Restaurant Supervisor H/F - Il Palazzo Experimental

ABOUT US 

The Experimental Group was founded in 2007 by three childhood friends, Olivier Bon, Pierre-Charles  Cros and Romée de Goriainoff. Xavier Padovani later joined them and shared their vision: to offer the ultimate hospitality experience to an ever-demanding clientele.

Celebrated for bringing the cocktail bar culture to Paris, the Experimental Group operates cocktail bars, but also wine bars, restaurants, and then from 2015 Hotels. Destinations diversify over the years, starting with European capitals like Paris and London, to more seasonal locations such as Ibiza or Menorca for the summer or the ski slopes of Verbier for the winter. The group also have properties in Venice, New York, Biarritz, and the Cotswolds.

The philosophy of service is constituted and affirmed by three key principles: the quality of its products, the precision of service, and the warm welcome of our guests.

Il Palazzo Experimental offers 32 elegantly designed rooms and suites, as well as a spacious interior garden overlooking a tranquil canal. The hotel has three beautiful entrances: one leading to the restaurant, another to the reception, a third to the Experimental Cocktail Club, the Group's new signature bar after Paris and London. For its design, the Group called on Cristina Celestino, who pays homage to the city in a polyphony of marbles and antique mirrors, inspired by the famous Venetian architect and designer, Carlo Scarpa.

We are currently seeking a Restaurant Supervisor to join a young and dynamic team!

DUTIES AND RESPONSABILITIES

In the context of your missions, you will have to:

-        Recruit the team and optimize human resources to enable optimal payroll management.

-        Ensure that the services delivered are in line with Experimental's standards and the venue DNA.

-        Coordinate, manage and support the development of the team.

-        Ensure the smooth run of the service by having a regular presence during the shifts.

-        Develop sales and upselling on site and drive continuous improvement.

-        Responsible for the daily operation: sales reports, and cash-up.

-        Prevent errors and find solutions quickly: unpaid, cash register errors.

-        Work closely with the chef on the menu design, pricing and margins in collaboration with the F&B director