Catering Team Leader (M/F) – REF: CER9

Terra Botanica; Angers; On-site; EUR 32,000 - 42,000; Full time

Job summary

Terra Botanica in Angers is seeking a Foodservice Team Leader to oversee daily operations across the park's dining facilities and to help develop our growing foodservice offerings as part of a major transformation project.

You will work alongside the management team, the Executive Chef, and department heads to ensure high-quality service, staff development, and smooth operations during events and seminars.

Qualifications

• Proven experience leading large teams in hospitality or food service.
• Experience in event catering or park operations preferred.
• Strong leadership and communication skills.
• Ability to manage budgets and optimize costs.

Responsibilities

• Supervise and unite permanent and seasonal teams.
• Organize daily dining operations and adjust staffing.
• Oversee service quality and customer satisfaction.
• Coordinate with head chef and supervisors.
• Monitor inventories and procurement.
• Lead improvement projects and event catering development.

Skills

Leadership

Organizational skills

Decision making

Staff development

Project management

Customer service focus

Adaptability

Tools

Planning software

Operations management software

Inventory management software

MS Office

Job description

To support the growth of our foodservice business, we are seeking a Foodservice Team Leader for a permanent position to start as soon as possible. In addition to overseeing the day-to-day operations of the various foodservice locations throughout the park, you will actively contribute to the development of our foodservice offerings as part of an ambitious transformation initiative. With the creation of a new production facility—currently being rolled out—Terra Botanica is gradually developing an integrated event catering offering designed for seminars, corporate events, tour groups, receptions, and other events held on-site.

Working alongside the Manager, the Executive Chef, and members of the management team, you will help organize this operation, support the department’s projects, and ensure a level of service that meets the needs of a diverse clientele.

What would be your main tasks?

Manage and support teams:

• Supervise, lead, and bring together the permanent and seasonal teams;
• Organize daily operations to ensure smooth, high-quality service by adjusting staffing levels based on foot traffic, operational priorities, and unforeseen circumstances;
• Support employees' skill development and promote their professional growth;
• Help with the onboarding and training of new employees;
• Coordinate operations with the head chef, other supervisors, and the food service manager;
• Ensure smooth and reliable communication within the team and with other departments;
• Maintain a positive, collaborative work environment focused on customer satisfaction.

Managing day-to-day operations:

• Ensure the smooth operation of the various dining facilities;
• Oversee day-to-day operations and coordinate field teams;
• Optimize customer flow and wait times;
• Ensure the quality of the welcome, service, and customer experience;
• Ensure compliance with internal procedures and health and safety rules;
• Make the operational decisions necessary to ensure the smooth functioning of the department in accordance with established guidelines;
• Monitor inventory levels and conduct inventory counts;
• Oversee the services marketed to visitors by the Marketing and Business Center department (birthday parties, breakfasts, etc.).

Contribute to the development and projects of the food service department:

• Help analyze store performance and identify opportunities for improvement;
• Optimize purchasing and costs: focus on key performance indicators, procurement, supplier partnerships, and reducing food waste;
• Manage inventory and procurement: help with product listing, consumption analysis, and order optimization;
• Contribute to the development of the food and beverage offerings by taking into account visitor expectations, foot traffic, and seasonality;
• Support the development of new event catering operations;
• Take the initiative in proposing ideas regarding tools, development projects, and the continuous improvement of the service (organization, work methods, procedures, etc.).

Contribute to the economic management of the department:

• Monitor the department's performance metrics;
• Ensure the optimization of procurement, inventory, and operating costs;
• Help improve the profitability of the restaurant business;
• Contribute to discussions regarding the department's procurement and management tools.

Help create a customer experience tailored to diverse audiences:

• Contribute to the success of services provided to park visitors, tour groups, businesses, works councils, and private events;
• Adapt team organization to different types of events: general public dining, seminars, cocktail parties, receptions, or private events;
• Ensure a level of service that meets the expectations of each customer segment.

Do you have the right profile?

Above all, we are looking for an experienced manager who can bring large teams together in a dynamic and demanding environment.

You are known for:

• Your natural leadership;
• Your organizational skills and ability to set priorities;
• Your ability to respond quickly to unexpected situations;
• Your ability to make decisions quickly;
• Your independence and sense of responsibility;
• Your ability to facilitate change and lead projects.

You enjoy fieldwork just as much as you do organizational, development, and continuous improvement topics.

You have excellent computer skills and are comfortable using planning, operations management, and inventory management software, as well as office applications.

Experience in the restaurant, tourism, recreation, events, hospitality, retail, or mass retail sectors is preferred.

Knowledge of food safety is a plus, but can be developed through the support and training provided by the company.

• Become part of a well-known and growing tourist destination;
• Help transform a food service operation with ambitious goals;
• Contribute to the growth of the park’s events business;
• Hold a position that combines management, operational oversight, and project management;
• Join a team dedicated to delivering a high-quality customer experience.