Directeur d'établissement

Responsibilities

• Guarantee smooth restaurant operations following quality, hygiene, safety, and service standards
• Supervise production, service, supplies, stocks, and maintenance
• Recruit, integrate, train, and support team members
• Create schedules and optimize labor costs
• Ensure impeccable customer reception and service quality
• Manage complaints and implement improvement actions
• Drive key performance indicators including revenue, food cost, labor cost, and profitability
• Deploy commercial actions to increase sales

Requirements

• Successful management experience in the restaurant industry
• Experience managing high-volume restaurant operations
• Mastery of HACCP standards
• Proficiency with Skello, Lightspeed, and Pack Office
• Strong leadership and team spirit
• Excellent communication and organizational skills

Benefits

• Rapid professional evolution opportunities
• 20% discount in brand restaurants
• Sustainable mobility package (partial coverage for non-polluting transport like bikes)
• 50% reimbursement of public transport subscriptions
• Convivial meals before each shift
• Tailored health insurance and free online medical appointments via Livi

About the Company

Paris met la Sauce ! is a concept focused on simple, homemade French cuisine using high-quality products and a signature sauce, aiming for ambitious growth across France and internationally.