Key Responsibilities:
- Supervise daily operations in restaurants and bars.
- Assist with inventory, cost and budget management.
- Coordinate and train service staff.
- Ensure quality standards and compliance with hygiene protocols.
- Collaborate on revenue management initiatives.
Requirements:
- Previous experience in F&B; management in hotels or restaurants.
- Strong leadership and communication skills.
- Knowledge of cost control and inventory management.
- Languages: English and French (Spanish is a plus).
We Offer:
- Stable contract and professional development opportunities.
- Dynamic and multicultural environment.
- Continuous training.