Assistant Restaurant Manager

Hyatt Hotels Corporation; France; Hybride; EUR 40 000 - 58 000; Plein temps

Résumé du poste

Hyatt Hotels Corporation seeks an Assistant Restaurant Manager to support the efficient daily operations of the hotel outlet and align with Hyatt's standards. You will assist the Outlet Manager in running the outlet as a profitable unit, ensuring high guest satisfaction while controlling costs.

The role emphasizes leadership, team coordination, and adherence to service standards in a dynamic hospitality environment.

Qualifications

• Minimum 2–4 years of experience in restaurant or food service operations, with at least 1 year in a supervisory role.
• Strong knowledge of restaurant operations, service standards, and team leadership.
• Fluent in English (spoken and written); additional languages are a plus.

Responsabilités

• Support the efficient daily operations of the outlet in alignment with Hyatt standards and profit objectives.
• Assist the Outlet Manager in overseeing the outlet as a successful, independent profit center.
• Maximize guest satisfaction, maintain budgetary discipline, and contribute to the outlet’s financial success.

Connaissances

Restaurant ops

Leadership

English proficiency

Communication

Organizational skills

Hospitality degree

Formation

Hospitality degree

Description du poste

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"Our leaders have always encouraged us to try new approaches and learn by experimentation. The biggest learning through this was that persistence and calculated risks, pay off."

The Assistant Restaurant Manager supports the efficient daily operations of the outlet in alignment with Hyatt International’s corporate strategies and brand standards, while meeting the expectations of employees, guests, and ownership. This role assists the Outlet Manager in overseeing the assigned outlet as a successful, independent profit center, ensuring it operates according to its concept and Hyatt standards. The Assistant Manager is responsible for maximizing guest satisfaction, maintaining budgetary discipline, and contributing to the outlet’s overall financial success.

Qualifications

• Minimum 2–4 years of experience in restaurant or food service operations, with at least 1 year in a supervisory role.
• Degree or diploma in Hospitality, Restaurant Management, or a related field preferred.
• Strong knowledge of restaurant operations, service standards, and team leadership.
• Fluent in English (spoken and written); additional languages are a plus.
• Excellent communication, leadership, and organizational abilities.
• Proven ability to perform under pressure and manage multiple priorities.
• Flexible availability, including evenings, weekends, and holidays.

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