Among the many jobs that can be done in the paddock, there is one that is rather little known but nevertheless of great importance to ensure that race weekends go well: that of hospitality manager. Pierre Gimenez, who occupies this position within the Tech 3 team in MotoGP, kindly agreed to give us a behind-the-scenes look.
Can you quickly introduce yourself and explain your role in the team?
“My name is Pierre Gimenez, I am 26 years old, I am from Lorraine and I live between Strasbourg and the South of France. I joined Tech 3 during the 2018 French Grand Prix and I am currently a hospitality manager. »
What is a typical race weekend like for you?
“We leave Bormes-les-Mimosas on Tuesday morning towards the various European circuits to arrive in the paddock on Tuesday around the end of the afternoon. Our fellow drivers and hospitality fitters arrive on site on Sunday evening and start to assemble the hospitality from Monday morning, so when we arrive on Tuesday, most of the structure is already assembled and I help them to finish assembly and installing the furniture on Wednesday. Everything must be in place on Thursday morning for the arrival of the first guests and partners who, according to the Grands Prix, eat in hospitality. The press conferences also start on Thursday, so everything has to be sorted out. »
“When the bikes start on Friday morning, everything speeds up at the same time. We have all the other guests starting to arrive at the circuit. At that time I am in charge of welcoming them, informing them and serving them, from the first coffee until dinner. I also have to inform them about their pass so that they know what exactly they have access to. »
“Saturday is generally the busiest day of the weekend and therefore one of the most pleasant. The rest of the guests arrive for the end of the free practice sessions and qualifying. I welcome new people while continuing to take care of people already there since Thursday and Friday. You must be present from breakfast until dinner, so it is essential to organize the different services so that their reception goes perfectly. I communicate a lot with Hervé and Mathilde [Poncharal] to be available and ready for the different meetings that people from the team, guests or drivers may have between signing sessions, interviews, press conferences with journalists , etc. »
“On Sunday, our day is just as intense and busy as those of the pilots because all the guests are there as early as possible in order to make the most of their last day. The atmosphere on Sunday is really special because there is a mixture of stress and excitement. It calms down a little at shopping time, otherwise the comings and goings of guests don't stop. Once the races are over, there are interviews and press conferences in the hospital, Hervé also answers a lot of questions. »
“We start tidying up from 17 p.m. and finish around 2 a.m. »
What do you do between Grands Prix? Do you have any special missions?
“The interval between the Grands Prix is quite calm for me, I stay in contact with Mathilde and Hervé to settle the last details for the Grands Prix which are arriving and place orders with the various suppliers so as not to miss anything, especially when several GPs follow one another, and be aware of the number of guests to manage. »
How did you get into the paddock? Did you orient your studies in this direction?
“I studied hotel and catering for five years, and during these years I had experience both in the kitchen and in the dining room, but also in the management of a catering structure. My studies were not directly geared towards MotoGP because I thought it was a really inaccessible environment. I have been passionate about motorcycles and motorcycle racing since I was little, and more particularly MotoGP. After my studies, I went into sales in motorcycles, and that's when I said to myself that it was perhaps possible to reconcile my passion for cooking with that of motorcycles. I wanted to apply for the highest competition possible, therefore MotoGP. Even though I thought it was impossible, Hervé called me back and I had my first interview at Sachsenring in 2017. By staying in contact with him and Mathilde, I was able to do my first Grand Prix at Le Mans with Tech3 in 2018. »
In your opinion, what qualities do you need to have to manage hospitality?
“Above all, you have to be passionate about both motorcycles and contact with people. It makes the job a lot easier. You also need to have a good sense of organization, be rigorous and know how to communicate in several languages, mainly in English but also in a few other languages to be able to communicate the simplest things to clients. You must be sociable, smiley and know how to manage a team. »
What part of your job do you like best?
“There is not one part that I prefer in particular, it is always a dream for me to work in MotoGP and moreover in a French team. What is pleasant is the relationship with the team and the drivers. And then when the race weekend begins, it's very interesting to meet the guests because they are generally motorcycle enthusiasts, so contact is easy, and even with VIPs and sponsors it's still very nice. For my part, it allows me to combine my passion and my work with travel because we still move throughout Europe. So it's perfect. »
