Join Perrier-Jouët as a Maitre de Maison, in Epernay !

Offer reception-site guests a personalized welcome and a high‑end service that reflects the brand’s image

Your key missions:

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.

Scope:

• Maison Belle Epoque