Maître

Description

Position Summary: We are seeking a First Maître to organize, direct, and coordinate dining room service, ensuring excellence in customer service and optimal resource utilization. Key Highlights: 1. Operational leadership and team management in hospitality 2. High-quality customer service and incident resolution 3. Collaboration in menu design and special events ***A prominent company in the sector urgently seeks a First Maître for immediate incorporation in Getafe.*** **OBJECTIVE** To professionally organize, direct, and coordinate dining room, restaurant, bar, and cafeteria operations, ensuring excellence in customer service, operational profitability, and optimal utilization of human and material resources, in accordance with internal quality standards and hygiene-sanitary regulations. **MAIN RESPONSIBILITIES** 1. Organize, plan, and coordinate daily dining room staff activities, assigning duties, shifts, and service zones. 2. Direct and supervise all dining and bar area activities, ensuring alignment with service and quality procedures. 3. Participate directly in billing, cash collection, reconciliation, and cash settlement, ensuring traceability and transparency of revenue. 4. Conduct periodic inventories and material controls—including tableware, beverages, and supplies—verifying their condition and proposing restocking needs. 5. Formulate purchase proposals for goods and execute orders directly when required by operational needs. 6. Attend to customers, resolving inquiries, complaints, or exceptional situations, applying criteria of excellence, approachability, and personalized service. 7. Participate in training, mentoring, and supervision of dining room staff, ensuring technical competence and professional conduct. 8. Collaborate in designing menus, promotions, or special events, coordinating with kitchen and center management. 9. Comply with—and ensure compliance with—food hygiene protocols, food handling procedures, and occupational risk prevention measures. 10. Perform any other tasks arising from dining room or hospitality operations as assigned by management. **EDUCATION/SKILLS/KNOWLEDGE** - Compulsory Secondary Education (ESO) or equivalent. - Valid Food Handler Certificate (mandatory). - Functional knowledge in: - Dining room organization and customer service. - Hospitality team management. - Cash control, inventory, ordering, and recipe costing. - Basic food safety and service regulations. - Additional training in Restaurant Management, Protocol, or Dining Room Management is desirable. **COMPETENCIES** Operational leadership and team management. Planning, organization, and supervision. High-quality customer service. Results orientation and continuous improvement. Teamwork and cross-functional collaboration with kitchen and management. Incident resolution with a commercial focus. Excellence in execution and exemplary conduct. **OTHER REQUIREMENTS** - Valid Food Handler Certificate. - Availability to work weekends and holidays. - Prior experience as dining room supervisor in restaurants, catering establishments, or leisure and recreation centers is desirable. Employment type: Full-time, Permanent contract Salary: €23,000.00–€24,000.00 per month Experience: * Hospitality: 1 year (desirable) Language: * English (desirable) Work location: On-site employment