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17 place du trocadero 75016 Paris

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Excellence

Respect for
culinary tradition

Transmission

Our vision
& values

Welcome to an establishment where a passion for cuisine and customer service comes to life every day. You will be the ambassador of the French art of living, guiding our customers through timeless moments.

Discover the pleasure of working every day in a restaurant where gastronomy and tableware are at the service of refined hospitality, both chic and relaxed.

A human policy, as close to you as possible.

We regularly welcome motivated candidates in the restaurant industry. Do you fit one of our job descriptions? Send us your CV and cover letter.

We are currently recruiting

Restaurant Manager (H/F)

Salle

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The Restaurant Room Manager (M/F) is directly attached to the General Management of Café de l’Homme and is responsible for the entire restaurant service staff and the smooth operation of services and customer management. The tasks include:

  • Manage and lead the room within the budget and directives defined by General Management
  • Implement, along with General Management, the establishment’s strategy to achieve objectives of service quality, attitude, and profitability in various departments
  • Develop the skills of team members and support them in their professional growth
  • Contribute to the innovation and renewal of the establishment’s service offerings
  • Contribute to the business dynamics by proposing development strategies and managing room activity
  • Integrate, in collaboration with General Management, the company’s strategy with a focus on sustainable development and corporate social responsibility
  • Collaborate with General Management to evaluate a development project and identify new improvement areas
  • Define and lead, along with General Management, the human resources management policy
  • Supervise a team according to the organizational chart
  • Carry out human resources management actions and participate in recruitment in collaboration with the HR Manager and General Management
  • Contribute to the integration of new room staff within the establishment
  • Ensure compliance with regulations regarding installations and public safety, specifically for the room section
  • Ensure compliance with safety and security standards
  • Manage administrative, budgetary, and accounting follow-up in collaboration with purchases
  • Monitor logistics and stock replenishment for the room section
  • Ensure the proper maintenance and development of the CRM

If you wish to join a dynamic and passionate team, please send your application. We would be delighted to interview you.

apply.

Income – Night Audit (H/F)

Office

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In charge of cash control, cash register reports, sales-related reports, and transmitting revenue analyses to various stakeholders. The tasks include:

  • Verify daily revenues
  • Audit cash reports and consolidate the activity report
  • Prepare cash deposits at the bank
  • Conduct specific analyses for revenue-generating services following restaurant procedures
  • Transmit documents to the Accounting department at the headquarters within set deadlines
  • Work in collaboration with the Storekeeper and the Controller under the supervision of the Director of Operations
  • Conduct certain periodic inventories and analyze observed variances
  • Prepare, establish, monitor, and control periodic reports
  • Conduct occasional studies for the improvement of ratios
  • Supervise the setup and maintenance of the sales software
  • Monitor and control complimentary items and free items
  • Monitor, control, and report F&B losses and breakages
  • Control par-stock levels
  • Monitor customer accounts
  • Ensure proper data storage
  • Ensure compliance with procedures for the release of goods during service
  • Control closing procedures

If you wish to join a dynamic and passionate team, please send your application. We would be delighted to interview you.

apply.

Bursar /Goods Receiver (H/F)

Salle

show more.

Attached to the Director of Operations, in the role of Bursar /Goods Receiver, the employee will perform the following tasks:

  • Receive and inspect liquid, solid, and non-food goods
  • Ensure compliance with procedures for receiving and releasing goods
  • Enforce the procedures established by the Director of Operations and the Chef de Cuisine
  • Handle orders for cleaning products
  • Ensure compliance with par-stock levels and the cleanliness of establishment stocks
  • Match purchase orders and delivery receipts to invoices with the controller
  • Use and maintain the inventory management software in collaboration with the controller
  • Conduct end-of-month inventories and analyze observed variances
  • Contribute to the creation of technical specifications
  • Control and monitor back office stocks
  • Conduct occasional studies for the improvement of ratios

If you wish to join a dynamic and passionate team, please send your application. We would be delighted to interview you.

apply.

Junior Events Sales (H/F)

Salle

show more.

