Maitre de Maison (H/F)

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.