Responsable de la restauration /Restaurant Manager / Breakfast Manager
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Nõutav:Lead
- Oversee and manage all Food & Beverage operations across restaurants, bar, breakfast, room service, and events/banqueting.
- Ensure consistent delivery of luxury service standards and exceptional guest experience in line with LQA requirements.
- Coordinate service, kitchen, stewarding, and back-of-house teams to ensure smooth daily operations.
- Monitor operational performance (covers, revenue, costs, guest feedback) and implement corrective actions.
- Lead the strategic development and positioning of the hotel’s Food & Beverage offering.
- Drive revenue growth through concept development, seasonal activations, upselling, and cross-selling.
- Manage budgets, forecasting, cost control, purchasing, and inventory management.
- Ensure full compliance with hygiene, safety, HACCP, and quality standards.
- Handle guest complaints and VIP requests with professionalism and discretion.
- Oversee cash handling, billing procedures, and duty management shifts.
- Lead, recruit, train, and develop F&B teams in line with luxury service and LQA standards.
- Ensure optimal staffing levels and productivity adapted to seasonal activity.
- Conduct performance management, coaching, and KPI follow-up for management teams.
- Act as an ambassador of the hotel and Michel Reybier Hospitality Collection values.