In the role of Junior Event Sales Representative, the employee will work within the company. The responsibilities include:

  • Handling incoming requests
  • Qualifying client needs and transferring the request
  • Verifying that the request is compatible with Café de l’Homme’s offerings
  • Closing unanswered requests with an appropriate response
  • Preparation of client budget proposals
  • Ensuring the processing of all incoming requests
  • Ensuring the completeness of data entry and creating relevant reporting
  • Assisting with client visits
  • Monitoring vendor bookings
  • Developing competitive benchmarking
  • Managing CRM for incoming requests and being responsible for it
  • Recording all received leads, creating the necessary entities and contacts
  • Non-exhaustive list and naturally subject to evolution

If you wish to join a dynamic and passionate team, please send your application. We would be delighted to interview you.

apply.

Pastry Junior Cook (H/F)

Cuisine

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In the role of Pastry Junior Cook the employee will carry out the following tasks within the company:

  • Prepare various desserts listed on the menu
  • Prepare, complete, and ensure the supply of desserts during service
  • Control the stock of their section and submit orders to the Sous-Chef or Pastry Chef
  • Follow the technical sheets and allergen information established by the Pastry Chef
  • Verify the daily set-ups of their section
  • Adhere to technical sheets
  • Efficiently distribute work tasks for the utmost customer satisfaction
  • Prepare and participate in taste tests
  • Contribute to the implementation of promotions to maximize sales
  • Know the procedures for starting up and closing the Pastry department
  • Control the quality and freshness of products
  • Adhere to the storage system
  • Follow procedures for stock management
  • Adhere to and enforce hygiene practices in accordance with current legislation
  • Respect and enforce preventive measures to avoid accidents
  • Ensure seamless collaboration with other departments
  • Non-exhaustive list and naturally subject to evolution

If you wish to join a dynamic and passionate team, please send your application. We would be delighted to interview you.

apply.

Head Hostess

Salle

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The Head Host/Hostess is responsible for overseeing the restaurant’s reception service and plays a crucial role in shaping its image. The Head Host/Hostess reports to the Restaurant Managers and supervises the the host/hostess team. The responsibilities include:

  • Ensuring the quality of customer reception
  • Collaborating in the handling and verification of telephone reservations and the physical reception of customers from arrival to departure
  • Serving as the primary liaison between customers and the teams dedicated to customer service
  • Being responsible for the cleanliness of the reception area, cloakroom, and surroundings
  • Recognizing, retaining, and placing VIPs
  • Quickly understanding and grasping customer needs to respond and anticipate them effectively
  • Actively participating in the recruitment and integration of new hosts/hostesses
  • Actively participating in the ongoing training of hosts/hostesses
  • Ensuring the smooth running of the service, in collaboration with relevant departments
  • Managing potential customer conflicts and reporting all positive and negative feedback to the management

If you wish to join a dynamic and passionate team, please send your application. We would be delighted to interview you.

apply.

Barman

Salle

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We are looking for a Barman (M/F) to prepare and serve drinks ordered by customers. He/she will also be responsible for stocking and restocking the drinks counter. Ensuring the efficiency and speed of the drinks service. The tasks are as follows:

  • Ensuring the presentation and taste of cocktails
  • May contribute to the development of the drinks menu
  • Managing the drinks office
  • Checking the cleanliness of the bar and drinks room
  • Inventory BEV + glassware ACTIVITY
  • Checks consumption by Groups & Events
  • Participates in drawing up technical sheets with management and operational managers
  • Follows up and communicates BEV stock shortages with the restaurant team and the Catering/Purchasing department
  • Orders BEV with the operational manager and the bursar’s office
  • Takes part in supervising the dishwashing team
  • Supervises compliance with HACCP standards with clerks and dishwashers, through regular cleaning of the entire back area
  • Adapts to events and privatisations at Café de l’Homme by managing its human, material and product needs.
  • This list is not exhaustive and is subject to change

If you would like to join a dynamic and passionate team, send us your application and we will be delighted to interview you.

apply.

Booking Manager (M/F)

Office

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Reporting to the Booking Manager and to the Sales and General Management, the Reservations Agent (M/F) is a key player in taking reservations and ensuring customer satisfaction. You will be responsible for :

  • Handle all bookings in a personalised manner, by calling customers back
  • Respond to specific customer requests on the booking platform
  • Monitoring and checking all reservations
  • Complete and update customer files in the CRM
  • Make additional sales by telephone
  • Manage and optimise direct and indirect sales through the effective management of incoming requests
  • Carry out one-off sales missions requested by the sales department in order to develop outgoing requests
  • Master sales techniques and have a good knowledge of the product to adapt it to demand
  • Keep track of accounts
  • Maintaining links and ensuring that information is passed on effectively between the various departments
  • This list is not exhaustive and is subject to change

If you would like to join a dynamic and passionate team, send us your application and we will be delighted to interview you.

apply.

