Organisation

As a maître d'hôtel, you will work under the responsibility of the F&B Manager.
You manage the room staff: (auxiliary) waiters, commis and bartender.

Purpose

• You will organise and supervise service in the fine dining restaurant Le Sommet, breakfast restaurant Dunes and Bar brasserie Henriette.

• You provide welcome and service.

• You will be responsible for selling dishes and drinks.

Main duties

Work organisation:
You will organise the work in the various outlet and plan the activities of the venue staff based on reservations or occupancy forecasts and do the necessary administration for this:

• Preparing hourly schedules.

• Taking care of the division of tasks.

• Giving guidelines.

• Drawing up procedures.

• Good cooperation with the chef du cuisine.

You give advice for the selection and recruitment of restaurant staff and you supervise and evaluate them. You discuss the menu planning in consultation with the kitchen manager and bases sales activities on this (dishes and drinks advice).

Supervision activities

• You supervise the mise en place of the room, tables, service equipment, supplies ...

• You supervise service operations.

• You supervise compliance with the service protocol and house rules.

• You ensure customer-friendly and quality service.

• You control the order and cleanliness in the outlets and the appearance of the staff.

Your qualities

• Able to work independently and as part of a team.

• Stress resistant.

• Collegial attitude.

• Representative and good social skills.

• Strong communicator.

• Punctual.

• Attention to detail and care to perfection.

• Works neatly and orderly.

• You have own input, take initiative and come up with ideas.

• Is open to personal development.

• Spontaneous, enthusiastic and positive attitude.

What’s in for you

• Flexible working days and hours.

• Pleasant working atmosphere with enthusiastic colleagues.

• Personal development through training and courses

• A varied job

• Wonderful new working environment.