Le Pain Quotidien NL Amsterdam + 2 locations

What is required?

  • Hospitality experience preferred
  • Very customer-friendly, able to work well in a team and excellent communication skills
  • Good command of Dutch and English language, other languages are a plus
  • Prepared to work different (weekend) shifts

What will you get?

  • €12.20 gross per hour starting salary (including holiday allowance, depending on age), excluding tips
  • 8 to 38 hour workweek
  • Order meals from the menu for a small fee (based on current tax regulations)
  • Staff discount
  • Team events, various training sessions

What will you do?

  • 60% Serve guests
  • 15% Serving food and drinks
  • 15% Working behind the counter
  • 10% Cleaning

This vacancy has been created based on interviews with employees to help you get a realistic preview of the job.

Ask a question directly

Arne Altmann

Managing Director


As a Host at Le Pain Quotidien, it's your responsibility to make sure guests have everything they need. When you are serving, you bring guests the menu, answer any questions about dishes and serve drinks and food. You are responsible for a number of tables in the restaurant, which you keep a close eye on.

You also regularly work behind the counter. Here you sell retail products such as pastries, bread and croissants. There you also help people who come by to have a take-away coffee. Most dishes are prepared in the kitchen, but behind the counter you take care of the decoration of the pastries.

During the day, you make sure the restaurant and your workplace behind the counter stays clean. At the end of the day you and your colleagues from the closing shift clean the entire restaurant. You sweep and mop the restaurant, clean the toilets and change the garbage cans. This way you make sure that your colleagues from the morning shift can start their work well.

You are part of the Front of House team, which consists of an (Assistant) Manager, Shift leader and several Hosts. It depends on how busy things are as to how many colleagues you work with.

If you enjoy making social connections with many different types of guests, and find it challenging to work hard in a team, then this is a job for you.

Working week


On a fun day, we work well together as a team and it is clear who is taking on what task.

On a less enjoyable day, we are short of colleagues and I have to deal with an unfriendly guest.

    • Opening the store
    • Lunch
    • Answering questions about the menu
    • Serving guests
    • Consultation with Manager about complaint
    • Clearing and cleaning tables
    • Serving guests
    • Clearing and cleaning tables
    • Serving guests
    • Serving guests
    • Helping guests behind the counter
    • Making coffee to go
    • Lunch
    • Helping guests behind the counter
    • Cleaning
    • Helping guests behind the counter
    • Helping guests behind the counter
    • Lunch
    • Helping guests behind the counter
    • Cleaning

Firsthand experience

At the peak time of the day, you are the only one responsible for the patio and something goes wrong with an order. How do you solve this?

In this case, you can always ask for help from a Shift leader or (Assistant) Manager who is present that day. You apologize to the guest and inform your supervisor. Together you then decide, for example, to offer the drinks on the house. Your supervisor ensures that the drinks are removed from the bill and you report back to the customer.


Growth is one of the four cultural pillars at Le Pain Quotidien. Le Pain Quotidien invests in training, development and team building of all employees. It even has its own training curriculum and academy: the Farming Academy. Here Hosts inspire each other and learn from each other to become even better Hosts and where quality and authenticity are of paramount importance.

Shift Leader
Assistant Manager
District Manager

Working at Le Pain Quotidien NL

Le Pain Quotidien (French for 'daily bread') is a bakery-restaurant chain founded in 1990 by Alain Coumont. Alain was dissatisfied with the quality of bread in Brussels, so he started making his own sourdough bread using only four ingredients: water, flour, salt and time. Now Le Pain Quotidien has more than two hundred restaurants in fifteen countries, spread over three continents.

  • Headquarters in Brussels, Amsterdam, London and Paris
  • Several restaurants in Amsterdam
  • 5.000 employees worldwide
  • 85 werknemers in the Netherlands
  • Active in 15 countries
  • 41% / 59%
  • Average age 29 years
  • Black outerwear


Emmanuel Kofi - Kitchen Host

Why did you decide to work for this company?
Food makes people happy and especially good food makes people happy! There are not many other jobs where you can make people happy every day. It's good to see your regulars come in knowing they've come because they love the food and services you provide as a Kitchen Assistant.

What did you study?
Bsc Marketing and Informatica.

What do you do in your spare time?
Shopping, working out and clubbing with friends.

Lenka - Shiftleader

Why did you decide to work for this company?
The favorable working hours, the pleasant working atmosphere and the opportunities that are offered.

What was your previous job?

Margot - Host

Why did you decide to work for this company?
Le Pain Quotidien was already known to me, I went there several times for breakfast. My sister started there as a student and once a shop opened near where I lived I saw my chance to start there.

What was your previous job?
Student at Carrefour.

What do you do in your spare time?
Going out for drinks and good food.

Application process

Telephone interview
In-person meeting with a management team member combined with a short trial
You got the job!

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