Spontaneous applications

Administrative Assistant (H/F)

Office

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This multitasking position is central to the company, and its missions focus on the internal organization of the structure, including tasks such as office management, document preparation, sorting, archiving, and information communication:

  • Administrative processing of personnel files and general secretarial tasks
  • Organization of management agendas, meetings, and appointments
  • Monitoring of files, schedules, or dashboards
  • Drafting meeting minutes
  • Management of internal/external emails and mail
  • Telephone and in-person reception
  • Communication of information internally
  • Data entry
  • Drafting documents and letters
  • Ordering supplies and archiving
  • Non-exhaustive list and subject to evolution

If you want to join a dynamic and passionate team, send your application, and we would be delighted to interview you.

apply.

Yield/Revenue Manager Restauration (H/F)

Office

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As the Yield/Revenue Manager, reporting directly to the Marketing or Operations Director, you are responsible for the construction, management, and optimization of the Café de l’Homme’s customer and prospect marketing database. The responsibilities include:

  • Implementation of attractive pricing grids in collaboration with the Management
  • Continuous improvement of the return on investment of E-CRM
  • Establishment of E-CRM plans, their monitoring, optimization, and contribution to the P&L
  • Integration of synoptics of table and restaurant area layout plans
  • Monitoring and development of partnerships with distributors and business contributors in collaboration with the Sales department
  • Competitive intelligence and market trends analysis
  • Design, creation, and testing of communication materials
  • Direct liaison with creative agencies and technical partners
  • Optimization of customer knowledge, leveraging segmentation, scoring, and data mining tools
  • Analysis of the results of marketing operations
  • Collection of customer and prospect data through the implementation of highly visible games, viral marketing activities, and acquisition plans
  • Non-exhaustive list and subject to evolution

If you want to join a dynamic and passionate team, send your application, and we would be delighted to interview you.

apply.

Second de Cuisine (H/F)

Cuisine

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The Sous Chef (M/F) is directly reporting to the Executive Chef and is responsible for the entire kitchen staff, ensuring smooth service operations and proper resource management during their shift. The responsibilities include:

  • Coordinate the activity of the cooks with orders from the dining area
  • Manage the kitchen team
  • Ensure compliance with safety and hygiene standards
  • Train and pass on knowledge to all kitchen staff
  • Innovate the menu by creating new recipes in collaboration with the Executive Chef and General Management
  • Anticipate needs and control the management of raw materials
  • Periodically analyze results using appropriate tools
  • Ensure compliance with quality, hygiene, and safety procedures, HACCP standards
  • Ensure the safety of events and compliance with applicable regulations
  • Control the maintenance of equipment, materials, and installations, identifying the need for renewal or repair for the kitchen part
  • Define and lead the human resources management policy for the kitchen in collaboration with the Executive Chef and General Management
  • Carry out administrative, budgetary, and accounting follow-up in collaboration with purchases and the Executive Chef
  • Ensure the proper maintenance and development of software dedicated to the kitchen
  • Non-exhaustive list and subject to evolution

If you want to join a dynamic and passionate team, send your application, and we would be delighted to interview you.

apply.

Pastry premier Chef de Partie (H/F)

Cuisine

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Under the responsibility of the Pastry Chef and the Executive Chef, the responsibilities include:

  • Prepare, finish, and ensure the supply of pastries during service
  • Control the stock of the pastry section and submit orders to the sous-chef or head chef
  • Make proposals to develop and change the menu in collaboration with the chef and management
  • Follow the technical sheets established by the Pastry Chef and the Executive Chef
  • Respect and enforce technical sheets
  • Daily verification of the setups
  • Efficiently distribute tasks for the greatest customer satisfaction
  • Prepare and participate in test panels
  • Understand the procedures for opening and closing the pastry kitchen
  • Control the quality and freshness of the products
  • Respect and enforce hygiene regulations in accordance with current legislation
  • Organize the work of pastry chefs, demi-chef de partie, apprentices, and kitchen stewards
  • Train and develop the skills of pastry chefs, demi-chef de partie, apprentices, and kitchen stewards
  • Ensure perfect collaboration with other departments
  • Manage the requisition of supplies for the economic stock
  • Non-exhaustive list and subject to evolution

If you want to join a dynamic and passionate team, send your application, and we would be delighted to interview you.

apply.

