F&B Manager / Floor Manager

Daily operational management
– Ensure daily operational management of the dining room and the bar (continuous service from breakfast to dinner), including opening and closing
– Guarantee customer satisfaction as well as the quality and smoothness of service
– Enforce hygiene and safety standards, ensure the proper functioning of restaurant equipment

Commercial & financial management

• Develop and monitor budgets; control operating costs in line with profitability targets
• Monitor performance indicators (turnover, average check, occupancy rate) against set objectives
• Negotiate with non-kitchen suppliers (drinks, consumables, service providers)
• Implement the establishment's commercial policy and customer loyalty actions

Human resources and team
– Manage the human resources part of the floor/bar team, notably seasonal recruitment, supervision and motivation
– Manage and implement the weekly schedule, schedule management
– Ensure team training and compliance with SOP's and service standards

Coordination & Reporting
– Ensure regular reporting to the Management of The Ski Lodge
– Coordinate with the chef cook for service management and the smooth functioning of teams

– Proven experience in operational restaurant management (ideally in the mountains or high-end hospitality)
– Successful similar experience in a high-end establishment
– Managerial and HR skills (supervising seasonal teams)
– Sense of customer service and commerce, ease with monitoring financial KPIs