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Über den Job

Les Roches, Teil der Sommet Education Group, ist eine weltweit renommierte Institution, die mit transformativer und erfahrungsorientierter Bildung die Zukunft der Hospitality und Experience Economy gestaltet, mit Campussen in Crans-Montana, Marbella und Abu Dhabi. Der Restaurant Manager & Service Instructor agiert als Mentor für die Studenten von Les Roches und gestaltet, plant und unterrichtet sowohl theoretische Klassen als auch praktische Workshops im Bereich Food and Beverage. Operativ ist er/sie Hüter der Outlet-Operations und deren Excellence-Standards sowie der Planung von Sonderveranstaltungen.

Aufgaben

Instruct F&B service curriculum following syllabus and lesson plans
Prepare and animate practical and theoretical workshops, in class or in restaurant
Prepare and update academic documentation, including syllabus, SOW, lesson plan
Evaluate and assess students in class and report it through appropriate system
Supervise stagiaires and monitor their performances along the semester
Participate in the maintenance of grooming standards, participating in morning roll call
Participate in academic follow-up of students with progression boards and committees
Contribute to academic research, collaborating or leading research projects in line with her/his field of expertise
Ensure the good conduct of service operations and the right organization of the outlet linking with the Head Chef and Culinary Instructor (including creation of restaurant identity and standards, update and development of menus, maintenance of all operational documentation, proper follow up of reservation list…)
Contribute towards highest possible service quality in the outlets, following industry expectations and Les Roches standards
Apply the hygiene and grooming standards in the assigned outlet
Be accountable for the financial aspects of the outlet, including cash flow, end-of-shift closure and P&L analysis
Be involved in Les Roches' life, taking part in the mentoring of clubs
Participate in or organize on and off-campus events and caterings
Lead direct reports (restaurant supervisors and stagiaires), organizing work, distributing tasks, ensuring the respect of standards of excellence in line with service identity (if applicable)
Guarantee time management, with proper recording of timesheet, control of overtime and holidays of direct reports to ensure service continuity and staff comfort (if applicable)
Monitor direct reports' performance through performance review, setting objectives (together with Director of Food and Beverage) and putting in place development plans (if applicable)

Profil

Minimum a Bachelor Degree in Hospitality Management, Food and Beverage or equivalent
A minimum of 7-years' experience in international hotel environment in service, room service, banqueting, bar or sommelerie with a minimum of 2 years a managerial position leading a team
Previous educational experience is a plus
Fluent in English (written and verbal), another language is a plus
Highly interested in pedagogy and transmission
Passionate about F&B industry, sharing personal convictions and enthusiasm
Customer focused, trying to always exceed guests' expectations
Team oriented, collaborating efficiently with others, building relationships and communicating transparently and with respect
Highly adaptable to other cultures, understanding the richness of multi-cultural environments
Entrepreneurial fiber, with interest and ideas for business development
Knowledgeable about IT programs and restaurant systems (POS, reservation system…)

Rahmenbedingungen

Permanent contract
Crans-Montana, Switzerland

Restaurant Manager and Service Instructor – Sommet Education | JobRevolt

Restaurant Manager and Service Instructor

Über den Job

Über den Job

Aufgaben

Profil

Rahmenbedingungen

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