Assistant Restaurant Manager

ppBorgo 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 centre. 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. /p h3BRIEF ROLE DESCRIPTION /h3 pThe Assistant Restaurant Manager plays a strategic role in our Residence, contributing to the prestige and excellence that characterise 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. /p pThey will be responsible for the quality of the food and wine experience, guest satisfaction, and the optimisation of the team’s performance, working closely with their superior to consolidate the restaurant’s position as a landmark in the local scene. /p h3Reports to /h3 pRestaurant Bar Manager /p h3MAIN RESPONSIBILITIES /h3 ul liOrganise and supervise the front‑of‑house service, ensuring coordination and efficiency of the staff. /li liGuarantee the utmost attention to detail, promoting this philosophy within the team. /li liOffer excellent service to maximise customer satisfaction. /li liTake charge of organising catering services during events (e.g. cocktails, banquets, wedding lunches and/or dinners, musical events). /li liEnsure compliance with hygiene, health and safety regulations by conducting daily inspections. /li liMaintain profitability by increasing revenue and optimising costs. /li liSupervise the restaurant’s accounting and invoicing procedures. /li liMonitor stock levels, storage areas and re‑ordering; manage purchases, goods reception and waste control. /li liInspire and motivate the team to achieve operational excellence. /li liCollaborate with management to develop marketing initiatives and loyalty programmes. /li liFoster inter‑departmental collaboration through open communication. /li liMonitor guest satisfaction and implement corrective actions, managing any complaints. /li /ul h3REQUIREMENTS /h3 ul liA minimum of 3 years of experience in luxury hospitality settings. /li liProven leadership and team management skills. /li liExcellent communication and interpersonal skills. /li liFlexibility to work in shifts, including weekends and holidays. /li liExcellent knowledge of English; other languages are a plus. /li liAIS or FISAR or WSET diploma is a plus. /li liReferences. /li /ul h3COMPETENCIES /h3 ul liPassion for the food and wine world. /li liInter‑departmental collaboration with a spirit of initiative. /li liResults‑oriented with a focus on performance and objectives. /li liGlobal perspective and respect for cultural diversity. /li /ul h3WHAT WE OFFER /h3 ul liStart date: May 2026 with an 8‑month fixed‑term contract as per the National Collective Labour Agreement for the Tourism Sector, with the aim of conversion to a permanent contract in 2027. /li li40 hours per week over 5 days with two rotating days off. /li liInternal training on operational procedures and introduction to the Relais Châteaux circuit. /li liTraining on quality assessment and sector regulations. /li liWelfare credit provided based on guest satisfaction. /li liCompany canteen. /li liUniform and uniform laundry service. /li liNo accommodation provided. /li /ul h3Seniority level /h3 ul liMid‑Senior level /li /ul h3Employment type /h3 ul liFull‑time /li /ul h3Job function /h3 ul liStrategy/Planning and Other /li /ul h3Industries /h3 ul liHospitality /li /ul /p #J-18808-Ljbffr