The Beaumarly Group operates a dynamic recruitment policy that aims to provide operational positions to novice or less-experienced staff throughout the year. We assist them and train them up on the job every day, offering rapid and rewarding career progressions.
The managers and teams at each of the group’s restaurants bear witness to its culture of allowing staff to benefit from professional opportunities and promotions within the group, as well as professional recognition within the sector.
OUR JOBS IN ROOM
MANAGER IN ROOM
The manager is both a host and a professional team leader. They therefore play an important commercial role in terms of greeting guests and selling the restaurant to clientèle. They are also responsible for training and supervising their head waiters and commis waiters. They are in charge of the cash audits carried out by their head waiters. They are answerable to the restaurant’s director for their work.
They deal with every aspect of customer care for their area (greeting guests, service, billing). They must be skilful and professional in order to offer a high quality of service. In carrying out their duties they may be assisted by a commis waiter, whom they must train and manage. They are answerable to the restaurant’s manager for their work.
They are responsible for keeping their area clean, clearing plates and setting tables. They assist the head waiter in providing excellent customer service. The commis waiter works directly under the head waiter they have been assigned to, under the responsibility of the manager.
They play an important commercial role in terms of welcoming and seeing off guests. They must be very attentive to customers and have excellent communication skills. They are an ambassador for the restaurant, representing its image. They must encourage customer loyalty. They are responsible for bookings, the cloakroom, cigarettes and toilets. They are answerable to the restaurant’s director and manager for their work.
OUR JOBS THE IN KITCHEN
They are responsible for their kitchen, staff, dishwashing, hygiene and equipment. They are also responsible for managing food and the store rooms. They are responsible for personally training the sous chefs. The head chef is answerable to the restaurant’s director for their work.
When the head chef is present, the sous chef is responsible for opening and locking up the kitchen. They run the kitchen in accordance with the head chef’s instructions. When the head chef is away, the sous chef takes on their responsibilities: they are responsible for the kitchen, staff, dishwashing, hygiene, equipment and products. They are responsible for training up the chefs de partie. The sous chef is answerable to the head chef or, when the head chef is away, the restaurant’s director.
They are responsible for preparing, serving, presenting and sending out products for a particular station. They may be called on to replace the sous chef when the latter is away. They train up the kitchen aids, apprentices and trainees. They are answerable to the head chef or sous chef for their work.
The kitchen aid assists the line cook in preparing the food for their station (sauce, pantry) and presenting the products. Finally, they are in charge of sending out dishes under the responsibility of the head chef. They are answerable to the line cook for their work.