Premier Chef de Partie (H/F)

Cuisine

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The Premier Chef de Partie (M/F) is accountable to the Sous Chefs and the Executive Chef, overseeing all personnel in their section. The responsibilities include:

  • Prepare, finish, and ensure the supply of dishes during service
  • Control the stock of their section and transmit orders to the sous chef or head chef
  • Contribute ideas to develop and change the menu in line with the restaurant concept, working closely with the chef and management
  • Monitor and ensure adherence to the technical sheets established by the Executive Chef
  • Daily verification of setups
  • Prepare and participate in testing panels
  • Understand the procedures for opening and closing the kitchens
  • Control the quality and freshness of products
  • Ensure compliance with hygiene regulations
  • Implement preventive measures to avoid accidents
  • Organize the work of chefs de partie, demi-chefs de partie, commis, apprentices, and kitchen porters
  • Train and develop the skills of chefs de partie, demi-chefs de partie, commis, apprentices, and kitchen porters
  • Foster seamless collaboration with other departments
  • Manage the requisition of supplies for their section from the storeroom
  • The list is not exhaustive and is subject to evolution.

If you wish to join a dynamic and passionate team, please send your application. We would be delighted to interview you.

apply.

Restaurant Manager (H/F)

Salle

show more.

The Restaurant Room Manager (M/F) is directly attached to the General Management of Café de l’Homme and is responsible for the entire restaurant service staff and the smooth operation of services and customer management. The tasks include:

  • Manage and lead the room within the budget and directives defined by General Management
  • Implement, along with General Management, the establishment’s strategy to achieve objectives of service quality, attitude, and profitability in various departments
  • Develop the skills of team members and support them in their professional growth
  • Contribute to the innovation and renewal of the establishment’s service offerings
  • Contribute to the business dynamics by proposing development strategies and managing room activity
  • Integrate, in collaboration with General Management, the company’s strategy with a focus on sustainable development and corporate social responsibility
  • Collaborate with General Management to evaluate a development project and identify new improvement areas
  • Define and lead, along with General Management, the human resources management policy
  • Supervise a team according to the organizational chart
  • Carry out human resources management actions and participate in recruitment in collaboration with the HR Manager and General Management
  • Contribute to the integration of new room staff within the establishment
  • Ensure compliance with regulations regarding installations and public safety, specifically for the room section
  • Ensure compliance with safety and security standards
  • Manage administrative, budgetary, and accounting follow-up in collaboration with purchases
  • Monitor logistics and stock replenishment for the room section
  • Ensure the proper maintenance and development of the CRM

If you wish to join a dynamic and passionate team, please send your application. We would be delighted to interview you.

apply.

Income – Night Audit (H/F)

Office

show more.

In charge of cash control, cash register reports, sales-related reports, and transmitting revenue analyses to various stakeholders. The tasks include:

  • Verify daily revenues
  • Audit cash reports and consolidate the activity report
  • Prepare cash deposits at the bank
  • Conduct specific analyses for revenue-generating services following restaurant procedures
  • Transmit documents to the Accounting department at the headquarters within set deadlines
  • Work in collaboration with the Storekeeper and the Controller under the supervision of the Director of Operations
  • Conduct certain periodic inventories and analyze observed variances
  • Prepare, establish, monitor, and control periodic reports
  • Conduct occasional studies for the improvement of ratios
  • Supervise the setup and maintenance of the sales software
  • Monitor and control complimentary items and free items
  • Monitor, control, and report F&B losses and breakages
  • Control par-stock levels
  • Monitor customer accounts
  • Ensure proper data storage
  • Ensure compliance with procedures for the release of goods during service
  • Control closing procedures

If you wish to join a dynamic and passionate team, please send your application. We would be delighted to interview you.

apply.

Host/Hostess

Salle

show more.

The Host/Hostess is the first and last impression of the restaurant in the customer experience. As such, he/she is an essential ambassador embodying the restaurant’s image. The tasks include:

  • Actively participate in ensuring the quality of customer reception
  • Act as a key player in managing phone reservations and physically welcoming customers from arrival to departure
  • Be the preferred link between customers and teams dedicated to customer service
  • Be responsible for the cleanliness of the reception area, cloakroom, and surroundings
  • Be able to recognize, build loyalty with, and accommodate VIPs
  • Quickly understand and identify customers to better meet and anticipate their expectations
  • Know how to handle potential customer conflicts and report all positive and negative feedback to the hierarchy
  • Have constant perfect knowledge of all restaurant offerings
  • Provide accurate information to customers according to their requests, whether in person, by phone, or email
  • Instantly update customer profiles for communication with the front and kitchen teams to optimize service quality
  • Daily coordination with the kitchen and pastry team for various events and upcoming customer occasions
  • Ensure that online menus and cards are available and up-to-date
  • Ensure the cleanliness of menus before and during each service

If you wish to join a dynamic and passionate team, please send your application. We would be delighted to interview you.

apply.

