A table of passionate enthusiasts
The common element in our staff, whether they are experienced or entry-level (or under an apprenticeship contract) is passion and autonomy, as well as the desire to work towards excellence. Our teams grow professionally in accordance with our development.
No one is born a boss, you become one!
Yves Ruspeler, sommelier by trade, was a service industry worker before starting his own venture and transforming the Clos-Syrah completely. Given his humble roots, he never forgets where he came from, or the value of hard work and the impact of fun in the workplace. Today it’s important for him to offer his staff and collaborators the best tools for the job and to accompany them in their professional evolution and personal skills development.
Alone, you’ll go faster, together, we’ll go further.
A few key figures, which highlight the growth in activities and of our resources at Clos Syrah.
Restaurant: 30,000 plates per year / 100 per day.
Staff: 20 collaborators with 4 jobs created these last 2 years.
(Baker, Sommelier, Housekeeping, Catering Director)
Our development strategy always includes personal growth projects and/or job creation.
You are the creators of our success, enjoy yourselves!
Our management and our vision are based on strongly held values:
- Freedom, initiative and autonomy for all
- Apprenticeship and skills development
- Team building and learning company values
- Pride in of being a part of an empowering work environment
What if our next strength was you?
Come join our teams at the Clos Syrah in Valence:
We are regularly seeking motivated talent eager to join us in our growth and embody our customer service values.
In addition to the positions posted, all spontaneous candidatures are welcome and will be treated with respect and confidentiality.
We will always have a response for you within 72 hours.
Our commitment to everyone’s success
At the Clos Syrah, you will be a valued member of our team and a key component to our success.
- Daily – June and July
- Monday to Friday – September to May
Saturday evenings – September to May
Tel. + 188.8.131.52.52.52
Fax. + 184.108.40.206.27.37
NB: The restaurant will be closed between Christmas and New Year’s for 2 weeks yearly.