Kilian Massard's interview
Title : Maître d’hôtel
Department : Catering
Years of service : Since 2017
Tell us a little bit about yourself
Tell us a little bit about yourself. What is your background and what brings you to Starling Hotel Lausanne?
I’ve been working in the hotel business for 10 years. I did my CFC in catering. Before the Starling Hotel Lausanne, I worked at the tennis restaurant in Morges. The hotel business was a coincidence as before, I didn’t really know which professions to choose. Finally, I am happy with my job and working in this sector. So, I arrived at Starling as a rank chief and now I am a hotel manager.
What is a typical Maître d’ day?
My mission: welcoming customers and ensuring that they are comfortable and satisfied throughout their experience in our restaurant.
From 3pm to 7pm, I take care of the setup and between 7pm and midnight, I mainly do customer reception and service. I sit the clients at their table and give them the menu and wine list, take the orders and serve the clients. I pay a lot of attention to detail and make sure that the meal is going well for each client.
What advice could you give to people who want to do your job?
A lot of advice:
You have to be very flexible and not be afraid to work overtime because it is very common in our profession.
We must not be afraid of hierarchy because in our professions, hierarchy is highly respected.
It is important to be punctual, with good resistance to stress and again to be rigorous.
How do you see your future in the Starling Group?
Within 5 years, I would like to take a managerial position, why not F&B manager.
If you had to define Starling Hotel Lausanne in 3 words?
I would say:
Proximity to the city centre, companies in the surrounding area
Friendlyness with our clients