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
