Service Manager (Catering) (m/f) 100%

Job Profile – Service Manager (Catering)

Department: Catering / Food & Beverage

Reporting line: Under the responsibility of the Restaurant Manager, the F&B Manager, or the Hotel Director.

Workplace: Luxury hotel establishment – Gastronomic restaurant, bistronomic restaurant, bar, lounge, room service, and private events.

Contract type

• Seasonal fixed-term contract (CDD)
• Full-time
• Variable hours including weekends, public holidays, evenings, and periods of high activity.

Job Mission ##

The Service Manager is responsible for the organization, coordination, and smooth running of catering services. He/She supervises the floor teams, ensures compliance with the establishment's quality standards, and guarantees an excellent customer experience. As a true operational link, he/she ensures efficient management of teams, resources, and daily operations to achieve customer satisfaction and performance objectives.

Main responsibilities:

• Team Management
• Supervise, animate, and support the floor teams (Chefs de Rang, Commis de Salle, Runners, Hosts/Hostesses, depending on the organization).
• Organize schedules and distribute tasks according to activity.
• Welcome, integrate, and train new employees.
• Develop team skills through regular support.
• Monitor compliance with internal procedures, service standards, and presentation.
• Foster a positive and collaborative working climate.
• Organization and supervision of service
• Organize the mise en place before each service.
• Supervise the smooth running of services in the dining room.
• Ensure compliance with quality standards and service procedures.
• Guarantee fluid communication between the floor and the kitchen.
• Adapt the organization according to the volume of activity and specific customer requests.

Customer Experience

• Welcome customers with professionalism and courtesy.
• Guarantee impeccable service quality throughout the meal.
• Advise customers on menus, drinks, and food-wine pairings when necessary.
• Anticipate expectations and respond to special requests.
• Manage complaints with diplomacy and efficiency to ensure customer satisfaction.

Operational Management

• Participate in reservation management and the optimization of the floor plan.
• Ensure proper management of payments and cash closures according to procedures.
• Monitor material, equipment, and stocks necessary for the smooth running of the restaurant.
• Report maintenance needs or equipment renewal needs.

Quality, hygiene, and safety

• Guarantee compliance with hygiene and food safety standards.
• Ensure compliance with internal procedures and quality standards.
• Monitor the cleanliness of dining areas and service stations (offices).
• Participate in the implementation of procedures related to the safety of employees and customers.

Interdepartmental Collaboration

• Work in close collaboration with the Kitchen, Bar, Sommelier, Reception, Room Service, and Events teams.
• Participate in operational meetings and transmit important information to the teams.

Required Profile ##

Training

• Training in catering, hospitality, or hotel management (CFC, CAP, Bac - professionnel, BTS, hotel school, or equivalent).
• Additional training in management is an asset.

Experience

• Minimum 3 to 5 years of experience in catering.
• Proven experience in a supervisory role on the floor.
• Imperative experience in a high-end or luxury establishment (4 or 5 stars, gastronomic restaurant, or palace).

Technical Skills

• Excellent mastery of service techniques.
• Good knowledge of products, dishes, and drinks.
• Knowledge of sales and loyalty techniques.
• Mastery of cash register and restaurant management software.
• Knowledge of hygiene and food safety rules.

Personal Skills

• Leadership.
• Excellent presentation.
• Customer service orientation.
• Organization and priority management.
• Ability to work under pressure.
• Excellent interpersonal skills.
• Team spirit.
• Diplomacy.
• Reactivity.
• Attention to detail.

Languages

• Fluent French and English.
• A third language is an asset (German, Italian, Spanish, Russian, Arabic, or other depending on the clientele).

Special Conditions

• Variable hours including weekends, public holidays, and evenings.
• Prolonged standing and frequent movement.
• Compliance with presentation standards, wearing the uniform, and confidentiality rules.
• Availability according to operational needs.
• Performance Objectives
• Guarantee a customer experience in accordance with the establishment's standards.
• Ensure the smooth and efficient running of services.
• Develop team skills and engagement.
• Optimize customer satisfaction and loyalty.
• Contribute to the economic performance of the restaurant (service quality, upselling, cost control).
• Ensure compliance with internal procedures, hygiene standards, and quality standards.

Desired Qualities

• Leadership.
• Sense of excellence.
• Customer orientation.
• Team spirit.
• Organization.
• Rigor.
• Reactivity.
• Availability.
• Professionalism.
• Adaptability.
• Sense of responsibility.