Bursar /Goods Receiver (H/F)

Salle

show more.

Attached to the Director of Operations, in the role of Bursar /Goods Receiver, the employee will perform the following tasks:

  • Receive and inspect liquid, solid, and non-food goods
  • Ensure compliance with procedures for receiving and releasing goods
  • Enforce the procedures established by the Director of Operations and the Chef de Cuisine
  • Handle orders for cleaning products
  • Ensure compliance with par-stock levels and the cleanliness of establishment stocks
  • Match purchase orders and delivery receipts to invoices with the controller
  • Use and maintain the inventory management software in collaboration with the controller
  • Conduct end-of-month inventories and analyze observed variances
  • Contribute to the creation of technical specifications
  • Control and monitor back office stocks
  • Conduct occasional studies for the improvement of ratios

If you wish to join a dynamic and passionate team, please send your application. We would be delighted to interview you.

apply.

Restaurant Manager (H/F)

Salle

show more.

The Restaurant Manager (M/F) is directly attached to the General Management of Café de l’Homme and is responsible for the entire restaurant service staff and the smooth operation of services and customer management. The tasks include:

  • Manage and lead the room within the budget and directives defined by General Management
  • Implement, along with General Management, the establishment’s strategy to achieve objectives of service quality, attitude, and profitability in various departments
  • Develop the skills of team members and support them in their professional growth
  • Contribute to the innovation and renewal of the establishment’s service offerings
  • Contribute to the business dynamics by proposing development strategies and managing room activity
  • Integrate, in collaboration with General Management, the company’s strategy with a focus on sustainable development and corporate social responsibility
  • Collaborate with General Management to evaluate a development project and identify new improvement areas
  • Define and lead, along with General Management, the human resources management policy
  • Supervise a team according to the organizational chart
  • Carry out human resources management actions and participate in recruitment in collaboration with the HR Manager and General Management
  • Contribute to the integration of new room staff within the establishment
  • Ensure compliance with regulations regarding installations and public safety, specifically for the room section
  • Ensure compliance with safety and security standards
  • Manage administrative, budgetary, and accounting follow-up in collaboration with purchases
  • Monitor logistics and stock replenishment for the room section
  • Ensure the proper maintenance and development of the CRM

If you wish to join a dynamic and passionate team, please send your application. We would be delighted to interview you.

apply.

Demi Chef de Partie (H/F)

Cuisine

show more.

The Demi Chef de Partie (M/F) is accountable to the Executive Chef and is responsible for the entire staff in their section, along with the Chef de Partie. The tasks include:

  • Prepare, complete, and ensure the supply of dishes during service
  • Control the stock of their section and submit orders to the Sous Chef or Executive Chef
  • Follow the technical sheets established by the Executive Chef
  • Daily verification of set-ups in their section
  • Clear their department after service and clean the area and work tools
  • Know the procedures for starting up and closing the kitchens, as well as their section
  • Control the quality and freshness of products
  • Adhere to and enforce hygiene practices in accordance with current legislation, as well as preventive measures to avoid accidents
  • Participate in organizing the work of commis and apprentices in their section and kitchen porters
  • Ensure seamless collaboration with other departments
  • Manage the storeroom requisition for restocking their section
  • Non-exhaustive list and naturally subject to evolution

If you wish to join a dynamic and passionate team, please send your application. We would be delighted to interview you.

apply.

Wine Advisor (M/F)

Salle

show more.

