Assistant Restauration Maître d'Hotel

The Assistant Restauration Maître d'Hôtel plays a key role in the operational coordination of catering services at INTERPOL. The role involves managing daily collective catering services, cafeteria bar, and VIP services, ensuring contractual compliance, and providing smooth, efficient, and protocol-compliant service to internal clients and visitors.

Responsibilities

• Manage and monitor the catering contract ensuring compliance with contractual conditions in culinary, administrative, and financial aspects.
• Ensure the number, skills, and behavior of catering personnel meet contract and operational needs; propose alternatives in case of unexpected resource constraints.
• Maintain and enforce technical specifications including supplier choices, product quality, portion sizes, and organic food share.
• Validate menu composition and ensure compliance with evolving norms and regulations such as territorial anchoring, EGALIM law, pesticides, etc.
• Ensure compliance with current sanitary regulations for collective catering.
• Manage maintenance contracts for kitchen and cafeteria equipment, plan interventions, and ensure resolution of issues.
• Report to hierarchy on desired equipment upgrades and multi-year investment plans.
• Analyze financial data related to the catering contract including bi-monthly management, monthly summaries of fixed costs and ancillary services, purchase orders, reports and statistics, and annual financial analysis.
• Coordinate between restaurant, cafeteria, and internal clients for event and VIP services including proposals, invoicing, and service organization.
• Organize and oversee all VIP and management services ensuring protocol adherence, courteous and confidential service, and handling complaints or delicate situations to preserve the Organization's reputation.
• Perform any other tasks related to the smooth operation of catering services as instructed by hierarchy.

Requirements

• Minimum 2 years of experience as a Maître d’hôtel or Chef de rang in a high-level service establishment (luxury hotel, starred or renowned restaurant, international organization, diplomatic institution), and/or Coordinator of kitchen/service/client for high-volume upscale event catering, and/or corporate collective catering or catering service.
• Experience of more than 4 years would be considered an asset.
• Fluent French in writing and speaking.
• Oral comprehension and expression in English is mandatory; written mastery is an asset.
• A third official language of the Organization spoken (Spanish or Arabic) is appreciated.
• Ability to remain calm and professional under pressure, self-control.
• Multidisciplinary knowledge and skills of kitchen brigades, collective catering, event services, and VIP table service.
• Strong sense of organization, detail, and coordination; multitasking ability.
• Team spirit, ability to inspire and motivate a team in a demanding environment.
• Enjoyment of multicultural human contacts.
• Anticipation and initiative.
• Knowledge of sanitary and food safety standards.
• Excellent presentation and elocution; discreet, patient, and diplomatic presence.
• Good physical capacity.
• Computer skills: Proficiency in Microsoft Office (Word and Excel essential).

Skills

• Maître d’hôtel service
• Chef de rang experience
• High-volume event catering
• Corporate collective catering
• Kitchen brigade knowledge
• Collective catering management
• Event service coordination
• VIP table service
• Sanitary and food safety standards
• MS Word
• MS Excel
• Operational Coordination
• Contract Compliance
• Multitasking ability
• Team Motivation
• Organizational Skills
• Detail Orientation
• Bilingual Communication
• Customer Service
• Physical Stamina

Languages

French, English, Spanish, Arabic