« Wir sind stolz darauf, dass jedes einzelne Teammitglied von Relais & Châteaux die Werte der Vereinigung mitträgt. Unser Team bietet unseren Gästen nicht nur beispielhafte Gastfreundschaft und vorbildlichen Service, sondern setzt sich auch dafür ein, die Welt besser zu machen.

Innerhalb unseres zusammengewachsenen Teams bieten sich perfekte Möglichkeiten der Entfaltung, denn jedes Mitgliedshaus fühlt sich der lokalen Kultur stark verbunden. Die Einzigartigkeit jedes Mitgliedshauses bietet endlose Möglichkeiten, zu lernen und eigene Fähigkeiten zu verbessern. Dabei möchten wir Sie stärken und unterstützen.

Damit einher geht ein tiefes Gefühl der Verbundenheit – mit Ihrem Mitgliedshaus, Ihren Teamkollegen, Ihrer Gemeinschaft und natürlich mit Ihren Gästen. Genau das ist ein Rezept für anhaltendes Engagement und Arbeitszufriedenheit. Wir freuen uns darauf, Ihnen eine neue Art des Arbeitens vorzustellen.»

Anthony Torkington
General Manager, Relais & Châteaux



Première Réceptionniste

Saint James Paris, Paris (France)

« Faire un métier qui a simplement pour but de faire plaisir.»

Voir les offres de Réceptionnistes



Saint James Paris, Paris (France)

« On sait que lorsqu’on travaille dans un Relais & Châteaux on a des invités au-delà d’une clientèle.»

Voir les offres de Sommelier


Spa Praticienne

Saint James Paris, Paris (France)

« Une possibilité de relationnel avec tous les services et collègues, on connaît tout le monde et c’est super agréable ! »

Voir les offres de Spa Praticienne


Chef de cuisine

The Ranch at Rock Creek, Montana (USA)

« Relais & Châteaux vous offre l’opportunité unique d’être formé par les meilleurs chefs au monde »

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Assistante Directeur de Restaurant

Grantley Hall, North Yorkshire (UK)

« Je souhaite grandir et gravir les échelons au sein de mon établissement, afin d’atteindre un jour le poste de Directrice »

Voir les offres d’Assistante Directeur de Restaurant

Why having chosen to work in a Relais & Châteaux
I chose to work at Relais & Châteaux because I have always loved what the collection stands for in championing the independent hotels that offer so many luxury experiences for their guests across the world. Here at Grantley Hall, you really feel part of the family and it is truly amazing to work in a hotel which has so much local history and is committed in preserving it.

What does your job involve?
My role in Shaun Rankin restaurant involves assisting my restaurant manager in the operation of the restaurant. I ensure that all of our standards are adhered to, overseeing the training and development of the team. Most importantly my role involves a lot of guest contact which is my favourite part of my job. I make sure that every guest who dines with us feels valued and welcomed to the restaurant.

Can you tell us about a good memory with a client?
One of my favourite memories with a guest was when I got to arrange a proposal for a lovely couple. It was a few months in the making and a few secret emails and visits to make sure that the whole afternoon went as smoothly as possible and that the lady did not suspect anything. When the day arrived I greeted them both and arranged for them to have a private tour after their lunch with our duty manager who led them to a private area of the grounds where I was waiting with the ladies favourite flowers and champagne ready for the gentleman to pop the question! The lady was so surprised and gladly said yes!

How do you imagine your career?
When I first started working in hospitality I didn’t realise that this was the career for me and thought I would just work for a few months to earn some money. It hooked me right from day one and I could not imagine myself doing anything else. I would like to continue to grow within my current property and have long-term goals of holding a Hotel General Manager position.

Working within the hospitality industry and having a social life is it possible today?
Absolutely. The beauty of hospitality is that it is sociable and your work colleagues become some of your closest friends.

How do you see your job tomorrow? How do you think it should evolve?
I think that there is a growing trend for really focussing on provenance and locality. Ensuring that produce is sourced locally supporting local farmers and growers, something that we already strive to do but it will become much more important to our guests.

3 words to describe Relais & Châteaux ?
Unique – Personal – Diverse