The responsibilities of the Wine Advisor (M/F) include recommending wines to our clientele and overseeing the wine service as a whole. The tasks are as follows:

  • Ensure the follow-up and updating of the wine list
  • Advise clients on wines based on their personal tastes and chosen dishes
  • Inform clients about different wines and their prices
  • Provide advice to clients, carry out and oversee wine service and billing
  • Service of exceptional bottles
  • Train service staff on the offered wines and service techniques
  • Adhere to all health, hygiene, and safety rules
  • Manage the restocking of cellars for each service
  • Keep wine cellars always clean and organized
  • Prepare wines for each restaurant service and banquet events
  • Control cleanliness and set up service equipment
  • Present the wine list, advise clients, and take orders
  • Ensure the accuracy and cleanliness of beverage menus before each service
  • Participate in the smooth running of the service and optimal customer satisfaction
  • Ensure that all wines are stored under appropriate storage conditions
  • Manage customer complaints following the established procedure
  • Optimize revenue using upselling techniques
  • Non-exhaustive list and naturally subject to evolution

If you wish to join a dynamic and passionate team, please send your application. We would be delighted to interview you.

apply.

Junior Events Sales (H/F)

Salle

show more.

In the role of Junior Event Sales Representative, the employee will work within the company. The responsibilities include:

  • Handling incoming requests
  • Qualifying client needs and transferring the request
  • Verifying that the request is compatible with Café de l’Homme’s offerings
  • Closing unanswered requests with an appropriate response
  • Preparation of client budget proposals
  • Ensuring the processing of all incoming requests
  • Ensuring the completeness of data entry and creating relevant reporting
  • Assisting with client visits
  • Monitoring vendor bookings
  • Developing competitive benchmarking
  • Managing CRM for incoming requests and being responsible for it
  • Recording all received leads, creating the necessary entities and contacts
  • Non-exhaustive list and naturally subject to evolution

If you wish to join a dynamic and passionate team, please send your application. We would be delighted to interview you.

apply.

Pastry Junior Cook (H/F)

Cuisine

show more.

In the role of Pastry Junior Cook the employee will carry out the following tasks within the company:

  • Prepare various desserts listed on the menu
  • Prepare, complete, and ensure the supply of desserts during service
  • Control the stock of their section and submit orders to the Sous-Chef or Pastry Chef
  • Follow the technical sheets and allergen information established by the Pastry Chef
  • Verify the daily set-ups of their section
  • Adhere to technical sheets
  • Efficiently distribute work tasks for the utmost customer satisfaction
  • Prepare and participate in taste tests
  • Contribute to the implementation of promotions to maximize sales
  • Know the procedures for starting up and closing the Pastry department
  • Control the quality and freshness of products
  • Adhere to the storage system
  • Follow procedures for stock management
  • Adhere to and enforce hygiene practices in accordance with current legislation
  • Respect and enforce preventive measures to avoid accidents
  • Ensure seamless collaboration with other departments
  • Non-exhaustive list and naturally subject to evolution

If you wish to join a dynamic and passionate team, please send your application. We would be delighted to interview you.

apply.

Junior Cook (H/F)

Cuisine

show more.

In the role of Junior Cook, the employee will carry out the following tasks within the company:

  • Prepare various dishes listed on the menu
  • Prepare, complete, and ensure the supply of dishes during service
  • Control the stock of their section and submit orders to the Sous-Chef or Executive Chef
  • Follow and ensure the application of technical sheets and allergen information established by the Executive Chef
  • Verify the daily set-ups of their section
  • Prepare and participate in taste tests
  • Know the procedures for starting up and closing the kitchens
  • Control the quality and freshness of products
  • Adhere to the storage system
  • Follow procedures for stock management
  • Adhere to and enforce hygiene practices in accordance with current legislation
  • Ensure the cleaning and organization of their workplace and equipment
  • Respect and enforce preventive measures to avoid accidents
  • Ensure seamless collaboration with other departments
  • Non-exhaustive list and naturally subject to evolution

If you wish to join a dynamic and passionate team, please send your application. We would be delighted to interview you.

apply.

Junior Events Sales (H/F)

Office

show more.

In the role of Junior Event Sales Representative, the employee will work within the company. The responsibilities include:

  • Handling incoming requests
  • Qualifying client needs and transferring the request
  • Verifying that the request is compatible with Café de l’Homme’s offerings
  • Closing unanswered requests with an appropriate response
  • Preparation of client budget proposals
  • Ensuring the processing of all incoming requests
  • Ensuring the completeness of data entry and creating relevant reporting
  • Assisting with client visits
  • Monitoring vendor bookings
  • Developing competitive benchmarking
  • Managing CRM for incoming requests and being responsible for it
  • Recording all received leads, creating the necessary entities and contacts
  • Non-exhaustive list and naturally subject to evolution

If you wish to join a dynamic and passionate team, please send your application. We would be delighted to interview you.

apply.

