Duties and Responsibilities

Administrative

• Oversee and support all administrative duties for the culinary executive team.

• Coordinate schedules, appointments & bookings for the culinary executive team.

• Oversee budgeting, reporting & planning of the group’s restaurants.

• Develop and implement food policies adapted to the group’s restaurants’ location.

• Ensure that all legal & regulatory documents are filed and monitored in compliance with laws & regulations of each restaurants’ location.

• Help local chefs in selecting & contacting suppliers and editing quotes according to the group’s partners as well.

• Follow-up on the dispatch of supplies & equipment.

Operations

• Be the key contact of the project and the marketing/communication departments for any specific projects : opening, reopening, refurbishment or communication launch.

• Develop and follow-up restaurants’ opening & re-opening files (job descriptions, technical specifications sheets, updated menus, pricing table).

• Assist and guide the logistics of organizing culinary events in accordance with the restaurants marketing and events program with Chefs and General Managers.

• Produce visual boards to support the groups’ culinary development.

• Maintain and grow new culinary-related sponsorships.

About you

• Higher education in F&B industry.

• Experience in operations appreciated.

• Excellent written and verbal communication.

• Fluent level of French and English (+Spanish appreciated).

• Mastery of Excel, and Microsoft office applications.

• Strong decision making and problem solving skills.

• Ability to organize and plan while working in a complex organization.

• Knowledge of food sanitation, safety and quality procedures.

• Knowledge of InDesign & Photoshop.