Restaurant Director
No salary listed
Senior
Bachelor's
Île-de-France, France
In Person
Food Service & HospitalityFood & Beverage Operations Management
About the job
Requirements
- Communicate effectively in written and spoken French and English.
- Understand all levels of restaurant service and possess detailed food-service knowledge, including wines and spirits.
- Demonstrate leadership, training, business, and management capabilities.
- Coordinate multiple activities under pressure and recommend solutions to restaurant problems.
- Organize work, set deadlines, and maintain the quality of results.
- Manage the two restaurants independently while supporting cooperation between their services.
- Have knowledge of gastronomic culture; Japanese gastronomy is an advantage.
- Have a qualification from a hotel-management school or another management degree, and technical hotel knowledge.
- Know and be proficient in Micros.
- Have at least five years of experience in the luxury hotel industry or a high-volume, reputable restaurant.
- Have significant successful experience in a similar role in a luxury establishment, an upscale international environment, or a Michelin-starred restaurant.
- Maintain a neat, professional appearance and follow the establishment’s grooming standards.
- Handle customer information confidentially and securely.
Responsibilities
- Oversee and control the operations, management, development, and performance of the teams at La Cuisine and Matsuhisa, monitoring financial performance and optimizing profits while maintaining high service quality.
- Be present in the restaurant daily to ensure standards are followed and applied.
- Follow company standards and service levels to increase sales and reduce labor, food, beverage, and other service-supply costs.
- Assist with preparing budgets, estimates, and performance reports for both restaurants.
- Analyze monthly financial reports and operational information, and prepare a report for the Food and Beverage Director or assistant.
- Prepare attendance reports for accounting and ensure accurate use of the employee scheduling system to record hours and absences.
- Attend service and department meetings and monthly operating-account meetings, and resolve restaurant and food-service operational issues on the floor.
- Monitor service quality and follow-up in both restaurants.
- Plan restaurant operations according to reservations and deploy both teams as needed.
- Hold a weekly one-to-one meeting with the Food and Beverage Director and Executive Chef.
- Review operating manuals and incorporate them into team training.
- Train teams and organize plans to support the development of employees and managers.
- Motivate, discipline, and direct the work of assistant managers, managers, and directors while maintaining effective working relationships.
- Supervise teams, including assigning work, providing training, and resolving problems; follow up on disciplinary matters when needed.
- Build cooperation and team spirit across the restaurants to support results and autonomy.
- Develop employees by providing tools and feedback, setting performance objectives, and conducting performance reviews.
- Maintain a safe workplace and restaurant environment for customers and employees to reduce damage and accidents.
- Regularly maintain and inspect equipment inventory and ensure equipment is clean and in good working condition.
- Ensure compliance with hygiene and safety standards and regulations.
- Conduct weekly hygiene inspections with managers and other departments, including housekeeping and technical services.
- Maintain high service standards by responding effectively to customer complaints.
- Keep hotel-customer and regular-customer lists up to date and support customer loyalty.
- Set periodic sales programs that reward top-performing employees, in agreement with Food and Beverage management.
- Propose, plan, and organize promotional events for the restaurants.
- Improve restaurant service and customer offerings to meet or exceed competitors.
- Regularly inspect and control the quality of food and beverages served.
- Monitor staff appearance, attitude, and professionalism.
- Inspect both restaurants daily, checking staffing, service supplies, maintenance requests, cleanliness, organization, service coordination, and product quality.
- Ensure compliance with and application of LQA and Forbes standards in both restaurants.
- Oversee opening and closing operations.
- Ensure Micros procedures for payments, returns, and corrections are correctly applied and entered, and ensure cash-handling procedures are strictly followed.
- Obtain approval from direct supervisors for projects and initiatives before implementation.
- Reduce the establishment’s environmental footprint by optimizing energy and water use and ensuring waste sorting, recycling, and composting.
- Eliminate single-use plastic from operations.
- Maintain or obtain eco-responsible certifications.
- Improve quality of work life by training employees and promoting diversity.
- Contribute to the organization’s overall corporate social responsibility policy in coordination with the quality function.
- Support change by leading awareness and training activities on corporate social responsibility issues and best practices.
- Provide excellent customer service in a luxury environment, listen to customers, anticipate their needs, and make prompt decisions that protect service quality.
Desired Qualifications
- Knowledge of Japanese gastronomy.
- Proficiency in an additional language beyond English.
About the company
Accor is a global hospitality group with brands spanning economy to luxury. It earns revenue from room bookings, food and beverage, and management fees from franchised properties, while providing hotel management and franchising services. The company grows through acquisitions and investments, such as Adoria for catering and Squarebreak for upscale villa rentals, combining global expertise with local know-how. Its goal is to expand its footprint while delivering consistent, responsible guest experiences and advancing sustainability across its operations, supported by its loyalty program A Club.
Company Size
10,001+
Company Stage
IPO
Headquarters
Issy-les-Moulineaux, France
Founded
1967
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Simplify's Take
What believers are saying
- American Express expanded ALL Accor globally on July 22, 2026, widening acquisition channels.
- Accor opened 109 hotels in H1 2026, and plans 350 openings during 2026.
- H1 2026 recurring EBITDA rose 6.5% despite disruption, showing pricing and cost discipline.
What critics are saying
- Reuters reported Grizzly Research trafficking allegations on March 19, 2026; trust damage persists.
- Middle East conflict cut Q2 room revenue on July 30, 2026, hurting UAE demand.
- Net debt hit €3.523 billion in H1 2026; Essendi impairment signals balance-sheet pressure.
What makes All Accor unique
- ALL Accor reached 100 million members and drives twice-frequent stays.
- Accor spans 45 brands across 110 countries, reducing reliance on any single market.
- Its asset-light model pairs 268,000-room pipeline with luxury brands like Raffles and Orient Express.
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Benefits
- Employee Discounts
- Professional Development Budget