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The primary responsibilities for this position are to ensure our guests receive the highest level of food quality and service, manage and develop a team, monitor and strive for the annual budget, manage labor cost and operating expenses of the restaurant and develop relationships with guests, key suppliers and industry associates.
Job Responsibility:
Supervise the level of material and human resources required for the smooth running of the Restaurant (cellar, bursar, linen, staff, etc.)
Monitor, develop and stimulate the various skills required of the teams in terms of product, domain knowledge and behavior
Monitor the proper management of the department's payroll, in particular through the management of leave and time credits
Manage all special requests from our customers and ensure that they are followed up
Read and follow up on instructions
Requirements:
Two years previous experience in culinary leadership position
The ability to operate computer equipment and other food & beverage computer systems (Lotus Notes, Opéra, Word, Excel)
You must possess the legal right to work in France at the time of application
Have fluency in French and English
What we offer:
Uniform supplied et laundered for operating staff
One meal per shift at our Employees’ Cafeteria
As a reward for loyalty, employees receive a bonus at the end of their second consecutive season (Winter-Winter, Summer-Winter, or Summer-Summer)
Enjoy a fully equipped living experience in one of the most sought-after resorts
Dedicated shuttle service
Room provided is either shared or single (for executive and night positions)
For those wishing to find their own accommodation, a monthly housing allowance will be provided
Enjoy exclusive discounts at our restaurants, as well as on your ski pass, access to the Mont Blanc Tunnel, the Saint-Gervais thermal baths, the Sallanches cinema, and other local attractions