Purpose of the Job
In this role involves coordinating the activities of the catering staff, organizing and controlling the work of the teams, while being able to intervene at every stage of the service.
Organize and control the work of the teams, while being able to intervene at each stage of the service.
Must guarantee customer satisfaction and quality of service.
The First Maître d'hôtel (Head waiter) conveys the hotel's image through his exemplary attitude, warm and friendly welcome, professionalism and availability.
About the role
Responsibilities include but are not limited to the following :
- Leading the pre-service briefing and passing on instructions to the teams
- Directly involved in one of the department's activities in the event of a one-off overload
- Taking reservations and preparing the seating plan
- Allocating of the service tasks according to the number of staff and the expected clientele
- Managing the till and cash receipts.
- Management of supplies required for the service.
- Providing special services : banquet, buffet, etc.
- Inventory and distribution of daily and periodic tasks.
- Welcoming and integrating new staff
- Ensuring coordination with the kitchen.
About you
To be successful in this role you will have
Good reception skills, ability to work in a restaurant and customer service skills.Management skillsExcellent presentation skills.Fluent English / FrenchBac+2 and above : A BTS in hotel and catering, option B (Service and reception techniques) or the art of the table and service option, is more appropriate given the complexity of the job.Technical, management and leadership skills.What do we offer?
An attractive position within a dynamic and fast growing international companyHighly international work environmentOpportunity to work independently and “make things happen”Opportunities for career growth