Boury Restaurant

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BOURY
THE TIME IS NOW

𝗠 𝗘 𝗡 𝗨 •• Croustade • Winter leek • Cumbava • Trout roe ••

𝗠 𝗘 𝗡 𝗨 •• King crab • Icicle radish • Sorrel ••

𝗡 𝗜 𝗖 𝗢 𝗟 𝗔 𝗦 •• 𝗪𝗵𝗮𝘁 𝘀𝗸𝗶𝗹𝗹𝘀 𝗱𝗼 𝘆𝗼𝘂 𝘁𝗵𝗶𝗻𝗸 𝗮𝗿𝗲 𝗲𝘀𝘀𝗲𝗻𝘁𝗶𝗮𝗹 𝗳𝗼𝗿 𝗮𝗻 𝗼𝗳𝗳𝗶𝗰𝗲 𝗺𝗮𝗻𝗮𝗴𝗲𝗿 𝗶𝗻 𝗮 𝗠𝗶𝗰𝗵𝗲𝗹𝗶𝗻-𝘀𝘁𝗮𝗿𝗿𝗲𝗱 𝗿𝗲𝘀𝘁𝗮𝘂𝗿𝗮𝗻𝘁?

An office manager in a Michelin-starred restaurant needs a unique blend of skills to ensure every guest feels like their reservation is as special and unique as the experience itself, even when managing dozens of bookings a day.

First and foremost, creating a sense of exclusivity and warmth is key. You are the 1st point of contact, so your role is to convey the restaurant’s welcome and set the tone for the guest’s experience. This means embodying the distinctive '𝗕𝗼𝘂𝗿𝘆 𝗩𝗶𝗯𝗲' from the very 1st interaction, whether it's a phone call or an email.

Additionally, organizational talent and a structured approach are vital. You need to juggle optimizing restaurant occupancy, processing numerous enquiries, and keeping everything running smoothly, all while maintaining a sense of calm and precision that reflects the high standards of a Michelin-starred environment.

Ultimately, it’s about combining hospitality with meticulous attention to detail to ensure that each guest’s journey starts seamlessly and ends memorably.

𝗠 𝗘 𝗡 𝗨 •• Scallop from Dieppe • Parsley root • Marrow • Dash • Beurre noisette ••

Introducing: 𝗧𝗵𝗲 𝗕𝗼𝘂𝗿𝘆 𝗕𝗼𝘆𝘀 • where fine wine, smooth operations, and front-running vibes meet. Ready for the tour ;-)?

𝗜 𝗡 𝗚 𝗘 •• 𝗛𝗼𝘄 𝗱𝗼 𝘆𝗼𝘂 𝗯𝗮𝗹𝗮𝗻𝗰𝗲 𝘆𝗼𝘂𝗿 𝘄𝗼𝗿𝗸 𝗶𝗻 𝘁𝗵𝗲 𝗿𝗲𝘀𝘁𝗮𝘂𝗿𝗮𝗻𝘁 𝘄𝗶𝘁𝗵 𝘆𝗼𝘂𝗿 𝗿𝗼𝗹𝗲 𝗼𝗻 𝗠𝗮𝘀𝘁𝗲𝗿𝗰𝗵𝗲𝗳?
Balancing my work in the restaurant with my role on Masterchef is all about preparation and teamwork. I make sure to plan everything meticulously and rely on an incredibly skilled front-of-house team who take on the responsibility during my absence. Additionally, we schedule as many filming days as possible during weekends or holiday periods to minimize the impact on the restaurant.

𝗪𝗵𝗮𝘁’𝘀 𝘁𝗵𝗲 𝗻𝗲𝘅𝘁 𝗯𝗶𝗴 𝗴𝗼𝗮𝗹 𝘆𝗼𝘂’𝗿𝗲 𝘄𝗼𝗿𝗸𝗶𝗻𝗴 𝘁𝗼𝘄𝗮𝗿𝗱𝘀, 𝗲𝗶𝘁𝗵𝗲𝗿 𝗶𝗻 𝘆𝗼𝘂𝗿 𝗽𝗿𝗼𝗳𝗲𝘀𝘀𝗶𝗼𝗻𝗮𝗹 𝗼𝗿 𝗽𝗲𝗿𝘀𝗼𝗻𝗮𝗹 𝗹𝗶𝗳𝗲?
Building a stronger structure, both in the restaurant and in my personal life. It’s essential to ensure that nothing takes away from supporting and watching my children grow up. Striking that balance is my priority, and creating a solid foundation is key to achieving it.

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BOURY THE TIME IS NOW

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BOURY
THE TIME IS NOW