Hôtel du Cap-Eden-Roc Deputy Food and Beverage Director

About Hôtel du Cap-Eden-Roc

Opened in 1870 on the southern tip of Cap d’Antibes, Hôtel du Cap-Eden-Roc is an emblem of French Riviera hospitality and part of Oetker Hotels. Its historic architecture, Mediterranean gardens and celebrated seafront setting frame a tradition of discreet, highly personalised service. As an employer, the hotel brings together expertise across accommodation, gastronomy, wellness and estate care, with precision and collaboration central to the guest experience. For hospitality professionals, it offers a setting where respect for heritage meets contemporary expectations of excellence, and where attentive service and meticulous craftsmanship contribute to the enduring reputation of an internationally renowned destination.

Role & Responsibilities

• Oversee service quality, guest welcome and guest experience across all food and beverage outlets.
• Maintain a regular floor presence to support teams, monitor standards and identify opportunities for improvement.
• Coordinate operational adjustments in response to weather, technical or organizational constraints.
• Supervise special services for events, villas, cabanas, groups, private bookings and individual requests.
• Monitor business performance indicators, revenue objectives and related action plans.
• Oversee stock, equipment, purchasing, quotations, suppliers and operational requirements.
• Track the department’s technical interventions, projects and works.
• Supervise department teams and ensure the smooth operation of restaurant services.
• Ensure effective communication within and between departments, including instructions, briefings, information sharing and guest and colleague relations.
• Attend daily and weekly operational meetings with department heads.
• Contribute to recruitment, onboarding, training and employee development.
• Support managers and teams in upholding standards of conduct, presentation, professional demeanour and service quality.
• Conduct or participate in performance, support or corrective meetings as needed.
• Ensure compliance with LQA standards, service procedures, hygiene and safety rules, and working conditions.
• Oversee the department’s administrative management, including correspondence, emails, system issues, procedures, reports and tracking dashboards.
• Analyse departmental results and oversee operational, financial and commercial reporting.
• Manage complaints, service recovery actions, goodwill gestures and guest communications in coordination with management.
• Contribute to the creation and implementation of procedures, standards, training materials and internal communication tools.
• Participate in CAPEX/OPEX monitoring, budget requests, equipment decisions and guest-experience improvement projects.

Qualifications

• Hotel management qualification.
• At least 2 years’ experience in a similar role is preferred.
• Experience as a restaurant department head in a hotel of a comparable category.
• Proven experience in operational management, high-end guest relations, performance analysis and cross-departmental coordination.
• Recognized for dynamism, communication, teamwork and discretion.

Skills

Experience

At least 2 years in a similar role preferred; experience as a restaurant department head in a hotel of a comparable category, with proven operational management, high-end guest relations, performance analysis and cross-departmental coordination experience.

Education

A qualification in hotel management.

Compensation

The base compensation for this position ranges from EUR 3,800 to EUR 6,800 per month.

Benefits

20% PSO; 13th-month salary; profit-sharing bonus; €191.40 food allowance; staff cafeteria; health and disability insurance; staff parking; Qase manager-of-the-year election; active quality-of-working-life policy; development opportunities and tailored training; executive status; opportunity to participate in local community life.

Culture

Hôtel du Cap-Eden-Roc’s workplace culture is shaped by the exacting standards of palace hospitality, where discretion, attention to detail and thoughtful service define daily work. Set on the Cap d’Antibes, its distinctive working environment combines the heritage of the French Riviera with close collaboration across teams to deliver highly personalised guest experiences.

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