وظائف مطاعم في الجزائر

<p>JOB SUMMARY Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Assists in the daily supervision restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction. Determines training needed to accomplish goals, then implements plan.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Description de l'entreprise<br><br><p>Le Sofitel Thalassa Algiers Club des Pins est situé dans un cadre côtier privilégié, les restaurants forment des espaces haut de gamme dédiés à la convivialité, à l’art de la table et à l’audace gastronomique.</p><br><p>Ils combinent un élégant restaurant gastronomique, des terrasses panoramiques face à la mer, un service en plein air décontracté mais raffiné, ainsi que des événements banquets exclusifs en harmonie avec l'environnement balnéaire et prestigieux du complexe.&nbsp;</p><br><br>Description du poste<br><br><p><strong>Missions Principales :&nbsp;</strong></p><br><ul><li>Accueillir chaleureusement les clients et les accompagner à leur table.&nbsp;</li><li>Gérer les réservations et le plan de salle.&nbsp;</li><li>Assurer la coordination entre salle, cuisine et réception.&nbsp;</li><li>Présenter les menus et informer les clients sur les offres du restaurant.&nbsp;</li><li>Effectuer les opérations d’encaissement avec rigueur.&nbsp;</li><li>Éditer, contrôler et clôturer les factures.&nbsp;</li><li>Gérer les différents moyens de paiement.&nbsp;</li><li>Vérifier la concordance entre caisse, factures et règlements.&nbsp;</li><li>Respecter les procédures de contrôle interne et de sécurité des espèces.&nbsp;</li><li>Participer à la fidélisation et à l’expérience client.&nbsp;</li><li>Maintenir une présentation personnelle et un comportement conforme aux standards Sofitel.&nbsp;</li></ul><br>Qualifications<br><br><p><strong>Profil Recherché :&nbsp;</strong></p><br><ul><li>Excellent sens de l’accueil et du service.&nbsp;</li><li>Bonne présentation et communication.&nbsp;</li><li>Maîtrise des opérations de caisse.&nbsp;</li><li>Rigueur et honnêteté.&nbsp;</li><li>Organisation et gestion du stress.&nbsp;</li><li>Arabe, Français courant; anglais souhaité.&nbsp;</li><li>Expérience en hôtellerie 4/5 étoiles souhaitée.</li></ul> </div>

<font dir="auto" ><font dir="auto" ><b>Company description</b></font></font><br> <p><font dir="auto" ><font dir="auto" >Join a hotel that's part of the Accor network, a group that brings together more than 45 brands, 5,500 hotels, 10,000 restaurants, and lifestyle destinations. Here, we believe in you and what you bring to the table. Opportunities for growth and development abound. Every gesture, every smile, every action contributes to creating a positive and memorable impact for our guests, our colleagues, and our planet. Together, we embody the vision of responsible hospitality. </font></font><br><font dir="auto" ><font dir="auto" > Seize the opportunity to become a Heartist, and let your heart guide you in this world where life beats stronger.</font></font></p> <br> <div><font dir="auto" ><font dir="auto" ><b>Job Description</b></font></font></div> <br> <p><font dir="auto" ><font dir="auto" >As part of the development of its culinary offering, </font></font><strong><font dir="auto" ><font dir="auto" >Sofitel Thalassa</font></font></strong><font dir="auto" ><font dir="auto" > is looking for a passionate, creative and rigorous </font></font><strong><font dir="auto" ><font dir="auto" >Head Baker/Pastry Chef</font></font></strong><font dir="auto" ><font dir="auto" > , capable of offering high-quality artisanal production in accordance with the standards of a 5-star hotel.</font></font></p> <p> <strong><font dir="auto" ><font dir="auto" >Main Missions:</font></font></strong> </p> <ul> <li><font dir="auto" ><font dir="auto" >daily production of breads, baguettes, special breads and bakery products.</font></font></li> <li><font dir="auto" ><font dir="auto" >To produce a range of </font></font><strong><font dir="auto" ><font dir="auto" >homemade pastries</font></font></strong><font dir="auto" ><font dir="auto" > : croissants, chocolate croissants, brioches, puff pastry products and seasonal creations.</font></font></li> <li><font dir="auto" ><font dir="auto" >D develop a bakery/pastry identity specific to the hotel tel.</font></font></li> <li><font dir="auto" ><font dir="auto" >To guarantee consistent quality and regularity of production.</font></font></li> <li><font dir="auto" ><font dir="auto" >Organize the setup and production for the different points of sale: breakfast, restaurants, banquets and events.</font></font></li> <li><font dir="auto" ><font dir="auto" >Mastering the techniques of </font></font><strong><font dir="auto" ><font dir="auto" >kneading, fermentation, sourdough, rolling, shaping and baking</font></font></strong><font dir="auto" ><font dir="auto" > .</font></font></li> <li><font dir="auto" ><font dir="auto" >Managing raw materials, yields, losses and costs.</font></font></li> <li><font dir="auto" ><font dir="auto" >Ensure strict compliance with hygiene, HACCP and food safety standards.</font></font></li> <li><font dir="auto" ><font dir="auto" >To train and support team members in order to develop their expertise.</font></font></li> </ul> <p> </p> <br> <div><b>Qualifications</b></div> <br> <p> <strong><font dir="auto" ><font dir="auto" >Search profile:</font></font></strong> </p> <p><font dir="auto" ><font dir="auto" >Professional training in bakery and/or viennoiserie, with </font></font><strong><font dir="auto" ><font dir="auto" >proven experience in a similar position</font></font></strong><font dir="auto" ><font dir="auto" > , ideally in high-end hotels, premium restaurants or quality artisanal bakeries.</font></font></p> <p><font dir="auto" ><font dir="auto" >We are primarily looking for someone with </font></font><strong><font dir="auto" ><font dir="auto" >excellent technical skills</font></font></strong><font dir="auto" ><font dir="auto" > , a taste for well-made products, creativity, rigor and a real ability to organize their production.</font></font></p> <p><font dir="auto" ><font dir="auto" >Experience in </font></font><strong><font dir="auto" ><font dir="auto" >the opening or pre-opening of a hotel or high-end establishment would be a real plus</font></font></strong><font dir="auto" ><font dir="auto" > .</font></font></p> <p> <strong><font dir="auto" ><font dir="auto" >Are you passionate about bread, sourdough, and artisanal pastries and want to participate in creating a new culinary identity? Join us!</font></font></strong> </p>

