Les Iles Paul Ricard

Manager

• Team management and leadership
• Recruit, onboard and train staff in coordination with HR
• Create and monitor staff schedules in compliance with legal requirements
• Lead daily briefings and debriefings
• Supervise front-of-house and bar teams, ensuring service quality
• Foster a positive, motivating and collaborative working environment
• Serve as the communication link between management and the team
• Prepare seasonal openings and contribute to the development of the beverage menu
• Manage reservations and organize the dining room layout
• Ensure set-up and service comply with hygiene and safety standards
• Place orders, monitor stock levels and conduct inventories
• Manage cash handling and register closing
• Maintain cleanliness and compliance of the outlet
• Ensure customer satisfaction and handle complaints with diplomacy
• Monitor and grow sales performance of the outlet according to targets
• Track key performance indicators (revenue, average check, customer reviews…)
• Propose initiatives to boost activity

Brasserie Manager