Restaurant and Hygiene Manager

Safran Group

Oversee the daily operations of the restaurant, ensuring smooth service, adherence to schedules, and coordination with the catering company.

To be the main point of contact between Safran Tunisia and the catering company, ensuring clear communication and proper execution of the contract

Ensuring a positive customer experience by establishing service standards and supporting teams in their skills development.

Check the conformity of the dishes served in terms of taste, presentation and temperature

To oversee the restaurant's development plan

Ensure strict compliance with hygiene and food safety standards applicable to catering areas, equipment, stocks and foodstuffs.

Organize and conduct regular hygiene audits, in collaboration with the catering company and/or the HSE department

Monitor the results of audits and health inspections, and ensure the implementation of corrective actions if necessary.

Regularly train or raise awareness among restaurant staff regarding good hygiene practices and food safety.

Ensure product traceability and monitor expiration dates

To develop, monitor and optimize the restaurant's budget using KPIs

Validate restaurant invoices and expenses, ensuring their contractual compliance and justification.

To propose optimization levers to improve the profitability of the service while maintaining the quality of services

Manage employee satisfaction surveys at Safran Tunisia regarding catering, analyzing the results and defining action plans.

Manage complaints related to the restaurant (quality, service, hygiene) and ensure rigorous follow-up until they are resolved.

To contribute to a climate of trust and well-being around the catering service, by promoting listening and dialogue

Update and monitor restaurant performance indicators (satisfaction rate, cost per meal, number of meals served, hygiene audit results, etc.)

Produce periodic reports on the restaurant's activity, including operational, financial, and health aspects, for management.

Participate in steering committees or performance reviews with the catering company and internal stakeholders