Responsable de la restauration /Restaurant Manager / Breakfast Manager

Oversee and manage all Food & Beverage operations across restaurants, bar, breakfast, room service, and events/banqueting. Ensure consistent delivery of luxury service standards and exceptional guest experience in line with LQA requirements.

• Coordinate service, kitchen, stewarding, and back-of-house teams to ensure smooth daily operations.
• Monitor operational performance (covers, revenue, costs, guest feedback) and implement corrective actions.
• Lead the strategic development and positioning of the hotel’s Food & Beverage offering.
• Drive revenue growth through concept development, seasonal activations, upselling, and cross-selling.
• Manage budgets, forecasting, cost control, purchasing, and inventory management.
• Ensure full compliance with hygiene, safety, HACCP, and quality standards.
• Handle guest complaints and VIP requests with professionalism and discretion.
• Oversee cash handling, billing procedures, and duty management shifts.
• Lead, recruit, train, and develop F&B teams in line with luxury service and LQA standards.
• Ensure optimal staffing levels and productivity adapted to seasonal activity.
• Conduct performance management, coaching, and KPI follow-up for management teams.
• Act as an ambassador of the hotel and Michel Reybier Hospitality Collection values.