In this episode, Clémentine Lacombes-Ménassol, Human Resources Director at Hotel du Cap-Eden-Roc, unveils the behind-the-scenes of managing a team of 586 employees. She shares her modern vision of HR, centered on human values, continuous learning, and constant adaptation to new generations. The goal : to transform each employee into an "artisan of paradise," passionate about their profession and deeply connected to the hotel's unique soul

🔹 What is Clementine's mission at Hotel du Cap-Eden-Roc ?
🔹 How many people work in the HR department at Hotel du Cap-Eden-Roc ?
🔹 Do all members of the HR department have the same role ?
🔹 What is the onboarding process at Hotel du Cap-Eden-Roc ?
🔹 Was the "Reference Palace" training tailor-made by the former general manager ?
🔹 What happens after onboarding in an employee's life cycle at the hotel ?
🔹 What do employees do during the hotel's winter closure ?
🔹 What is the hotel's secret to maintaining such a high level of excellence ?
🔹 Are values particularly important at Hotel du Cap-Eden-Roc ?
🔹 Why are values so important at the hotel ?
🔹 Are these values the foundation for employee behavior and guest care ?
🔹 Are these core values innate rather than taught ?
🔹 What specific skills are taught to employees ?
🔹 What is the importance of quality of life at work at the hotel ?
🔹 How does the hotel ensure employee happiness and high return rates ?
🔹 Can you describe the e-learning program available to employees ?
🔹 Is the e-learning program offered free of charge to employees ?
🔹 Are there specific training programs for managers ?
🔹 Is the partnership for manager training with Cornell University in the US ?
🔹 How does the hotel adapt its traditional heritage to the needs of the younger generation ?
🔹 Has Clementine had a mentor or a significant encounter in her career ?
🔹 What are Clementine's three most important personal values at work ?
🔹 Does not taking things for granted imply adaptability to change ?

Dans cet épisode Clémentine Lacombes-Ménassol, directrice des ressources humaines de l'Hôtel du Cap-Eden-Roc, dévoile les coulisses de la gestion d'une équipe de 586 employés. Elle partage sa vision moderne des RH, centrée sur l'humain, l'apprentissage et l'adaptation constante aux nouvelles générations. L'objectif : faire de chaque employé un "artisan du paradis", passionné par son métier et attaché à l'âme unique de l'hôtel.

🔹 Pouvez-vous expliquer votre rôle de directrice des ressources humaines ?
🔹 Combien de personnes travaillent dans votre service RH ?
🔹 Comment sont réparties les missions au sein de votre équipe ?
🔹 Quel est le secret pour maintenir un tel niveau de qualité du personnel ?
🔹 Comment détectez-vous les talents qui correspondent aux valeurs de l'hôtel ?
🔹 Quelle a été l'évolution majeure dans les RH ces 10 dernières années ?
🔹 Que représente la marque employeur pour l'hôtel ?
🔹 Pouvez-vous expliquer ce qu'est la QVCT ?
🔹 Comment se construit l'esprit de famille au sein du personnel ?
🔹 Quelle est la proportion de la génération Z dans vos effectifs ?
🔹 Comment gérez-vous les attentes de la nouvelle génération ?
🔹 L'intelligence artificielle : opportunité ou vigilance ?
🔹 Quelle est la répartition hommes-femmes dans l'établissement ?
🔹 Y a-t-il eu une personne ou un mentor qui a marqué votre parcours ?
🔹 Avez-vous vécu des moments chargés en émotion dans votre carrière ?

In this episode, the starred executive chef of Hotel du Cap-Eden-Roc, Sébastien Broda, shares his vision of fine dining in a palace. He also discusses the management of his teams and his daily routine

🔹 What is your background and what led you to join Hotel du Cap-Eden-Roc ?
🔹 How did your passion for cooking start ?
🔹 How has your organization changed to maintain or earn a Michelin star ?
🔹 Does earning a Michelin star mean extra pressure ?
🔹 What is the biggest challenge when leading a large kitchen team ?
🔹 How would you describe your culinary style and its evolution over the years ?
🔹 What are the most classic signature dishes at the Hotel du Cap-Eden-Roc ?
🔹 How do you choose local producers and products for your kitchens ?
🔹 What modern tools, techniques, or technologies do you find most interesting for enhancing the dining experience ?
🔹 Have you ever had any special or unusual requests from far-away guests ?
🔹 What are your future projects or innovations for Hotel du Cap-Eden-Roc ?
🔹 Can you tell us about exporting the Hotel du Cap brand, like the winter pop-up at Lao ?
🔹 Are there any other international projects planned for next winter ?
🔹 What advice would you give to young chefs aspiring to lead a place like Hotel du Cap-Eden-Roc ?