Maitre Michelin starred Restaurant | Season 2025 | Grand Hotel Timeo, Belmond

Our beautiful Grand Hotel Timeo, a Belmond Hotel in Sicily is searching for a talented Maitre to join our team of passionate professionals.

This person will be in charge of our Michelin Starred Restaurant, the iconic Otto Geleng, and is requested to provide independent initiative and judgment, leadership and direction to ensure efficient, effective and profitable operation for the F&B Venue assigned at the Grand Hotel Timeo whilst supporting F&B initiatives as required.

He / she will manage the day-to-day operation of the F&B departments assigned that commensurate with running a successful commercial enterprise.

The position is based in Taormina, Sicily and the contract is full time. You must possess the legal right to work in Italy / EU.

• Reports directly to the Restaurant Manager, ultimately to the Food & Beverage Manager of Grand Hotel Timeo.
• Required to take full ownership and accountability for the assigned F&B Venue and run day to day operations independently of Grand Hotel Timeo.
• Ensure all routine matters are handled effectively without guidance and must be able to interact with employees within immediate business areas.
• Maintain and up-date as required a departmental filing system, which ensures that documentation is easily accessible.
• Adhere to the Company's Procedures and rules.
• Maintain strict confidentiality and ensure work is of the highest level.
• Establish high levels of participation in the project during its pre and post opening stages to set the required operational standards in F&B in line with international standards.

PRINCIPAL ACCOUNTABILITIES:

• To ensure that relevant grooming standards are adhered to, both personally and by the team, reflecting a professional image for our guests.
• To conduct pre-service briefings for daily updates, ensuring tasks are followed up efficiently prior to guest’s arrival.
• To attend F&B meetings.
• To meet and greet guests in a professional and efficient manner.
• To ensure that mise en place levels are maintained accurately.
• To prepare and present bills accurately.
• To promote upselling techniques and maximize the profitability of the venues.
• To present the menu and wine list.
• To prepare table plans according to reservations.
• To lead and treat all associates with respect and integrity.
• To control and maintain all Beverage stock, conducting monthly inventory.
• To ensure that tables are appropriately cleared and re-set according to reservation plans.
• To co-ordinate the service of food and beverages together with Manager and Assistant efficiently and accurately.
• To respond proactively to guest queries, ensuring that appropriate action is taken in the absence of the manager/assistant, followed by effective communication.
• To report and follow up all maintenance defaults affecting efficient and professional delivery of service.
• To wish “farewell” to all guests, ensuring guest satisfaction has been reached.
• To perform all duties related to restaurant opening / closing shifts.
• Maintain accurate and complete knowledge of all products (F&B), services, facilities, equipment, procedures and policies, standards, promotions and activities, business requirements, etc.
• To ensure record of all guest orders and transactions through Silverware.
• To communicate clearly and effectively within the team.
• To ensure that any matters relevant to guests’ satisfaction are communicated appropriately, allowing for corrective measures to be taken.
• To serve food and beverage according to guest’s needs and expectations.
• To maintain HACCP standards.

Requirements

• At least one year in a supervisory position in the F&B Department with the ability to manage projects.
• Must have sound knowledge of food & beverage products.
• Candidate must be aware of Management functions and have the ability to communicate with all levels of personnel.
• Must be able to check cost control reports and be fully aware of the internal organization of a catering department.
• Must be aware of hygiene standards and HACCP requirements.
• Must be familiar with menu engineering.
• Familiarity with Banquet revenue generation and yielding is an added advantage.
• Good grasp of P&L analysis.
• Fluent English and additional languages desirable.
• Must have refined skills in public relations.
• Must have typing skills, Windows XP, Word, Excel, Outlook, Microsoft Projects.
• Previous experience in a Michelin starred restaurant.

Benefits

• Belmond is part of the world’s leading luxury group, LVMH Moët Hennessy Louis Vuitton.
• Belmond has been a pioneer of exceptional luxury travel since 1976. Its portfolio extends across 24 countries with remarkable properties.
• The essence of the Belmond brand is built upon its heritage, craftsmanship and genuine, authentic service.
• Belmond is an equal opportunities employer that is committed to diversity and inclusion in the workplace.
• Contratto stagionale C.C.N.L. Settore Turismo.

• Location:

  Italy, Taormina

• Department:

  Food & Beverage

• Employment type:

  Full-time

• Experience:

  Minimum 1 year in supervisory role