Restaurant Supervisor (FH) Hilton Paris La Defense

EOE/AA/Disabled/Veterans

What are we looking for
KNOWLEDGE SKILLS & COMPETENCIES

• Excellent knowledge of service techniques food products and beverages.
• Strong team management and delegation skills.
• Ability to motivate and unite a team around shared objectives.
• Proficiency in POS systems and standard office software.
• Thorough knowledge of HACCP standards.
• Knowledge of mixology and bartending.

EDUCATION & EXPERIENCE

• Degree or training in Hospitality and Food & Beverage.
• Proven experience as a Chef de Rang or Supervisor in an upscale hotel or hospitality establishment.
• Experience across multiple outlets is an advantage.
• Excellent communication in French and English.

What will it be like to work for Hilton

Hilton is the leading global hospitality company spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century Hilton has offered business and leisure travelers the finest in accommodations service amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And our amazing Team Members are at the heart of it all!

An Supervisor F&B oversees all Food and Beverage operations including Restaurants Bars Room Service and Banqueting to ensure high standards of quality and service.

What will I be doing

MISSIONS

• Supervise the Food & Beverage outlets primarily the bar and restaurant; banquets may also be included.
• Actively participate in the closing of outlets including cash register reconciliation.
• Ensure that Hilton quality standards are consistently applied throughout service.
• Maintain a strong presence on the floor to supervise teams and provide operational support.
• Anticipate guest needs and resolve issues quickly and efficiently.
• Organize and lead daily team briefings.
• Monitor guest feedback (Guest Satisfaction) and implement corrective actions when necessary.
• Organize and coordinate services in collaboration with the Restaurant and Bar Manager.
• Supervise service setup and closing procedures.
• Manage and lead teams (section heads/chefs de rang waiters commis and interns).
• Ensure compliance with hygiene standards (HACCP).
• Act as the main point of contact in the dining room when needed.
• Master and supervise the use of the POS system by the team ensuring accuracy of entries and optimization of order flow.

ADDITIONAL MISSIONS

• Participate in the training and onboarding of new team members.
• Manage ordering receiving and stock control.
• Carry out daily hygiene safety and staff presentation checks.
• Collaborate closely with other departments to enhance the guest experience.
• Suggest procedural improvements and contribute to the overall enhancement of service quality.

OTHER RESPONSIBILITIES

• Perform any other duties assigned by the Food & Beverage Manager in line with operational or administrative needs.

ORGANIZATIONAL RELATIONSHIPS

• Reports directly to the Food & Beverage Manager and their assistants.
• Operationally supervises section heads waiters commis and interns.
• Works closely with the kitchen team front office GM&E and housekeeping departments.