SERVICE AND ORGANIZATION
• Ensure compliance with the customer contract for its service by applying standards for all his services
• Be the guarantor of a joyful environment within his perimeter.
• Support the creation of innovative and diversified events
• Apply the implementation (early season), monitoring (season) and closure (end of season) processes for the entire department.
• Inform your manager of information from the field, dysfunctions observed in your department
• Propose appropriate solutions.
• Customize customer service without incurring additional costs or changes in the standards defined by the Services Department.
• Be present at key moments of the service to coordinate the teams and be the privileged and recognized interlocutor of the GMs.
• Adapt the organization according to infrastructures,
• Respect the pricing and strengthen emphasis, develop turnover on wines for sale if necessary
• Organize and distribute work for the restaurant team.
• To be a force of proposal on the evolution of high-end service in his service.
QUALITY / HEALTH AND SAFETY:
• Establish, apply and monitor the application of health and safety standards in his department.
• Make a diagnosis, at the opening, of the state of his service (premises, equipment and resources available), ensure a control throughout the season and take necessary measures in case of problems (decision or request for intervention from his manager)
• Ensure the maintenance and preservation of premises and equipment
• Participate in the Health and Safety Unit.
• Ensure good waste management in the service (sorting, collection…)
• Ensure good management of dangerous products in the service (storage, protection equipment…)
• Limit electricity and water consumption
ECONOMIC RESULTS:
• Guarantee the operation of your service within a given framework (budget, performance, staff)
• Ensure the follow-up and analysis of the various existing reporting tools and related action plans to rationalize management and optimize incomes in compliance with norms and standards.
• Submit monthly economic results to your manager.
MANAGEMENT
• Demonstrate leadership
• Adopt a coaching posture in your 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
• Ensure good social climate in your department (pay particular attention to the staff restaurant) and organize meetings for corrective follow-up
• Be exemplary through his visibility among teams and customers
We hope:
You responsible for the implementation of the Service offer defined by the Management in restaurants and, if necessary, for diswashing.
You are responsible for the quality and relationships of your team with GMs.
Your KPI
-Client:Quality of reception and service
-Business:Respect for equipment and heritage. Orders management And development of sales
-People:Absenteeism rates, Turn over and team development
