MAITRE D'HOTEL EN RESTAURATION BISTRONOMIQUE H/F

Organize the entire dining room, manage reservations and room layout planning, and lead daily meetings with the restaurant manager to set objectives. Conduct pre-service briefings, coordinate with kitchen staff and servers, and ensure client placement, information, and advice align with establishment standards. Monitor service operations, manage cash handling and supplies, and oversee end-of-service cleaning and setup for subsequent shifts. Replace staff as needed while maintaining authority and rigor across the team. Facilitate relationships between dining and kitchen personnel, and execute special events including banquets, buffets, and receptions.