RHEA Recruitment firm specializing in the Hospitality and Catering sectors

is recruiting on behalf of one of its prestigious clients:

Food and Beverage Manager for Restaurants (M/F)

Job Summary
The Food & Beverage Manager (Restaurants Director, Field-Oriented) plays a pivotal role in the group’s operations, which currently encompass 4 restaurants, with the opening of a fifth planned for 2025. Leading a team of 70 employees, the manager reports directly to the Administrative and Financial Manager (AFM) and collaborates closely with 4 head chefs, 4 directors, and their respective teams.

Primarily present in the field, the F&B Manager ensures operational excellence by supervising teams, harmonizing practices, and embodying the group’s values. A true ambassador of the group’s DNA, they train, motivate, and support staff while leveraging financial, administrative, and legal tools to optimize performance.

Growth Opportunities
There are excellent growth prospects within the group, including the chance to advance into an Operations Director role. Initially, the candidate will focus on gaining a thorough understanding of the group’s operations, assimilating its processes, and contributing to the opening of the fifth site in 2025.

Key Responsibilities
1. Supporting Field Teams
Supervise daily operations to ensure adherence to service and sales standards.
Ensure the group’s DNA is reflected in hospitality, service, and the overall customer experience.
Train teams on sales techniques, service standards, and internal procedures.
Conduct regular visits to each site to observe, correct, and support teams on the ground.
2. Operational Management
Lead and motivate teams to achieve qualitative and quantitative objectives.
Organize and lead briefings to clarify priorities and set expectations.
Assist in schedule planning in collaboration with site directors to ensure smooth operations.
Foster effective communication and teamwork across all establishments.
3. Performance Monitoring and Analysis
Collaborate with the AFM to analyze key performance indicators (ratios, payroll, dashboards).
Adjust operational actions based on data and recommendations.
Ensure compliance with administrative and legal procedures related to operations.
4. Client Relations and Brand Representation
Act as the primary contact for clients, partners, and employees.
Represent and promote the Les Becs Parisiens brand with journalists, hotel concierges, and suppliers.

Desired Profile
Required Experience
A minimum of 5 years of experience in a similar operational role (Restaurant Director, Operations Manager), with significant field involvement.
Expertise in the gastronomy, bistronomy, and wine bar sectors.
Core Competencies
Natural leadership: ability to inspire and unite teams.
Exemplary organization and efficient management of priorities in a demanding environment.
Strong expertise in customer service and sales techniques.
Proficiency in management tools and performance indicators.
Solid knowledge of oenology, aligned with the group’s identity.
Personal Qualities
Dynamic, flexible, and solution-oriented.
Passionate about hospitality and teamwork.
An excellent communicator, capable of motivating and inspiring colleagues.

Conditions
Status: Executive
Location: Paris, with regular travel between the group’s establishments
Contract: Permanent (CDI)
Salary: €55k-60k gross annually
Benefits: Meals provided during shifts, 50% reimbursement of transportation costs.
Working Hours: Evening and weekend work may be required based on operational needs.
Ready for the Challenge?
Send us your CV along with your letters of reference at rhearecrutement@gmail.com, and join a unique culinary adventure.
We look forward to reviewing your application!