Softel Manila presents new Director of F&B

Introducing the latest addition to Sofitel Philippine Plaza Manila’s esteemed team, Eric Norbert assumes the role of Director of Food and Beverage. With an impressive portfolio that includes Spiral, the flagship restaurant, three luxury dining destinations, and acclaimed banquet services catering to state and national events, as well as social and corporate celebrations, Sofitel is proud to welcome Norbert to lead one of the metropolis’ largest food and beverage teams.

Norbert’s remarkable journey is a testament to his unwavering determination and self-motivation. With over two decades of experience in the restaurant and hospitality industry, he has successfully risen through the ranks, emerging as an inspiring leader. His professional voyage commenced at the exclusive fve-star Hôtel de Crillon in Paris, France, where he immersed himself in the century-long hospitality practices and traditions of French luxury and elegance. Norbert further honed his skills at La Bernardin, a three-Michelin-starred restaurant in New York City. In 2006, he entered the hospitalitychain industry as the Assistant Operations Manager at the renowned Glass Brasserie in Hilton Sydney, Australia.

In 2012, Norbert joined Chef Cyrille Soenen, Maître Cusinier De France, at the esteemed Brasserie CiÇou, assuming the role of Restaurant Manager. His exceptional abilities contributed to Brasserie CiÇou being recognized as the Best French Restau - rant of the Year at the Manila’s Best Kept Restaurant Secrets Awards in 2012.

Norbert embarked on his journey with Sofitel Philippine Plaza Manila in 2015, initially serving as the restaurant manager of the hotel’s lobby lounge and patisserie, Le Bar. Due to his outstanding performance, he swiftly ascended to the position of manager at Spiral. Under his guidance, Spiral became one of the most highly acclaimed international buffets in the metro, maintaining its status as the country’s premier dining destination. In 2019, Norbert’s passion for service excellence led him to assume the role of Food and Beverage Manager for the hotel.

Despite the challenges posed by the global hiatus three years ago, Norbert’s resilience shone through as he diligently revitalized the hotel’s food and beverage dining outlets. He adeptly adapted to the changes in the hospitality service and inspired his team not to be discouraged by the limitations of those times. In recognition of his drive, dedication, and care for his colleagues, he was promoted to Assistant Director of Food and Beverage in 2022.

As the new Director of Food and Beverage, he aspires to create a modern approach to the hospitality experience, establishing connections with guests through exceptional food, beverages, and service, all while maintaining the esteemed French art de vivre and the heartfelt warmth of the Filipino spirit.