Maitre de Maison H/F Vitijob

CHAMPAGNE PERRIER-JOUËT
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.