Editorial Board   

Mr. Mourier

Jean Francois Mourier

Founder & CEO, RevPar Guru Inc.

Jean Francois Mourier arrived in South Florida in 2003 after a successful and distinguished career in Europe as a trader, financial analyst and director for a number of top firms including Merrill Lynch, ING Barings and others. He joined a small Miami Beach hotel management firm as a financial analyst. Applying his vast experience in finance, pricing and technology, he soon revamped the company's revenue management methods, with dramatic results. Occupancy at The Palms Hotel and The National Hotel in Miami Beach increased from 63% in 2003 to 96% in 2007, while steadily increasing average room rates. This was remarkable, but not surprising in light of Jean Francois' earlier achievements in the finance trade, where he modernized operations by introducing options and new products, increased customer sales by 100% through aggressive pricing strategies, sales training and product marketing, and doubled new issue business. A few months after joining the company, Mourier added the position of Director of Revenue Management to his resume and implemented a unique and revolutionary pricing scheme that yielded a 100% increase in revenues, earning him several awards in recognition of his out-of-the box creativity and methodology. In addition, he successfully trained and managed three programmers and four executives in his methods and philosophies, ensuring the perpetuation of his management, marketing and pricing policies. In 2007, along with his colleague and 25-year veteran of the hospitality industry, Bruno Perez, Mourier founded RevPar Guru to provide the Yield Dynamic Price Engine, an integrated revenue management and pricing solution, to others in the hospitality industry.

Mr. Mourier can be contacted at 786-478-3500 or clientservices@revparguru.com

Coming up in April 2021...

Guest Service: Health and Safety First

Though expectations are that hotels will return to some semblance of normalcy in 2021, their highest priority must continue to be the health and safety of guests and employees. To that end, hotels are training their guest service personnel in enhanced cleaning routines, which include the following practices - bathrooms, elevator buttons, remote controls and other high-touch items, are disinfected and cleaned with a higher frequency; all tables, chairs and menus in restaurants are cleaned at a much higher frequency, and after each seating; floor markers in public areas to remind guests and team members to maintain physical distance; hand alcohol stations and disposable gloves in lobbies and restaurants; loose items such as pens, note pads and information material removed from rooms and meeting rooms; limiting the number of seats in restaurants and public areas; and revised food & beverage offerings. The April issue of the Hotel Business Review will review how guest service personnel are being trained to maintain health and safety protocols in their operations.