Career plans

• Provide physical and telephone reception to our customers

• Carry out check-in and check-out procedures, as well as rooming

• Ensure daily, monthly and annual closings

• Prepare accounting reports and statistics

• Prepare and send the various daily reports to the members of management

• Coordinate daily movements with other departments

• Ensure the security of the hotel in collaboration with the security company

• Constantly monitor the cleanliness of the hall and back areas

• Apply hotel quality standards and Leading Hotels of the World

Your main responsibilities will be:

• Assist our Executive Chef or his Second in Charge to ensure the daily running of the Kitchen

• Lead the brigade and ensure the proper organization of the stations

• Prepare and check culinary preparations, dishes, recipes, according to the menu and taking into account the specific requests of our customers

• Prepare and send dishes in accordance with the Executive Chef's decisions

• Ensure consistent product quality to optimize customer satisfaction

• Place orders, receive goods and manage inventory

• Check the cleanliness of the kitchen and the condition of the equipment and materials used

• Apply and monitor compliance with current HACCP hygiene and safety rules

• To be a force for proposing, to the Executive Chef, actions necessary to improve the culinary service

• Ensure ongoing training of employees and the integration of new employees

• Prepare and check (tasting, analysis and correction) culinary preparations, dishes, recipes, according to the menu and taking into account specific customer requests

• Prepare and send dishes in accordance with the executive chef's decisions

• Manage and lead the team in their area (deputy chef and commis)

• Ensure consistent product quality to optimize customer satisfaction

• Develop a forecast list of products needed for the projects

• Carry out inventories, receive and check the conformity of goods

• Control the storage of food, products and materials according to standards and hygiene rules

• Ensure the cleanliness of the kitchen and its area, the condition of the equipment and materials used

• Apply and monitor compliance with current HACCP hygiene and safety rules

• Know the menu of food, drinks and special offers

• Guide, advise and build customer loyalty

• Carry out table setting, dressing and clearing

• Taking reservations by telephone

• Manage invoicing and collection

• Systematically optimize the degree of satisfaction of our customers

• Apply and work on Up-Selling on each order

• Supervise a team of junior waiters, wait staff and trainees

• Ensure the cleanliness of the restaurant and the back areas and that the tools and equipment provided are kept in good working order

• Apply Leading Hotels of the World standards and hotel procedures

Reporting to our Front of House Manager, your mission will be to welcome our guests and handle their requests while respecting current procedures and standards.
Your main responsibilities will be:
• Ensure and personalize the physical and telephone reception of our customers and visitors
• Carry out check-in and check-out procedures
• Accompany our customers to their rooms
• Inform and guide our customers and visitors according to their needs
• Support all types of reservations
• Participate in cross-selling / up-selling
• Participate in the overall activity of the lobby
• Replace the night audit during his holidays/leaves
• Promote the various services of the hotel and the Michel Reybier Hospitality Group
• Apply hotel quality standards and Leading Hotels of the World

• Carry out table setting, dressing and clearing according to instructions and current standards

• Know the menu of food, drinks and special offers

• Check that the drinks and dishes in the kitchen correspond to the order

• Ensure the cleanliness of the restaurant and the back areas and that the tools and equipment provided are kept in good working order

• Apply Leading Hotels of the World standards and hotel procedures on a daily basis