Recruiting

Our Barman is the one who offers great moments of relaxation to our customers of the two bars of the establishment

He elaborates cocktails, imagines new creations, builds customer loyalty and creates a warm atmosphere adapted to the establishment and

thus contributes to its reputation.

The Barman conveys the image of the hotel by his exemplary attitude, his warm and friendly welcome,

his professionalism and availability.

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His occupation:

The Barman is in permanent contact with the clientele and contributes to the creation of an atmosphere

adapted to his place of work. He serves the drinks ordered by the customers, he realizes the cocktails

and also proposes signature compositions of his choice to the Chef Barman. He ensures

the cash register, the management of the beverages stock : the orders with the

suppliers, the reception and the storage of bottles. He manages the cleaning and maintenance of the

machines and equipment of the bar.

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Its activities under the responsibility of our Head Barman are :

▪ Supply products to the bar and tidy up

▪ Monitor inventory status, identify supply requirements and establish requisitions

▪ Effectively the inventory of daily requirements.

▪ Receive products and perform storage.

▪ Perform product and material set-up according to established work procedures

▪ Greet the customer and prepare beverages according to the established technical sheets

▪ Serving customers at the counter, in the dining room, on the terrace/lounge and pool

▪ Perform billing and collection of consumption.

▪ Clear tables, counter, and perform bar and room maintenance and cleaning

▪ Perform glassware washing

▪ Informing the client of the facility's activities.

▪ Implement the facility's business policy.

▪ Inquire about customer satisfaction.

▪ Detect risky behavior and inform your supervisor or co-workers

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Its main qualities:

- Excellent interpersonal skills

- Personal authority and diplomacy.

- Skill and speed of execution.

- Team spirit.

- Good memory.

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Post:

-1 position in the restaurant La Boussole as of April 1, 2023

-1 position at L'Ouvr'Boitte restaurant from May 15, 2023

-Continuous hours most of the time

-2 consecutive days off

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The Chef De Partie is an experienced cook who is versatile.

The Chef De Partie conveys the image of our establishment by his exemplary attitude, his kindness, his

professionalism and availability.

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His occupation:

Within the brigade and under the orders of the Chef de Cuisine and the Second, the Chef de Partie

takes charge of the culinary achievements which fall under his speciality. He manages the

and informs his hierarchy by means of a daily inventory.

The Chef de Partie manages and trains his clerk and is responsible for him.

The Chef de Partie must master all types of cooking of all foods.

It practises the boning of meats and their setting in portion, the preparation of poultries, fishes, shellfishes, and ensures the storage of these goods in cold rooms

or in the pantry. It also ensures the preparation of cold culinary dishes and

and presents them with care and precision. He ensures the smooth running of

its position: supply, manage the good forward motion, and a good rotation of the

in place.

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Its activities:

▪ Service set-up and management of set-ups.

▪ Execution of dishes with the ability to balance the performance from an economic standpoint.

▪ Select products to be used in their development.

▪ Contribute to the evolution of the dishes in his/her party.

▪ Apply and enforce food safety and sanitation rules.

▪ Train his clerks.

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Its main qualities:

- Good communication and interpersonal skills.

- Developed a special interest and talent in a specific area of cooking.

- Management skills and respect for hierarchy.

- Pedagogy and taste to transmit his knowledge.

- Logical.

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The post:

-2 days off per week

-Continuous hours and alternating weekends possible

-1 position at the restaurant la Boussole as of April 1 and 1 position at the restaurant l'Ouvr'Boitte as of May 15

Housing available for first-time applicants

Offer for a multi-skilled maintenance agent.

25 hour a week contract, 12-5pm, Monday to Friday

• Regular maintenance of bathrooms (joints and siphon)
• Plumbing
• Paint
• Electricity
• Maintenance of green spaces
• Maintenance of the hotel's common areas (corridors, storerooms, etc.)
• Spa and pool water quality management
• Maintenance and installation of outdoor terraces

This position requires a high degree of versatility with basic knowledge in all areas of maintenance and overall upkeep of a hotel establishment.

You will be autonomous and will be a force of proposal and initiative, with the aim of maintaining an excellent level of customer service.

Assists staff and the facility in maintaining a clean kitchen by washing and maintaining the facility, equipment and primarily dishes.

The dishwasher may be required to perform additional tasks in the kitchen or dining room

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Technical and functional skills

Adapt your work rhythm to the requirements of the kitchen and the service room

Apply the chronology of the different operations

Apply safety and hygiene instructions

Apply the prescribed operating procedures

Understand the contribution of his/her work to the overall activities of the institution

Detect and report possible malfunctions

Performing assays

Maintain your workstation

Ensure the optimal use of specific devices and products

Ensure the cleanliness of dishes and common kitchen equipment and premises in compliance with hygiene and safety standards

Adapt to varying work schedules

Use specialized equipment correctly and according to instructions

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Relational and behavioral skills

Apply instructions

Conveying instructions

Build effective internal and external relationships without tension or conflict

Keeping calm and efficient in times of pressure

Work in coordination with other positions

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Primary Responsibilities:

- Ensure excellent service

- Supervising the work of clerks

-The Chef De Rang conveys the image of our establishment by his exemplary attitude, his kindness, his

professionalism and availability.

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Your missions:

- Responsible for a row, i.e. a group of tables, you must ensure that the service is carried out correctly on all these tables. Under the authority of the maître d'hôtel and after the order has been taken by the latter, you will serve at the table and clear away the food with the help of clerks.

When setting up the tables, you check that nothing is missing; when serving, you must be perfectly familiar with the menu and the dishes in order to be able to answer the customers' questions and to know and master all the presentation techniques.

At the end of the meal, you will make sure that the customers are satisfied, check the bill and collect their payment.

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Your main qualities:

- Allure, distinction and perfect mastery of the codes of customer relations

- In-depth knowledge of service rules and techniques

- Team Manager

- The practice of one or more foreign languages is a plus (at least English)

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Workplaces:

- 1 position to be filled at the restaurant La Boussole from April 1 to October 30, 2023

- 2 positions to be filled at the Ouvr'Boitte summer restaurant from May 15 to September 15, 2023

-Some housing options for early applicants

-Total team of 12 people working in the two restaurants

-2 days off per week

-Continuous hours on a few days a week

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