François RISSONS
Caluire et Cuire
Summary
Experienced hotel manager with over 20 years of leadership in the luxury hotel industry (4-star), combining operational excellence, a keen sense of customer service, and management of multicultural teams. Driven by a vision of authentic and responsible hospitality, I create an environment where guests and employees feel respected, valued, and engaged.
Accustomed to managing the performance of an establishment (revenue optimisation, budget control, service quality), I adopt a participatory management style based on trust and talent development. I motivate my teams to strive for excellence, to innovate and to make a difference every day, earning distinctions that highlight the finesse of the service and the exceptional quality of the customer experience, reflecting our constant commitment to French hospitality and excellence.
Results-oriented but also committed to social and environmental responsibility, I lead sustainable initiatives and place the customer experience at the heart of the strategy. This commitment has led to the hotel being awarded the ‘Clef Verte’ label, strengthening both its reputation and profitability while contributing positively to the local community.
Overview
19
19
years of professional experience
2
2
years of post-secondary education
Work history
General Manager Novotel
Groupe Valmavi
Valence
02.2024 - Actuel
- Full oversight of hotel operations, including rooms, F&B, seminars, and events.
- Management of financial performance (budget, GOP, RevPAR, ADR).
- Implementation of operational strategies in line with Accor brand standards.
- Leadership and motivation of multidisciplinary teams (100 employees).
- Development of internal talent and promotion of a culture of service excellence.
- Management of relationships with union representatives and institutional partners.
- Development and monitoring of commercial and marketing strategies.
- Expansion of business and leisure segments (seminars, conferences, corporate).
- Implementation of premium loyalty initiatives and upselling strategies.
- Ensured compliance with 4★ standards and Accor quality programs.
- Monitoring of guest satisfaction indicators (TrustYou, NPS, reviews) and implementation of initiatives to elevate guest experience and hotel reputation.
- In-depth analysis of operational and financial performance.
- Reporting to Groupe Valmavi and Accor.
- Implementation of corrective actions to consistently achieve targets.
- Awarded Green Key certification 2023–2024.
Director of Operations IBIS Style Lyon Sud
Groupe Valmavi
Vienne
02.2021 - 06.2024
- Coordination of human and material resources to ensure the smooth running of assigned projects.
- Preparation of performance reports to analyse results and recommend strategic improvements.
- Day-to-day management of the hotel with a focus on performance and quality.
- Optimisation of costs and rigorous monitoring of the operating budget.
- Establishment of a culture focused on customer satisfaction and operational efficiency.
- Ensuring compliance with Ibis Styles brand standards (design, friendliness, services).
- Monitoring customer satisfaction (Guest Satisfaction Index, online reviews).
F&B Operations Director – France
Groupe Valmavi
France
04.2019 - 11.2021
- Oversaw national F&B operations, driving operational excellence, cost efficiency, and premium service consistency across multiple high-end establishments.
- Developed and executed strategic initiatives to enhance team performance, streamline processes, and foster a culture of continuous improvement and service excellence.
- Led human resources management, including workforce planning, recruitment, training, and performance evaluation, ensuring highly motivated and efficient teams.
- Directed financial performance monitoring (P&L, cost control, margin optimization) with targeted actions to maximize profitability.
- Ensured compliance with brand standards, hygiene and safety regulations, and luxury service expectations, maintaining an exceptional guest experience.
- Spearheaded innovation and concept development to strengthen brand positioning and elevate the guest experience in the French luxury market.
- Promoted intercultural collaboration and talent development, fostering inclusive leadership and high-performing teams.
General Manager – Restaurant
Ouest Express, Paul Bocuse
Lyon
04.2010 - 05.2019
- Comprehensive oversight of daily restaurant operations in a high-volume, prestigious environment.
- Management of key performance indicators (turnover, profit margins, food and material costs).
- Implementation and monitoring of quality and hygiene standards in line with Bocuse tradition and excellence.
- Supervision, training, and motivation of 30 employees across dining room and kitchen teams.
- Development of staff skills and implementation of retention strategies to reduce turnover.
- Ensured fast, refined, and high-end customer service in the spirit of the Bocuse philosophy.
- Continuous monitoring of guest satisfaction and proactive resolution of complaints to maintain brand loyalty.
- Safeguarded and enhanced the Paul Bocuse brand image through consistent operational excellence.
- Designed and implemented operational processes to optimise workflows and efficiency.
- Actively contributed to the development and success of the Ouest Express concept.
- Achieved significant growth in turnover and overall profitability.
Restaurant Director
Place de marché
Lyon 04
01.2005 - 03.2010
- Managing the day-to-day operations of the restaurant to ensure high-quality, efficient service.
- Coordinating the service and kitchen teams to maximise productivity and customer satisfaction.
- Developing and implementing marketing strategies to attract new customers and retain regulars.
Education
CAP - Cuisine
Centre technique hotelier de l'Arlequin
09.1993 - 06.1995
Skills
- Premium hotel management with an approach based on authenticity, diversity and responsibility
- Leadership and talent development, guided by values of excellence, integrity and inclusion
- International mentoring, supporting Cambodian students at the Paul Dubrule School of Hospitality and Tourism (Siem Reap)
- High-end customer experience and personalised hospitality, with a people-centred service philosophy
- Revenue management and financial optimisation to maximise performance
- Commercial strategy and premium partnerships, tailored to an international clientele
- Intercultural communication and attention to detail, integrating a vision of sustainable and inclusive hospitality
Additional Information
- History and strategy: passionate about understanding major historical events and the strategic choices that shaped them, strengthening my analytical, planning and anticipatory skills.
- Travel: discovering new cultures and traditions, international openness and adaptability in a multicultural environment.
- Music: artistic sensitivity and a taste for harmony, strengthening my creativity and balanced approach to management.
- Flea markets and antiques: a passion for seeking out and showcasing unique objects, reflecting an attention to detail and a keen eye for authenticity – key assets in the world of luxury hospitality.
Langues
French
Native
English
Upper intermediate
Italian
Intermediate
Spanish
Beginner
Timeline
General Manager Novotel
Groupe Valmavi
02.2024 - Actuel
Director of Operations IBIS Style Lyon Sud
Groupe Valmavi
02.2021 - 06.2024
F&B Operations Director – France
Groupe Valmavi
04.2019 - 11.2021
General Manager – Restaurant
Ouest Express, Paul Bocuse
04.2010 - 05.2019
Restaurant Director
Place de marché
01.2005 - 03.2010
CAP - Cuisine
Centre technique hotelier de l'Arlequin
09.1993 - 06.1995
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