Management trainee (M/F)

The position and its context

Paris Society is looking for its future Assistant Manager for its Gigi Parisestablishment, starting in September 2025. As part of the restaurant’s front-of-house team, the Assistant Manager will help oversee the activities of all staff, with a constant focus on customer satisfaction. He/she will also work closely with the Head Chef and the Operations Manager to develop profitability in line with the objectives set by management.

The main missions

As Assistant Manager, you will have the opportunity to work in all the departments that make up the Front of the house of a Paris Society restaurant.

• Room clerk / Runner
• Bar
• Hostess
• Bursar (receiving/ordering/inventory) in liaison with the Head Chef
• Head Waiter (product and menu knowledge)
• Assistant Restaurant Manager

Once you have gained experience in the various positions, you will have the opportunity to apply your skills by contributing to both administrative and operational tasks, such as:

• Dining room management
• HR management and team supervision
• Staff scheduling and workforce planning
• Linen management
• OS&E (Tableware / Table setting)
• Maintenance

Mission details :

• Ensure dining service and customer relations comply with Paris Society’s norms and quality standards
• Supervise and ensure room set-up in line with reservations and HACCP standards  
• Build genuine customer relationships by acting as a true advisor on the menu and restaurant products
• Support the customer journey, ensuring well-being and service quality in line with the establishment’s culture
• Respond to customer requests and queries, and handle complaints when necessary
• Responsible for billing and cashiering  
• Opening and closing of the facility  
• Manage the supplies needed for room service: linen, cutlery, decorations, wine, alcohol, coffee, etc.

Room team management :

• Provide day-to-day support for teams and help them develop their skills  
• Be able to replace all lower-level positions on the team
• Participate in supervising and coordinating front-of-house staff activities, organizing and overseeing team work, and intervening at every stage of the service as needed.
• Be responsible for organizing the work schedules of the venue's staff under the supervision of the Operations Manager or his/her deputy.
• Participate in the recruitment of commis de salle and chefs de rang with the support of the Operations Manager.  
• Integrate new employees, train them and support them in developing their skills
• Support staff training to develop their expertise
• Work with the Operations Manager and Deputy Operations Manager to identify profiles for future development.
• Help build staff loyalty by creating a climate of motivation, cohesion and respect
• Responsible for the management of uniforms for front-of-house teams (orders, distribution to chefs de rang)  

Collaborate with all Paris Society Group functions:

• Ensure smooth relations between kitchen and dining room teams
• Work closely with the head chef, hostess and operations manager
• Ensures the transmission of relevant information, including the seating plan from the head hostess, to immediate superiors and staff under their responsibility before each service.
• Know your company's calendar of events
• Ensure good relations with suppliers

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Profile

• Hotel school with a focus on the luxury sector
• People skills
• Organized
• Communicator
• Adaptability

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