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

Pernod Ricard; Épernay; On-site; EUR 50,000 - 72,000; Full time

Job summary

Pernod Ricard in Épernay seeks an experienced hospitality professional to oversee guest reception and service in luxury settings. You will manage setup, tastings, and events, ensuring exceptional brand-aligned experiences.

You will supervise housekeeping quality with external partners, coordinate resources, schedules, stock, and supplier interactions, acting as a bridge between kitchen and clients to deliver high-end wine service.

Qualifications

• Extensive experience in F&B and luxury/high-end environments.
• Experience in management.
• Attention to detail, organisation and customer-centric mindset.

Responsibilities

• Welcome guests and ensure personalized reception within the house or at external sites.
• Organize setup and service for receptions, tastings, meetings.
• Provide expert wine advice and promote brand products.
• Oversee night watch duties for overnight groups.
• Monitor quality of housekeeping by subcontractors and external contractors.
• Ensure hygiene, safety, and equipment standards.
• Prepare safety protocols and confidentiality agreements with suppliers.
• Schedule temporary staff and train them.
• Order consumables and manage wine cellar and stock.
• Track invoices and manage reception materials.
• Coordinate interventions by external service providers.
• Coordinate activities with Maître d’hôtel, Executive Chef, Event Coordinator.
• Serve as link between kitchen and clients for food and wine service.
• Collaborate with Cellar Master when selecting wines.
• Report on activities and suggest improvements.

Skills

F&B experience

Luxury hospitality

Management experience

Attention to detail

Organisation skills

Customer-centric

Job description

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