Philipps Matthias

Philipps Matthias

General Manager adjoint at Hotel Mercure Dijon Centre Clemenceau
Lives in Dijon, France
over 6 months ago

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  • General Manager adjoint

    Hotel Mercure Dijon Centre Clemenceau - Dijon, France

    Administration & General
    December 2017 - Now · 1 year and 2 months

    Management 5 heads of department Daily hotel operations Revenue management

  • F&B Director

    Casino Partouche - Divonne-les-Bains, France

    September 2016 - November 2017 · 1 year and 3 months

    Management team of 60 staff included kitchen

  • Assistant F&B Manager and F&B Manager

    Movenpick Hotel Geneva - Geneva, Switzerland

    Administration & General
    May 2014 - August 2016 · 2 years and 4 months

    Highest customer satisfaction in group (96%) by optimizing organization and quality of buffets 10% increase in customer numbers in main restaurant by creating a new lunchtime offering and all-you-can-eat buffet Maintaining profitability of points of sale and banquet and catering service: organization, producing budget and forecast, analysis of P&L for each event, putting operational procedures (SOPs) in place Managing 40 team members, including 3 departmental managers and 5 maîtres d’hôtel: winning support of head chef with 4% improvement in food quality, optimizing supplier panel, setting and monitoring targets of departmental managers, recruitment, training and support on the ground Putting e-commerce sales tools in place: rating on (8.5/10), installation of a vending machine (Selecta) Duty Manager once a month by rotation: supervising all catering and hotel activity, handling customer welcoming and requests, quality control and hotel security

  • Maitre d'Hôtel in charge of F&B

    Hotel Hermitage - Monaco-Ville, Monaco

    F&B service
    September 2013 - November 2014 · 1 year and 3 months

    Improving quality of service against Leading Hotel criteria 8% increase in average bill through upgrading of the cellar and serving wine by the glass alongside 4 sommeliers Operational service organization (banquets, gourmet restaurant, bar): setting up a list of standards to be met, allocation of resources across points of sale, assessment of teams, managing part-time staff Launch of promotional products: sales analysis, planning operations, monitoring customer satisfaction Organizing functions to coincide with major events in the Principality: Bal de la Rose, Monaco Grand Prix

  • Family Manager

    Philipps' family - Cannes, France

    Administration & General
    October 2011 - February 2013 · 1 year and 5 months

    In charge of a team of 1 child, my daughter, Nolane Philipps from her date of birth the 22nd of October to 2013, her entrance in school Bottle feeding with SOP of HACCP, cost controlling of the change diapers, trending activities

  • F&B Manager

    InterContinental Moorea Resort & Spa - French Polynesia

    F&B other
    March 2009 - March 2011 · 2 years and 2 months

    8% increase in turnover through introduction of additional sales techniques and creation of a new point of sale Profitability maintained at 19% Opening of the pool bar and restaurant: monitoring development plan with architect, assessing requirements for materials in relation to the specifications, creating sales materials Organizing F&B activity (dining room and kitchen), 60 employees, mainly on local contracts: checking application of service standards, support for teams Weekend Duty Manager

  • Breakfast Manager

    Hotel Kurhaus - The Hague, Netherlands

    F&B service
    September 2008 - February 2009 · 6 months

    Organizing breakfast buffets, 25 team members: supplies, installation, hygiene and quality checks, interface with handover to lunch team

  • Assistant F&B Director

    Hotel Cap Est Lagoon Resort & Spa - Arrondissement of Saint-Pierre, Martinique

    F&B other
    October 2007 - June 2008 · 9 months

    Creating menus with wine pairings Average bill increased by finding new local customers and presence at tourism and wine trade fairs Organizing F&B activity: change of menu following sales analysis, cellar management, updating sales materials focusing on the gourmet restaurant, team briefing Opening of the gourmet restaurant at festive holiday season: 150 reservations a night

  • Assistant General Director

    Hotel Dar Ahlam - Fes, Morocco

    F&B other
    November 2006 - September 2007 · 11 months

    Supervising guest welcome and accommodation: individualized welcoming of customers, organizing stay with concierge services and butler, organizing private meals, monitoring quality of service


  • BTS (vocational qualification)

    Lycee hotelier paul augier nice - Nice, France

    September 2001 - June 2003

    Hotel Management & Marketing


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


  • Excellent guest relation
  • F&B management
  • Finance
  • Good team leader
  • Handle complain guest
  • Handling guest complaint
  • HR Management
  • KPI analysis
  • Management
  • Managing a team
  • PR
  • Profit and loss analysis
  • Support team
  • SWOT analysis
  • Teamleader
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