Dining Room Manager/ Maître d'hôtel (M/F)

The restaurant of Fontevraud l'Ermitage is looking for its future Dining Room Manager/Maître d'hôtel (M/F).

The Dining Room Manager/ Maître d'hôtel (M/F) contributes to making every service a smooth, warm experience, reconciling excellence with a convivial spirit.

They lead the teams, ensure customer satisfaction, support change, and actively contribute to the economic performance of the restaurant.

Their missions are as follows:

Customer Relations

• Welcome and accompany customers throughout their experience.
• Personalize the service according to customer expectations.
• Handle complaints with professionalism and reactivity.
• Build customer loyalty by creating a warm and memorable experience.
• Embody the hospitality values of Fontevraud l'Ermitage.
• Ensure correct billing for the profit center and guarantee accurate accounting reporting.

Dining Room Management

• Organize services to ensure an irreproachable customer experience.
• Guarantee compliance with quality, hygiene, and safety standards.

• Supervise the setup, the course of services, and their closing.
• Anticipate operational needs and manage unforeseen events.

• Ensure the proper use and maintenance of dining room equipment.
• Handle specific orders and participate in the setup of annual inventories.

Team Management

• Supervise, lead, and unite the dining room teams (chefs de rang and commis).
• Organize schedules and station assignments.

• Ensure the integration, training, and development of employees.
• Develop a demanding, caring, and collaborative service culture.

• Evaluate performance and support skill development. (Individual interviews.)
• Act as the guarantor of fluid communication with the kitchen and other departments of the establishment.

• Participate in necessary recruitments.

Management and Performance

• Contribute to achieving turnover and profitability objectives.
• Optimize costs related to the operation of the dining room.
• Participate in the management of beverage stocks, small equipment, and consumables.
• Monitor performance indicators (customer satisfaction, productivity, upselling, payroll).

We are looking for a candidate with a keen sense of hospitality, who is organized, enjoys teamwork, and likes taking on challenges.

You have training in hospitality-catering (BTS MHR, Bachelor or equivalent) and benefit from confirmed experience in dining room management in a gastronomic or bistronomic establishment; this position is made for you.

Mastery of English is indispensable.

Knowledge of oenology and food-wine pairings would be appreciated.

Employment contract:

Position to be filled on September 1st, 2026

Executive status, 39h per week

Remuneration over 12 months: between 3100 and 3450€ gross monthly depending on experience

Variable remuneration based on objectives

Transport allowance (after one year of seniority, depending on the distance between home and workplace)

Company health insurance covered at 65% by the employer

Restaurant closed on Mondays and Tuesdays, gastronomic restaurant open only on Wednesday to Friday evenings