Ruinart Hospitality & Gastronomy Trainee

Ruinart is a distinguished Maison de Champagne within LVMH’s Wines & Spirits group, renowned for its craftsmanship, winegrowing expertise and refined hospitality. The Maison collaborates with fellow Champagne Houses to deliver curated oenotouristic experiences and invests in training programmes that cultivate service, sommellerie and culinary talent for luxury hospitality roles.

1. Complete a structured 450-hour professional programme delivered across 14 weeks (30 November 2026 – 19 March 2027), combining 10 weeks of classroom-based training at Lycée Hôtelier de Bazeilles and 4 weeks of in-house immersion in Champagne Maisons in Reims and Épernay.
2. Acquire and apply service techniques in front-of-house operations, including fine-dining service, bar service and guest reception, while embodying the Maison’s heritage and service standards.
3. Develop sommellerie and oenological competencies — from vineyard knowledge to tasting and wine service — under the guidance of in-house experts.
4. Participate in culinary production activities to understand kitchen operations and the coordination between cuisine and service.
5. Represent the Maison with professional comportment, cultivating memorable guest experiences and communicating the brand narrative with international clientele.

1. Diploma in hospitality or culinary arts (BTS / Bac+2) or equivalent professional qualification preferred.
2. Open to recent graduates and adults in professional reconversion who demonstrate a strong interest in luxury hospitality and Champagne culture.
3. Demonstrable professional maturity, excellent interpersonal skills and a polished service posture appropriate to luxury clientele.

Entry-level: suitable for recent graduates or candidates in career transition; candidates with either formal hospitality/restauration qualifications or significant prior experience in hospitality are eligible.

Preferred: BTS or Bac+2 in hospitality/restauration; candidates with equivalent professional experience will also be considered.

The Maison emphasises heritage, craftsmanship and a meticulous approach to hospitality. Staff operate in a collaborative environment that values ceremonial service, attention to detail and ongoing professional development within the luxury wine and hospitality sector.