Student / flex
Le Pain Quotidien Belgique Brussel +
What is required?
- Catering experience is preffered
- Very customer-friendly, able to work well in a team and excellent communication skills
- Good command of the Dutch and/or French language, depending on the region (level C1-C2)
- Prepared to work different (weekend) shifts
What will you get?
- Salary according to horeca barema
- 8 to 20 hour work week
- Vacation days in consultation
What will you do?
- 60% Serving guests
- 15% Serving food and drinks
- 15% Working behind the counter
- 10% Cleaning
This vacancy has been created based on interviews with employees to help you get a realistic preview of the job.
Vacancy
As a Student at Le Pain Quotidien, it's your responsibility to make sure guests have everything they need. When you are serving, you bring guests the menu, answer any questions about dishes and serve drinks and food. You are responsible for a number of tables in the restaurant, which you keep a close eye on.
You also regularly work behind the counter. Here you sell retail products such as pastries, bread and croissants. There you also help people who come by to have a take-away coffee. Most dishes are prepared in the kitchen, but behind the counter you take care of the decoration of the pastries.
During the day, you make sure the restaurant and your workplace behind the counter stays clean. At the end of the day you and your colleagues from the closing shift clean the entire restaurant. You sweep and mop the restaurant, clean the toilets and change the garbage cans. This way you make sure that your colleagues from the morning shift can start their work well.
You are part of the Front of House team, which consists of an (Assistant) Manager, Shift leader and several Hosts. It depends on how busy things are as to how many colleagues you work with.
If you enjoy making social connections with many different types of guests, and find it challenging to work hard in a team, then this is a job for you.
Working week
On a fun day, we work well together as a team and it is clear who is taking on what task.
On a less enjoyable day, we are short of colleagues and I have to deal with an unfriendly guest.
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- Opening the store
- Serving guests
- Lunch
- Answering questions about the menu
- Serving guests
- Consultation with Manager about complaint
- Clearing and cleaning tables
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- Serving guests
- Clearing and cleaning tables
- Serving guests
- Lunch
- Serving guests
-
- Helping guests behind the counter
- Making coffee to go
- Lunch
- Helping guests behind the counter
- Cleaning
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- Cleaning
- Serving guests
- Lunch
- Answering questions about the menu
- Serving guests
- Serving guests
- Sorting dishes
-
- Helping guests behind the counter
- Helping guests behind the counter
- Lunch
- Sorting dishes
- Helping guests behind the counter
- Cleaning
Firsthand experience
Growth
Growth is one of the four cultural pillars at Le Pain Quotidien. Le Pain Quotidien invests in training, development and team building of all employees. It even has its own training curriculum and academy: the Farming Academy. Here Hosts inspire each other and learn from each other to become even better Hosts and where quality and authenticity are of paramount importance.
Working at Le Pain Quotidien Belgique
Le Pain Quotidien (French for 'daily bread') is a bakery-restaurant chain founded in 1990 by Alain Coumont. Alain was dissatisfied with the quality of bread in Brussels, so he started making his own sourdough bread using only four ingredients: water, flour, salt and time. Now Le Pain Quotidien has more than two hundred restaurants in fifteen countries, spread over three continents.
- Headquarters in Brussels, Amsterdam, London and Paris
- 5.000 employees worldwide
- Active in 15 countries
- 41% / 59%
- Black outerwear
Colleagues
