Testimonials from professionals

His journey

Catherine obtained a BT tourism at the hotel school of Toulouse, then she
worked as a tour operator then in catering for 20 years. For 13 years and until
day, she is the manager of a 4-star hostel.

His typical day

Catherine occupies a position where the tasks are varied. She must manage both her teams and the relationships between customers and suppliers. She takes care of the administrative and accounting tasks, but also of the human resources part. Its function is therefore transversal and its days are not alike.

His qualities

“I am a flexible person, but I know how to be firm when necessary. I also listen and show great availability”.

What she likes about her job

“I really like the fact that the tasks are varied, and the contact with the customers”.

Advice to applicants

“Have qualities such as listening, availability, flexibility and
firmness, but also knowledge of the terrain. Have a good diploma without experience
is not enough “.

His journey

Gersende completed a BTS in Tourism, then a degree in Modern Literature. She has over 20 years of experience in the tourism sector, communication, events, marketing, quality and customer experience. She has notably worked for holiday villages, hotel groups and tourist offices. Today, she holds the position of Hotel-Restaurant Manager.

His typical day

When Gersende arrives in the morning, she always starts by saying hello to her teams and making sure everything is fine. She then goes around each service to ensure cleanliness and storage in order to welcome customers in the best conditions for their breakfast. She also likes to spend time at the reception to chat with customers when they check out, and gather their impressions of their stay.
She oversees the proper set-up of the restaurant and provides reception from the afternoon, which is devoted to administration, appointments, and checking rooms for the arrival of customers. In addition, Gersende tries to organize weekly meetings with his service managers.

His qualities

“I am always in a good mood with a smile. I am curious and generous, but also demanding and attentive to details. Finally, I like benevolence, empathy and exemplarity »

What she likes about her job

“I like human relations, mutual aid and the joy that we bring to our guests”

Advice to applicants

“Take pleasure in this passionate job, and always put yourself in the customer’s shoes”

His journey

Antonin completed a hotel and catering technological baccalaureate at the hotel school in Marseille, then a BTS option A in hotel management, and finally a master’s degree in revenue management in Chambéry. He had the opportunity to carry out exchanges abroad, notably in Spain and the Netherlands.
Since January 2017, he has been Executive Assistant.

His typical day

The missions assigned to Antonin are quite varied. Mainly, he must communicate and market the offers daily (social networks, emailing, website, etc.). He must also manage the various distribution channels. Finally, his missions vary according to customer requests or those assigned to him by his management.

His qualities

“I am very attentive, dynamic and I like to surpass myself in everything I do”

What he likes about his job

“I like the contact with the customers, as well as the satisfaction relating to the fact of giving pleasure to the guests”

Advice to applicants

“Go for it, you will do the best job in the world”

His journey

Emmanuel has 26 years of experience in the hotel and catering industry. He has skills in many areas such as operational finance, distribution, revenue management, sales, and marketing.

His typical day

Emmanuel takes care of operational missions every day (briefing and support of the teams in order to develop the skills and talents of each), commercial missions (follow-up of current files and prospecting), and finally to welcome customers and organize their stay according to their expectations

His qualities

Emmanuel has a sense of organization and management, and knows how to manage responsibilities while transmitting his passion for this field.

What he likes about his job

“I appreciate the hospitality as well as the many exchanges with customers, partners and employees”

Advice to applicants

“Be demanding with yourself, and above all be natural. Seek to surpass yourself »

Tell us about your background:

I trained as a mechanic, but quite quickly I changed paths to focus on the maintenance of tourist sites. I have worked in holiday centers so in contact with customers and I am now in this 4* hotel.

What is a typical day like?

I start my day with the swimming pool so that it is treated before the arrival of the customers then I take care of the surroundings of the hotel and check that it is clean and in good order. Then, depending on the needs, I intervene in the rooms, the common areas or in the kitchen and in emergencies when there are problems.

What qualities do you need to have to do this job?

You have to know how to intervene as discreetly and as quickly as possible to limit the nuisance to customers. It is also advisable to know how to step back and take the time to reflect before taking action to control the consequences.

What advice would you give to someone who wants to go down this path?

Today, there are training courses for maintenance technicians either in initial training or in continuous training and in the context of retraining. It’s a good approach for someone who wants to quickly get up and running in a hotel.

Tell us about your background:

It was while watching “ Bon appétit of course ” with Joel Robuchon that I discovered the profession of cook. At first I wanted to be a pastry chef but my family was against it. So I did an apprenticeship in catering at the end of 3rd grade and I’ve been in the kitchen for 15 years.

How does a typical day go?

I start my day by placing the orders then I organize the work of the team according to the menu of the day and the reservations.

What do you appreciate the most in your role?

Create new cards, choose products with suppliers and convey the desire for a job well done to my team.