<p> <strong>JOB SUMMARY</strong> </p> <p> </p> <p>Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.</p> <p> </p> <p> <strong>CORE WORK ACTIVITIES</strong> </p> <p> </p> <p> <strong>Managing Day-to-Day Operations</strong> </p> <p> Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.</p> <p> Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.</p> <p> Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</p> <p> </p> <p> <strong>Leading Food and Beverage Team</strong> </p> <p> Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</p> <p> Encourages and builds mutual trust, respect, and cooperation among team members.</p> <p> Serves as a role model to demonstrate appropriate behaviors.</p> <p> Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.</p> <p> Develops specific goals and plans to prioritize, organize, and accomplish your work.</p> <p> Ensures and maintains the productivity level of employees.</p> <p> Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.</p> <p> Ensures compliance with all food &amp; beverage policies, standards and procedures by training, supervising, follow-up and hands on management.</p> <p> Ensures compliance with all applicable laws and regulations.</p> <p> Ensures compliance with food handling and sanitation standards.</p> <p> Ensures staff understands local, state and Federal liquor laws.</p> <p> Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</p> <p> Establishes guidelines so employees understand expectations and parameters.</p> <p> Monitors alcohol beverage service in compliance with local laws.</p> <p> </p> <p> <strong>Ensuring Exceptional Customer Service</strong> </p> <p> Provides services that are above and beyond for customer satisfaction and retention.</p> <p> Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</p> <p> Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis.</p> <p> Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.</p> <p> Empowers employees to provide excellent customer service.</p> <p> Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.</p> <p> Handles guest problems and complaints.</p> <p> Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.</p> <p> Ensures corrective action is taken to continuously improve service results.</p> <p> Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.</p> <p> Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment &amp; invitation to return).</p> <p> </p> <p> <strong>Managing and Conducting Human Resource Activities</strong> </p> <p> Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</p> <p> Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.</p> <p> Ensures employees are treated fairly and equitably. Strives to improve employee retention.</p> <p> Ensures employees receive on-going training to understand guest expectations.</p> <p> Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.</p> <p> Strives to improve service performance.</p> <p> Ensures recognition is taking place across areas of responsibility.</p> <p> </p> <p> <strong>Additional Responsibilities</strong> </p> <p> Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</p> <p> Analyzes information and evaluating results to choose the best solution and solve problems.</p> <p> Assists servers and hosts on the floor during meal periods and high demand times.</p> <p> Recognizes good quality products and presentations.</p> <p> Supervises daily shift operations in absence of Assistant Restaurant Manager.</p> <p> Oversees the financial aspects of the department including purchasing and payment of invoices.</p> <p> </p> <p><br></p><p><strong>Desired Candidate Profile</strong></p><p> <strong>Education and Experience</strong> </p> <p> High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.</p> <p>OR</p> <p> 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.</p>

<div> <p> <strong>JOB SUMMARY</strong> </p> <p> </p> <p>Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.</p> <p> </p> <p> <strong>CANDIDATE PROFILE </strong> </p> <p> </p> <p> <strong>Education and Experience</strong> </p> <p> High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.</p> <p>OR</p> <p> 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.</p> <p> </p> <p> <strong>CORE WORK ACTIVITIES</strong> </p> <p> </p> <p> <strong>Managing Day-to-Day Operations</strong> </p> <p> Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.</p> <p> Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.</p> <p> Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</p> <p> </p> <p> <strong>Leading Food and Beverage Team</strong> </p> <p> Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</p> <p> Encourages and builds mutual trust, respect, and cooperation among team members.</p> <p> Serves as a role model to demonstrate appropriate behaviors.</p> <p> Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.</p> <p> Develops specific goals and plans to prioritize, organize, and accomplish your work.</p> <p> Ensures and maintains the productivity level of employees.</p> <p> Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.</p> <p> Ensures compliance with all food &amp; beverage policies, standards and procedures by training, supervising, follow-up and hands on management.</p> <p> Ensures compliance with all applicable laws and regulations.</p> <p> Ensures compliance with food handling and sanitation standards.</p> <p> Ensures staff understands local, state and Federal liquor laws.</p> <p> Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</p> <p> Establishes guidelines so employees understand expectations and parameters.</p> <p> Monitors alcohol beverage service in compliance with local laws.