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The Events division of Team Services
includes all the skills to manage an event at all levels.
SERVICES
The butler manager supervises and coordinates the waiters teams, whether on the set-up, the different stages of the event, the speech to have with customers...
He makes sure the service runs smoothly and ensures customers satisfaction.
He represents the place and must remain professional and smile.
The butler welcomes, informs and serves customers during the event.
He makes sure the service runs smoothly and ensures customers satisfaction.
His perfect knowledge of the menus allows him to answer questions and advise the customer.
He represents the place and must remain professional and smile.
The waiter, welcomes, informs, and serves the customers of the area assigned to him.
His perfect knowledge of the menu and the dishes offered allows him to answer questions and advise the customer.
He represents the place and must remain professional and smile.
BAR
The bar manager oversees a team of bartenders and barmaids.
He manages the stocks and the supply of the bar(s).
He welcomes and advises the client.
The bartenders (or barmaids) welcomes and advises the customer.
He prepares the orders made by the customers.
He is fast , reactive, smiling and professional.
The mixologist is specialized in cocktails.
He develops the cocktails menu.
It is dedicated only to cocktails.
He is fast , reactive, smiling and professional.
RECEPTION
The Chief Host(ess) supervises, coordinates and manages all the reception teams.
He ensures that the welcome of the guests goes well.
He ensures that the listings are up to date.
He ensures that the dispatch of the guests takes place as initially agreed.
He is, with his team, the first representative of the place and must remain professional and smile.
He/she ensures the welcome of the guests by checking the invitations, the listings on their arrival.
He/she is in charge of handing out the badges and other accessories necessary for the smooth running of the event.
He/she is in charge of guiding and informing the guests.
He/she takes care of the placement of the guests if necessary.
He / she is the first representative of the place and must remain professional and smile.
CLOAKROOM
The Chief Host(ess) supervises, coordinates and manages all the cloakroom teams.
He makes sure the flow of guests is smooth.
He makes sure the cloakroom is well organized.
He is, with his team, one of the first representatives of the place and must remain professional and smile.
He/she takes care of the personal belongings (coats, jackets, accessories, ...) of the guests.
He/she takes care of giving the cloakroom ticket to the guests.
He / she is one of the first representatives of the place and must remain professional and smile.
CLERK
The clerk manager supervises all the clerks (room / bar / ...)
It is under the responsibility of the butlers and waiters.
He takes care of supervising the set-up, cleanliness and clearing.
He is responsible for hygiene during an event.
The clerk sets up the place under the direction of the clerk Manager.
He also ensures the permanent cleanliness of the premises.
Hygiene is his main concern.
The clerk sets up the bar under the direction of the clerk manager and/or bartenders.
He takes care of the stock issue, the setting up of the glassware...
He also ensures the permanent cleanliness of the bar.
He also takes care of the restocking of it.
Hygiene is his main concern.
The kitchen clerk assists the Chef and the cooks of the various parts.
He participates in the different cuts, in compliance with hygiene standards...
OTHER SKILLS
The sanitary manager is responsible exclusively for the sanitary facilities.
He takes care of the constant cleanliness of the restrooms.
He also takes care of the restocking of the various products (soaps, paper, etc.)
Hygiene is his main concern.
The handler is involved in reception, storage, preparation, packaging and physical inventory operations.
The handler moves, carries and packs the products using non-motorized machines: hand trucks, rolls, hoist, straps, etc.
He is called a "forklift operator" if he handles them using motorized machinery (crane, forklift, pallet truck, etc.).
The dishwasher is responsible for cleaning the dishes and cutlery used.
He is also in charge of cleaning all the equipment used in the kitchen (pans, pots, ovens,...).
He also ensures the cleaning of the kitchen and annexes (tiles and floors, work tables, drains,...).
He clears the garbage cans.
POUR MOBILE EN DESSOUS
SERVICES
The butler manager supervises and coordinates the waiters teams, whether on the set-up, the different stages of the event, the speech to have with customers...
He makes sure the service runs smoothly and ensures customers satisfaction.
He represents the place and must remain professional and smile.
The butler welcomes, informs and serves customers during the event.
He makes sure the service runs smoothly and ensures customers satisfaction.
His perfect knowledge of the menus allows him to answer questions and advise the customer.
He represents the place and must remain professional and smile.
The waiter, welcomes, informs, and serves the customers of the area assigned to him.
His perfect knowledge of the menu and the dishes offered allows him to answer questions and advise the customer.
He represents the place and must remain professional and smile.
BAR
The bar manager oversees a team of bartenders and barmaids.
He manages the stocks and the supply of the bar(s).
He welcomes and advises the client.
The bartenders (or barmaids) welcomes and advises the customer.
He prepares the orders made by the customers.
He is fast , reactive, smiling and professional.
The mixologist is specialized in cocktails.
He develops the cocktails menu.
It is dedicated only to cocktails.
He is fast , reactive, smiling and professional.
RECEPTION
The Chief Host(ess) supervises, coordinates and manages all the reception teams.
He ensures that the welcome of the guests goes well.
He ensures that the listings are up to date.
He ensures that the dispatch of the guests takes place as initially agreed.
He is, with his team, the first representative of the place and must remain professional and smile.
He/she ensures the welcome of the guests by checking the invitations, the listings on their arrival.
He/she is in charge of handing out the badges and other accessories necessary for the smooth running of the event.
He/she is in charge of guiding and informing the guests.
He/she takes care of the placement of the guests if necessary.
He / she is the first representative of the place and must remain professional and smile.
CLOAKROOM
The Chief Host(ess) supervises, coordinates and manages all the cloakroom teams.
He makes sure the flow of guests is smooth.
He makes sure the cloakroom is well organized.
He is, with his team, one of the first representatives of the place and must remain professional and smile.
He/she takes care of the personal belongings (coats, jackets, accessories, ...) of the guests.
He/she takes care of giving the cloakroom ticket to the guests.
He / she is one of the first representatives of the place and must remain professional and smile.
CLERK
The clerk manager supervises all the clerks (room / bar / ...)
It is under the responsibility of the butlers and waiters.
He takes care of supervising the set-up, cleanliness and clearing.
He is responsible for hygiene during an event.
The clerk sets up the place under the direction of the clerk Manager.
He also ensures the permanent cleanliness of the premises.
Hygiene is his main concern.
The clerk sets up the bar under the direction of the clerk manager and/or bartenders.
He takes care of the stock issue, the setting up of the glassware...
He also ensures the permanent cleanliness of the bar.
He also takes care of the restocking of it.
Hygiene is his main concern.
The kitchen clerk assists the Chef and the cooks of the various parts.
He participates in the different cuts, in compliance with hygiene standards...
OTHER SKILLS
The sanitary manager is responsible exclusively for the sanitary facilities.
He takes care of the constant cleanliness of the restrooms.
He also takes care of the restocking of the various products (soaps, paper, etc.)
Hygiene is his main concern.
The handler is involved in reception, storage, preparation, packaging and physical inventory operations.
The handler moves, carries and packs the products using non-motorized machines: hand trucks, rolls, hoist, straps, etc.
He is called a "forklift operator" if he handles them using motorized machinery (crane, forklift, pallet truck, etc.).
The dishwasher is responsible for cleaning the dishes and cutlery used.
He is also in charge of cleaning all the equipment used in the kitchen (pans, pots, ovens,...).
He also ensures the cleaning of the kitchen and annexes (tiles and floors, work tables, drains,...).
He clears the garbage cans.