Job Description

• Serve as the face and brand ambassador of the Traiteur concept, creating a warm, welcoming, and memorable experience for every guest.
• Oversee the daily front-of-house operations across the Traiteur Caf , Dine-in Area, Sushi Bar, and Live Arabic Bakery.
• Ensure a seamless guest journey from arrival to departure, delivering personalized and attentive service at every touchpoint.
• Welcome guests, manage seating arrangements, and maintain smooth guest flow during operating hours.
• Provide expert recommendations on menu offerings, signature dishes, beverages, and seasonal promotions to enhance the dining experience and maximize sales.
• Build strong guest relationships by anticipating needs, recognizing preferences, and ensuring guest satisfaction.
• Handle guest feedback, special requests, and service recovery promptly and professionally.
• Coordinate closely with culinary, bakery, sushi, and service teams to ensure efficient operations and consistent service delivery.
• Monitor service quality, cleanliness, ambiance, and presentation to maintain premium hospitality standards.
• Lead, coach, and motivate the front-of-house team, fostering a culture of exceptional service and continuous improvement.
• Conduct daily team briefings and ensure all team members are knowledgeable about menus, promotions, and service standards.
• Identify training needs and support the ongoing development of team members.
• Drive revenue through upselling, cross-selling, and promoting signature products and guest experiences.
• Monitor guest feedback, service trends, and operational performance, implementing improvements where needed.
• Ensure compliance with company policies, food safety, hygiene, health and safety, and brand standards.
• Collaborate with Marketing and Food & Beverage teams to support promotional campaigns, seasonal activations, and special events.
• Prepare operational reports, monitor key performance indicators (KPIs), and recommend initiatives to enhance guest satisfaction and business performance.
• Act as a role model by demonstrating professionalism, leadership, and a genuine passion for hospitality.

Qualifications

• Bachelor's degree or Diploma in Hospitality Management, Hotel Management, Business Administration, or a related field is preferred.
• Minimum 3 5 years of experience in luxury hotels, premium caf s, fine dining restaurants, or upscale lifestyle hospitality concepts.
• Previous experience in a supervisory or managerial front-of-house role is required.
• Experience in guest relations, restaurant operations, or luxury food & beverage concepts is highly desirable.
• Knowledge of food safety, hygiene, and HACCP standards.