Mathieu Weiss Email & Phone Number

Paris, France

As COO and co-founder of Frenchospitality, I am deeply passionate about transforming the hospitality industry.Frenchospitality is a hotel creation and management company acting on behalf of third parties. We are committed to pioneering a new generation of hospitality – one that is digital, experiential, sustainable, and autonomous. With a customer-centric approach and extensive expertise in all aspects of hospitality, we work collaboratively with our clients and partners from project feasibility studies to hotel opening (Feasibility Study, Hotel Design, Owner's Representative, Pre-opening, and Hotel Operations Management).Driven by a strong commitment to shaping the future of the French and European hospitality industries, we offer a new model that leverages the best of technologies, our in-house expertise, and that of our external partners, all united under one vision: to focus on the guest experience and maximize property performance!Frenchospitality caters to property owners, asset managers, family offices, investment funds, or institutions seeking guidance in the conceptualization, creation, and management of a hotel. We work across various types of properties (hotels, estates, houses, apartments, hostels, etc.) located in Paris, France, or Europe.Our approach redefines industry standards. Together with our carefully selected partners, we challenge conventions and reimagine hospitality to craft truly distinctive spaces.

Copenhagen Metropolitan Area

Lenus partners with the world’s best health and fitness coaches to power their growth. Fusing together our innovative tech, strategic expertise & human connection, we’re fully equipped to handle the business of coaching, so that coaches can focus on delivering real value to their clients. - Responsible for - and help create an amazing employee and guest experience every day- Part of the go-to team for solving various problems- Front runner of good vibes and energy- Focus on mental & physical well being in the office- Support the responsible teams on the onboarding of new people - ensuring a great start to their new workplace- Ensure that our space is always equipped, fully functional, clean and organized- Handle important stakeholders, suppliers, agreements and negotiations- Help host team members and coaches visiting from other countries and make sure they instantly feel at home- Support the team in hosting various other events, team meetings and celebrations- Set up cleaning companies, learn facility details (ventilation, heating etc)- Set up other supplier deals- Practical hands on assembling of things and installment of things- In charge of Workplace Assistant- Have the main overview and responsibility that our Copenhagen Office runs well- Responsible for our facilities: heating, ventilation, cleaning, windows, repairs etc are always running smoothly and well taken care off- Manage our lunch and ensure we have healthy options- Responsible for HQ office budget- Ensure meeting rooms are always up do date and clean- Make sure that cafe and reception runs well- Ensure safety regulations are followed

Paris Area, France

125 rooms ; 45 talents ; 10 million revenue1. Implement Sales strategy :• Recruit an external Sales Manager• Diversify and develop most profitable segments• Promote a sales culture within the operational team • Increase awareness and actively sell the K+K brand on Paris market • Increase Corporate segment from 5 to 22% of business mix2. Implement full outsourcing for housekeeping department 3. Increase F&B revenue :• Open terrace on boulevard Raspail • Open a lunch restaurant with chef• Optimize Bar sales : new menu promoting organic and local products• Breakfast : • Standardize buffet selection accross all K+K portfolio with chef consultant • Handpick a selection of highly qualitative local products • Highlight through marketing displays these local products • Analyze in details performances and cost of sale month by month through dedicated tool • Closely monitor feedback and adjust offer accordingly4. Lead the soft refurbishments in 2017/ 20185. Train the team to a service minded culture : • Take care of your team, take care of your guests• Instill a spirit of caring towards our guests • Adjust / improve our offer and services based on guest feedback (feedback is a gift !)• Increase polyvalence and team spirit6. Optimize costs : • Implement Hilton central purchase • Renegotiate all contracts 7. Implement Highgate SOPs8. Implement Event Hotels SOPs

34 Rue De Moscou, Paris

54 rooms - 16 talents - Opened on the 10th of December 2016 - 2 million revenue1. Follow the renovation during the last 6 months in pre-opening • Coordination of the different trades in collaboration with the architect and the Director of the work • Check the equipment and goods needed to open hotel (OS&E)• Select partners• Recruit 16 talents• Establish 2016 the budget• Set up the hotel : Receive and dispatch the FF&E equipments• Train staff to Paris Inn SOPs• Prepare the safety commission (3 comments only on final report)• Develop & implement a marketing / sales plan2. Hotel Operations• Ranking on trip advisor after 6 months opened : 80 over 1 810 hotels in Paris • Set up the 4 star ranking• Set up the Best Western Premier standards• Supporting the team in their first steps in the field• Instil an atmosphere of care towards our customers• Adjust the offer according to first customer feedbacks• Develop versatility among the team• Follow closely housekeeping productivity• Monitor the achievement of pre-orders for the delivery of the works• Implement HR procedures• Establish payroll• Billing approval• P&L review

