Most recruiters in hospitality have never run a hotel. Stephane Meunier has run more than a dozen — across Europe, the Middle East, Africa, Southeast Asia and South Asia. That difference is the entire premise of SG Recruitment Consulting.
Starting on the floor, not behind a desk
Stephane's career began in Ireland, as Restaurant & Bar Manager at the Hilton Hotel Limerick, where the property earned two AA Rosettes for its food and beverage standards. From there he moved to Australia, running the restaurant and wine bar at the Parmelia Hilton Perth — recognized as Best Restaurant in Western Australia in 2010. Two very different markets, one constant: building teams that deliver at a genuinely high standard, not just on paper.
From department head to Resident Manager and General Manager
The next step was Saudi Arabia, first as Resident Manager of the 372-unit Oasis Gardens Resort in Al-Khobar — four F&B outlets and a team of 150 — and later as consultant on a 60-key opening in Jeddah and General Manager of La Palma Resort in Riyadh, a 460-unit, 160-key boutique property with three F&B outlets, seven pools and 120 staff. Managing that scale of operation, with that many moving parts, is where the operational instincts behind SG Recruitment Consulting were really formed.
A short consulting assignment at the Radisson Blu Dakar in Senegal followed, before one of the openings Stephane is proudest of: General Manager of Hotel Campanile at Cocobay Resort in Da Nang, Vietnam, reporting directly to Jin Jiang Hotels in Shanghai. Building a 65-person team and a brand-new finger-food F&B concept from scratch, with zero staff turnover across the project, remains one of the clearest examples of what strong hospitality leadership looks like in practice.
Turnarounds, pre-openings and a global network
What followed was a run of some of the most demanding assignments of Stephane's career: General Manager of the 85-key, 5-star Six Seasons Hotel in Dhaka, Bangladesh, leading 162 staff across four F&B outlets and five banquet venues; a certification and F&B leadership project at the Royal Tulip Sea Pearl Beach Resort in Cox's Bazar, Bangladesh; pre-opening General Manager of The Secret Con Dao, a four-star resort in Vietnam; and General Manager of the Hôtel Campanile in Honfleur, France, reopening under strict COVID-19 operating standards.
In 2022, Stephane took on the pre-opening General Manager role at the Radisson Saint-Denis on Réunion Island in the Indian Ocean, leading a rebranding and restructuring project for the property. More recently, he served as a hotel consultant at the Hôtel Capitole in Abidjan, Côte d'Ivoire, and took on the General Manager role at Varnabas Hotel in Kathmandu, Nepal, in 2025 — extending a career that now spans every major hospitality region in the world.
Why it matters for hiring
Every one of these postings meant recruiting, training and retaining Executive Chefs, F&B Managers and culinary teams under real operational pressure — new openings, rebrandings, COVID restrictions, ownership changes. That is precisely the experience SG Recruitment Consulting draws on today: not a database of resumes, but three decades of first-hand judgment about who actually performs in a working kitchen and F&B operation.
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