WE ARE : A team of collaborators work together and sharing the same values and the same passion for a service trade in the context of a dynamic small business that invests and also devotes its time and efforts in areas a varied as:
working tools: renovations
technology: computer technology, Internet etc.
training: courses and conferences in Paris or in the Bordeaux region
the social sphere: additional private health insurance, profit-sharing etc…

OUR WISH : Is to go beyond the mere satisfaction of customers by receiving them as hosts and doing everything possible to offer them special treatment.
For us, this is achieved by listening and adaptability, as each customer is unique.
In short, being professional, but with added "warm-heartedness".

THE KEYS TO SUCCESS

VALUES	ATTITUDES
Know-how and skill	By personal investment and commitment
Trust	Thanks to a positive attitude and enthusiasm
Respect for others	Open mindedness and the ability to listen
Customer satisfaction	Naturally enjoying welcoming people and receiving them
Excellence	By the will to always behave as a professional, with rigour and attention to detail.

YOU ENJOY : working in a team and playing an active role in the smooth running of that team: Come and join us!

Jobs and missions:

Supervisor :
The mission : to provide the highest quality service to customers.
His/her main human responsibilities are :
1. To be rigorous, organised, quick to act, caring for the customer, the team and the hierarchy.
2. To be punctual.
3. To be open.
His/her main technical responsibilities are :
1. He she/receives customers, takes their orders, informs them and reacts to their wishes.
2. He/she makes sure that dishes are distributed, checking the service presentation, quantity and temperature.
3.He/she is fully familiar with the means of sale.

Officer :
Sa mission : His/her mission: he/she participates in the HACCP process for checking goods received and for setting up the kitchen. He/she is responsible for the preparation of dishes.
His/her main human responsibilities are :
1. To take care of the customer whom he/she does not see.
2. To ensure good relations with the personnel of other services.
3. To be punctual.
His/her main technical responsibilities are :
1. To know the products and suppliers
2. To carry out tasks and maintain documents relating to HACCP standards.
3. He/she is responsible for ensuring the observation of and for preparing them in proportion to sales, and preparation proportional to sales.

Maître d'hôtel :
His/her mission : to provide co-ordination between the manager, the assistant manager, the "supervisors" and the officers, and to ensure organisation of the work; he/she receives customers in the restaurant in such a way as to provide the best possible service to the customers.
His/her main human responsibilities are :
1. He/she defines the organization of the work of supervisors and officers.
2. He/she is responsible for the dress and cleanliness of his/her personnel.
3. He 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 plans the number of and duties of persons on duty depending on workloads.
3. He/she is responsible for dealing with the billing of services and collecting payment of the bills,
he/she is also responsible for the cash floats/flows and cash register checks.

Cellar keeper :
His/her mission : identical to that of the "maitre d'hôtel", and he/she keeps the cellar for managing the cellar, he/she organises a daily wine briefing together with the assistant manager or the manager, on the subject of the wine-list, wines and the wine of the day, for all the restaurant personnel.

Assistant manager :
His/her mission : to ensure the carrying out of all the manager's responsibilities, in his or her absence, and report to the latter on all actions undertaken and all events. He/she is responsible for the observation of all legislation in force, including social, HACCP, safety and fraud-repression legislation.
His/her main human responsibilities are :
1. He/she organises (briefings and debriefings), motivates and stimulates the dynamism of his/her team.
2. He/she organises his/her time as well as that of others.
3. He/she proposes rewards and sanctions for his/her team to the director.
His/her main technical responsibilities are:
1. He/she organises his/her work and that of his/her team members, and rapidly reacts to unforeseen situations.
2. He/she knows how to set and assess objectives.
3. He/she gets involved in cost management and cost control.

Manager :
His/her mission : the "l'Ecluse" manager assumes the responsibility for the quality of his/her restaurant related services, in terms of preparation, customer service, and the observation of legislation in force including social, HACCP, safety and fraud-repression legislation.
His/her main human responsibilities are:
1. He/she defines the organisation of the work and organises meetings for information and co-ordination, on a regular basis, giving each person the opportunity to express his/her point of view him/herself.
2. He/she elaborates forecasting schedules and restaurant personnel duty rotas.
3. He/she develops a spirit of creativity within his/her team, as well as research related to the restaurant business.
4. Through his/her attitude he/she contributes 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 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 the setting of 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?

• L’Ecluse Grands Augustins
  15, quai des grands Augustins
  Paris 6ème
  tél. : 01 46 33 58 74
  
• L’Ecluse François 1er
  64, rue François 1er
  Paris 8ème
  tél. : 01 47 20 77 09
  
• L’Ecluse Bastille
  13, rue de la Roquette
  Paris 11ème
  tél. : 01 48 05 19 12
  
• L’Ecluse Madeleine
  15, Place de la Madeleine
  Paris 8ème
  tél.: 01 42 65 34 69
  
• L’Ecluse Carnot
  1, rue d’Armaillé
  Paris 17ème
  Tél : 01 47 63 88 29
• L’Ecluse Saint Honoré
  34, place du Marché Saint Honoré
  Paris 1er
  Tél : 01 42 96 10 18

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