What qualities do you need to have to do this job?

You have to be mindful of the fact that what you make is done for the pleasure of the customers and that every dish that leaves the kitchen must be perfect.

Tell us about your background:

I wanted to do several jobs but during an observation internship in a restaurant I discovered my path. The experience seduced me, I prepared a BAC Pro hotel followed by a BTS Hotel and catering in Bordeaux. I went on an internship abroad to complete my training and today I am part of the brigade of a starred restaurant.

What is a typical day ?

I start by saying hello to everyone on duty and then depending on my department I set up breakfast or the dining room. When I am from breakfast I only participate in dinner, which gives me free time.

What do you appreciate the most in your role?

I like the contact with the customers especially at breakfast time since it is a particular moment of the day when we are not in service. I like the versatility because outside the dining room I may be called upon to help in the kitchen or at the reception.

What qualities do you need to have to do this job?

Versatility, sense of perfection, meticulousness, rigor, elegance and courtesy.

Tell us about your background:

It was when I started to cook for myself and then with my mother that I discovered and appreciated cooking. I passed a BAC L then I registered at the Paul Bocuse Institute where I passed a degree in culinary arts and catering management. I then had the opportunity to do an internship at the Géranium in Copenhagen where I stayed for 3 years and then to join the brigade of the Plaza Athénée.

What is a typical day?

As I take care of the meat and fish parts, I start by preparing the juices for about 1 hour then I prepare the portions, lift the fillets and finally the service arrives very quickly…

What do you appreciate the most in your role?

I’m curious about what surrounds me so I go discover other cuisines and our job offers us great opportunities to travel the world because I know that I could find a job anywhere.
I also appreciate the relationships with young people to whom I try to transmit the positive values of the profession and to see them take pleasure in doing our job.
What qualities do you need to have to do this job?
You have to be rigorous, organized, disciplined and curious about everything.

A quote ?

“It takes the same time to be disorganized as to be organized, but the result achieved is not the same”.

Tell us about your background:

I graduated as a hairdresser but I never felt any particular interest in the profession. The chance of a meeting allowed me to discover the world of luxury hotels and from season to season I have worked in luxury hotels for 18 years.

What is a typical day?

We start with a briefing with the reception manager in order to know the particular attentions to be paid to the room of each client. Around 10:30 a.m. I then prepare my team to start the rooms and we thus grant between 45 minutes and 1 hour per room until the middle of the afternoon. In the evening, one of us provides the cover service.

What do you appreciate the most in your role?

Make the client’s stay in his room as pleasant as possible so that he retains the best of memories.

What qualities do you need to have to do this job?

You have to be meticulous, available, attentive to the smallest detail and able to solve a problem with serenity and efficiency

An anecdote ?

I was the hair dresser and makeup artist for a bride whose ladies in waiting had missed their plane. So I prepared her for the ceremony and somehow saved her day.

Tell us about your background:

I have a rather commercial background, as I have studied in this direction, but the chance of a meeting a year ago has made me exercise this profession today.

What is a typical day?

The day begins with the setting up of breakfast, then the preparation of the room and then the treatment of the restaurant linen and finally the maintenance of the rooms as the customers leave.

What do you appreciate the most in your role?

I appreciate the independence that this job offers me, I like to manage my schedule myself and organize my work. In addition, in a small business, you are lucky enough to be in contact with customers who ask you about the region, places to visit, etc.

What qualities do you need to have to do this job?

You have to know how to be rigorous, patient, adaptable, courageous and versatile.

His journey

I was introduced to cooking by my grandmother, who doesn’t have a restaurant but likes good products, then I did an internship with a restaurant owner. I then studied at the hotel school and after 2 years of apprenticeship I joined a large gastronomic brasserie.

His typical day

The classic acts of a restaurant: setting up then service for lunch and dinner.

His qualities

You have to be patient, enduring, attentive and aware that the task you are performing will have to be appreciated by the client.

What he likes about his job

The responsibilities that I am given, the trust that my manager places in me and which push me to constantly improve and make me progress.

Advice to applicants

Do not hesitate to carry out discovery and observation courses to discover the different facets of this profession and see if you are made for it.

Tell us about your background:

I have always liked good things and it was only natural that I turned to the hotel school. CAP then professional baccalaureate in my pocket I started in the palaces of the Coast followed by a passage in a starry in Scotland. For 6 years I have opted for bistronomic brasserie cuisine. I feel closer to my clients and their expectations, but also to my team.

How does a typical day go?

The day begins with placing orders and checking invoices. Then I check the proper application of hygiene rules and I join my team in the kitchen for the service.

What do you appreciate the most in your role?

The positive energy of the stress caused by the service approach, the orders that arrive and then also the pleasure of satisfying a customer who has a particular request.

