NB at The Walt Disney Company

Marne-la-Vallée, Ile-de-France, France

Not SpecifiedCompensation

Mid-level (3 to 4 years)Experience Level

Full TimeJob Type

UnknownVisa

Hospitality, Entertainment, Food ServiceIndustries

Ideally hold a diploma in Hospitality-Restaurant management
Minimum 5 years of experience in restaurant management, including at least 2 years as a restaurant manager in large fast-food companies
Experience managing a team of at least 30 people
Significant experience in the restaurant industry
Mastery of cash register processes and HACCP standards
French level C1 minimum and intermediate English B2; mastery of a third language is a plus
Comfortable with Microsoft Office Pack (Excel, Word, PowerPoint)
Strong interpersonal skills and excellent verbal and written communication
Structured and organized, with ability to manage, support, develop, and unite a team
Proactive with solution-oriented mindset
Prioritizes service excellence and customer satisfaction
Capable of adapting to a changing environment

Supervise and animate a team of about 50 people, coach and unite them in close collaboration with the restaurant manager
Organize, distribute, monitor, and control team work through field presence and ongoing dialogue
Ensure compliance with hygiene and food safety standards and procedures
Apply operational and production procedures in line with product division standards, and suggest adaptations or improvements to hierarchy
Accompany change through constant contact and communication with all partners and support services
Ensure availability of sufficient and well-maintained equipment for optimal service
Report to hierarchy any malfunctions and propose appropriate corrective actions
Handle training and development of collaborators, transmitting technical and behavioral know-how
Manage first-level disciplinary actions
Respect and enforce quality standards, procedures, hygiene, and safety rules
Manage daily department operations (administrative and operational) and adapt them to meet customer expectations, making necessary decisions in the manager's absence
Plan and organize tasks for each collaborator and manage schedules in line with WFI
Ensure quality of service provided to visitors
Conduct individual interviews (QCs), recaps, and professional interviews for team members