</p> <p> </p> <p> <strong>Ensuring Exceptional Customer Service</strong> </p> <p> Provides services that are above and beyond for customer satisfaction and retention.</p> <p> Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</p> <p> Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis.</p> <p> Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.</p> <p> Empowers employees to provide excellent customer service.</p> <p> Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.</p> <p> Handles guest problems and complaints.</p> <p> Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.</p> <p> Ensures corrective action is taken to continuously improve service results.</p> <p> Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.</p> <p> Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment &amp; invitation to return).</p> <p> </p> <p> <strong>Managing and Conducting Human Resource Activities</strong> </p> <p> Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</p> <p> Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.</p> <p> Ensures employees are treated fairly and equitably. Strives to improve employee retention.</p> <p> Ensures employees receive on-going training to understand guest expectations.</p> <p> Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.</p> <p> Strives to improve service performance.</p> <p> Ensures recognition is taking place across areas of responsibility.</p> <p> </p> <p> <strong>Additional Responsibilities</strong> </p> <p> Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</p> <p> Analyzes information and evaluating results to choose the best solution and solve problems.</p> <p> Assists servers and hosts on the floor during meal periods and high demand times.</p> <p> Recognizes good quality products and presentations.</p> <p> Supervises daily shift operations in absence of Assistant Restaurant Manager.</p> <p> Oversees the financial aspects of the department including purchasing and payment of invoices.</p> <p> </p> </div> <div> </div> <p><br></p>

<p>JOB SUMMARY Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.</p><p>CORE WORK ACTIVITIES</p><p>Managing Day-to-Day Operations</p><p>Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. Maintains service and sanitation standards in restaurant, bar/lounge and room service areas. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</p><p>Leading Food and Beverage Team</p><p>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. Develops specific goals and plans to prioritize, organize, and accomplish your work. Ensures and maintains the productivity level of employees. Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. Ensures compliance with all food &amp; beverage policies, standards and procedures by training, supervising, follow-up and hands on management. Ensures compliance with all applicable laws and regulations. Ensures compliance with food handling and sanitation standards. Ensures staff understands local, state and Federal liquor laws. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishes guidelines so employees understand expectations and parameters. Monitors alcohol beverage service in compliance with local laws.</p><p>Ensuring Exceptional Customer Service</p><p>Provides services that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Empowers employees to provide excellent customer service. Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations. Handles guest problems and complaints. Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction. Ensures corrective action is taken to continuously improve service results. Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment &amp; invitation to return).</p><p>Managing and Conducting Human Resource Activities</p><p>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. Ensures employees are treated fairly and equitably. Strives to improve employee retention. Ensures employees receive on-going training to understand guest expectations. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Strives to improve service performance. Ensures recognition is taking place across areas of responsibility.</p><p>Additional Responsibilities</p><p>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Assists servers and hosts on the floor during meal periods and high demand times. Recognizes good quality products and presentations. Supervises daily shift operations in absence of Assistant Restaurant Manager. Oversees the financial aspects of the department including purchasing and payment of invoices.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.</li><li>OR</li><li>2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Description de l'entreprise<br><br><p>Le Sofitel Thalassa Algiers Club des Pins est situé dans un cadre côtier privilégié, les Restaurants forment un espace gastronomique et de convivialité haut de gamme dédiée à l'excellence culinaire et à l’éveil des sens. Il combine une salle au design raffiné, des terrasses ouvertes sur la mer, des buffets thématiques spectaculaires et un service à la carte prestigieux en harmonie avec l'environnement balnéaire et l'exigence d'un resort de luxe.</p><br><br>Description du poste<br><br><p>Résumé du poste&nbsp;</p><br><p>L'Assistant(e) Restaurant Manager seconde directement le Restaurant Manager dans le pilotage, l'animation et la rentabilisation des points de vente restauration du resort (restaurant principal, terrasses, room service). En tant que leader opérationnel de terrain, il/elle assure une présence constante auprès des clients et des équipes pour garantir la fluidité du service, gérer les flux saisonniers et maintenir l'excellence opérationnelle. Il/elle veille au respect absolu des standards de luxe Sofitel, encadre les équipes de salle et participe activement au développement du chiffre d'affaires.&nbsp;</p><br><p><strong>Missions Principales :</strong></p><br><p><strong>Management, Encadrement et Formation des Équipes de Salle :</strong></p><br><ul><li><p>Superviser, motiver et encadrer au quotidien l'équipe de salle (maîtres d'hôtel, chefs de rang, commis, sommeliers) en intégrant et formant les nombreux renforts saisonniers.