Assistant Restaurant Manager
24 ore fa
BRIEF ROLE DESCRIPTIONThe Assistant Restaurant Manager plays a strategic role in our Residence, contributing to the prestige and excellence that characterize Borgo Pignano Florence. In an environment where hospitality is authentic and talent is valued, they support the Restaurant & Bar Manager in the operational management of the restaurant. He / she will be responsible for the quality of the food and wine experience, guest satisfaction, and the optimization of the team's performance, working closely with their superior to consolidate the restaurant's position as a landmark in the local scene.Reports to : Restaurant & Bar ManagerMAIN RESPONSIBILITIESOrganize and supervise the front-of-house service, ensuring coordination and efficiency of the staff.Guarantee the utmost attention to detail, promoting this philosophy within the team.Offer excellent service to maximize customer satisfaction.Take charge of organizing catering services during events (e.g., cocktails, banquets, wedding lunches and / or dinners, musical events).Ensure compliance with hygiene, health, and safety regulations by conducting daily inspections.Maintain profitability by increasing revenue and optimizing costs.Supervise the restaurant's accounting and invoicing procedures.Monitor stock levels, storage areas, and reordering; manage purchases, goods reception, and waste control.Inspire and motivate the team to achieve operational excellence.Collaborate with management to develop marketing initiatives and loyalty programs.Foster interdepartmental collaboration through open communication.Monitor guest satisfaction and implement corrective actions, managing any complaints.REQUIREMENTSMinimum of 3 years of experience in luxury hospitality settings.Proven leadership and team management skills.Excellent communication and interpersonal skills.Flexibility to work in shifts, including weekends and holidays.Excellent knowledge of English; other languages are a plus.AIS or FISAR or WSET diploma is a plus.COMPETENCIESPassion for the food and wine world.Interdepartmental collaboration with a spirit of initiative.Results-oriented with a focus on performance and objectives.Global perspective and respect for cultural diversity.WHAT WE OFFERStart date : May 2026 with an 8-month fixed-term contract as per the National Collective Labour Agreement for the Tourism Sector, with the aim of conversion to a permanent contract in 2027.40 hours per week over 5 days with two rotating days off.Internal training on operational procedures and introduction to the Relais & Châteaux circuit.Training on Quality assessment and sector regulations.Welfare credit provided based on guest satisfaction.#J-18808-Ljbffr
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