Position & context :

Within the restaurant’s front-of-house team, the Restaurant Manager oversees the activity of all dining room staff, with a constant focus on customer satisfaction. They also contribute, in close collaboration with the Head Chef and the Operations Director, to improving the establishment’s profitability in line with the objectives set by the Operations Director.

 

 

Main Responsibilities:

 

Operations

• Act as the guarantor of dining room service and customer relations, in accordance with Paris Society group standards and quality expectations
• Supervise and ensure the setup of the dining area in line with reservations and current hygiene standards
• Build a genuine relationship with guests by acting as a true advisor on the menu and restaurant offerings
• Support the customer journey and ensure guest well-being and service quality in line with the establishment’s culture
• Respond to customer expectations and inquiries, and handle complaints when necessary
• Be responsible for billing and cash management
• Oversee opening and closing procedures of the establishment
• Ensure proper management of supplies required for front-of-house service: linen, cutlery, decoration, wine, alcohol, coffee, etc.

 

Team Management (Front-of-House):

• Support team members on a daily basis and contribute to their skill development
• Be capable of stepping into all junior roles within the team
• Assist in supervising and coordinating the dining room team’s activity, organizing and monitoring their work, while being able to intervene at any stage of service
• Ensure proper scheduling of front-of-house staff under the supervision of the Operations Director or their deputy
• Participate in the recruitment of commis waiters and section waiters, with the support of the Operations Director
• Onboard new employees, train them, and support their professional development
• Contribute to staff training to strengthen their expertise
• Identify high-potential profiles in collaboration with the Operations Director and Deputy Operations Director
• Support staff retention by fostering a motivating, cohesive, and respectful work environment
• Oversee uniform management for front-of-house teams (ordering, distribution to section waiters)

 

Collaboration with Paris Society Teams:

• Ensure smooth communication and coordination between kitchen and front-of-house teams
• Work closely with the Head Chef, Head Host/Hostess, and Operations Director
• Ensure the proper flow of relevant information to both supervisors and team members (including table plans provided by the Head Host/Hostess before each service)
• Be familiar with the establishment’s event calendar 

• Strong service mindset
• Excellent organizational and adaptability skills
• Ability to train and mentor teams effectively
• Embody the core values of the Paris Society group
• Be approachable and attentive to all team members

 

Paris Society Group is committed to recruiting and recognizing all talents.