Team Leader
Le Pain Quotidien Belgique Brussel +
What is required?
- Relevant hospitality experience
- Very customer-friendly, able to work well in a team, excellent communication skills and positive attitude
- Good command of Dutch and/or French language, depending on the region
- Prepared to work different (weekend) shifts
What will you get?
- Salary according to horeca barema
- 38 hour workweek
- 20 vacation days
- Bonus scheme and year-end bonus Intervention for telephone
- Meal and eco vouchers
- After 6 months hospitalization insurance
What will you do?
- 45% Serving guests
- 30% Cleaning and restocking
- 15% Working behind the counter
- 10% Supervising colleagues
This vacancy has been created based on interviews with employees to help you get a realistic preview of the job.
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Human Resources
Vacancy
As a Team Leader at Le Pain Quotidien, you are responsible for everything in the restaurant running smoothly. When you have your first shift, you open the shop and make sure everything is set out on the terrace and the bread loaves are ready. You also make a schedule of who is going to do what that day. During the day, you serve your own area where you take care of your guests, or you stand behind the counter to sell bread and take away coffee. You help colleagues with questions or problems and make sure everyone takes a break on time. If you have a closing shift, you make sure that everything is cleaned up properly. You'll divide up the cleaning tasks and see to it that the restaurant is left tidy for the next day. You may also be responsible for counting at the cash register.
You will be working in a changing team that consists of Clerks in Charge, Shift leaders, Assistant Managers and Managers. Depending on the day and the predicted crowds, you will work with a varying number of colleagues.
If you enjoy working with people and being hospitable throughout the day, and find it challenging to step up and be resilient during busy times, then this is a job for you.
Working week
On an enjoyable working day, the weather is nice and you are working on the terrace. The guests are cheerful and you end the day with pleasant colleagues.
On a less enjoyable day, most guests arrive around the same time. Then it's a bit of a struggle, but together you get it done.
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- Opening the store
- Serving guests
- Lunch
- Answering questions about the menu
- Serving guests
- Consultation with manager about complaint
- Cleaning tables
- Changing order
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- Serving guests
- Cleaning tables
- Serving guests
- Lunch
- Restocking and cleaning up
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- Serving guests behind the counter
- Making coffee to go
- Lunch
- Serving guests behind the counter
- Cleaning up
- Managing colleagues
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- End of the day cleaning
- Serving guests
- Lunch
- Answering question about menu
- Serving guests
- Sorting dishes
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- Serving guests behind the counter
- Serving guests behind the counter
- Lunch
- Sorting dishes
- Serving guests behind the counter
- Schoonmaken
Firsthand experience
Growth
Growth is one of the four cultural pillars at Le Pain Quotidien. Le Pain Quotidien invests in training, development and team building of all employees. It even has its own training curriculum and academy: the Farming Academy. Here Hosts inspire each other and learn from each other to become even better Hosts and where quality and authenticity are of paramount importance.
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
