Management trainee (M/F)

The position and its context

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

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
• Chef de Rang (product and menu knowledge)
• Assistant Room Manager

Once you've grasped the various positions, you'll have the opportunity to put all the skills you've acquired to good use by working on both administrative and operational issues such as :

• Room management
• Human resources and department management
• Employee schedules and staffing
• Linen management
• OS&E (Tableware)
• Maintenance

Mission details :

• Be the guarantor of room service and customer relations in accordance with the Paris Society group's norms and quality standards
• Supervise and ensure room set-up in accordance with reservations and current HACCP standards  
• Create a genuine customer relationship by becoming a real advisor on the restaurant's menu and products
• Support the customer journey and ensure their well-being and quality of service in line with the establishment's culture.
• Respond to customer expectations and queries, and to customer complaints where appropriate
• 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 the activities of the front of house staff, organizing and controlling the work of the teams, while being able to intervene at every stage of the service.
• 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 to immediate superiors and staff under his/her responsibility (in particular, the seating plan provided by the head hostess 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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