Hotel Vendome Read Online Free Page B

operation and laundry in the basement. They were responsible for keeping the rooms and suites and hallways immaculate and their guests satisfied, again frequently with challenging demands. All of the personnel who had direct face-to-face contact with the guests had to be efficient and diplomatic, and the rooms had to pass housekeeping inspections that were conducted with military precision. Members of the housekeeping staff were let go if they did not meet the Vendome’s stringent standards.
    The department that provided uniformed services was equally closely supervised and included bellmen, doormen, elevator men, valet parkers, and chauffeurs when they needed them, which they did frequently, from a limousine service that they used for many of their guests. They were responsible for getting people in and out of the hotel quickly and efficiently, with the right luggage, keeping track of arriving packages, and getting them to where they wanted to go around the city, to airports, or out of town.
    Food, beverages, and catering was one of their largest departments and was responsible not only for room service, and their now-famous restaurant frequented by people from all over the city, but they dealt with all catered events that were held at the hotel: weddings, private dinners and lunches, conferences, and meetings. Food and beverage handled it all, and thus far, extremely well.
    The security division was somewhat behind the scenes, but it was another vital service that Hugues relied on heavily to keep personnel in line and guests safe. Jewel robberies had become a common occurrence in many first-rate hotels, and Hugues was extremely pleased that the hotel had experienced none so far. Their staff was extremely vigilant on all aspects of security.
    They had a business center, with secretaries and IT personnel available at all times. The spa and health center was one of the best in the city. Engineering and maintenance kept the hotel in working order, whether it was a crisis like the burst pipe in the basement, or something as simple as a blocked toilet or a television that wasn’t working. All of it required the attention of engineers. And the other essential department was the staff that manned the telephones to keep communications in and out of and within the hotel working smoothly, taking messages properly, and handling all calls with speed, precision, and discretion.
    In all, it was an enormous staff to make the hotel what it was, with Hugues overseeing everything himself. He was proud that he knew each of his employees by name, and his constant presence at the hotel kept everyone on their toes. Running the hotel was a tremendous job, and each piece of the machine, however seemingly unimportant, was actually a vital piece that allowed the hotel to function smoothly and well as a whole. And just as Hugues knew every one of his employees, so did Heloise as she roamed freely through the hotel.
    The Hotel Vendome was not only Hugues’s dream but his passion, and other than his daughter, it was his love. There was so much to do there that it was hard for him to focus on much else. In the absence of Miriam, once she left him, the hotel became his wife. He often said he was married to the hotel. He ate, slept, breathed, and loved everything about it. He couldn’t even imagine being married again now; he didn’t have time. And any woman he got involved with realized very quickly that she was only secondary in his life, if that. He had too much else on his plate—all of which related to the smooth running of his hotel and averting crises before they happened, or solving them quickly when they did—to have time for anything other than breakfast and dinner with Heloise and a few quick hugs in between. The rest of what he did all day required his full concentration and most of his time. Heloise got what was left.
    When he arrived at dinner parties, he inevitably arrived late. When he went to the theater, the opera, or the ballet,