What qualities do you need to have to do this job?

You have to like to cook and eat well. These are for me the essential points apart from work, courage and curiosity.

An anecdote ?

The one that struck me the most was when a client in a Palace ordered us a bluefin tuna Carpaccio at 4:00 in the morning. I had to call all my colleagues from the palaces of Cannes in the middle of the night before finding him at the Martinez.

Tell us about your background:

I first passed a Bac General in Portugal then I arrived in France where I entered as a chambermaid in the establishment that employs me. After 3 years I have just been appointed assistant governess but my goal is to train myself to quickly become a governess.

What is a typical day like?

The day begins with a passage in reception in order to receive the directives specific to each room according to the wishes of the customers. Then with my team we prepare the rooms, it takes about 30 minutes for the 3 of us. Then I go over each of the rooms to make sure that it has been done according to the rules of the house.

What do you appreciate the most in your role?

I enjoy my meetings with clients, receiving their compliments when they appreciate the quality of our work.

What qualities do you need to have to do this job?

You have to be attentive to the smallest detail, rigorous, careful and demanding with yourself

What advice would you give to someone who wants to go down this path?

To do this job well with the ambition of working in beautiful houses, I recommend following a school course in the hotel business or at least following specialized training;

Tell us about your background:

After studying literature, I opted for a short training course in the hotel industry through a CFA. I then started as a waitress in a restaurant in Burgundy and then head waiter. I then arrived in my current establishment where I have been working for 5 years, first in the service and now as assistant to the director.

What is a typical day?

I always start with a tour of each service in order to take stock of the past day and prepare for the current day. Then I check the cash registers, register the needs and finally I process the event-driven requests.

What do you appreciate the most in your role?

I like the versatility of the position since my function involves working with each department, which allows me to fully understand how the establishment works.

What qualities do you need to have to do this job?

This job requires dynamism, self-control both with customers and with employees, rigor and a real sense of hospitality. And of course be organized.

What advice would you give to someone who wants to go down this path?

I don’t know if there is an ideal course, but I would recommend taking a course in a hotel school in order to acquire the fundamentals of the profession.

Tell us about your background:

I have a somewhat atypical background because after a Bac S followed by training as a beautician, I started as a waitress in a restaurant in Spain. it is also as a waitress that I started at the Domaine du lac where I am now a versatile receptionist.

What is a typical day?

As the establishment is of a modest size, the day is shared between the functions of reception and service in the restaurant. I take care of departures, invoicing, booking rooms and tables in the restaurant. I participate in setting up the room and taking orders. I work full day Monday through Friday.

What do you appreciate the most in your role?

I particularly appreciate the contacts with the customers with whom I am in contact all day since I go from the reception to the room..

What qualities do you need to have to do this job?

You certainly need technical qualities such as rigour, organization but above all human qualities because you are in contact with customers. . You have to like people, be smiling, welcoming and have to express yourself correctly and if possible speak several foreign languages.

What advice would you give to someone who wants to go down this path?

I would say that you have to show versatility, know how to adapt to circumstances, be flexible and above all motivated by what you do.

“I applied for an opportunity offered by JOBHOSPITALITY for a restaurant in the Var, the JOBHOSPITALITY recruitment officer accompanied me throughout the recruitment process. The salesperson calls me approximately every 6 months to hear from me. Thanks to the JOBHOSPITALITY team! »

“The JOBHOSPITALITY firm handled my application with delicacy, explaining the recruitment process very clearly.
The support was perfectly fair, precise, a real pleasure to discuss with this firm. »

“I would like to thank the JOBHOSPITALITY agency which selected me, tested me during 3 interviews, recommended me to my current employer when the recruitment process was already over.
Real recruitment professionals! »

“Having myself had three rather negative experiences with employers, JOBHOSPITALITY offered me support in my research. They directed me to the right company by asking me the right questions”

“From the High Level”, I would sum up the experience I had with JOBHOSPITALITY in Spring 2019.
From the beginning to the end of the recruitment process, I felt great professionalism and real attention. »

“I had the pleasure of being contacted directly by JOBHOSPITALITY several weeks ago.
Not being in active search, however, I was immediately able to measure from the first exchange a coherence between the client’s need and my professional expectations.
In the event of a possible job change, I will go through JOBHOSPITALITY. »

“My recruitment went in a way that I could describe as ideal. JOBHOSPITALITY has always been extremely professional from start to finish. The communication was always clear and the information transmitted precise and complete. JOBHOSPITALITY teams are present and available to candidates. »

“I really appreciated JOBHOSPITALITY’s approach to my job search.
A user-friendly approach, which made the recruitment process both very pleasant and efficient. In particular with a very good targeting of the expectations of the recruiter and the recruit.
Surely my best experience with a recruitment firm. »