&nbsp;</p><br></li></ul><ul><li><p>Transmettre l'art du service et garantir l'application stricte des standards Sofitel (posture, codes de l'hôtellerie 5 étoiles, rituels de service).&nbsp;</p><br></li></ul><ul><li><p>Participer à la construction des plannings de travail en optimisant la productivité selon les prévisions d'occupation et les flux du resort.&nbsp;</p><br></li></ul><p><strong>Excellence Opérationnelle, Qualité et Standards:</strong></p><br><ul><li><p>Garantir une présence active et élégante sur le terrain pendant les services (briefings, accueil des clients VIP, gestion des placements, suivi des tables).&nbsp;</p><br></li></ul><ul><li><p>Assurer la coordination fluide et harmonieuse entre la salle et la cuisine afin de garantir des temps d'attente optimaux pour les clients.&nbsp;</p><br></li></ul><ul><li><p>Veiller à la propreté irréprochable de la salle, du mobilier et des offices, tout en faisant respecter scrupuleusement les normes d'hygiène et de sécurité alimentaire (HACCP).&nbsp;</p><br></li></ul><ul><li><p>Traiter les retours clients avec diplomatie et réactivité, transformant chaque situation délicate en une opportunité de fidélisation (« Cousu Main »).&nbsp;</p><br></li></ul><p><strong>Gestion Administrative, Contrôle des Coûts et Performance Financière:</strong></p><br><ul><li><p>Piloter le chiffre d'affaires quotidien en incitant les équipes à pratiquer la vente additionnelle (upselling) de manière subtile et personnalisée.&nbsp;</p><br></li></ul><ul><li><p>Assurer la gestion rigoureuse du matériel (inventaires de la vaisselle, de la verrerie, du linge) pour limiter la casse et optimiser les coûts d'exploitation.&nbsp;</p><br></li></ul><ul><li><p>Maîtriser la facturation, les encaissements et les clôtures de caisse journalières, en veillant à la conformité des procédures financières de l'hôtel.&nbsp;</p><br></li></ul><br>Qualifications<br><br><p><strong>Profil Recherché :</strong></p><br><ul><li>Minimum 3 à 5 ans d'expérience réussie en restauration haut de gamme, idéalement en tant que Chef de Rang Senior, Maître d'Hôtel ou Assistant Restaurant Manager en hôtel 5* / resort de luxe.&nbsp;</li><li><p>études en hôtellerie ou domaine similaire.&nbsp;&nbsp;</p><br></li></ul><ul><li><p>Maîtrise des techniques de service de luxe, de la sommellerie de base, et des logiciels de restauration (ex: Micros / Symphony).&nbsp;</p><br></li></ul><ul><li><p>Maîtrise courante de l'anglais, de l'arabe et du Français. Une troisième langue internationale est fortement appréciée au vu de la clientèle internationale du resort.&nbsp;</p><br></li><li><p>Présentation irréprochable, aisance naturelle, courtoisie et grand sens du détail indispensables à l'univers du luxe.&nbsp;</p><br></li><li><p>Capacité à manager par l'exemple, à insuffler une énergie positive et à maintenir la cohésion d'équipe sous la pression du service.&nbsp;</p><br></li></ul><ul><li><p>Aptitude à gérer le stress, les fortes variations d'activité liées à la saisonnalité et à réagir rapidement face aux imprévus opérationnels.&nbsp;</p><br></li></ul> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.<br>CORE WORK ACTIVITIES<br>Managing Day-to-Day Operations<br>• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.<br>• Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.<br>• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>Leading Food and Beverage Team<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serves as a role model to demonstrate appropriate behaviors.<br>• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.<br>• Develops specific goals and plans to prioritize, organize, and accomplish your work.<br>• Ensures and maintains the productivity level of employees.<br>• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.<br>• Ensures compliance with all food &amp; beverage policies, standards and procedures by training, supervising, follow-up and hands on management.<br>• Ensures compliance with all applicable laws and regulations.<br>• Ensures compliance with food handling and sanitation standards.<br>• Ensures staff understands local, state and Federal liquor laws.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>• Establishes guidelines so employees understand expectations and parameters.<br>• Monitors alcohol beverage service in compliance with local laws.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis.<br>• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.<br>• Empowers employees to provide excellent customer service.<br>• Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.<br>• Handles guest problems and complaints.<br>• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.<br>• Ensures corrective action is taken to continuously improve service results.<br>• Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.<br>• Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment &amp; invitation to return).<br>Managing and Conducting Human Resource Activities<br>• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.<br>• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.<br>• Ensures employees are treated fairly and equitably. Strives to improve employee retention.<br>• Ensures employees receive on-going training to understand guest expectations.<br>• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<br>• Strives to improve service performance.<br>• Ensures recognition is taking place across areas of responsibility.<br>Additional Responsibilities<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Assists servers and hosts on the floor during meal periods and high demand times.<br>• Recognizes good quality products and presentations.<br>• Supervises daily shift operations in absence of Assistant Restaurant Manager.<br>• Oversees the financial aspects of the department including purchasing and payment of invoices.<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>At Le Méridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We’re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le Méridien. In joining Le Méridien, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.