Job description

Job :

Activity Management

• Supervise the daily management of the restaurants in your area.
• Ensure monitoring of profitability, budgets, and operating accounts.
• Analyze and master performance indicators, especially Food Cost.
• Control consumption variances and implement corrective actions.
• Develop the business by proposing new services.
• Ensure compliance with contractual commitments and specifications.
• Be the preferred contact for clients and ensure their satisfaction.

Team Management 

• Supervise, support, and develop operational teams.
• Ensure the integration and skill development of new employees.
• Control site organization, schedules, and team attendance.
• Foster a motivating work environment and ensure adherence to internal procedures.

Quality, Hygiene, and Safety

• Ensure the application of hygiene, food safety, and quality standards.
• Check the condition of premises, equipment, and adherence to best practices.
• Ensure compliance of services and adherence to internal procedures (HR, Finance, Communication, General Services, etc.).
• Actively participate in the continuous improvement of site performance.

Bachelor's to Master's degree (Bac+3 to Bac+4) in Catering, Hospitality, or equivalent field

Minimum of 7 years of experience in a similar role, ideally in collective or multi-site catering.

Excellent command of profit center management.

Good knowledge of Food Cost management tools, budgets, and operating accounts.

Confirmed experience in managing operational teams.

Excellent analytical, organizational, and decision-making skills.

Customer service orientation and strong results focus.