SERVICE AND ORGANIZATION

• Guarantee the application of standards and ensure an optimal customer experience

• Apply and enforce the restaurant manager's organization

• Ensure the distribution, use and return of laundry

• Allocate consumables and PMH products

• Alert the restaurant manager about the need for laundry, consumables and PMH

• Check the setting up of tables before/during and after the services

• Control the dressing and decoration of buffets to enhance the value of kitchen services

• Be present during the service and welcome GMs to restaurants

• Supervise the restaurant team during the various stages of the service

• Control the quality, speed, service and clearing of tables during service

• Ensure the promotion of wines on the menu

• Control the execution of the task schedule

• Replace the Restaurant Manager in case of absence




COMPLY WITH HYGIENE & SAFETY STANDARDS IN RESTAURANTS

• Check the application of H.A.C.C.P method and the health and safety rules

• Alert the restaurant manager to non-compliance with the implementation of the H.A.C.C.P. method and health and safety rules by restaurant teams

• Ensure that unaccompanied minors do not consume alcohol, in particular that they do not help themselves at self-service alcoholic beverage dispensing points

• Ensure that unfinished alcoholic beverages are systematically collected and cleared from the tables

• Make sure that unfinished bottles of alcohol are cleared and secured in a place not accessible to customers

• Ensure the maintenance and preservation of premises, equipment and materials

• Transmit to technical services malfunctions and damage observed in restaurants

• Respect and control the application of personal hygiene and clothing rules

• Apply procedures for closing the activity

• Respect the resort’s waste management rules (sorting, collection…)

• Limit electricity and water consumption




MANAGEMENT

• Ensure the reception, implementation and integration of GO/GEs in your department

• Define personal objectives and support his team or its affiliates, and evaluate them

• Supervise and lead in a transversal logic

• Implement and comply with HR procedures and have them validated by your own manager

• Manager by proximity: show, train and enforce

• Be exemplary through his visibility among teams and customers




We hope you are ...

• An explorer, available and ready to live in resort

• An experienced professional with qualifications

• Enthusiastic about dining services and team management

• A charismatic leader who manages a team of 10 to 30 people

• A indispensable right arm, ready to assist the restaurant Manager with organizing the service and managing the teams

• A friendly server who welcomes, seats and serves in the dining room (300 to 1000 meals per service)

• An outstanding coach who supervises, unites and develops your teams

• A good salesperson who stimulates additional sales

• A sharp manager who can juggle between orders and stocks

• A caretaker who makes certain of application and respect of health and safety standards