Head Hostess

Salle

show more.

The Head Host/Hostess is responsible for overseeing the restaurant’s reception service and plays a crucial role in shaping its image. The Head Host/Hostess reports to the Restaurant Managers and supervises the the host/hostess team. The responsibilities include:

  • Ensuring the quality of customer reception
  • Collaborating in the handling and verification of telephone reservations and the physical reception of customers from arrival to departure
  • Serving as the primary liaison between customers and the teams dedicated to customer service
  • Being responsible for the cleanliness of the reception area, cloakroom, and surroundings
  • Recognizing, retaining, and placing VIPs
  • Quickly understanding and grasping customer needs to respond and anticipate them effectively
  • Actively participating in the recruitment and integration of new hosts/hostesses
  • Actively participating in the ongoing training of hosts/hostesses
  • Ensuring the smooth running of the service, in collaboration with relevant departments
  • Managing potential customer conflicts and reporting all positive and negative feedback to the management

If you wish to join a dynamic and passionate team, please send your application. We would be delighted to interview you.

apply.

Executive Chef (H/F)

Cuisine

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Endowed with several years of experience in upscale establishments, possessing extensive knowledge of all kitchen and pastry professions where he/she has previously evolved before taking on the responsibilities of Head Chef.

The Executive Chef (M/F) is directly attached to the General Management and is responsible for the entire kitchen staff.

Primary Responsibilities of the Position:

  • Coordinate the activity of the cooks with orders in the dining area
  • Manage the kitchen team
  • Ensure compliance with safety and hygiene standards
  • Enforce internal regulations
  • Train and impart knowledge to apprentices
  • Renew the menu offerings by creating new recipes in collaboration with General Management

Main Missions of the Position:

  • Management of culinary production
  • Quality, safety, and environment
  • Management and supervision of kitchen staff
  • Management and analysis of the P&L
  • Kitchen strategy and sustainable development
  • Office processes and control
  • Control of kitchen payroll
  • Control of inventories, procurement, and stock management
  • Non-exhaustive list and naturally subject to evolution

If you wish to join a dynamic and passionate team, please send your application. We would be delighted to interview you.

apply.

Head Waiter

Salle

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The Head Waiter/Waitress is directly attached to the Restaurant. He/she may be required to oversee the work of one or more Waiters/Waitresses. The responsibilities include:

  • Set up and arrange tables in the assigned section
  • Arrange service consoles
  • Present the menu and wine list
  • Take orders and transmit them to the kitchen via the POS system
  • Have an in-depth knowledge of the items on the menu, including any daily specials
  • Answer customer questions and anticipate their needs
  • Master various carving and presentation techniques
  • Adapt table service according to the work of the chefs
  • Verify the smooth progress of the service
  • Participate in supervising the work of waiters and beverage officers
  • Inquire about customer satisfaction during and after the meal
  • Ensure a high level of quality in all services
  • Handle payments
  • Apply and ensure compliance with hygiene and safety procedures, including HACCP standards
  • Non-exhaustive list and naturally subject to evolution

If you wish to join a dynamic and passionate team, please send your application. We would be delighted to interview you.

apply.

Production Chef (H/F)

Cuisine

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Reporting to the Head Chef, the position oversees the workshop managers of various production areas (cold preparations, hot preparations, hot packaging), as well as a versatile agent and a dishwasher. The responsibilities include:

  • Program and schedule production
  • Collaborate with team members to develop menus
  • Select products and suppliers
  • Identify personnel needs for replacements
  • Establish and adhere to forecasted production costs
  • Ensure the smooth flow of goods reception, production, and procurement
  • Develop production technical sheets
  • Participate in and support teams in the workshops
  • Monitor and control hygiene practices
  • Supervise compliance with HACCP standards
  • Monitor and control the food budget
  • Establish and adhere to forecasted production costs
  • Alert on budget overruns
  • Participate in and provide information for internal management reviews of the department
  • Anticipate equipment replacement and maintenance
  • Ensure the proper implementation of safety rules and working conditions
  • Non-exhaustive list and naturally subject to evolution

If you wish to join a dynamic and passionate team, please send your application. We would be delighted to interview you.

apply.

