Hotels – Restaurants
The list of services offered is not exhaustive. Please do not hesitate to contact us for other services.
Receptionist (M/F)
Its main mission is to welcome and satisfy customer needs. The receptionist presents the establishment’s services and handles the administrative aspects of your stay.
Receptionists have excellent interpersonal skills.
Concierge (M/F)
Its main mission is to ensure that customers enjoy their stay and satisfy all their requests. He/she coordinates the work of the reception and lobby teams (valet, porter, baggage handler, bellman), is in constant contact with all hotel departments, and manages relations with external service providers (cabs, show bookings, restaurants, etc.). He/she records all customer habits and preferences in order to satisfy them as much as possible during future stays.
Porter, baggage handler (M/F)
Welcomes customers, facilitates their stay and satisfies their requests.
The baggage handler takes charge of the luggage, from the vehicle to the room, and shows it to guests.
Housekeeper (M/F)
Main responsibility for the upkeep and cleanliness of the rooms. He/she supervises the maids and valets, as well as the linen room. He/she is responsible for managing stocks used to maintain rooms and common areas.
Maid / Valet
Ensures cleaning and tidying up of rooms for dry cleaning and recuperation. He/she is also responsible for cleaning common areas and responding to all customer requests (linen, accessories, etc.).
Room-Service Maitre d'hôtel (M/F)
Ensures high-quality order taking and room service.
He/she advises customers on the choice of dishes and maintains excellent customer relations.
Barman - Waiter (M/F)
Create a warm atmosphere that suits the establishment and contributes to its reputation.
He/she prepares cocktails and takes care of service.
He/she is responsible for stock management, cleaning, cash receipts and bar equipment maintenance.
Head cook (M/F)
Share the love of cooking and gastronomy by offering a wide range of culinary activities for all types of events. With customer satisfaction as his/her main mission, he/she proposes a varied menu and prepares the dishes. He/she supervises a team of cooks and clerks reporting to him/her to carry out his/her tasks.
