Catering Area Manager

Education:

Required:

- Degree or Diploma in Hospitality and/or Tourism, Business, or ADE (Business Administration).

- Knowledge of Management in Hospitality and Catering / postgraduate degree in Hotel Management is valuable.

- Knowledge of Team Management.

- Computer skills at a user level (Word, Excel, PowerPoint...).

Experience:

Required:

- 5 years of experience in similar positions coordinating a group of businesses in commercial catering.

- Experience managing large volumes of budgets (approx. €15M)

- Experience in managing large teams of +200 people.

- Having performed Unit Supervisor or Production Supervisor tasks for at least 5 years in PAW.

Valuable:

- University business training will be valued.

- English and French, spoken and written, high level, is valuable.

Relief contract.

If you like excitement, are enthusiastic, dynamic, and feel passion for the customer, we offer you the possibility to grow and develop professionally in a leading company in the tourism and entertainment sector.

We are committed from a social, environmental, and good governance standpoint. Therefore, we promote healthy habit programs, benefits, and training for our team, and we have a firm commitment to diversity, equity, and inclusion...

If you know what "put your hands up on the roller coaster" means, this job is for you.

*Management of the assigned channel/area in order to achieve the objectives agreed upon in the budget and to continuously improve service and quality in Customer Service.

*Manage, coordinate, and monitor the different Unit Supervisors in operations and their implementation.

*Hybrid profile between operations and people and results management. In addition to operational mastery, they must excel in management and strategic planning capabilities. Ability to plan in the medium and long term, identify improvement opportunities, optimize resources, and align restaurant operations with the global objectives of the resort.

- Actively participate in the development of projects and offers for the assigned area, prioritizing in their decisions those that have the greatest positive effect on the General Restaurant Manager.

- Analysis and monitoring of the processes managed from the Area, both operational and personnel-related.

- Supervise, plan, and decide on the operational and HR needs of the Restaurant Area assigned to their Responsibility.

- Analyze and propose improvements to the Area's operating procedures, Service, and Customer Satisfaction.

- Actively participate in the definition of the Area's quantitative and qualitative objectives.

- Lead processes of innovation, digitalization, and process optimization.

- Supervise the fulfillment of objectives and detect possible deviations from them.

- Propose and define corrective actions regarding deviations from the fulfillment of the Area's objectives.

- Prepare analysis and monitoring reports for the processes managed from the Area.

- Propose the restaurant offerings, maximizing economic criteria and Customer Satisfaction.

- Supervise the planning of supervisors' tasks and their coordination.

- Periodically review inventories to control product costs and Unit stocks.

- Control the correct use of equipment, promoting its maintenance and improvement.