Pastry Chef de Partie (H/F)

Cuisine

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Under the responsibility of the Pastry Chef, the Pastry Chef de Partie’s missions include:

  • Prepare, complete, and ensure the supply of pastry items during service
  • Control the stock of their section and submit orders to the Pastry Chef or Executive Chef
  • Actively propose ideas for developing and changing the menu
  • Follow the technical sheets established by the Pastry Chef
  • Enforce compliance with technical sheets
  • Daily verification of set-ups
  • Prepare and participate in taste tests
  • Understand the procedures for starting up and closing the kitchens
  • Control the quality and freshness of products
  • Must follow procedures for stock management
  • Ensure the cleanliness and organization of their workplace and equipment
  • Respect and enforce preventive measures to avoid accidents
  • Organize the work of demi-chefs de partie, pastry commis, apprentices, and kitchen porters
  • Train and develop the skills of demi-chefs de partie and pastry commis
  • Manage requisitions through the storeroom
  • Non-exhaustive list and subject to evolution by nature

If you wish to join a dynamic and passionate team, please send your application. We would be delighted to interview you.

apply.

Chef de Partie (H/F)

Cuisine

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The Chef de Partie (M/F) is reporting to the Executive Chef and is responsible for the entire staff within their section. The main responsibilities include:

 

  • Prepare, complete, and ensure the supply of dishes during service
  • Control the stock of their section and submit orders to the sous-chef or head chef
  • Follow the technical sheets established by the Executive Chef
  • Daily verification of set-ups
  • Efficiently allocate work tasks for the utmost customer satisfaction
  • Prepare and participate in taste tests
  • Know the procedures for starting up and closing the kitchens
  • Control the quality and freshness of products
  • Must follow procedures for stock management
  • Adhere to the storage system
  • Respect and enforce hygiene in accordance with current legislation and preventive measures to avoid accidents
  • Organize, train, and develop the work of demi-chefs de partie, commis, apprentices, and kitchen porters
  • Ensure perfect collaboration with other departments
  • Manage the requisition of supplies
  • Responsible for maintaining storage areas
  • Non-exhaustive list and naturally evolving in nature

If you wish to join a dynamic and passionate team, please send your application. We would be delighted to interview you.

apply.

Barman

Salle

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We are looking for a Barman (M/F) to prepare and serve drinks ordered by customers. He/she will also be responsible for stocking and restocking the drinks counter. Ensuring the efficiency and speed of the drinks service. The tasks are as follows:

  • Ensuring the presentation and taste of cocktails
  • May contribute to the development of the drinks menu
  • Managing the drinks office
  • Checking the cleanliness of the bar and drinks room
  • Inventory BEV + glassware ACTIVITY
  • Checks consumption by Groups & Events
  • Participates in drawing up technical sheets with management and operational managers
  • Follows up and communicates BEV stock shortages with the restaurant team and the Catering/Purchasing department
  • Orders BEV with the operational manager and the bursar’s office
  • Takes part in supervising the dishwashing team
  • Supervises compliance with HACCP standards with clerks and dishwashers, through regular cleaning of the entire back area
  • Adapts to events and privatisations at Café de l’Homme by managing its human, material and product needs.
  • This list is not exhaustive and is subject to change

If you would like to join a dynamic and passionate team, send us your application and we will be delighted to interview you.

apply.

Booking Manager (M/F)

Office

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Reporting to the Booking Manager and to the Sales and General Management, the Reservations Agent (M/F) is a key player in taking reservations and ensuring customer satisfaction. You will be responsible for :

  • Handle all bookings in a personalised manner, by calling customers back
  • Respond to specific customer requests on the booking platform
  • Monitoring and checking all reservations
  • Complete and update customer files in the CRM
  • Make additional sales by telephone
  • Manage and optimise direct and indirect sales through the effective management of incoming requests
  • Carry out one-off sales missions requested by the sales department in order to develop outgoing requests
  • Master sales techniques and have a good knowledge of the product to adapt it to demand
  • Keep track of accounts
  • Maintaining links and ensuring that information is passed on effectively between the various departments
  • This list is not exhaustive and is subject to change

If you would like to join a dynamic and passionate team, send us your application and we will be delighted to interview you.

apply.

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    Café de l’Homme

    New Year's Eve

    Champagne, caviar, DJ sets, and endless laughter… Make this New Year’s Eve unforgettable!

    For this exceptional evening, Café de l’Homme invites you to indulge in a premium menu crafted by our Chef, designed to mark the start of the year in style.

    First service between 6:00 p.m. and 8:30 p.m. Second service from 9:30 pm.