17 place du trocadero 75016 Paris
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,
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
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
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
The Premier Chef de Partie (M/F) is accountable to the Sous Chefs and the Executive Chef, overseeing all personnel in their section.
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.
In charge of cash control, cash register reports, sales-related reports, and transmitting revenue analyses to various stakeholders.
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.
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
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.
