Hospitality & Gastronomy Trainee

Location EpernayGrand EstFrance
Type Full-Time
Seniority Entry-Level
Posted ✦ Today
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Moët & Chandon — Epernay: Hospitality & Gastronomy Trainee program (14-week, 450-hour professional course) for entry-level candidates in luxury hospitality.

Overview

Maison Moët & Chandon is a leading Champagne house within the Vins & Spiritueux division of LVMH, operating alongside sister Maisons such as Ruinart and Mercier. Renowned for its heritage, craftsmanship and international clientele, the Maison combines cellar savoir-faire with curated hospitality and immersive visitor experiences across Épernay and Reims.

Role & Responsibilities

  • Complete a professional programme comprising 450 hours of training delivered over 14 weeks (10 weeks at Lycée Hôtelier de Bazeilles; 4 weeks immersion across Champagne Houses).
  • Develop and apply luxury service standards in front-of-house operations: table service, bar service and guest reception.
  • Learn and practise sommellerie and oenology from vineyard fundamentals to tasting and service.
  • Contribute to culinary production activities and ensure consistent presentation and quality for food service.
  • Create memorable guest experiences by embodying each Maison’s values, history and brand identity.
  • Adopt professional posture and refined verbal/non-verbal communication appropriate to an international luxury clientele.
  • Participate in exclusive visits and practical workshops to deepen knowledge of Champagne production and Maison heritage.
  • Adhere to workplace safety, hygiene and service protocols during training and in-house immersions.

Qualifications

  • Recent graduate or career changer with a vocational qualification in hospitality/restaurant management (BTS or BAC+2 preferred) or demonstrable significant experience in hospitality.
  • Strong motivation for luxury hospitality and the Champagne industry, with a service-oriented mindset.
  • Professional demeanour, polished communication skills and a capacity to perform in high-pressure, guest-facing environments.
  • Willingness to relocate or travel between training sites and the Maisons in Épernay and Reims for immersions.

Skills

Sommellerie and oenology (vine-to-glass knowledge) Fine-dining table service techniques Bar service and mixology fundamentals Culinary production and brigade collaboration Guest relations and experience design Luxury service standards and attention to detail Verbal and non-verbal professional communication Food safety and hygiene practices

Experience

Entry-level: suitable for recent graduates or adults in professional retraining. Candidates with prior practical experience in hospitality will be favourably considered but previous experience is not mandatory.

Education

BTS / BAC+2 in hospitality or restaurant management preferred; equivalent vocational qualifications or demonstrable professional experience in hospitality acceptable.

Culture

The Maison cultivates a culture of excellence rooted in heritage, craftsmanship and meticulous attention to guest experience. The working environment balances rigorous professional standards with hands-on mentorship and immersive learning across historic Champagne Houses.