Paris, Gare Du Nord

1. Duty Manager - Serving our customers and team : • Identify and prevent security risks • Establish a relationship of trust with the team • Provide a quick and effective resolution for disputes related to hotel obsolescence • Train the team to deal with dispute resolution • Support the team in case of technical damages • Challenge and support the implementation of projects initiated in meeting staff brainstorming• Conduct weekly audits of all departments (housekeeping, front office and breakfast) • Ensure proper conduct of audits and Accor Paris Inn Group 2. Mercure Quality Program : • Deploy program • Train 80 staff to service quality brand values ​​• Challenge the team by weekly meetings reviewing quality results• Create a quality tool dedicated to the team to monitor our customer satisfaction results 3. Administrative: • Consolidate and review the procedures for month end before sending to Paris Inn Group • Make the information relay between employees and the HR department of Paris Inn Group • Recruit teams

Roissy Charles De Gaulle Airport

772 rooms - 190 talents - maximum of 1000 covers a day in 4 point of sale1. In charge of the ibis Family Rebranding :- Organized the replacement of the bedding in the 772 rooms- Renew all the furnitures within the hotel- Train the 164 employees to the new brand core values2. Replacement of all HODs in each department3. Assistant Revenue Manager :- Contributed to the implementation of the forecast method and dynamic pricing (pilot hotel)- Participated in the pricing strategy meetings - Participated in all daily tasks : Quotations, yield meetings, overbooking and optimization process.- Designed efficient Excel RM analysis tools4. Financial control :- Following the audit of administration procedures by the Accor auditors, I implemented procedures and tools allowing to better assess and control the costs of the hotel departments.- Contributed to the yearly budget planning and control- Monitoring budget actual performance and deviations analysis- Contributed to Cost control daily and monthly tasks5. Duty manager in collaboration with the actual Duty in charge.

Crédit Agricole Campus At Montrouge

My responsibility was to lead a team of 30 talents delivering top quality meals and service in a brand new multi point of sales including one restaurant serving up to 1300 lunches a day in a canteen, 300 covers in take away café, 80 covers in a gastronomic restaurant and more than 5000 euros per month in catering and banquet services. My role was also to ensure the financial objectives by :- Setting the prices- Control the inventories (two per month)- Taking care of all human resources tasks- Ensuring a good balance on productivity between the covers served and the total of hours worked by the team.- Establishing the billing at the end of the month for the client Credit Agricole.This experience allowed me to develop my skills in many fields such as the management of a wide and diverse skilled team, the human resources tasks and the financial management of a multi services site.

Région De Sydney , Australie

Région De Perth , Australie

Région De Paris , France

Cette expérience m'a permis de découvrir et de m'imprégner des valeurs de la marque Sofitel. Parmi ces valeurs je retiendrai l'excellence du service et l'élégance à la Française.

Place De La Concorde - Paris

Cette deuxième expérience à l'hôtel de Crillon m'a permis de contribuer à l'ouverture du patio et de son menu "Panier pique-nique" signé Jean-François Piège.Une fois encore l'excellence du service et la qualité de l'offre m'ont permis de développer mes compétences opérationnelles aux côtés d'une équipe de renom.Cette expérience fut également l'occasion de m'initier au management d'équipe dans un établissement de prestige.

Place De La Concorde - Paris

Ce stage m'a véritablement insufflé la passion que j'ai actuellement pour l'hôtellerie restauration. Mon apprentissage à l'hôtel de Crillon fut marqué par l'excellence, le souci du détail et l'attention perpétuelle dédiée aux clients toujours plus prestigieux.Mes expériences à l'hôtel de Crillon m'ont permis de développer une passion à satisfaire le client qui est à mon sens l'essence même du métier de l'hôtellerie restauration.

Imhi - Mba In Hospitality Management, International Hospitality Management, In Progress

Bachelor In Hospitality And Tourism, Graduated

Activities and Societies: Concevoir de A a Z un business plan dans le but de l'ouverture d'une unité de restauration. Ce travail d'une.

Bts Hôtellerie Restauration, Arts De La Table, Graduated

Baccalauréat Hôtellerie Restauration, Graduated