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Discovering Culinary and Restaurant Careers at Relais & Châteaux
At Relais & Châteaux, dining room service helps showcase culinary heritage and allows us to share with our guests our deep connection to local terroir and the expertise behind these professions.
Bartenders, sommeliers, head waiters, and maître d’s each contributes their skill and attention to detail to transport our guests into a rich gastronomic world.
Start Your Journey with Relais & Châteaux
Every year, we publish over 1,000 job openings in restaurant service at Relais & Châteaux. From young apprentices to experienced maître d’s, we offer opportunities in hospitality and fine dining that allow you to thrive and pursue your passion for the profession.
What Are the Dining Room Roles at Relais & Châteaux?
The front-of-house roles at Relais & Châteaux all aim to convey a gastronomic emotion and create a joyful and memorable experience. Here are some of these key positions:
Bartender
A true artist, the bartender combines skill, creativity, and knowledge of local ingredients to craft unique and innovative cocktails. Their creations offer genuine sensory and aromatic discoveries.
Sommelier
With expert knowledge of wines, terroirs, grape varieties, and producers, the sommelier advises and guides guests in choosing the perfect wines to accompany their meals. Each food and wine pairing is an opportunity to blend the creativity of the chefs with the passion of the winemakers.
Station Waiter
Responsible for the smooth running of meals at several tables, the chef de rang ensures impeccable service, coordinating the front-of-house team to guarantee guests an elegant and enjoyable experience.
Head Waiter
As the conductor of the dining room service, the maître d’ supervises all operations to ensure perfect harmony between the kitchen and the dining room key to delivering precise service.
Rewarding the Expertise of Our Culinary and Restaurant Professionals
Every year, alongside our closest partners, we present trophies to showcase the expertise of our team members across various professional categories. In recognition of their creativity, mixologists are honored with the Cocktail Trophy.
In 2025, the Cocktail Trophy was awarded by Relais & Châteaux, Absolut Elyx, and Monkey 47 to Kieran Klein Nulend, mixologist at Château Neercanne in the Netherlands.
Kieran Klein Nulend created the "Last Cocktail" in honor of the 70th anniversary of Relais & Châteaux, a creation that highlights the bucolic flavors of the gardens and orchards of Château Neercanne. Based on Monkey 47 gin, he adds rosemary and pears grown on the estate, finishing with a local sparkling wine. The result? A cocktail with an evocative taste that delights with its freshness.
How to Apply for Our Restaurant Job Openings?
To find the ideal front-of-house job at Relais & Châteaux, follow these steps:
1. Browse Our Job Openings
Start by searching based on the job you’re interested in. Use keywords to refine your search and select the country where you want to work.
2. Read the job listings carefully
Take the time to read each listing carefully and stay curious—often, it’s the little details that make the biggest difference.
3. Save your favorite job listings
As soon as a front-of-house job opening catches your eye, save it. Once you’ve finished your search, select the ones you want to apply for.
Hiring in Restaurant Service at Relais & Châteaux
The recruitment process for front-of-house positions at Relais & Châteaux varies from one property to another. However, all our hiring is guided by our values of kindness and fairness. Above all, we strive to recognize your talents beyond a simple résumé. Our goal is to help you grow in line with your ambitions and the skills you develop within our Association.
Joining Relais & Châteaux means becoming part of an international network of dedicated professionals working within prestigious properties. It also means sharing the desire to preserve and pass on the know-how of our professions, alongside passionate chefs and teams.
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