Job Description
Relais & Châteaux USA/Canada
Management
Qualified candidates will possess a minimum of 3 years of experience in a similar chef-driven, fine-dining, Michelin-starred establishment. They must also have strong leadership and communication skills.
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Your Role:
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Act as floor manager during dinner service, ensuring smooth and elevated guest experiences
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Supervise and support all front-of-house team members
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Schedule and staff based on business volume and service needs
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Execute daily opening and closing procedures with consistency
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Manage daily financial reporting and nightly recaps for ownership
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Maintain and implement Providence’s high service standards
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Conduct ongoing staff training, mentorship, and performance assessments
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Oversee operational duties: menu updates, POS adjustments, reservation management, and floor plan setup
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Coordinate with leadership on private dining and special event inquiries
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Order and manage FOH supplies and inventory
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Collaborate closely with the kitchen team to ensure fluid service and guest satisfaction