Guillaume Ranvier
"It was my grandparents, restaurateurs, who made me want to work in the sector and manage teams," explains Guillaume Ranvier. "They passed on to me values such as commitment, performance, humility and effort.
FERRANDI Paris' open days confirmed his choice. "It was a feeling: the visit, the facilities, the infrastructure, and the meetings with the teachers... The first contacts are always decisive," he emphasizes. He then definitively abandoned the idea of joining the army and enrolled at the beginning of the 2000s for a Bachelor's degree in hotel and restaurant management, during which he did internships in France, England and Germany.
During his time at FERRANDI Paris, he especially remembers the closeness of the students to the teaching staff. Coming from a rather strict private school, he appreciates these relationships of accompaniment and sharing which will mark him for life. It is important for him today "to be perceived more as a coach than as a boss". To the question "what if FERRANDI Paris was a dish"? He answers that it is a dish for sharing, like a good pot au feu, "a reference dish that never goes out of fashion".
Following his end-of-study internship, he was hired as Restaurant Manager at the Royal Barrière in Deauville. He then moved to the South of France where he worked for nearly four years in Relais & Châteaux, including the Couvent des Minimes near Manosque, where he was Food & Beverage manager and of which he still has fond memories today. When his daughter was born, he decided to give a new dimension to his career and joined the Hyatt Madeleine team as Food & Beverage manager.
He then continued to climb the ladder by becoming Assistant F&B Manager in Paris Vendôme and then Accommodation Manager before taking up his current position as Operations Manager at the Park Hyatt Paris Vendôme and then in Doha for the past two years.
No less than 190 people are under his responsibility, from accommodation (valet, concierge, front office and baggage handlers) to Food & Beverage (restaurant, bar, room service) and spa. He is stimulated by his strong responsibilities, which far from making him feel overwhelmed.
His obsession: customer satisfaction. His motivation? To make his teams grow, to coach them and to see them blossom while progressing. And then "I have fun," he emphasizes. "That's what gets me up in the morning. In addition, there is a real attraction for this country, its quality of life and its culture: "People work, they are enthusiastic".
He plans to leave in the long run to discover a new environment, another culture and run a hotel. A way to realize his childhood dream when he watched with admiration his grandparents running their hotel...
FERRANDI Paris:
- In 3 words: Sharing, Humility and Performance.
- On the plate: A dish for sharing like a good pot au feu "historic but not out of fashion".