La Plaine-sur-Mer (44) Maturity and kindness. That's how we could define Claire Bâcle, head waitress at the Anne-de-Bretagne hotel-restaurant since 2016 and winner of the 2019 Best Service of the Year Award for a French restaurant.
Award for best service of the year for a French restaurant: the award came in 2019 to recognize the professionalism of Claire Bâcle, head waitress at the Anne de Bretagne hotel-restaurant in Plaine-sur-Mer.
The young woman, who gained experience in numerous Michelin-starred restaurants after earning her professional degree in culinary arts and hospitality, has been working there since 2016. “ From the start, I gravitated towards Michelin-starred restaurants and Relais & Châteaux properties because those are values that immediately resonated with me.” After several seasons, she became an assistant head waiter in Megève. “I wanted to be closer to home and build something more tangible and personal, so I looked on the Atlantic coast. That's where I met Mathieu Guibert in October 2016. He was looking for a head waiter and hired me for the position! From November to January, I learned alongside Ms. Vétélé , the former owner and head waitress. I gained an understanding of the establishment and its relationship with the guests. ”
A comprehensive view of the service
“ In the morning, I'm the first one here to welcome my team. I check reservations, gift certificates, and the occasion for which they were given, so I can establish an initial connection with the guests. It takes a lot of time, but it's a real asset. I also spend time gathering feedback from our guests after their stay. Then, I check the dining room to make sure everything is set up correctly. After that, we have a briefing in the kitchen. It's the first time I've seen this, and we share a lot. During service, I manage the reception and take orders with a member of my team. At first, I wanted to take all the orders myself, to see every single guest. Now, I delegate because I want to have a broader view of the service and, above all, pass on my knowledge and skills. There's a real sense of healthy competition within our team. We're all pulling in the same direction. I want everyone to be constantly learning! ”
Balance and fulfillment
What does Claire Bâle believe she brings to her teams? “ Fulfillment, balance. My role is just as important with clients as it is with them. I get as much pleasure from a client telling me they had a great time as from a team member telling me they're happy in their job. There are many establishments where you struggle to find this balance. ”
The new generation
“ We are a whole new generation wanting to create our own vision of the profession, where work-life balance is important, with attentive service. When I'm in the dining room, I'm more aware of what people expect from me, with the feeling that I'm there more to provide a human and caring experience than to announce the dishes, even though I have precise knowledge of them. The relationship is different now. Since I received the award, people see me a little differently, even though it hasn't changed anything for me. It's a great source of pride because here, 70% of our customers are local. They feel a sense of belonging, thinking, 'A local girl won an award!'”
With kind permission from the Journal de l'Hôtellerie