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.