Directeur de salle/sommelier

Établissement

Located in the heart of Calvados (14) in Honfleur, Restaurant Atre stands out for its décor inspired by New York lofts and in a spirit of modernity.

Based on his past experiences, Chef Julien Lefebvre asserts an authentic culinary identity with a gastronomic cuisine marked by originality and accessible to the greatest number.

The institution provides its teams with a fulfilling work environment and autonomy that helps them grow and succeed.

The institution is also a member of Les Collectionneurs.

Job

Room manager with great knowledge and an affection for wine.

Mission

Ensures the reception and service of customers throughout the meal, manages the room team and guarantees the proper dissemination of information within the various departments

Take reservations, manage requests and confirmations
Make reservations and follow up on group files
Responsible for developing the restaurant's profitability in line with the objectives set by management
Applies the restaurant's pricing policy and the resulting procedures
Verification of future reservations
Availability management
Manage the restaurant cardex and its good "keeping"
Ensure communication between employees
Performs the interface between the room and the kitchen

Restaurant cash management
Control of receipts made
Follow-up of the invoicing of deferred payments and control of debtors
Management of offers
Edit monthly reports and production statistics...
Supply management and inventory management (cafeteria food, dishes, cleaning products, etc.)
Updating maps and menus, checking their good condition
Make sure to offer the best welcome to the customer thanks to a quality service in order to develop restaurant turnover
Supervise the restaurant team and ensure their training
Management of work organization (planning, rest, etc.)

Profil

You are dynamic, you have a sense of welcome, the desire to flourish within a young, professional and benevolent team.

Passionate about excellence, in love with his profession and his values.

The desire to transmit and promote French gastronomy.