We are

A team of united colleagues who share the same values and the same passion for a service business within the context of a dynamic small business that invests and devotes its time and efforts in areas as varied as:
Infrastructure: renovations
Technologies: IT, Internet etc. Training: courses, conferences in Paris or in the Bordeaux region Labour relations: supplementary health insurance, profit sharing

Our goal

To go beyond just satisfying our customers, but to welcome them as our guests and do our utmost to ensure their visit to our restaurants is as enjoyable as possible. We do this by remaining attentive to our customers and by maintaining a flexible approach as each customer is unique. In short, we are committed to delivering a combination of professionalism with real heart and soul.

The keys to success

YOU ENJOY : working in a team and playing an active role in the smooth running of the team:

Jobs and roles

Officer

His/her role: to participate in the HACCP process for checking goods received and for setting up the kitchen. He/she shall be responsible for the preparation of the dishes.
The main human responsibilities are:
1. To have a customer-oriented approach despite not having face-to-face contact with customers.
2. To maintain a good relationship with staff from other departments.
3. To be punctual.
The main technical responsibilities are:
1. To have a good knowledge of the products and suppliers
2. To perform tasks and maintain documents relating to HACCP standards.
3. To be responsible for observing basic weights and for preparation proportional to sales.

Station waiter

His/her role: to provide the highest quality service to customers.
His/her main human responsibilities are:
1. To maintain a rigorous approach, to be organised, quick to act and to remain attentive to the needs of the customers, the team and the hierarchy.
2. To be punctual.
3. To be open.
His/her main technical responsibilities are:
1. He/she is responsible for receiving customers, taking their orders, providing them with advice and meeting their requests.
2. He/she is responsible for ensuring the distribution of dishes, checking service presentation, quantity and temperature.
3.He/she is fully familiar with the sales material.

Head waiter

His/her role: to ensure co-ordination between the manager, assistant manager, station waiters and officers, and to ensure the organisation of work; he/she receives customers in the restaurant in such a way so as to provide the best possible service to the customers.
His/her main human responsibilities are :
1. He/she is responsible for defining the organisation of the work of station waiters and officers.
2. He/she is responsible for the dress and cleanliness of his/her personnel.
3. He/she is responsible for the reception and integration of new team members.
His/her main technical responsibilities are:
1. He/she is responsible for the preparation of work in the restaurant and for the cleaning of the premises.
2. He/she is responsible for planning the number and duties of personnel on duty in accordance with workloads.
3. He/she is responsible for dealing with the billing of services and collecting bill payments, he/she is also responsible for the cash floats and cash register checks.

Cellar master

His/her role: identical to that of the "head waiter". He/she is also responsible for managing the cellar and organising a daily wine briefing together with the assistant manager or manager, in order to keep the restaurant personnel informed about the wines that feature on the wine list and the wine of the day.

Assistant Manger

His/her role: to ensure all of the manager's responsibilities are carried out in his/her absence, and to report to the latter on all actions undertaken and on all events. He/she is responsible for ensuring compliance with all legislation in force, including social, HACCP, safety and fraud prevention legislation.
His/her main human responsibilities are :
1. He/she is responsible for organising (briefings and debriefings) and motivating his/her team and promoting a dynamic team spirit.
2. He/she is responsible for organising his/her time as well as that of others.
3. He/she is responsible for proposing rewards and disciplinary measures for his/her team to the manager.
His/her main technical responsibilities are:
1. He/she is responsible for organising his/her work and that of his/her team members, and is responsive to unanticipated situations.
2. He/she is able to set and assess goals.
3. He/she will play an active role in cost management and cost control.

Manager

His/her role: the L'Ecluse manager assumes responsibility for the quality of his/her restaurant related services, in terms of preparation, customer service, and for ensuring compliance with the legislation in force including social, HACCP, safety and fraud prevention legislation.
His/her main human responsibilities are:
1. He/she is responsible for defining the organisation of work and organising meetings for information and co-ordination, on a regular basis, in which each individual is given the opportunity to express their personal point of view.
2. He/she is responsible for planning the restaurant personnel duty rotas.
3. He/she is responsible for promoting a spirit of creativity within his/her team and encouraging research relating to the restaurant business.
4. Through his/her attitude he/she is responsible for contributing to the L'Ecluse image, and must also make his/her personnel well aware of this image.
His/her main technical responsibilities are:
1. He/she is responsible for the quality of services in the kitchen and the quality of customer service.
2. He/she is responsible for the profitability of all restaurant business services and for constantly
keeping the related costs under control.
3. He/she is responsible for the following within his/her establishment:
customer billing, and supplier invoices,
stock control and stock taking,
receiving payments,
cash floats, cash register closing,
cost components/ (raw materials and basic supplies),
personnel costs
4. He/she participates in determining objectives: sales, costs and investments.

We provide wine training for all personnel and regularly organise meetings and tastings internally.

Would you like to join us?

Send your C.V. together with a photo, accompanied by a letter of application to the following address:

L'Ecluse,
25 avenue Claude Vellefaux
75010 Paris
FRANCE

Submit your C.V.