Responsable de la restauration /Restaurant Manager / Breakfast Manager

Oversee and manage all Food & Beverage operations across restaurants, bar, breakfast, room service, and events/banqueting.

Ensure consistent delivery of luxury service standards and exceptional guest experience in line with LQA requirements.

Coordinate service, kitchen, stewarding, and back-of-house teams to ensure smooth daily operations.

Monitor operational performance (covers, revenue, costs, guest feedback) and implement corrective actions.

Lead the strategic development and positioning of the hotel’s Food & Beverage offering.

Drive revenue growth through concept development, seasonal activations, upselling, and cross-selling.

Manage budgets, forecasting, cost control, purchasing, and inventory management.

Ensure full compliance with hygiene, safety, HACCP, and quality standards.

Handle guest complaints and VIP requests with professionalism and discretion.

Oversee cash handling, billing procedures, and duty management shifts.

Lead, recruit, train, and develop F&B teams in line with luxury service and LQA standards.

Ensure optimal staffing levels and productivity adapted to seasonal activity.

Conduct performance management, coaching, and KPI follow-up for management teams.

Act as an ambassador of the hotel and Michel Reybier Hospitality Collection values.