<br>CORE WORK ACTIVITIES<br>Managing Day-to-Day Operations<br>• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.<br>• Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.<br>• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>Leading Food and Beverage Team<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serves as a role model to demonstrate appropriate behaviors.<br>• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.<br>• Develops specific goals and plans to prioritize, organize, and accomplish your work.<br>• Ensures and maintains the productivity level of employees.<br>• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.<br>• Ensures compliance with all food &amp; beverage policies, standards and procedures by training, supervising, follow-up and hands on management.<br>• Ensures compliance with all applicable laws and regulations.<br>• Ensures compliance with food handling and sanitation standards.<br>• Ensures staff understands local, state and Federal liquor laws.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>• Establishes guidelines so employees understand expectations and parameters.<br>• Monitors alcohol beverage service in compliance with local laws.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis.<br>• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.<br>• Empowers employees to provide excellent customer service.<br>• Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.<br>• Handles guest problems and complaints.<br>• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.<br>• Ensures corrective action is taken to continuously improve service results.<br>• Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.<br>• Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment &amp; invitation to return).<br>Managing and Conducting Human Resource Activities<br>• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.<br>• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.<br>• Ensures employees are treated fairly and equitably. Strives to improve employee retention.<br>• Ensures employees receive on-going training to understand guest expectations.<br>• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<br>• Strives to improve service performance.<br>• Ensures recognition is taking place across areas of responsibility.<br>Additional Responsibilities<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Assists servers and hosts on the floor during meal periods and high demand times.<br>• Recognizes good quality products and presentations.<br>• Supervises daily shift operations in absence of Assistant Restaurant Manager.<br>• Oversees the financial aspects of the department including purchasing and payment of invoices.<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>At Le Méridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We’re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le Méridien. In joining Le Méridien, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Description de l'entreprise<br><br><p>Rejoignez un hôtel membre du réseau Accor,&nbsp;dont le groupe réunit plus de 45 marques, 5 500 hôtels, 10 000 restaurants et destinations lifestyle. Ici, nous croyons en vous et en ce que vous apportez. Les opportunités de développement et d'évolution sont nombreuses. Chaque geste, chaque sourire, chaque action, contribuent à créer un impact positif et mémorable pour nos clients, nos collègues et aussi pour notre planète. Ensemble, nous incarnons la vision de l’hospitalité responsable.<br>Ayez l’opportunité de devenir un Heartist®, et laissez votre coeur vous guider dans ce monde où la vie bat plus fort.&nbsp;</p><br><br>Description du poste<br><br><p>Aux côtés du Chef Pâtissier, vous participerez à l’organisation du laboratoire et à la réalisation des desserts pour nos restaurants, buffets, banquets et événements.</p><br><p><strong>Pincipales Missions :</strong></p><br><ul><li>Superviser la production quotidienne et garantir la qualité des préparations et des dressages.</li><li>Participer à la création des cartes, en associant pâtisserie internationale et saveurs algériennes.</li><li>Encadrer, former et accompagner l’équipe de pâtisserie.</li><li>Assurer le respect des fiches techniques, des grammages et des standards de l’établissement.</li><li>Suivre les stocks, limiter les pertes et contribuer à la maîtrise des coûts.</li><li>Veiller au respect des règles d’hygiène, de sécurité alimentaire et des procédures HACCP.</li><li>Assurer la continuité des opérations en l’absence du Chef Pâtissier.</li></ul><br>Qualifications<br><br><p><strong>Profil Recherché :</strong></p><br><ul><li>Formation en pâtisserie et expérience confirmée dans une fonction similaire, idéalement en hôtellerie haut de gamme.</li><li>Bonne maîtrise de la pâtisserie internationale, des desserts à l’assiette et des productions pour buffets et banquets.</li><li>Connaissance des pâtisseries algériennes appréciée.</li><li>Sens de l’organisation, créativité, esprit d’équipe et capacité à encadrer.</li><li>Une expérience d’ouverture d’hôtel serait un plus.</li></ul> </div>

<p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">The F&amp;B Manager ensures the operational and financial management of all the hotel's food and beverage outlets (restaurants, bars, room service, banquets and events) while guaranteeing Sofitel luxury standards and customer satisfaction.</font></font></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;"><b><br></b></font></font></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;"><b>Main Missions:</b></font></font></p><ul><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Supervise the daily operations of restaurants, bars and banquets.</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Ensure compliance with Sofitel and Accor standards (SOP).</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">To ensure impeccable service quality.</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Ensure compliance with hygiene and food safety standards (HACCP).</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Recruit, train and develop the Heartist F&amp;B team.