Jobs

A player in the creation of the customer experience in our restaurant areas in collaboration with the F&B Manager. His/her role is to guarantee customer satisfaction and the quality of the service provided in accordance with the standards. He or she conveys the image and project of the restaurant through the values of commitment, adaptability and creativity. His or her main mission is to run the hotel bar efficiently and to ensure the preparation of the menu. As a true leader of atmosphere, he/she must know how to create a warm atmosphere in the image of the establishment.

A major player in the culinary experience of our organic restaurant Feuille de Chou. He or she conveys the image and the project of the restaurant through the values of commitment and adaptability. As a leader of men, he or she coordinates the work of the entire brigade (from the clerk to the second), supervises the pace and quality of work, and guarantees the preparation of dishes in compliance with hygiene and quality standards. As the guarantor of the good management of the organic kitchen, he/she ensures that everything is perfect: communication, equipment, hygiene and resources.

His or her role is to ensure the well-being of the clients and the team. He or she has an operational role and ensures that his or her missions and those of his or her peers are respected. He or she takes care of customers and deals with any problems they may encounter.
His or her interpersonal skills and management abilities enable him or her to carry out the operational role.
The Accommodation Manager conveys the image and project of the MOB HOUSE. He embodies and transmits the spirit of the MOB movement through the values of commitment, adaptability and creativity of the establishment.

His/her role is to ensure the well-being of the clients and the team. He or she has an operational role and ensures that his or her missions and those of his or her peers are respected. He or she looks after the customers and deals with any problems they may encounter.
His or her sense of contact and management skills enable him or her to ensure his or her operational role.
He or she conveys the image and project of MOB HOUSE. He or she embodies and transmits the spirit of the MOB movement through the values of commitment, adaptability and creativity of the establishment.

Actor/actress in the creation of the customer experience within our restaurant spaces in collaboration with the F&B Department. His/her role is to guarantee customer satisfaction and the quality of the service rendered in accordance with the standards. He or she conveys the image and project of the restaurant through the values of commitment, adaptability and creativity.
The objective is to work on well-being in the broadest sense of the term: both for the customers and for the preservation of the landscape through an organic, local and seasonal offer.

Actor/actor in the creation of the Customer Experience within our dining spaces. His/her role is to coordinate and supervise the activity of the staff in order to offer a personalized and high quality service to the customers. He/she guarantees customer satisfaction and the quality of the service rendered in accordance with the standards and requests indicated by the Sales Department. He/she conveys the image and project of the Feuille de Chou restaurant through the values of commitment, adaptability and creativity.
The objective is to work on well-being in the broadest sense of the term: both for the customers and for the preservation of the landscape through an organic, local and seasonal offer.

His/her role is to assist the Front Desk Manager in ensuring the well-being of the guests and the team. He or she has an operational role and ensures that his or her missions and those of his or her peers are respected. He or she ensures a warm and personalized welcome. He or she makes a point of communicating with his or her team to take care of customers and deal with any problems they may encounter. His sense of contact and his managerial skills enable him to carry out his role. He/she conveys the image and the project of MOB HOUSE. He/she embodies and transmits the spirit of the MOB movement through the values of commitment, adaptability and creativity of the establishment.

The receptionist has an essential operational role in the customer experience: he or she guarantees the quality of their stay. He or she ensures a warm and personalized welcome throughout the stay and provides all the information necessary for the smooth running of the stay. He/she plans reservations and room occupancy and works in close collaboration with the other departments of the hotel. He/she has a good sense of contact and communicates with his/her team to ensure complete customer satisfaction.

The Bursar has an essential role in the hotel because he or she allows all departments to have the necessary supplies so that the rest of the teams can produce a quality service.He or she is responsible for the proper management of purchases, inventory and supplies for the entire establishment.

Throughout the year, we take care of the nuggets of tomorrow!
Come and discover the catering, reception, kitchen, technical and support functions.

First representative of the establishment in terms of image and notoriety. Your main objective is to increase the hotel's visibility and to attract our different customer segments on a local, national and international level. You are the guarantor of the optimization of our communication. You are one of the main promoters of the MOB philosophy both internally (team) and externally (customers, partners, press...).

Actor/actress in the culinary experience within our Feuille de Chou organic restaurant. He or she conveys the image and the project of the restaurant through the values of commitment and adaptability. He or she guarantees the preparation of dishes in compliance with hygiene and quality standards according to the hierarchical directives and recipe sheets. He/she ensures a good social climate, hygiene and good resources.

The Chef de Partie is a major player in the culinary experience of our Feuille de Chou organic restaurant. He or she conveys the image and the project of the restaurant through the values of commitment and adaptability. As a leader, he or she coordinates the work of the kitchen assistants and the dishwashers, supervises the pace and quality of work, and guarantees the preparation of dishes in compliance with hygiene and quality standards. He/she ensures a good social climate, hygiene and good resources.