Job Summary: Managerial professional to supervise bistro operations, lead the team, ensure hospitality standards, and integrate activities with the chef and sommelier. Key Highlights: 1. Leadership and team development in a high-end gastronomic environment 2. Full management of bistro operations, from opening to closing 3. Acting as host and the establishment’s “face” **Description and Responsibilities:** **Working Hours:** Full-time **Level:** Managerial and Executive **Employment Type:** Service Provider – PJ* Monitor bistro opening, operation, and closing; * Supervise dining room, bar, events, reservations, and guest service; * Lead and develop team (waiters, sommeliers, reception, and kitchen); * Ensure standards of hospitality, hygiene, quality, and service timing; * Act as host and the bistro’s “face”; * Integrate operations with chef and sommelier; * Manage inventory, suppliers, targets, and performance indicators; * Support financial control and bill audits; * Organize and oversee events. **Requirements:** **Requirements** * Completed undergraduate degree; * Experience as manager/leader in restaurants, bistros, hotels, or high-end gastronomic establishments; * Strong leadership and customer service profile; * Excellent communication skills, professional demeanor, and impeccable presentation; * Knowledge of dining room service, wines, and etiquette. **Preferred Qualifications** * Courses in gastronomy, management, or sommellerie; * Experience managing events and demanding clientele; * Basic knowledge of food-and-wine pairing; * Basic English proficiency. **Desired Profile** Friendly, communicative, organized, proactive, elegant, resilient, and possessing a strong sense of hospitality. **Benefits:** No benefits provided