</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Organize schedules and manage staff.</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Conduct performance evaluations.</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Promoting a culture of excellence and hospitality.</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">develop and monitor the F&amp;B budget.</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Control food and beverage costs.</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Optimize the revenue and profitability of points of sale.</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Analyze performance indicators (revenue, costs, productivity).</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Ensure a high level of customer satisfaction.</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Manage complaints and implement corrective actions.</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">To develop innovative concepts and memorable gastronomic experiences.</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Participate in the implementation of restaurant concepts.</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">develop the operational procedures.</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Form the teams before opening.</font></font></li><li><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Ensure the deployment of brand standards.</font></font></li></ul><p><strong>Desired Candidate Profile</strong></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Diploma in Hospitality, Catering or Management.</font></font></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Minimum 5 years of experience in a similar position in high-end hospitality.</font></font></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Excellent mastery of F&amp;B operations.</font></font></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Skills in leadership, financial management and customer service.</font></font></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Professional French and English.</font></font></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Excellent service and mastery of the art of hospitality.</font></font></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Inspiring leadership.</font></font></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Sense of detail.</font></font></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Results orientation.</font></font></p><p><font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">Passion for gastronomy and customer experience.</font></font></p>

<p>JOB SUMMARY Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p><p>Ensuring Culinary Standards and Responsibilities are Met for Restaurant</p><p>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays.</p><p>Leading Kitchen Team</p><p>Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</p><p>Establishing and Maintaining Restaurant Kitchen Goals</p><p>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards.</p><p>Ensuring Exceptional Customer Service</p><p>Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels.</p><p>Managing and Conducting Human Resource Activities</p><p>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</p><p><br></p><p><strong>Desired Candidate Profile</strong></p><p>Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES<br>Ensuring Culinary Standards and Responsibilities are Met for Restaurant<br>• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.<br>• Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.<br>• Maintains food preparation handling and correct storage standards.<br>• Recognizes superior quality products, presentations and flavor.<br>• Plans and manages food quantities and plating requirements for the restaurant.<br>• Communications production needs to key personnel.<br>• Assists in developing daily and seasonal menu items for the restaurant.<br>• Ensures compliance with all applicable laws and regulations regulations.<br>• Follows proper handling and right temperature of all food products.<br>• Estimates daily restaurant production needs.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>• Checks the quality of raw and cooked food products to ensure that standards are met.<br>• Determines how food should be presented and creates decorative food displays.<br>Leading Kitchen Team<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Leads shift teams while personally preparing food items and executing requests based on required specifications.<br>• Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serving as a role model to demonstrate appropriate behaviors.<br>• Ensuring and maintaining the productivity level of employees.<br>• Ensures employees are cross-trained to support successful daily operations.<br>• Ensures employees understand expectations and parameters.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>Establishing and Maintaining Restaurant Kitchen Goals<br>• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.<br>• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.<br>• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.<br>• Effectively investigates, reports and follows-up on employee accidents.<br>• Knows and implements company safety standards.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Sets a positive example for guest relations.<br>• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.<br>• Empowers employees to provide excellent customer service.<br>• Handles guest problems and complaints.<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>Managing and Conducting Human Resource Activities&nbsp;<br>• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<br>• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.<br>• Manages employee progressive discipline procedures.<br>• Participates in the employee performance appraisal process, providing feedback as needed.<br>• Uses all available on the job training tools for employees.<br>• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.