Assistant Restaurant Manager - Borgo Pignano Florence (EN) at Sige Relais Chateaux

Florence, Tuscany, Italy -

Full Time

Start Date

Immediate

Expiry Date

09 Mar, 26

Salary

0.0

Posted On

09 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Team Management, Communication, Interpersonal Skills, Customer Satisfaction, Food and Wine Knowledge, Operational Management, Event Catering, Hygiene Compliance, Profitability Management, Stock Management, Marketing Initiatives, Guest Satisfaction Monitoring, Emotional Intelligence, Adaptability, Cultural Diversity

Industry

Hospitality

Description

Company Description Borgo Pignano Florence is a refined boutique hotel nestled in a 5-hectare park on the picturesque Florentine hills, just minutes from the historic center. Part of the prestigious Relais & Châteaux collection, the property will offer 32 elegant rooms and suites, a private villa, an exclusive spa, a heated pool, two restaurants, and enchanting event spaces. An oasis of relaxation and refinement in the heart of Tuscany. Job Description Borgo Pignano Florence is a refined boutique hotel nestled in a 5-hectare park on the picturesque Florentine hills, just a few minutes from the historic center. The property, part of the prestigious Relais & Châteaux collection, will offer 32 rooms and suites, a private villa, an exclusive SPA, a heated pool, two restaurants, and evocative spaces for events. An oasis of relaxation and refinement in the heart of Florence. The Assistant Restaurant Manager plays a strategic role in our Residence, contributing to the prestige and excellence that characterize Borgo Pignano Florence. In an environment where hospitality is authentic and talent is valued, they support the Restaurant & Bar Manager in the operational management of the restaurant. He/she will be responsible for the quality of the food and wine experience, guest satisfaction, and the optimization of the team's performance, working closely with their superior to consolidate the restaurant's position as a landmark in the local scene Reports to: Restaurant & Bar Manager MAIN RESPONSIBILITIES Organize and supervise the front-of-house service, ensuring coordination and efficiency of the staff. Guarantee the utmost attention to detail, promoting this philosophy within the team. Offer excellent service to maximize customer satisfaction. Take charge of organizing catering services during events (e.g., cocktails, banquets, wedding lunches and/or dinners, musical events). Ensure compliance with hygiene, health, and safety regulations by conducting daily inspections. Maintain profitability by increasing revenue and optimizing costs. Supervise the restaurant's accounting and invoicing procedures. Monitor stock levels, storage areas, and reordering; manage purchases, goods reception, and waste control. Inspire and motivate the team to achieve operational excellence. Collaborate with management to develop marketing initiatives and loyalty programs. Foster interdepartmental collaboration through open communication. Monitor guest satisfaction and implement corrective actions, managing any complaints. Qualifications REQUIREMENTS A minimum of 3 years of experience in luxury hospitality settings. Proven leadership and team management skills. Excellent communication and interpersonal skills. Flexibility to work in shifts, including weekends and holidays. Excellent knowledge of English; other languages are a plus. AIS or FISAR or WSET diploma is a plus. References. COMPETENCIES Passion for the food and wine world. Effective communication, emotional intelligence, adaptability. Interdepartmental collaboration with a spirit of initiative. Results-oriented with a focus on performance and objectives. Global perspective and respect for cultural diversity. Additional Information WHAT WE OFFER Start date: May 2026 with an 7-month fixed-term contract as per the National Collective Labour Agreement for the Tourism Sector,. 40 hours per week over 5 days with two rotating days off. Internal training on operational procedures and introduction to the Relais & Châteaux circuit. Training on Quality assessment and sector regulations. Welfare credit provided based on guest satisfaction. Company canteen. Uniform and uniform laundry service. No accommodation provided. Workplace: Florence, Via Bolognese 89 Il presente annuncio è rivolto ad entrambi i sessi, ai sensi delle leggi 903/77 e 125/91, e a persone di tutte le età e tutte le nazionalità, ai sensi dei decreti legislativi 215/03 e 216/03. Invia il tuo CV completo di fotografia e di autorizzazione al trattamento dei dati personali in conformità al Regolamento UE n. 2016/679 – GDPR e saranno utilizzati esclusivamente per la selezione in corso. L’offerta di lavoro si intende riferita ad entrambi i sessi secondo il disposto delle leggi 903/77 e 125/91. Non verranno prese in considerazione candidature che non rispecchino i requisiti richiesti

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Responsibilities

The Assistant Restaurant Manager is responsible for organizing and supervising front-of-house service, ensuring staff coordination and efficiency. They also oversee guest satisfaction and the quality of the food and wine experience.