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 a Club Med 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