<br>Additional Responsibilities&nbsp;<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Attends and participates in all pertinent meetings.<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. <br>JW Marriott&nbsp;is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<p><font dir="auto" ><font dir="auto" >Greet and seat customers, supervise servers, take orders and provide service, coordinate with the kitchen, ensure quality of service and customer satisfaction, and handle payments if necessary.</font></font></p><p><strong>Desired Candidate Profile</strong></p><p><font dir="auto" ><font dir="auto" >Proven experience in the restaurant industry, leadership and customer service skills, good presentation and communication skills</font></font></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Description de l'entreprise<br><br><p>Le Sofitel Thalassa Algiers Club des Pins est situé dans un cadre côtier privilégié, les restaurants du Sofitel Resort forment des espaces haut de gamme dédiée à la convivialité, à l’art de la table et à l’audace gastronomique. Ils combinent un élégant restaurant gastronomique, des terrasses panoramiques face à la mer, un service en plein air décontracté mais raffiné, ainsi que des événements banquets exclusifs en harmonie avec l'environnement balnéaire et prestigieux du complexe.&nbsp;</p><br><br>Description du poste<br><br><p>Le/La Maître d'Hôtel orchestre et supervise le déroulement du service au sein des différents points de restauration du resort. En tant que leader de terrain et ambassadeur/drice de l'excellence, il/elle assure une présence constante en salle pour garantir un accueil personnalisé, anticiper les besoins des clients et coordonner le travail des équipes. Véritable trait d'union entre la cuisine et la salle, il/elle veille au respect absolu des standards de luxe Sofitel, gère les flux de clientèle et participe activement à la théâtralisation du service afin de faire de chaque repas une expérience mémorable.&nbsp;</p><br><p><strong>Missions principales&nbsp;</strong></p><br><p><strong>Management d'Équipe, Encadrement et Formation de Terrain :</strong></p><br><ul><li><p>Superviser, motiver et encadrer au quotidien l'équipe de salle (chefs de rang, commis, sommeliers) en intégrant et formant efficacement les renforts saisonniers.&nbsp;</p><br></li></ul><ul><li><p>Transmettre l'art du service de table et garantir l'application stricte des standards de luxe Sofitel (posture, élégance du langage, rituels d'accueil).&nbsp;</p><br></li></ul><ul><li><p>Participer à l'élaboration des plannings de travail en optimisant les effectifs selon les prévisions d'occupation, les banquets et la saisonnalité du resort.&nbsp;</p><br></li></ul><ul><li><p>Animer les briefings d'avant-service (présentation des suggestions du chef, attribution des rangs, rappels des standards).&nbsp;</p><br></li></ul><p><strong>Excellence Opérationnelle et Expérience Client « Cousu Main » :</strong></p><br><ul><li><p>Assurer un accueil VIP et personnalisé des clients, identifier leurs habitudes et préférences pour leur offrir une expérience sur mesure.&nbsp;</p><br></li></ul><ul><li><p>Coordonner le rythme du service en salle en assurant une communication fluide et constante avec la cuisine.&nbsp;</p><br></li></ul><ul><li><p>Valoriser l'offre gastronomique en pratiquant des techniques de vente suggestive (up-selling).&nbsp;</p><br></li></ul><ul><li><p>Maîtriser et exécuter avec élégance les techniques spécifiques de service en salle.&nbsp;</p><br></li></ul><ul><li><p>Traiter les réclamations clients avec diplomatie, réactivité et discernement, en apportant des solutions immédiates conformes aux exigences du luxe.&nbsp;</p><br></li></ul><p><strong>Gestion, Qualité et Hygiène :</strong></p><br><ul><li><p>Contrôler rigoureusement la mise en place de la salle, la propreté du mobilier, de la vaisselle et du linge de table avant chaque service.&nbsp;</p><br></li></ul><ul><li><p>Veiller à la bonne gestion des stocks de matériel de table et participer aux inventaires.&nbsp;</p><br></li></ul><ul><li><p>Superviser la facturation et les encaissements du service en veillant à l'exactitude des opérations financières.&nbsp;</p><br></li></ul><ul><li><p>Faire respecter scrupuleusement les normes d'hygiène et de sécurité alimentaire (HACCP) ainsi que les procédures internes de l'établissement.&nbsp;</p><br></li></ul><br>Qualifications<br><br><p><strong>Profil Recherché :</strong></p><br><p><strong>Compétences techniques et professionnelles&nbsp;</strong></p><br><ul><li><p>Expérience confirmée sur un poste similaire (Chef de rang senior ou Maître d'Hôtel) au sein d'un établissement hôtelier 5 étoiles ou d'un restaurant gastronomique.&nbsp;</p><br></li></ul><ul><li><p>Maîtrise parfaite des codes du luxe, des arts de la table.</p><br></li></ul><ul><li><p>Solides connaissances en gastronomie.&nbsp;</p><br></li></ul><ul><li><p>Excellente maîtrise de l'arabe, du français et de l'anglais professionnel (une quatrième&nbsp;langue est un atout fort dans un contexte international).&nbsp;</p><br></li><li><p>Leadership naturel, sens de la pédagogie et aisance managériale.&nbsp;</p><br></li><li><p>Excellente présentation, distinction dans l'expression et posture irréprochable.&nbsp;</p><br></li></ul><ul><li><p>Sens aigu du détail, de l'observation et de l'anticipation.&nbsp;</p><br></li></ul><ul><li><p>Flexibilité, adaptabilité aux variations d'activité saisonnières et résistance au stress.&nbsp;</p><br></li></ul><ul><li><p>Esprit d'équipe développé et passion pour le service client.&nbsp;</p><br></li></ul> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Description de l'entreprise<br><br><p>Le Sofitel Thalassa Algiers Club des Pins est situé dans un cadre côtier privilégié, les restaurants forment des espaces haut de gamme dédiés à la convivialité, à l’art de la table et à l’audace gastronomique. Ils combinent un élégant restaurant gastronomique, des terrasses panoramiques face à la mer, un service en plein air décontracté mais raffiné, ainsi que des événements banquets exclusifs en harmonie avec l'environnement balnéaire et prestigieux du complexe.