitel Paris le Faubourg, I am looking for a new challenge from May 2019.


3 years and 7 months

  • Maitre d’hôtel

    Restaurant Christopher Coutanceau, 2 étoiles Michelin - La Rochelle, France

    F&B other
    August 2019 - Now · 5 months

  • Assistant F&B Manager

    Sofitel Paris Le Faubourg - Paris, France

    F&B other
    October 2018 - April 2019 · 7 months

    Assisting the F&B manager manager in his daily tasks, I am also in charge of: - Project management - Communication and work coordination in the different points of sale - Profit and loss / income statement monitoring - Administrative monitoring of operations and service - Field assistance - Providing daily administrative and financial feedbacks to the hotel's management board

  • Waiter

    PraiRial - Lyon, France

    F&B service
    May 2017 - March 2018 · 11 months

    Part time Job as a waiter at PraiRial restaurant (1 Michelin star)

  • Chef de rang

    Les Tontons du Huitième - Paris, France

    F&B service
    September 2016 - January 2018 · 1 year and 5 months

    Part time job as a chef de rang Main Tasks: - Reservation, orders - Billing, stock inventory - Customer relationship

  • Sales marketing agent

    Ibis Style Bandung Braga - Bandung, Indonesia

    Sales & Marketing
    October 2016 - December 2016 · 3 months

    Main tasks: - In charge on the company's communication on social media - Marketing campaign - Management of customers orders - Revenue management

  • F&B Employee

    W Barcelona - Barcelona, Spain

    F&B service
    March 2015 - August 2015 · 7 months

    Main tasks: - Waiter/Chef de rang - Banqueting - Room Service

  • Bar employee

    The Westin Paris - Vendôme - Paris, France

    F&B service
    April 2014 - June 2014 · 3 months

    Main tasks: - Reservation, orders, billings - Drink preparation

  • Bellboy, receptionist

    Hotel Elysées Regencia - Paris, France

    Front Office reception
    July 2013 - July 2013 · 1 month

    Main tasks - Room verification - Restaurant set-up - Bellboy - Receptionist

  • Receptionist

    Etoile Park Hotel - Paris, France

    Front Office reception
    March 2013 - March 2013 · 2 months

    Main task: - Receptionist


  • MSc in International Hospitality Management

    Institut Paul Bocuse/EM Lyon - Lyon, France

    September 2017 - July 2018

    Main courses: - Concept restaurant creation - Hospitality management - Strategic management - Advanced services marketing - Advanced wine knowledge - Asian Business environment - Change management - Hospitality finance - Hospitality operation management - Hospitality performance - Innovation management - In-company consulting project - Managing diversity - Managing service quality - Revenue management - Statistics - Team management - RSE

  • 4th year of specialization: Lifestyle in Hospitality Management

    Institut Paul Bocuse - Écully, France

    January 2017 - August 2017

    Main courses: - Service design - Lifestyle brand management - Leadership - Lean management - Strategic management - Psychographic demographic marketing - Environmentalism/ecotourism - Sharing economy - Service delivery - Negociation - Lifestyle design - Interior design

  • European Bachelor of Arts (Hons) in International Hospitality Management

    Ecole Supérieure Internationale de Savignac - Savignac-les-Églises, France

    September 2013 - June 2016

    Main courses: - Hospitality management - Fine dining restaurant concept - Hospitality finance - Accounting - Human ressources - Research method - Legal study regarding hospitality - Change management


3 languages

  • French

    Native or fluent

  • English

    Full professional

  • Spanish

    Professional working

Personal information


  • French

Date of birth

May 06th 1995

Driving License



11 skills

  • Adaptability
  • -Customer relationship
  • Customer-service
  • Flexibility
  • Food and beverages
  • Microsoft Office
  • Micros Software
  • Multi tasking
  • Team work
  • Tourism
  • Work under presure

Additional Information

3 informations shared

  • In-company consulting project: The Grand Kempinski Hotel Shanghai

    The aim of this project is to work with The Grand Kempinski Shanghai as a consulting team on the following subject:
    "Benchmarking and critiquing the executive floor experience"
    This project requires regular meetings and to work closely with the hotel's general manager and his team, to interview customers, to analyse the hotel's competitive set in order to improve the existing services.

  • Pop up restaurant creation

    This entrepreneurship group project requires the creation of a pop up restaurant on two different phases:
    1) Creation of a feasible and realistic business plan.
    2) "physical" mise en place of the restaurant.
    Our restaurant, "La Maison de la Saucisse", is a restaurant serving a large variety of sausages in every shape and taste. The sausage is one of the most emblematic dish of Lyon and its area, giving a real local identity to our project.

  • Accor Take off! Challenge 2017

    We participated as a team to the annual "Takeoff! challenge" organised by AccorHotels, which gave us the following subject:
    "How to make of Jo&Joe a place to meet for locals and travellers"
    We submitted to Accor our project entitled: Share'n Cook: "Eat, Meet, Live".
    This project would organise weekly dinners at Jo&Joe hotels, cooked by locals (supported by the hotel staff) to travellers, which would enable foreigners to taste local gastronomy of the establishment they are staying at.
    Moreover, this project also allows to make encouters and to create an unforgettable experience for both locals and travellers.

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