The assistant-director supports the general manager in achieving the company’s objectives, in particular the satisfaction of guests, the management and mobilization of staff as well as the maximization of financial results. His mandate relates more specifically to the management of the dining room team. Thus, he is responsible for establishing and communicating service standards and implementing the operational policies and procedures necessary for the proper functioning of the department.
He constantly assesses the level of satisfaction of the guests and recommends improvements in order to improve the quality of the products and services offered. He is also in charge of recruiting, training, evaluating and motivating the 50 to 75 employees (depending on the season) who occupy positions in catering services. From a financial point of view, he manages the schedule and regularly monitors the productivity of the dining room team in order to optimize the operating costs of his department. Finally, the assistant-director supports the General Director in any other task or project that requires his contribution.
Essential functions of the job:
With significant management experience in a high volume catering establishment, the ideal candidate knows the industry well while demonstrating a passion and a particular talent for customer service. He is a human leader who, by leading by example, leads his team to devote himself every day to the complete satisfaction of the guests. Autonomous, he assumes full responsibility for his department and does not hesitate to take the decisions necessary for the proper functioning of operations and to obtain the expected results. As a team player, he collaborates with all stakeholders and knows how to deal with conflicts and misunderstandings in a constructive way. When faced with a problem, he shows openness and creativity and ensures that an effective solution is provided quickly.
Qualifications and skills required: