Responsable de salle
No salary listed
Mid
Bachelor's
Quiberon, France
In Person
Food Service & HospitalityFood & Beverage Operations Management
About the job
Requirements
- A qualification from CAP to Bac +2 and experience in the restaurant industry.
- Proficiency with computer systems and tools.
- Proficiency in the country's language and professional English.
- Ability to lead and motivate a team.
- Attention to detail and hygiene.
- Organizational skills and autonomy.
- Customer-service and interpersonal skills.
- Responsiveness and energy.
- Sales ability.
Responsibilities
- Coordinate dining-room staff activity, monitor the team's work, and ensure customer satisfaction and service quality.
- Maintain the condition, cleanliness, and setup of the restaurant, bar, and reception area.
- Provide guest reception, service, and payment processing, and ensure service standards are followed.
- Monitor product sales activities and customer relations handled by the team.
- Track selected business-management indicators and oversee cash procedures and restaurant administration.
- Respect guests' privacy and account for the habits of regular or long-stay guests.
- Advise guests, answer questions, conduct courtesy visits, and provide personalized contact according to brand standards.
- Handle telephone calls, reservations, and customer complaints not resolved by team members.
- Know the menu and products, assess the dining-room team's product knowledge, and ensure menus and featured products are presented properly.
- Delegate and monitor cleaning of the restaurant, including indoor, outdoor, and ancillary areas, and manage daily, weekly, monthly, and annual cleaning schedules.
- Oversee opening, closing, and setup of the dining room, bar, and reception area, and check the cleanliness of cutlery and tables.
- Organize supplies for service stations and the back office, and wear attire that complies with brand standards.
- Work directly in service roles as needed across the dining room, bar, reception, and seminar areas.
- Allocate service duties and sections based on staffing and anticipated customer volume; manage breaks, section closures, and staff departures according to activity and schedules.
- Communicate customer requests and feedback to the kitchen.
- Assess team competence and professionalism, maintain team engagement and motivation, manage work schedules in compliance with labor law, and recruit employees and extra staff subject to management approval.
- Deliver and monitor operational training, lead pre-service briefings, communicate instructions, and prepare and lead team meetings.
- Ensure appropriate conduct and presentation of staff under the role's responsibility; listen to, inform, consult, involve, and empower the team in the operation of the establishment and network.
- Adapt service organization to expected business volume and manage internal conflicts while informing the manager about team morale.
- Welcome guests and bid them farewell according to brand standards; direct seating based on the floor plan, reservations, and guest preferences.
- Ensure service quality and compliance with the brand's quality promise, and make adjustments or concessions as situations require.
- Monitor beverage stocks and beverage cost, oversee restaurant opening and closing by delegation, and help manage dining-room equipment and supplies.
- Enforce cash-handling procedures and use of payment systems; use internal management tools, restaurant indicators, and office software.
- Manage restaurant keys by delegation and secure the restaurant at closing, including alarms, doors, and electrical equipment.
- Apply and monitor the food safety management plan (PMS), Hazard Analysis and Critical Control Points (HACCP), hygiene procedures, and role-specific safety rules; check refrigerators.
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