To be an employee of the Roches Blanches Hotel ***** is to embody and transmit the spirit of an exceptional establishment
through the values of commitment, adaptability and creativity.


General tasks

- Is exemplary in his or her way of being and doing things, and embodies the hotel's state of mind.
- Ensures a quality welcome and service to customers at the various catering outlets
- Contributes to overall customer satisfaction through the quality of his/her work and exemplary behaviour
- Applies without fail the service standards appropriate to his/her position

Main responsibilities

Customer relations

- Provides a warm and personal welcome to clients
- Offers an attentive service adapted to the client's needs
- Is attentive to the customer's remarks and ensures follow-up
- Establishes good relations with the customer, advises him/her and builds loyalty
- Gives a warm and personal welcome to the customer, calls the customer by his/her last name when he/she knows it

Business/production technology

- Performs :
- setting up the point of sale and the back area
- welcoming and serving customers
- cleaning and tidying up the room and the back room after the service
- Informs himself/herself before the start of each service about the composition of the dishes and any shortages
- Adapts his/her organisation and work rhythm according to the number of people, events and customers
- Ensures the durability of the equipment at his/her disposal

Team management / cross-functional involvement

Communicates and cooperates closely with other departments (kitchens, bars, lobby, banqueting...)

Commercial / Sales

- Is attentive and respects the customer's request
- Contributes to customer loyalty through quality of service.
- Adopts an attitude appropriate to the brand's state of mind, contributes to the friendly atmosphere of the restaurant and lounges
- Promotes the restaurant and bar offer. More generally, knows the hotel's services and news.


- Is involved in achieving the objectives of his/her department by respecting the procedures and internal controls applied in the hotel
- Contributes to the good management of dishes and small equipment by avoiding breakage
- May be required to take part in inventories

Health / Safety / Environment

- Ensures the cleanliness of the workplace and food safety by complying with HACCP hygiene rules on a daily basis
- Respects the instructions for the use and safety of the equipment made available to him/her.
- Applies the hotel's safety rules (fire, etc.)
- Respects the commitments of the "Environmental Charter" taken on the establishment (energy saving, recycling, waste sorting...)


Chef de rang, Maître d'hôtel or other possible attachment depending on the hotel's organisation.

Profile required

Education / Work experience

- From CAP to Bac Pro Catering and/or any person motivated by this sector of activity whatever their initial training after validation of their aptitudes and motivations
- Languages: fluency in French and professional English

Skills / Qualities

A service attitude focused on customer experience, friendliness, attention to detail, sociability.
To achieve a harmonious attitude, ensure that each personality develops the qualities of
curiosity, openness, initiative and interpersonal skills.

- Sense of welcome, service and quality
- Salesperson
- Rigour and organisation

This description, which is not exhaustive, is by its very nature open-ended, taking into account the requirements linked to the organisation of the establishment

Your benefits

Meal allowances

Parking Badge

Coffee badge

Uniform provided

Possibility of accommodation with participation


Position to be filled as soon as possible


9 avenue des Calanques