Les qualités principales nécessaires :
-Efficacité et excellent sens du service
-Discrétion , distinction , très bonne présentation
-Pratique orale de l’anglais ( Niv. III min ) .
Objectifs
Acceuillir et informer le client . Prendre en charge le client avant , pendant et après son séjour . Superviser tous les détails matériels du séjour du client .
Effectuer la relation permanente avec les services internes de l’hôtel ( réception , gourvernantes , services techniques ) et externes à l’hôtel (courses , transports en commun , plan de paris… ) .
Principal responsibilities:
Principal responsibilities (in English ) :
Welcome customers of a large hotel, to facilitate their stay and to satisfy their requests.
Occupations :
Car attendant, gatekeeper, luggage handler, groom, lift attendant and hunter work in concert, under the authority of the caretaker, to ensure the best reception the customers of the large hotels, to facilitate their stay and to satisfy their requests:
-the car attendant has the responsibility for the parking of the cars of the customers,
-the gatekeeper opens the door of the vehicle on his arrival in front of the hotel and helps the passengers to leave there, opens and close the door of entry of the hotel,
-the luggage handler takes the luggage from the vehicle, and transports them to the room, when he makes visit with the customers,
-the lift attendant responsible for the correct operation of the elevators, accompanies the customers to go up and come down from the floors,
-the groom is in function in the hall of the hotel, He brings the customers towards the caretaker's lodge when they need information, he is in charge of the shopping for the customers in the hotel and transmits the internal messages to the customers
-the hunter carries out the shopping outside required by the customers (purchases, mail to be dispatched, banking steps, reservation of places of plane, of train, of theatre…)
Niveau de connaissances minimum préalables d’entrée /sortie :
Sans BAC (mais le niveau est apprecie)
( aucun diplôme n’est necessaire )
Les méthodes pédagogiques :
Exposés théoriques
Exercices pratiques sur un logiciel hôtelier
Le contrôle des connaissances est permanent sous la forme de travaux pratiques
Validation :
Attestation (de fin) de stage
ou Certificat de stage
