Maitre de Maison - Maison Belle Epoque - Perrier-Jouët /x H/F - Pernod Ricard

Offer reception-site guests a personalized welcome and a high-end service that reflects the brand's image.

1. Ensure personalized guest reception within the house or at any external site, and ensure their comfort throughout their stay

- Ensure the opening and closing of the house as required.

- Organize and carry out setup and service (table service, cocktails, tastings, meeting rooms, etc.) for all receptions held within the house or at the reception site.

- Ensure high-quality, personalized hospitality for all guests.

- Organize the continuous availability of consumables and equipment necessary for operations and guest comfort.

- Be able to conduct a guided tour of the house according to established protocols.

- Provide expert advice to clients regarding the House's wines and help highlight and promote the brand's products.

- Ensure night watch duties when groups are staying overnight.

2. Ensure the quality of housekeeping, maintenance, and cleaning provided by subcontracted companies

- Monitor the quality of work performed by external housekeeping companies according to the established specifications and organize occasional tasks.

- Control and maintain the quality and cleanliness of the sites, the house, the staff, and the equipment used, as well as the appearance of indoor and outdoor areas.

- Ensure, with general services and external contractors, when necessary, the proper functioning of the house's equipment.

- Guarantee compliance with hygiene, quality, and safety standards for materials, equipment, and premises, and ensure that safety and hygiene guidelines and equipment are made available.

- Prepare prevention plans, safety protocols, and confidentiality agreements with the house's suppliers.

3. Ensure the timely and quality provision of resources required for smooth reception activities

- Schedule temporary staff, contribute to their training and adaptation to the house's needs, and monitor working hours.

- Order consumables (amenities, wines, flowers, food, etc.).

- Ensure invoice tracking.

- Manage the guest house wine cellar and stock of reception materials and consumables specific to the activity.

- Conduct stock inventories (wines, POS materials, equipment, etc.).

- Organize interventions by external service providers.

4. Feedback and collaboration

- Take into account hosting requirements and coordinate activities with all involved stakeholders (Maître d'hôtel, external providers, Executive Chef, Event Coordinator)

- Manage temporary internal staff (Maître d'hôtel).

- Serve as the link between the kitchen and the clients, ensuring food and wine service during receptions and tastings.

- Collaborate with the Cellar Master when selecting wines for receptions and tastings.

- Report on activities through available documentation, site or service reviews, and ad-hoc exchanges with management.

- Suggest improvement opportunities for the guest reception experience.

Requirements:

- Extensive experience in F&B and luxury/high-end environments

- Experience in management

- Attention to detail, organisation and customer-centric mindset

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