Ph3BRIEF ROLE DESCRIPTION /h3pThe Assistant Restaurant 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. /ppReports to : Restaurant Bar Manager /ph3MAIN RESPONSIBILITIES /h3ulliOrganize and supervise the front-of-house service, ensuring coordination and efficiency of the staff. /liliGuarantee the utmost attention to detail, promoting this philosophy within the team. /liliOffer excellent service to maximize customer satisfaction. /liliTake charge of organizing catering services during events (e.g., cocktails, banquets, wedding lunches and / or dinners, musical events). /liliEnsure compliance with hygiene, health, and safety regulations by conducting daily inspections. /liliMaintain profitability by increasing revenue and optimizing costs. /liliSupervise the restaurant's accounting and invoicing procedures. /liliMonitor stock levels, storage areas, and reordering; manage purchases, goods reception, and waste control. /liliInspire and motivate the team to achieve operational excellence. /liliCollaborate with management to develop marketing initiatives and loyalty programs. /liliFoster interdepartmental collaboration through open communication. /liliMonitor guest satisfaction and implement corrective actions, managing any complaints. /li /ulh3REQUIREMENTS /h3ulliMinimum of 3 years of experience in luxury hospitality settings. /liliProven leadership and team management skills. /liliExcellent communication and interpersonal skills. /liliFlexibility to work in shifts, including weekends and holidays. /liliExcellent knowledge of English; other languages are a plus. /liliAIS or FISAR or WSET diploma is a plus. /li /ulh3COMPETENCIES /h3ulliPassion for the food and wine world. /liliInterdepartmental collaboration with a spirit of initiative. /liliResults-oriented with a focus on performance and objectives. /liliGlobal perspective and respect for cultural diversity. /li /ulh3WHAT WE OFFER /h3ulliStart date : May 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. /lili40 hours per week over 5 days with two rotating days off. /liliInternal training on operational procedures and introduction to the Relais Châteaux circuit. /liliTraining on Quality assessment and sector regulations. /liliWelfare credit provided based on guest satisfaction. /li /ul /p #J-18808-Ljbffr