Assistant Manager (H/F) - PDJ - Hiver 26/27

fourseasons; Megève; Sur place; EUR 25 000 - 38 000; Plein temps

Avantages offerts par ce poste

39-hour seasonal contract

Salary communicated during interview

Uniform supplied and laundered

One meal per shift

Loyalty bonus after second season

Résumé du poste

Four Seasons Megève seeks an experienced restaurant supervisor to lead culinary teams, ensure service excellence, and manage labor costs in a seasonal chalet setting. You will supervise resources, coordinate with guests and suppliers, and contribute to budget goals.

The role requires two years in culinary leadership, proficiency with Lotus Notes, Opera, Word, Excel, and the right to work in France; French and English fluency are essential.

Qualifications

• Two years previous experience in culinary leadership position.
• Ability to operate computer equipment and other food & beverage computer systems (Lotus Notes, Opera, Word, Excel).
• You must possess the legal right to work in France at the time of application and have fluency in French and English.

Responsabilités

• Supervise the level of material and human resources required for the smooth running of the Restaurant (cellar, bursar, linen, staff, etc.).
• Monitor, develop, and stimulate the various skills required of the teams in terms of product, domain knowledge, and behavior.
• Monitor the proper management of the department's payroll through the management of leave and time credits.
• Manage all special requests from our customers and ensure that they are followed up. Read and follow up on instructions.

Connaissances

Culinary leadership

French & English fluency

F&B computer systems

Work rights in France

Outils

Lotus Notes

Opera

Word

Excel

Description du poste

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

Our modern 55-room chalet continues the legacy of the Rothschild family, who set out nearly a century ago to craft an unparalleled resort experience. A cozy and exclusive mountain retreat, it offers an inviting escape in both summer and winter. Play one of the world’s finest Alpine golf courses, relax in the region’s largest spa, and dine at La Brasserie Benjamin where the richness of French cuisine is celebrated through refined dishes. Craving for Pan-Asian food? discover the world of our restaurant Kaito and for a breathtaking view, let’s meet at Edmond’s, our fine dining restaurant. For those who love to hit the slopes or the trails, L'Idéal 185 0, our high-altitude restaurant, is the perfect spot to unwind during an adventure-packed day.

About the role

The primary responsibilities for this position are to ensure our guests receive the highest level of food quality and service, manage and develop a team, monitor and strive for the annual budget, manage labor cost and operating expenses of the restaurant and develop relationships with guests, key suppliers and industry associates.

What you will do

• Supervise the level of material and human resources required for the smooth running of the Restaurant (cellar, bursar, linen, staff, etc.).
• Monitor, develop, and stimulate the various skills required of the teams in terms of product, domain knowledge, and behavior.
• Monitor the proper management of the department's payroll through the management of leave and time credits.
• Manage all special requests from our customers and ensure that they are followed up. Read and follow up on instructions.

“The list of tasks specified above is not exhaustive, as your role will require constant adaptation to situations of high activity and specific customer relationship management”.

What we are looking for

• Two years previous experience in culinary leadership position.
• The ability to operate computer equipment and other food & beverage computer systems (Lotus Notes, Opéra, Word, Excel).
• You must possess the legal right to work in France at the time of application and have fluency in French and English.

What we offer

• 39-hour seasonal contract
• Salary communicated during interview
• Uniform supplied et laundered for operating staff
• One meal per shift at our Employees’ Cafeteria
• As a reward for loyalty, employees receive a bonus at the end of their second consecutive season (Winter-Winter, Summer-Winter, or Summer-Summer)

What your experience will be like

• Enjoy a fully equipped living experience in one of the most sought-after resorts for mountain and outdoor lovers. In our Staff House, you can challenge your colleagues to a game of PlayStation, Switch or Baby foot, relax to the sound of the piano or acoustic guitar ... or work out in our gym!
• A dedicated shuttle service will not only take you to your workplace but can also show you the region's legendary sights!
• The room provided is either shared or single (for executive and night positions). For those wishing to find their own accommodation, a monthly housing allowance will be provided.
• Enjoy exclusive discounts at our restaurants, as well as on your ski pass, access to the Mont Blanc Tunnel, the Saint-Gervais thermal baths, the Sallanches cinema, and other local attractions.
• Bring the season to a close with our Staff Party, sure to be the envy of many!