An internship in an exceptional palace, the George V

• INTERNSHIPS
“I particularly appreciate the responsibilities given to me at George V for cash management, where I have to check all invoices and credit limits on a daily basis.”
“I particularly appreciate the responsibilities given to me at George V for cash management, where I have to check all invoices and credit limits on a daily basis.”

Welcome to the heart of the Golden Triangle in Paris, a stone's throw from the Champs-Elysées. It is here, in the mythical Four Seasons Hotel George V, that Mehdi El Mouttacil completes his 3rd year Bachelor internship at the Luxury Hotelschool. Palace since 2011, the George V has 244 luxurious rooms and suites. It is also the first Palace to offer three Michelin-starred restaurants: Le Cinque*** (Christian Le Squer), Le George* (Simone Zanoni) and L'Orangerie (Alan Taudon).

Hotel George V is the first Palace to offer three Michelin-starred restaurants: Le Cinq (Christian Le Squer), Le George (Simone Zanoni) and L'Orangerie (Alan Taudon).

Hotel George V is the first Palace to offer three Michelin-starred restaurants: Le Cinq (Christian Le Squer), Le George (Simone Zanoni) and L'Orangerie (Alan Taudon).

“The standing of the establishment is exceptional”, testifies Mehdi. “It has considerable resources, including 650 employees who work with immense professionalism and in a warm family atmosphere. Teams that I had the chance to join as early as mid-April in the Reception Department. Each department has a specific role and everything is beautifully orchestrated. And when it is necessary, on an exceptional basis, to support an event or a particular setting up, all the services of the hotel are mobilized in concert.”

Palace since 2011, the Four Seasons George V has 650 employees.

Palace since 2011, the Four Seasons George V has 650 employees.

After two first experiences of internships at the beginning of his course at the Luxury Hotelschool (*), Mehdi feels that he has “ascended the steps of excellence, always in luxury. At George V, the reception procedures are very fine, well established. I feel very well supervised and free at the same time, like the 'Employee Stories' system which gives all employees the opportunity to order and offer a gift to customers according to their expectations or tastes”.

“I particularly appreciate the responsibilities I am given for cash management, where I have to check all invoices and credit limits on a daily basis.”

(*) Le Clos des Sens, restaurant 3 stars in the Michelin Guide, then Les Sources de Caudalie, Palace in the heart of the vineyards of Château Smith Haut Lafitte.