Skift Take
What's it like being the general manager of a luxury hotel during coronavirus? We asked Franka Holtmann, who looks after Le Meurice for Dorchester Collection. She spoke candidly and poetically about her worries, her new workflows, and how she cares for her team.
Travelers who dream of staying at one of Paris's palatial hotels would struggle to find a more iconic one than Le Meurice. Opened as a hotel in 1835, the building has Louis XVI-style architecture and overlooks the Tuileries Garden close to the Louvre.
Since 1997, hotel operator Dorchester Collection has run the 160-room luxury property. It has brought Michelin-starred chef Alain Ducasse to oversee all of the dining, award-winning innovator Philippe Starck to reimagine its restaurants and bar. Le Meurice went through a partial refurbishment of 29 suites late last year, including the Belle Etoile Penthouse Suite, with design by Lally & Berger.
Skift contacted the general manager of Le Meurice, Franka Holtmann, this week to ask about what it's like running a luxury hotel in Paris right now.
Holtmann has worked at some of France's finest addresses, such as Le Meridien Etoile, The Ritz, and Hôtel Plaza Athénée. Here is an edited version of the interview.
[caption id="attachment_385288" align="alignright" width="200"] Franka Holtmann, the general manager of Le Meurice. Source: Dorchester Collection[/caption]
Skift: How's business?
Franka Holtmann: This is definitely the toughest situation I have ever experienced since I have been working in the hotel industry. We have had several challenges in France over the past five years with terroris
