Restaurant Maître - Franchise **Job Requirements**Key Responsibilities and Purpose of the Position:
The Restaurant Manager is responsible for coordinating all breakfast, lunch, dinner, group dinners/banquets, meetings, and private events held at the hotel. They operate within budget and KPIs and adhere to brand standards. They develop local business activities; maintain the hotel's high level of service and reputation. They prepare monthly reports and manage their department's budget, and evaluate employees for internal professional growth. Main Tasks - Essential Functions:
Guides and manages hotel operations
- Achieving budget targets for food, beverages, personnel costs, and margins
- Timely price analysis in relation to competition.
- Competitive analysis through mystery guest activities and sales calls.
- Developing and implementing all department control activities
- Planning service standards for the dining room, bar, and kitchen;
- Conducting training to enhance staff development;
- Collaborating with the purchasing department to select and stock the products needed for the department's operations;
- Evaluating supplier relationships with regard to quality and integrity, verifying their continuity and availability in commercial relationships;
- Monitoring and replenishing equipment and supplies in the departments under their responsibility;
- Suggesting and scheduling menu planning criteria, in close collaboration with the Cluster F&B; Manager and the Executive Chef;
- Meticulously monitor the cost and revenue trends of each food and beverage department;
- Knows and understands every aspect of the chain/hotel's loyalty program.
- Carefully prepares the department's forecast to enable the correct preparation of the company budget (business plan). The Food & Beverage division oversees and coordinates:




Management: - STEWARDS: all matters relating to the use, sanitation, and storage of operating materials (china, glassware, cutlery) and machinery used in the department;
- STORAGE: food supply control, purchasing forecasts, breakages and waste, department and warehouse inventories, merchandise rotation, department picking and distribution system, product costs, and other miscellaneous items;
- USE AND MANAGEMENT: selection and hiring of food & beverage staff in consultation with the F&B; Manager and Hotel Manager, roles and responsibilities (job descriptions), and internal mobility;
- FOOD & BEVERAGE MARKETING: market research, competitiveness and quality of services and products offered, short
- and long-term revenue projections;
- CATERING PROBLEMS AND NEW TECHNIQUES: obsolete equipment, updating and checking existing systems and machinery, service planning, production organization, preparation phases, new offerings, types and terminology of prepared dishes, product storage, health and hygiene checks on staff and department premises, compliance with accident prevention regulations. Supervises and actively participates in the hotel's activities within the community to which it belongs. Other Activities: - Participate in the development of the annual budget; develop short
- and long-term strategies.
- Attend mandatory meetings, including department meetings, staff meetings, etc.
- Excellent written, verbal,



and organizational skills are required. Computer and financial skills are required.
- Ability to resolve conflicts with guests and team members. Able to manage multiple tasks simultaneously.
- Fluent communication skills in Italian and English.
- Ability to work under pressure and deal with stressful situations during busy periods.
- Completion of other tasks assigned by management, including cross-training between departments.
- Identification of unsafe or dangerous working conditions.
- Attendance at meetings and events, including off-site.
- Supporting F&B; department shifts and activities, including covering shifts when necessary. Other duties:
Assimilate the group's culture by understanding, supporting, and participating in all its distinctive elements. Demonstrate working knowledge of service standards. Regular attendance in accordance with the standards, which may be established by the chain from time to time, is essential to the success of this position.
**Work Experience**Requirements: - Hotel Management School diploma or equivalent training.
- Previous experience in food and beverage, preferably in a hotel or restaurant setting.
- Knowledge of dining room techniques and food safety regulations, as well as an upper-intermediate level of English.
- Ability to work in a team and under pressure.
- Excellent organization and attention to detail.
- Flexible hours and availability to work weekends and holidays. Safety Requirements:
Supervise the personal protective equipment (PPE) required when performing work tasks that may pose a potential health or safety risk. Report any needs arising from potentially hazardous situations directly to the Hotel Manager. Any equipment that does not meet s

📌 Restaurant Maître - Franchise (Sesto San Giovanni)
🏢 Hilton
📍 Sesto San Giovanni