&nbsp;</p><br><br>Description du poste<br><br><p>Le/La Chef de Rang est le/la garant(e) du bon déroulement du service et de l'enchantement des clients au sein du rang (groupe de tables) qui lui est confié. Ambassadeur/drice du service et de l'art de recevoir, il/elle assure un accueil sur mesure, conseille les clients avec passion et orchestre le travail des serveurs et commis de salle. En contact direct et permanent avec la clientèle, il/elle anticipe chaque besoin, maîtrise parfaitement l'offre culinaire et veille à ce que chaque repas devienne une expérience mémorable et fluide, conforme aux standards de luxe Sofitel.&nbsp;&nbsp;</p><br><p><strong>Missions Principales :</strong></p><br><p><strong>Excellence du Service et Expérience Client « Cousu Main »</strong></p><br><ul><li><p>Prendre en charge les clients dès leur arrivée sur le rang, assurer une installation soignée et un accueil personnalisé de haute facture.&nbsp;</p><br></li></ul><ul><li><p>Présenter les menus, la carte et les suggestions du Chef avec élégance ; conseiller les clients en pratiquant une vente suggestive performante (up-selling/cross-selling).&nbsp;</p><br></li></ul><ul><li><p>Prendre les commandes avec exactitude et veiller à la parfaite transmission des spécificités (allergies, préférences de cuisson) à la cuisine.&nbsp;</p><br></li></ul><ul><li><p>Assurer le service des mets et des boissons selon les rituels de service Sofitel.&nbsp;&nbsp;</p><br></li></ul><ul><li><p>Être à l'écoute constante du client tout au long du repas pour anticiper ses demandes et traiter immédiatement toute remarque avec diplomatie et réactivité.&nbsp;</p><br></li></ul><p><strong>Organisation du Rang et Coordination :</strong></p><br><ul><li><p>Orchestrer le travail et encadrer le(s) commis de rang affecté(s) au même secteur, en veillant à la rapidité et à la fluidité des allers-retours avec la cuisine.&nbsp;</p><br></li></ul><ul><li><p>Assurer une communication claire, professionnelle et harmonieuse avec les équipes de la cuisine et de la sommellerie pour garantir le rythme idéal du repas.&nbsp;</p><br></li></ul><ul><li><p>Superviser ou réaliser l'édition de la facture sur le système POS (logiciel de caisse) et procéder aux encaissements avec rigueur et discrétion.</p><br></li></ul><p><strong>&nbsp;Mise en place, Hygiène et Standards :</strong></p><br><ul><li><p>Réaliser et contrôler minutieusement la mise en place de son rang (dressage des tables, alignement du mobilier, propreté irréprochable de la verrerie, des couverts et du linge).&nbsp;</p><br></li><li><p>Participer activement aux tâches de nettoyage, de rangement et de dressage de la salle avant, pendant et après le service.&nbsp;</p><br></li></ul><ul><li><p>Appliquer et faire appliquer scrupuleusement les normes d’hygiène et de sécurité alimentaire (HACCP) en vigueur dans l'établissement.&nbsp;</p><br></li></ul><br>Qualifications<br><br><p><strong>Profil Recherché:</strong></p><br><ul><li><p>Expérience en tant que Chef de Rang dans un hôtel 5 étoiles, un resort haut de gamme ou un restaurant gastronomique.&nbsp;</p><br></li></ul><ul><li><p>Excellente maîtrise des techniques de service à la table et de présentation de l'univers du luxe.&nbsp;</p><br></li></ul><ul><li><p>Solide culture gastronomique.&nbsp;</p><br></li></ul><ul><li><p>Maîtrise courante de l'arabe, du&nbsp;français et de l'anglais professionnel (une quatrieme&nbsp;langue est un atout très apprécié face à la clientèle internationale du resort).&nbsp;</p><br></li><li><p>Excellente présentation, distinction naturelle, sourire constant et sens inné de l'hospitalité.&nbsp;</p><br></li><li><p>Rigueur, sens aigu de l'observation et du détail (voir la table avant que le client n'ait à demander).&nbsp;</p><br></li></ul><ul><li><p>Dynamisme, endurance physique et capacité à maintenir son élégance et son calme lors des périodes de forte affluence.&nbsp;</p><br></li></ul><ul><li><p>Esprit d'équipe prononcé et aisance relationnelle pour guider les collaborateurs plus juniors (serveurs/commis).&nbsp;</p><br></li></ul> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Description de l'entreprise<br><br><p>Rejoignez un hôtel membre du réseau Accor, dont le groupe réunit plus de 5 500 hôtels, 10 000 restaurants et destinations lifestyle, dans 110 pays.</p><br><p>Ici, nous croyons en vous et en ce que vous apportez.</p><br><p>Les opportunités de développement et d'évolution sont nombreuses. Chaque projet, chaque action contribue à créer un impact positif et mémorable pour nos clients, nos collègues et aussi pour notre planète.</p><br><p>Ensemble, nous incarnons la vision de l’hospitalité responsable. Devenez un Heartist®, et laissez votre cœur vous guider dans ce monde où la vie bat plus fort.</p><br><br>Description du poste<br><br><p>Assurer le nettoyage et la remise en état des chambres selon les standards Sofitel, garantissant confort et propreté irréprochable aux clients.</p><br><p><strong>Missions Principales :&nbsp;</strong></p><br><ul><li>Suivre la formation aux procédures de nettoyage et de contrôle qualité des chambres.</li><li>Se familiariser avec les standards de présentation Sofitel (mise en place, linge, amenities).</li><li>Participer aux opérations de mise en état des chambres avant ouverture.</li><li>Nettoyer et remettre en état les chambres (départ, recouche, mise en place) selon le planning.</li><li>Réapprovisionner le linge, les amenities et les mini-bars selon les standards.</li><li>Signaler tout dysfonctionnement technique ou objet trouvé.</li><li>Respecter les priorités de nettoyage communiquées par le superviseur (VIP, arrivées anticipées).</li><li>Veiller au respect des procédures de sécurité et de confidentialité (accès chambres).</li></ul><br>Qualifications<br><br><p><strong>Profil Recherché :&nbsp;</strong></p><br><ul><li>Niveau scolaire de base ; formation hôtelière appréciée.</li><li>Une première expérience en housekeeping appréciée.</li><li>Notions de français et/ou d'arabe.</li><li>Sens du détail, rigueur, discrétion.</li><li>Bonne condition physique, rapidité d'exécution.</li></ul> </div>