Assistant Restaurant Manager

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 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.

BRIEF ROLE DESCRIPTION

The 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.

They 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.

Reports to

Restaurant & Bar Manager

MAIN RESPONSIBILITIES

• Organise 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 maximise customer satisfaction.
• Take charge of organising 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 optimising costs.
• Supervise the restaurant’s accounting and invoicing procedures.
• Monitor stock levels, storage areas and re‑ordering; 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 programmes.
• Foster inter‑departmental collaboration through open communication.
• Monitor guest satisfaction and implement corrective actions, managing any complaints.

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.
• Inter‑departmental collaboration with a spirit of initiative.
• Results‑oriented with a focus on performance and objectives.
• Global perspective and respect for cultural diversity.

WHAT WE OFFER

• Start 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.
• 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.

Seniority level

• Mid‑Senior level

Employment type

• Full‑time

Job function

• Strategy/Planning and Other

Industries

• Hospitality