Hiring · Mayotte
Hiring a restaurant or F&B manager in Mayotte
A food and beverage manager has to run the dining room, the kitchen and the margin at the same time. We rule out candidates from other sectors from the start, however brilliant: it is a profession, and it is learned on service.
What we assess
Three points, before we present anyone to you.
Service under pressure
A rush told in detail: what happened, what they decided, what they would do differently.
Margin and waste
The two or three indicators they look at first and what they draw from them.
Team loyalty
What they set up to keep waiters and commis, beyond pay.
The career-changer profile, attractive on paper, is the most common and the most costly: they do not know the rhythm of a service. Our profession filter applies before any scoring.
We present three profiles within ten days, with the detail of each score in the Board Report.
Timing and fees
Three profiles within ten days.
Catavia search mandate
Unbeatable rate
Set with you, mandate by mandate
Sourcing, Catavia Interview for every finalist, Board Report, three profiles presented within 10 days.
Other hires · Mayotte
Let's talk about your role.
Twenty minutes to scope the hire, the deadline and the price.