Hotel-Restaurant Manager (M/F)

Your tasks

Your mission: Drive the restaurant and bar activity

A true conductor of service, you are the guarantor of the quality of services offered to our clientele. A field manager, you lead the teams, coordinate the different departments, and ensure the smooth daily operation of the restaurant and the bar.

On a daily basis, you Supervise, support, and lead the restaurant and bar teams.

• Organize and guarantee the smooth running of services.
• Ensure an operational presence on the ground and support the teams during services.
• Welcome customers and ensure their complete satisfaction throughout their experience.
• Manage complaints with professionalism and provide appropriate solutions.
• Guarantee service quality in compliance with the establishment's standards.
• Coordinate activities with the various hotel departments (Reception, Sales, Housekeeping, Kitchen, Accounting). Ensure the transmission of information to the teams, both orally and in writing.
• Train, support, and develop the skills of employees.
• Enter orders and receiving slips into the dedicated software.
• Manage restaurant reservations.
• Perform inventories and ensure stock management.
• Place the orders necessary for the smooth running of the service.
• Control payments and ensure compliance with procedures.
• Develop, in collaboration with the Chef de Cuisine and Management, menus as well as food and wine pairings.
• Participate in the creation and evolution of the cocktail menu.
• Be proactive in proposing improvements to services, procedures, and service organization.
• Ensure compliance with hygiene and safety standards and internal procedures.
• Control the incoming and outgoing linen for the catering service.
• Supervise the preparation and setup of the restaurant and the bar.
• Participate, when activity requires it, in dining room service, room service, dishwashing, and cleaning of the premises.
• Demonstrate versatility across all areas of the catering service.
• Represent the establishment with professionalism through an irreproachable presentation.

Requirements

We are looking for an experienced, operational person recognized for their leadership, capable of taking charge of the catering activity in its entirety.

The profile we are looking for

• Training in hospitality and catering.
• Proven experience as a Maître d'Hôtel, Dining Room Manager, or Assistant Catering Manager.
• Strong management and organizational skills.
• Excellent knowledge of service techniques in catering and at the bar.
• Natural leadership and the ability to unite teams.
• Acute sense of customer relations and service quality.
• Mastery of IT tools and catering software.
• Proficiency in English is indispensable; a second language would be appreciated.

Your qualities will make the difference

• Leadership
• Sense of service and hospitality
• Organization and rigor
• Reactivity
• Team spirit
• Excellent communication
• Autonomy
• Versatility
• Ability to manage priorities and unforeseen events

What we offer

Because your commitment deserves to be recognized and because we place real importance on quality of life at work. </body>