A floor manager for Brasserie Monsieur Paul
Brasserie Monsieur Paul · Floor manager
Floor management
Bert Spek from Brasserie Monsieur Paul was looking for a floor manager: an experienced, customer-oriented supervisor who fits the warm atmosphere of the brasserie and the way the team works.
A floor manager is the director of the dining area. He assigns the stations, keeps an eye on reservations and flow, coordinates with the kitchen on timing, and jumps in where it gets busy. Guests notice it in the calm in the room, the team in clear guidance. Such a role requires someone who keeps an eye on both the guests, the team, and the numbers.
Visualizing the role and responsibility
For a managerial position, we make clear in the campaign what responsibility comes with it: the size of the team, the tasks on the floor and behind it, and how much room there is to manage independently.
The job vacancy appeals to experienced managers and employees who already want to take the step towards more responsibility. We mention what is immediately needed and where someone can grow.
The message contains the things a manager pays attention to: the responsibility for the team and turnover, the balance between floor work and office work, and the room to make decisions independently.
This is how the campaign fits into our way of working: position and region determine the message and channels, and concrete questions in the application process help discuss alignment with the team, even before the first interview.
AdvertisementBrasserie Monsieur PaulTwo placements out of 29 candidates
In one month, 29 candidates applied for the position of floor manager. This led to two placements. Brasserie Monsieur Paul now has two managers.
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