The team

Our sucess has been a team effort. We are very proud that in an industry where the staff turnover is often rapid, our twenty  staff members have been with us on average for over five years. We know how our client appreciate finding the same staff, who know them and their requirements, to welcome them on each of their visits.

 

We have tried our best to provide an agreeable working environement, with hours suited to each individual’s lifestyle, and incentives compensating effort and fidelity. In 1999 we wre the first hotel-restaurant in the area to put in place the 35 hours working week, and we now pay overtime hours at twice the legal rate. But it is above all through training, delegation of responsibilities, and career evolution that we have succeeded in keeping the men and women of fine professional and personal qualities who welcome you every day to Hotel Baud. 

 

It is in continuation of this policy that Joël Labrosse, restaurant manager since eight years, and Christophe Morel, chef with us since almost a decade, became associates in April 2008. They are aided by  Sébastien Berthier, assistant manager, and Alicia Garnier, housekeeper, and also by Violaine Plockyn, Bohrene Hamida, Matthieu Panza, Anis Ben Aicha,  Jérôme Magnea, Nicole Genoud, Halil Hasani in the kitchen, Jacky Rimbaud, Victor da Silva,Cristelle Mazgaj,Jonathan Decarierre,  Baligh Ben Aicha in the restaurant, and Malika Devauxin housekeeping. A rich tapestry of talent and diversity. 

 

The most important asset of Hôtel Restaurant Baud,
The assurance of a warm welcome and your complete satisfaction.