Description

Restaurant Manager and Service InstructorPURPOSEThe Restaurant Manager & Service Instructor acts as mentor for students guiding and inspiring them sharing expertise, passion and sense of hospitality.Academically, the Restaurant Manager & Service Instructor designs, prepares and teaches theoretical classes and practical workshops to food and beverage, and students in their learning process, according to standards and the Restaurant Manager & Service Instructor is the guardian of outlet and its standards of excellence, as well as planning of special events, linking with industry standards.Restaurant Manager and Service InstructorRestaurant Manager and Service InstructorPermanent contract / Crans-Montana, Switzerland, part of Sommet group, is a globally renowned institution shaping the future of hospitality and the experience economy experiential in 3 campuses: Crans-Montana (Switzerland), Marbella (Spain) and Abu Dhabi (UAE).2nd in the QS World University Ranking in Hospitality and Leisure Management and 2nd in employer by the New England Commission of Higher and Swiss Council as a University of Applied Sciences, certified ISO- and values, Development, Distinctiveness, Joint Commitment, Openness and Sense of Service, are the of our actions. We offer an and thrivingRESPONSIBILITIESAcademic responsibilities:- Instruct F&B service curriculum and lesson plans.- Prepare and practical and theoretical workshops, in class or in restaurant.- Prepare and academic including syllabus, SOW, lesson and assess students in class and report it through system.- Supervise stagiaires and monitor their performances along the in the maintenance of grooming standards, in morning roll in academic follow-up of students with progression boards and committees.- Contribute to academic research, or leading research projects in line with field of responsibilities:- Ensure the good conduct of service and the right of the outlet linking with the Head Chef and Culinary Instructor (including of restaurant identity and standards, and development of menus, maintenance of all proper follow up of list…)- Contributes towards highest possible service quality in the outlets, following industry and standards the hygiene and grooming standards in the assigned- Accountable for the financial aspects of the outlet, including cash flow, end-of-shift closure and P&L- Involved in life, taking part in the mentoring of in or organize on and off-campus events andPeople responsibilities (if applicable):- Lead direct reports (restaurant supervisors and stagiaires), organizing work, distributing tasks, ensuring the respect of standards of excellence in line with service identity.- Guarantee time management, with proper recording of timesheet, control of overtime of direct reports to ensure service continuity and staff comfort.- Monitor direct reports performance through performance review, setting objectives (together with Director of Food and Beverage) and putting in place developmentEDUCATION AND PROFESSIONAL EXPERIENCES- Minimum Degree in Hospitality Management, Food and Beverage or minimum of 7-years experience in hotel environment in service, room service, banqueting, bar or sommelerie with a minimum of 2 years a managerial position leading a team.- Previous experience is a plus.KNOWLEDGE AND SKILLS- Fluent in English (written and verbal), another language is a- Interested in pedagogy and about F&B industry, sharing personal convictions and enthusiasm.- Customer focused, trying to always exceed guests oriented, efficiently with others, building and transparently and with- Adaptable to other cultures, understanding the richness of multi-cultural environments.- Entrepreneurial fiber, with interest and ideas for business development.- Knowledgeable about IT programs systems (POS, system…) jid246beadaen jit0625aen jpiy26aen