Responsable Restauration

On 9 octobre
  • Fès
  • Permanent contract
  • Full Time
  • Industry: Hotels, Restaurants
  • Required experience: 3-5 years
  • Highest degree: BTEC National

Company: Relais & Châteaux jobs Riad Fès

A subtle mix of Andalusian sumptuousness and Moroccan art de vivre, the Riad Fès reflects its prestigious past and the refined civilisation to which it belongs. This majestic palace is an authentic example of Hispanic-Moorish architecture, boasting four harmoniously styled patios, sculpted doors and zelliges on the walls, stucco arcades and marble basins. It offers panoramic views of the magical spectacle of the sun rising over the Fès Medina, and the Atlas mountains.

Job description

We are looking for a Food and Beverage Manager with the below mission:

- Is exemplary in his way of being, of doing (management), he embodies the state of mind of the hotel.
- Conveys the image and atmosphere of the hotel by his warm and friendly welcome, his regular presence on the ground and his availability.
- Develops the skills of his/her staff and supports them in their professional development.
- Manages, motivates and organises his/her teams in order to optimise the quality and creativity of the restaurant services in accordance with the brand's standards.
- Participates in the definition and implementation of the hotel's strategy in his/her department.
- Develops the results of the department by optimising sales, management of points of sale (restaurants, bars, room service, etc.), expenses and profitability.
- Prepares the annual budget for the department and implements any corrective actions.
- Guarantees management results in line with the hotel's objectives.
- Ensures compliance with cash collection, management and control procedures in accordance with the brand's internal audit guidelines.
- Adapts the organisation of the department and optimises staff management to improve the "prime cost
- Initiates, implements and monitors internal controls.
- Oversees catering purchases and ensures proper stock management.
- Supervises restaurant and kitchen purchases, ensures good stock management and ensures the right-of-way rate decided by the brand.
- Ensures the control of the inventories carried out.
- Guarantees the food and beverage cost defined by the hotel and the brand.
- Establishes excellent relations with customers.
- Develops and implements the sales action plan in his/her department.
- Sets sales targets for the team to achieve on a daily basis.
- Is aware of the services offered by the hotel, informs the customer and encourages him/her to use them.
- Analyses customer feedback and implements the necessary corrective actions.
- Initiates and implements marketing actions in his/her primary area in order to develop his/her turnover.
- Works closely with the sales department to ensure quality service and meet the expectations of seminar customers.
- Is involved in the local environment in order to understand its specificities and expectations.
- Keeps abreast of what is happening with competitors.
- Ensures the transmission of information to the various departments concerned.
- Organises and supervises set-ups according to business forecasts and product information.
- Ensures that the brand's standards are applied.
- Ensures the quality of the presentation of sales aids and checks the conformity of the pricing.
- Participates with the Head Chef in the development of menus, purchases and updating of technical data sheets.
- Plans menu changes, defines prices and orchestrates the daily work in coordination with the Head Chef.
- Is responsible for the maintenance of equipment and furniture, the reliability of equipment and ensures the follow-up of technical interventions.
- Ensures the transmission of information to the various departments concerned.
- Is responsible for the maintenance of equipment and furniture, the reliability of equipment and the follow-up of technical interventions.
- Participates in meetings of the heads of department.
- Relays the decisions of the management team.
- Facilitates commercial operations through creativity and innovation.
- Ensures the cleanliness of the restaurant areas.
- Ensures the good condition and functioning of the equipment and assets of his/her department.
- Draws up an action plan based on the results of hygiene analyses and ensures follow-up.
- Applies and enforces the hotel's rules (COVID, safety, fire, etc.)
- Is responsible for the safety of goods and people in his/her area.

Profile description

- Languages: fluency in French and English. Dialectal Arabic or a third language would be a plus
- Team spirit
- Sense of welcome, contact and service
- Responsiveness
- Organisational skills
- Decision-making - Entrepreneurial and commercial skills
- Creative

Salary and benefits

Salary: from 1,000 € to 100,000 € gross/year


Reference: RC36432542 36432542


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