Julie Richaud, Training and Quality Manager shares her experience
Julie Richaud, graduated in 2013 from our Bachelor in International Hospitality Management, is a well-rounded professional with great experiences on the operational side of the hospitality industry and now Training and Quality Management in the Human Resources Department. She accepted to share her experiences since she left the Institut Paul Bocuse.
Julie Richaud : from operation to human resources in hospitality
Can you talk about your professional experiences since you graduated from the Institut Paul Bocuse?
Graduated in 2013, I have been lucky enough to go to the USA in Miami, Florida for a Management Training in Rooms Division at the Conrad Miami, part of the Hilton group at the time.
I lived a fantastic year surrounded by professionals and mentors. A year in which I learned so much on key managerial positions in a business hotel and on the professional culture here in the US. At the end of my Management Training, I came back to Paris where I have joined the Hilton Paris La Défense as reception Shift Leader before heading back again to the Conrad Miami as Rooms Operations Assistant Manager after obtaining my working visa.
After that, I became Front of House Manager in 2016 and have moved in 2017 at the Conrad Fort Lauderdale Beach (Florida) into the pre-opening team at the same position for the opening of the resort.
I am now working in the Human Resources department as Training and Quality Manager.
Can you talk about your actual company and your responsibilities?
I have joined the Hilton Group back in 2013. I am very grateful of being part of a group with great values, ambition and innovating. The Conrad Fort Lauderdale Beach is a luxury resort based in Fort Lauderdale in Florida with 290 suites.
We offer numerous services and amenities to our clients, bikes, yoga lessons on the beach, several catering points of sell… As a Training and Quality Manager, I am in charge of the training of our employees, the follow-up of clients satisfaction and the respect of Hilton policies and standards within the company. I am also in charge of the recruitment.
What are the challenges you have encountered during your career?
In the case of working in the USA, having all the documents and the VISA to work in the US is a very long process.
What are you the most proud of?
I am proud of being part of a company with values, a company that trusts me, as a person and a leader. I am proud of having received my green card and now be a permanent resident in the USA after years of dedication and hard work. Finally, the birth of my son, born during the pandemic, away from our families.
How the Institut Paul Bocuse prepared you to face challenges in your career?
The Institut Paul Bocuse gave me the taste for effort, hard work and perseverance. I am very grateful of all the knowledge and experiences I have received during my scholarship, from theoretical lessons to real-life work experiences.
DO YOU HAVE A SPECIAL MEMORY YOU WOULD LIKE TO SHARE?
When I’ve met my husband Paul-Antoine on my first day at the Institut Paul Bocuse on my first year, and he was starting its second-year. Since then, we are still following each other very closely.
Your diploma and studies at the Institut Paul Bocuse, are they still opening doors to opportunities today?
Absolutely. Thanks to my experiences, I have been able to move department and start an experience in the Human Resources, even with small experiences in HR and a background 100% operational.
What is your ambition for the future?
Simply to be happy and passionate about my job.
Which advice would you give to the future and actual students of the Institut Paul Bocuse?
To be curious and to be surrounded by mentors on whom you can rely on.
You are passionate by the hospitality industry and you aim at becoming a decision-maker of the industry in the future ? Our 4-years bachelor is registered and approved by the French Ministry of Higher Education, Research and Innovation and trains future leaders for success in the hospitality, tourism and luxury sectors.
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