HOTEL DESCRIPTION Borgo Pignano Florence is a refined boutique hotel nestled in a 5-hectare park on the picturesque Florentine hills, just a few minutes from the historic center. The property, part of the prestigious Relais & Châteaux collection, will offer 32 rooms and suites, a private villa, an exclusive SPA, a heated pool, two restaurants, and evocative spaces for events.
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The Assistant Restaurant
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Manager plays a strategic role in our Residence, contributing to the prestige and excellence that characterize Borgo Pignano Florence. In an environment where hospitality is authentic and talent is valued, they support the Restaurant & Bar Manager in the operational management of the restaurant. He/she will be responsible for the quality of the food and wine experience, guest satisfaction, and the optimization of the team's performance, working closely with their superior to consolidate the restaurant's position as a landmark in the local scene Reports to: Restaurant & Bar Manager Organize and supervise the front-of-house service, ensuring coordination and efficiency of the staff.
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Offer excellent service to maximize customer satisfaction. Take charge of organizing catering services during events (e.g., Supervise the restaurant's accounting and invoicing procedures. Monitor stock levels, storage areas, and reordering; manage purchases, goods reception, and waste control.
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Collaborate with management to develop marketing initiatives and loyalty programs. Monitor guest satisfaction and implement corrective actions, managing any complaints. A minimum of 3 years of experience in luxury hospitality settings.
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Proven leadership and team management skills. Flexibility to work in shifts, including weekends and holidays. Excellent knowledge of English; other languages are a plus. AIS or FISAR or WSET diploma is a plus.
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Passion for the food and wine world. Effective communication, emotional intelligence, adaptability. Global perspective and respect for cultural diversity. May/June 2026 with an 8-month fixed-term contract as per the National Collective Labour Agreement for the Tourism Sector, with the aim of conversion to a permanent contract in 2027. ~Internal training on operational procedures and introduction to the Relais & Châteaux circuit. ~ Training on Quality assessment and sector regulations. ~ Company canteen. ~ Uniform and uniform laundry service.
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Staff accommodation provided.