Head of Service Crans-Montana

1 General tasks and objectives The head of service is responsible for the operational management of the service team and shares responsibility for the areas of sales and customer guidance. He represents the establishment to customers and other stakeholders and plays a role model as a host. Through his commitment to excellent customer experience and strategic sales promotion, he contributes significantly to the success of the restaurant. He assists his superiors in personnel management and development, ensures optimal planning of assignments, and promotes a positive team culture. 2 Main tasks and key responsibilities Co-responsibility for operational management – Ensure: ensure the smooth running of operations in compliance with internal directives, regulations, and legislation. – Control: respect and control of workplace safety. Sales and customer guidance – Representation: representation of the company to customers and other stakeholders. – Host role: serve as a role model as a host and ensure excellent customer experience through the entire team. – Sales promotion: strategic optimization of sales activities (restaurant, loyalty programs, take-out and delivery) in collaboration with superiors: Incentive sales and cross-selling: – Active implementation of incentive sales techniques with customers to motivate and guide the team. – Train service employees to generate targeted additional sales (e.g., by recommending appetizers, desserts, food-drink pairings, or high-end products). Daily recommendations: – Ensure the team is informed about current offers and their benefits. Customer loyalty through loyalty programs: – Active promotion of loyalty programs or promotions. – Train the team to draw customers' attention to these programs and explain their benefits. Promotion of take-out and delivery: – Ensure take-out and delivery offers are presented in a visible and attractive manner (e.g., using flyers, table displays, or digital channels). – Draw customers' attention to these offers, especially regular customers or those with little time. Promotional presentation: – Ensure the presentation of dishes and drinks is attractive and promotes sales. Customer comments and needs: – Actively solicit customer feedback to identify their needs | Communicate this information to superiors Relationship building: – Establish and maintain relationships with regular customers to increase their visit frequency. – Formulate personal recommendations to establish a trust and loyalty atmosphere. Analysis and optimization: – Help analyze sales figures and identify products with high or low sales. Employee guidance and development in collaboration with the deputy manager. – Direction and delegation: clear leadership role with responsibility for coordination within the service team and motivation of the entire team. – Service planning: co-responsibility for ensuring optimal assignment planning, taking into account operational and personnel requirements. – Encourage and demand: constant development of service collaborators through targeted initial and ongoing training, in accordance with career models, guidelines, and files. – Promotion of junior staff: identification and support of talents for their development within the Ospena group. – Team culture: creation and maintenance of a positive and performance-oriented team spirit. 3 Skills Professional skills – You master Italian and have excellent command (oral and written) of French or German, depending on the canton you work in. – You are service-oriented, a passionate host, and have knowledge of traditional Italian cuisine and pizza specialties. – You know the main working materials and tools as well as technical jargon and master the use of cash systems, calculation programs, and word processing. – You know the guidelines for workplace safety and HACCP. – You may already have a restaurant patent and/or a G1/G2 from Gastrosuisse. In the absence of training, proactive training or further training in the specialized field is expected. Management skills – Ability to lead, motivate, and develop employees – you put employees at the center of your concerns. – Ability to clearly delegate tasks and responsibilities. – Ability to safely report and validate results to superiors and employees. 4 Personality and qualities – Self-control: calm and professionalism even in difficult situations. – Decision-making ability: ability to make clear and informed decisions. – Stress resistance: high stress resistance and flexibility. – Transparency: open and clear management style. – Commitment: passion for the role of host and leader. 5 Communication – Active participation in head of service meetings, including preparatory study/treatment of orders – Co-responsible for the daily implementation of the service briefing – Ensures the establishment of a positive team spirit by encouraging and demanding the best from employees – Reports regularly to superiors