Description

F&B DirectorWe are looking for a passionate F&B Director for a new project in Saint-Aubin on the lake for a restaurant/hotel. You are responsible for supervising all daily activities of the establishment, including staff management, service quality, and financial profitability. This role requires a global vision as well as tactical capabilities to solve various problems. In this capacity, the main tasks are:Management function- Develop a team culture and maintain a positive work environment- Recruit the front-of-house team while respecting legal requirements and internal processes- Organize team work (distribution of tasks, transmission and management of schedules, monitoring and reporting of working time performed by the team)- Lead, motivate, and unite the team- Apply and enforce labor law and internal HR processes- Apply and enforce hygiene and safety standards- Anticipate and manage conflicts- Establish authority (competence-based authority and hierarchical authority)- Participate in disciplinary sanctions and organize their implementationOperational function- Supervise daily restaurant activities to ensure efficiency and service quality- Organize service (over two shifts)- Take part in setup, taking orders, customer service, and payment processing- Handle telephone reception- Handle customer reception- Manage customer complaints and conflicts- Be responsible for hygiene and safety- Apply and enforce rules established by the group regarding the festive aspect- Control the cleanliness of all premises and the surroundings of the restaurant- React in real-time to hazards and malfunctions by prioritizing emergencies- Be proactive and demonstrate responsiveness as needed in problem-solvingCommercial function- Develop a commercial policy- Identify and adapt to the clientele and the local environment- Use commercial materials provided by headquarters- Implement marketing actions in accordance with internal policy- Implement ad-hoc promotional actions in connection with headquarters- Implement commercial actions to increase clientele and salesManagement functionManagement of supplies and procurement:- Establish monthly forecasts- Carry out orders, receipt of orders, and inspection upon arrival- Ensure storage and inventory management- Ensure processing of delivery notes and supplier invoicesFinancial management:- Analyze variances compared to the establishment's budget management and profit and loss account management- Respect cash opening procedures- Establish customer invoices and payment collection- Close and verify the cash register and secure funds- Perform end-of-day closing- Evaluate workloads and their variability and adapt human resources accordingly for operational efficiency- Manage the budget allocated to the proper functioning of the restaurant, particularly to ensure compliance with hygiene and safety standardsAdministrative management:- Use internal communication tools and media (message board, instruction logbook)- Use all software made available (professional internal software and office software)- Ensure proper management and follow-up of documents transmitted by the HR department- Ensure filing and archiving of documents- Guarantee internal standards and proceduresRoutine management:- Control the functioning of equipment and facilities present within the restaurant and ensure minor maintenance to have all necessary means for proper management- Detect, record, and process malfunctions- Guarantee and control compliance with hygiene and safety standards within the restaurant- Guarantee and control compliance with quality objectives defined by the company jid5718bb2aen jit0624aen jpiy26aen