Matías Piñeiro

Matías Piñeiro

Assistant Entrepreneur at Papy Aux Fourneaux - Artichef
Lives in Écully, France
over 6 months ago

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Currently doing a Master's Degree in International Hospitality Management at Institut Paul Bocuse and EM Lyon Business School.

Looking for an full-time job in Food and Beverage department starting April 2019.


  • Assistant Entrepreneur

    Papy Aux Fourneaux - Artichef - Paris, France

    F&B service
    August 2018 - Now · 6 months

    Responsible for: Service in lunch, dinner and brunch shifts and able to manage the cash register. Closing out the cash register on a daily and monthly basis. I managed the email account for reservations. I was responsible for the coordination of events with the customers and the team, Registrering and tracking the food costs weekly.

  • In-Company Consultant

    The Langham Xintiandi - Shanghai, China

    April 2018 - June 2018 · 3 months

    I worked as a consultant for three months in The Langham in Shanghai. The project was focused on the F&B department and was tutored by Emlyon Business School. I was the leader of a 5-people team and at the end of the project we met the expectations of the F&B Manager. Tasks: • Diagnosis of the operation of the F&B department • Analysis of financial statements and Chinese market • Design of action plans to improve performance

  • Manager

    J&C Microbrewery (Taller de Cerveza) - Bogotá, Colombia

    Administration & General
    September 2015 - June 2017 · 1 year and 10 months

    Responsible for the operation of the microbrewery. • Reported directly to shareholders every month, including sales reports and Cash Flow Statement. • Managed a team of 4 people, including two production assistants, one quality director and one accountant. • Managed the bank account and cash, including payroll, payments to suppliers and taxes. • Planned the production schedule with the Brew Master. • Carried out monthly inventories of raw materials and equipment. • Ordered raw materials to suppliers. • Direct communication and coordination with the distribution channel of the beer. • Gave training to people in charge of selling the beer in one of the most important restaurant groups in Bogota (DLK Restaurants).

  • Project Consultant

    Oliveto Pasta & Pizza Gourmet - Bogotá, Colombia

    F&B other
    February 2015 - May 2015 · 4 months

    Responsible for carrying out a project of diagnosis and redesign of the restaurant. • Analyzed the restaurant’s operation and gave an initial diagnosis with problems identified. • Carried out individual interviews with 27 employees to understand problems and its causes. • Developed and guided group workshops to build a shared identity of the restaurant. • Built a desired design of Oliveto with the employees and a plan to reach the goal.

  • Inside Sales' Intern

    IBM - Bogotá, Colombia

    Administration & General
    February 2014 - February 2015 · 1 year and 1 month

    • Consolidated, organized and presented information of all the Lead Developers in the team to the Team Manager.


  • MSc. In International Hospitality Management

    EMLYON Business School - Écully, France

    August 2017 - December 2018

    One-year program in Lyon and Shanghai, followed by a 6-month internship. Relevant courses: Team Management Project Management

  • MSc. in International Hospitality Management

    Institut Paul Bocuse - Écully, France

    August 2017 - December 2018

    One-year program in Lyon and Shanghai, followed by a 6-month internship. Relevant courses: Hospitality Entrepreneurship Food and Beverage Management Hospitality Marketing Hospitality Finance Revenue Management Strategic Management

  • Industrial Engineer

    Universidad de los Andes - Bogotá, Colombia

    August 2010 - October 2015

    Relevant courses: Business Diagnosis and Design Investment Decision Analysis Accounting Corporate Finance Business Valuation


  • Spanish
    Native or fluent
  • English
    Native or fluent
  • French
    Full professional


  • Analyse financière
  • Basic finance
  • Event Manager
  • F&B management
  • F&B service
  • Gestion des reservations
  • Motivated
  • Proactive
  • Team Leadership
Chloe Hazotte
Chef de rang chez La Passerelle
hotellier chez hotel
Nicolas De Saint Priest
Assistant F&B Manager chez Sofitel Paris Le Faubourg
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