Overview
The Assistant Restauration Maître d'Hotel plays a key role in the operational coordination of catering services within INTERPOL, ensuring the daily management of collective catering, bar, and associated services.
Key Responsibilities
- Oversee and manage the catering contract, ensuring compliance with contractual obligations.
- Manage catering personnel, ensuring appropriate skills and behavior.
- Oversee procurement, including supplier selection, product quality, and menu validation.
- Ensure compliance with food safety and hygiene regulations.
- Manage maintenance contracts for kitchen and cafeteria equipment.
- Monitor and analyze financial data related to the catering contract.
- Coordinate between the restaurant, bar, and internal clients for VIP and Director services.
- Manage and oversee all VIP and Director services, including table service according to protocol.
- Apply international and diplomatic organization protocols, managing complaints and delicate situations.
Required Experience
Minimum 2 years of experience as a Maître d'hôtel or Chef de rang in a high-level service establishment (luxury hotel, Michelin-starred or renowned restaurant, international organization, diplomatic institution), and/or, Coordinator of kitchen/service/client for high-end, high-volume event catering, and/or, Corporate collective catering, caterer. More than 4 years of experience would be considered an asset.
