Référence :RES/0721/002569

Type de contrat : CDI

Métier/Spécialité : Hôtellerie / Restauration

Localisation géographique :
Pays : Cameroun
Ville : Yaoundé, Région du Centre, CM



Notre société : 

Leader en recrutement sur le continent africain, Apave International vous propose chaque semaine de nombreuses opportunités de carrière au sein d'entreprises privées ou publiques et d'Institutions Internationales.



Mission : 

• Interviews, selects, trains, supervises, counsels and disciplines restaurant staff for the efficient operation of the outlet. Organizes and conducts pre-shift and department meetings communicating pertinent information to the staff, such as house count and menu changes. Schedules and directs staff in their work assignments.
• Maximizes restaurant department profitability; implements effective controls of food, beverage, and labor costs and monitors the restaurant’s budget to ensure efficient operations, including achieving budgeted revenue and labor expenses. Ensures par stock levels are maintained[ by calculating inventory, ordering, retrieving and stocking product]. Evaluates cost effectiveness of all aspects of operation. Develops and implements cost saving and profit enhancement measures.
• Utilizes computers to accurately charge customers, create forecast and revenue reports and draft correspondence. Inputs and retrieves data and changes computer procedures and programs the system accordingly.
• Moves throughout facility and kitchen areas to visually monitor and take corrective action to ensure food quality and service standards are met. Verifies temperatures, judges appearance and taste of products, and checks preparation methods to determine quality. Provides guidance for improvement and implements necessary adjustments for consistency.
• Regularly reviews and evaluates the degree of customer satisfaction of the restaurant; recommends and implements new marketing and/or operational policies and procedures when necessary to keep up with demand and market changes; investigates and resolves food quality and service complaints. Interacts positively with customers.
• Responsible for ensuring compliance with all policies and procedures that relate to the restaurant as well as all local, state and federal laws and regulations; responsible for ensuring cleanliness and proper sanitation of all work and service areas.
• Participates in the development, implementation and marketing of new and creative menus to attract a pre-determined customer market; promotes the cross-selling of other hotel outlets and the company.
• Participate in the development of the annual budget for the restaurant; develop short and long term financial operating plans.
• Attend mandatory meetings including divisional meetings, departmental meetings, staff meetings, etc.
• Participate in Manager on Duty coverage program, which may require occasional weekend stayovers.
• Participate in community public relations for the restaurant and the hotel.
• Utilize traditional software programs such as Word, Excel, Publisher, PowerPoint and/or Outlook Express. [If required, then this should be moved to "Specific Job Knowledge, Skill and Ability" section.]
• In emergencies, perform in the capacity of any position supervised.
• Perform other duties and responsibilities as assigned or required.

Profil : 

• High School graduate or equivalent required.
• Four year college degree preferred.
• At least five years experience in related field preferred. Hotel restaurant management experience preferred.
• Experience with supervision of employees required.

Niveau d'études : LICENCE / BAC+3

Spécialisation : Tourisme / Hôtellerie / Restauration

Niveau d'expérience : Expérimenté (de 3 à 5 ans)

Langues : 
Anglais : Maîtrise courante
Français : Maîtrise courante