Restaurant Manager
À propos du poste
Duties & responsibilities:
Day-to-Day Management
- Manage, lead and mentor floor staff.
- Ensure service is maintained at the utmost of quality levels.
- Develop risk management and mitigation strategies.
- Maintain all corporate beverage mandates.
- Update and track daily reports.
Staffing and Team Development
- Analyze staffing requirements, develop iteration plans, and assess opportunities for future growth.
- Interview, screen, and recruit job applicants.
- Coach and train staff.
- Responsible for Team performance – morale, productivity.
Fiscal Responsibility
- Monitor activities and expenses.
- Assist in setting and monitor sales forecasts and profitability reports.
- Keep General Manager informed of sales and key issues.
- Increase sales through marketing, networking and incentives for staff to raise guest check average.
- Assist in maintaining budgeted revenues, cost of sales (COS), labor, supplies and operating cash flow (OCF).
- Département: Restauration - Management
À propos de vous
- Langues requises: Anglais et Français.
L'entreprise
Sixteen years after opening its first restaurant in New York, Bagatelle is now a key player in international hospitality.
With a presence on three continents and in exclusive destinations such as Saint-Tropez, Saint-Barth, Courchevel, London, Miami, Tulum and Dubai, the group operates a range of venues where joie de vivre, service and epicurean delights are at the heart of the restaurant, offering generous, authentic dining experiences.
Bagatelle believes in international, agile profiles with an entrepreneurial spirit.
As a group on a human scale, there is plenty of scope for career development within all our establishments worldwide.
Team spirit, quality of service and "joie de vivre" are major assets for both our customers and our teams.
Restaurant Manager
Temps plein, 6 mois
Date de début du contrat:
Date d'entrée en fonction (au plus tard):
