John Davey

Name: John Davey

Date of birth: 22 March 1953

Job title: General manager, Cecconi's

Location: London

First job in hospitality? Washer-up in Avonmouth docks, Bristol. It was hard work, but a good laugh.

How did you get from there to your current job? One of the managers at the docks advised me to go to college and train to be a chef, so I took a general catering course at Bristol Polytechnic.

In the second year I took a summer job as a busboy at the Imperial hotel in Exmouth. After college I had the chance to go to Zurich, Switzerland, as a commis chef in the hotel Baur au Lac.

After another stint in Exmouth, I was lucky enough to return to Switzerland. I worked at the Trois Couronnes hotel in a town called Vevey. I was a waiter and a barman, and at the hotel I had the pleasure of meeting Charlie Chaplin.

I then went to Lausanne and joined a big hotel called the Lausanne Palace as chef de rang. I learnt so much during my three years there.

Then I got a job with the famous chef Freddy Girardet at his Girardet restaurant in Crissier, near Lausanne. I spent ten years there, first as a waiter and then as the restaurant manager.

Terence Conran asked me to open Bibendum in London, so I joined as the restaurant manager. I then spent some time at Mosimann's private club. Then Guy Savoy asked me to work for him at his eponymous restaurant in Paris.

I then worked as restaurant manager at a chateau near Lyon, France, called the Chateau de Bagnols. After this, I returned to London as restaurant manager for the Lanesborough and then the Square.

The next job was as manager at Che in London: I was there for the restaurant's opening. And finally I went to Cecconi's, an Italian restaurant in Mayfair, as general manager.

What are your main responsibilities? Keeping the place perfect and ensuring the service is good. I also do staff training and reservations.

What do you most enjoy about your job? Meeting people from all walks of life, watching people enjoying themselves and working with a good team.

What do you most dislike about your job? Paperwork, complaints and dealing with the rubbish.

What attributes do you need to do your job? You need to enjoy the work, be attentive and listen to people. Also you need to be able to handle strange and spontaneous situations, and be sincere.

What would be your next move? I'm not planning a move at the moment. I am working for a great person.

What would be your ultimate career move? To have a restaurant on a beautiful beach with one table, one chef and last orders at 7pm.