Assistant Manager
Le Pain Quotidien Belgique Brugge
What is required?
- Experience in hospitality is a plus
- Being able to lead, coach and inspire a team
- Very customer friendly and excellent communication skills
- Good command of the Dutch and/or French language, depending on the region (level C1-C2)
- Prepared to work different (weekend) shifts
- Positive attitude
What will you get?
- Salary according to horeca barema
- 38 hour workweek
- 20 vacation days + ADV
- Bonus scheme and year-end bonus
- Hospitalization insurance after 6 months
- Reimbursement of telephone costs
- Meal and eco vouchers
What will you do?
- 40% Being a host on the work floor
- 30% Managing and coaching employees
- 20% Administration
- 10% Consultation with Manager
This vacancy has been created based on interviews with employees to help you get a realistic preview of the job.
Ask a question directly
Human Resources
Vacancy
As an Assistant Manager at Le Pain Quotidien you are responsible for the operational side of things on the work floor. You are the manager's right hand and ensure that guests feel at home in the restaurant. You do this by setting an example and coaching and instructing employees. You ensure that you and your strong team can deliver the high quality that guests can expect at Le Pain Quotidien.
You open or close the restaurant and take care of the (daily) planning so that everyone knows what is expected of him or her. During the day, you are the point of contact for guests and employees and you resolve complaints appropriately. At the end of the working day, you count the cash register and report the achieved results to your Manager and/or District Manager. You also check the orders and supply of products, so that there is exactly enough stock of each ingredient and product.
Together with the Manager, you will lead a team that consists of Kitchen staff, Hosts and occasional temporary workers.
If you enjoy making guests happy, get along well with different types of people, and find it challenging to work hard, then this is a job for you.
Working week
On a nice working day it is busy in the restaurant. You use this busyness to coach employees: how can you improve the service and your skills even further?
On a less enjoyable working day, it's very quiet, so time passes slowly. You can use this time to deal with some jobs that get left undone when you are busy, such as some administration.
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- Receive order and open store
- Lunch
- Counting the cash register
- Being a host and managing staff
- Being a host and managing staff
- Help tidy up and clean
- Check order
- Daily Food Check
- Send briefing in Management group app
-
- Counting the cash register
- Help tidy up and clean
- Open store
- Being a host and managing staff
- Lunch
- Being a host and managing staff
- Daily Food Check
- Send briefing in Management group app
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- Lunch
- Managing staff
- Counting the cash register
- Help tidy up and clean
- Open store
- Looking for a replacement for a sick colleague
- Being a host and managing staff
- Being a host and managing staff
- Daily Food Check
- Send briefing in Management group app
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- Lunch
- Counting the cash register
- Help tidy up and clean
- Open store
- Working behind the counter
- Onboarding a new colleague
- Being a host and managing staff
- Daily Food Check
- Send briefing in Management group app
-
- Lunch
- Counting the cash register
- Help tidy up and clean
- Receive order and open store
- Order Checking
- Being a host and managing staff
- Working behind the counter
- Daily Food Check
- Send briefing in Management group app
Firsthand experience
Growth
You will receive four weeks of the training program when you join us and a sign-off at the end of your 3 months. You will be supported by our training manager and your centre of excellence trainer. Your work mentor will provide guidance with on-the-job learning complemented by online courses. You will have regular catch-ups with your manager and engaging development workshops in our Farming Academy.
Working at Le Pain Quotidien Belgique
Le Pain Quotidien (French for 'daily bread') is a bakery-restaurant chain founded in 1990 by Alain Coumont. Alain was dissatisfied with the quality of bread in Brussels, so he started making his own sourdough bread using only four ingredients: water, flour, salt and time. Now Le Pain Quotidien has more than two hundred restaurants in fifteen countries, spread over three continents.
- Headquarters in Brussels, Amsterdam, London and Paris
- 5.000 employees worldwide
- Active in 15 countries
- 41% / 59%
- Black outerwear
Colleagues
