Vincent Mathieu Email & Phone Number

United States

Business Development. Starting the activity from scratch on the US market.- Managing the initial bakery collection to match the high end artisan market- Building a strong long-term relationship with our importer and its saleforce- Getting set up with key national distributors players (Chefs Warehouse, Performance Food Group) and regional specialty distributors- Prospecting and developping powerful relationship with direct customers- Running demos and assisting customers to implement their production- Connecting leads and customers to baking equipement manufacturers, special ingredients distributors, job seekers and GMP bakery and pastry school in Paris- Communicating on Instagram and promoting the brand abroadhttps://www.instagram.com/grandsmoulinsdeparisusa/

Région De Washington D.C. Metro, États-Unis

- Business Development: generated 40+ new wholesale customers in single year, including Washington Park Hyatt Hotel, Ritz-Carlton, Watergate, Madarin Oriental, several Country Clubs, Dean&Deluca, Embassies... ($1.000.000+ generated)

Région De Washington D.C. Metro, États-Unis

- Chosen to manage the first store in the USA considered as the most important step to implant the company with success. (15 salespeople, 5 bakers/pastry cooks, 3 delivery persons, 2 cleaners)- Production: Creation of new recipes with levain liquid until their completion to match the american market (New sandwiches, stuffed breads, different kinds of organic breads, scones, cookies, creme brulee, chocolate mousse, even salads and savories for Peet's Coffee chain)- Setting up processes: organization of production and sale, management of the pricing policy, hiring and sales training, creation of a “Fresh Baguette Bible” for the detailed process, gestures and skills associated with sales and production.

Paris, Île-De-France, France

Croissants maker at 134 RDT, I drastically improved my laminated dough skills while working with my coworkers multiple times awarded "Best Croissant of Paris"Able to produce up to 1K croissants a day. The traditional way, by hands.

Région De Paris, France

- Skilled at making special breads (different shapes, flours, seeds…) according to current trends- Rigorous adherence to recipes and plans despite huge time pressure- Observing and adjusting parameters during the baking process

Rue De Castellane, Paris

Versailles

Paris

Camp Militaire De Souge (33)

Siège, Paris Haussmann

- Mise en place et suivi des opérations commerciales (soldes, 8 jours or, Noël)- Choix des collections en showrooms (Automne/Hiver et Printemps/Eté)- Elaboration catalogues offres commerciales en lien avec fournisseurs et service communication

Printemps Haussmann

- Animation, organisation et contrôle de l’activité commerciale o Analyse CA par marque, tranche horaire, produit, segmentation clientèle o Reporting- Suivi de la force de vente (équipe de 60 vendeurs, population féminine de 18/62 ans) o Conduite de réunions d’équipe quotidiennes o Entretiens individuels annuels : attribution des primes, fixation des objectifs o Gestion de planning et répartition de la force de vente sur la surface

Master'S Degree, Management, Ventes Complexes

Elève Officier, Management

Cap Boulanger

Cap Pâtissier, Pâtissier

Military And Strategic Leadership

Marketing/Marketing Management, General

Education record