Jobs

Team management:

• Manage a team by creating a strong spirit of cohesion
• Recruit, train, evaluate, retain and develop all your restaurant staff
• Supervise operational HR management: schedules, objectives, working hours, annual interviews
• Guarantee the achievement of productivity/payroll objectives
• Animate, train, support, brief a team
• Guarantee team spirit and good relationships
• Be responsible for the smooth running of the service (supervision of the waiters and head chef, follow-up with the kitchen, customer welcome and service)
• Ensure the compliance of administrative and legal formalities

Operational performance:

• Manage implementations and manage services
• Manage the transition of orders between teams and deliverers in a fluid manner in accordance with procedures
• Manage the reception and control of goods in accordance with procedures
• Guarantee the quality of the products prepared and served and ensure optimum quality service (rating, prep time, no order preparation errors, etc.)
• Set up and supervise the correct application of operational production processes
• Be responsible for internal incidents, inform and request the intervention of the Operational Director if necessary
• Respect the budget allocated to the restaurant
• Achieve internal audit objectives (service quality, hygiene, management)

Health and safety:

• Ensure compliance with HACCP standards by carrying out all hygiene checks on a daily basis
• Ensure the correct application of HACCP hygiene and safety procedures
• Clean and tidy up workspaces after each service
• Maintain installations and equipment in good working condition
• Be responsible for health and safety procedures
• Update of the Single Occupational Risk Assessment Document

Stock management:

• Manage your restaurant's stocks according to internal procedures and the tools made available (inventories, orders, receptions, etc.)
• Guarantee the good condition of stocks
• Ensuring the achievement of commodity ratio goals
• Kitchen maintenance
• Clean and tidy up workspaces after each service
• Maintain installations and equipment in good working condition
• Be autonomous in resolving problems related to merchandise management and be in charge of alerting the Operational Director if necessary

Reporting:

• Demonstrate communication and report information to the Operational Director in order to quickly deal with any operational problem encountered
• Managing the payroll
• Ensure the compliance of administrative and legal, HR and operational formalities

Process/Training:

• Ensure that you are up to date with the latest process developments (concepts, tools, etc.) and to participate in the corresponding training courses in restaurants or at the HQ
• Be the guarantor of the products sold
• To guarantee the respect of the Gruppomimo state of mind, the dress code...
• Guarantee the respect of the confidentiality of the recipes produced, the volume of turnover and the procedures
• Regularly check the quality
• Carry out inventories

• With a Bac +2/+3 background, you have a minimum of 3 years of experience ideally acquired in the restaurant sector within a structure similar to ours as a restaurant manager
• You will have to be rigorous, versatile and above all good time management
• You need to be able to analyze numbers and understand them
• You know the health and safety rules like the back of your hand