Join our passionate team for the winter season !

We are constantly looking for exceptional talent to complement our team during this magical period.
If you are enthusiastic, dedicated, and share our love for mountain cuisine and exceptional service, we would love to hear from you.
Discover our catering job offers in Chamonix and Megève and get ready for an exceptional professional experience in one of the most incredible places in the Alps, in the Mont Blanc Valley.

Join us to create unforgettable memories.

Would you like to join our team? Send us your CV to contact@maisondesdrus.com

Job Description

About Maison des Drus

Maison des Drus operates 17 high-altitude restaurants across the Chamonix-Mont-Blanc and Megève valleys, offering a variety of dining concepts, from table-service restaurants and self-service venues to takeaway outlets.

As part of our continued growth, we are looking for a Restaurant Manager M/F to take responsibility for one of our high-altitude establishments.

About the Role

As the person responsible for your establishment, you will oversee all day-to-day operations and ensure its overall performance, quality of service and guest satisfaction.

With a genuine passion for hands-on operations and team management, you will lead, support and motivate your teams to deliver an outstanding guest experience while ensuring the restaurant is managed efficiently from both an operational and financial perspective.

Reporting directly to the Director of Operations, you will work in a dynamic and demanding environment in the heart of the mountains.

The position involves daytime working hours and seasonal operations for approximately nine months of the year.

Responsibilities

Guest Experience & Sales Development

• Ensure the highest standards of guest welcome, service and overall experience;
• Develop the restaurant’s business by building guest loyalty and contributing to sales growth;
• Implement sales and marketing initiatives in collaboration with the Sales Department and the Director of Operations;
• Contribute to the promotion and visibility of Maison des Drus;
• Maintain a strong presence on the floor and monitor guest satisfaction on a daily basis;
• Handle guest complaints and implement appropriate solutions.

Team Management

• Lead, supervise and train the restaurant teams;
• Motivate team members and support their professional development;
• Prepare staff schedules according to business levels and revenue targets;
• Optimise staffing levels and payroll costs in line with operational requirements;
• Ensure compliance with procedures and working standards;
• Foster a supportive, demanding and empowering management culture.

Operational Management

• Oversee all day-to-day restaurant operations;
• Ensure the smooth running of the various points of sale and equipment;
• Manage stock levels, orders and inventories;
• Monitor cash handling and invoicing procedures, including invoices, delivery notes, credit notes and returns;
• Ensure compliance with food hygiene and safety standards;
• Ensure internal procedures are followed and implement corrective actions where necessary.

Financial Management & Performance

• Manage the establishment’s qualitative and quantitative objectives;
• Monitor key performance indicators and ratios, including payroll costs, food cost, beverage cost and other expenses;
• Analyse results and implement the necessary corrective measures;
• Optimise the profitability of the restaurant and takeaway operations;
• Monitor the budget and contribute to achieving financial targets;
• Ensure rigorous management of all the establishment’s resources.

Candidate Profile

• Minimum 3 years’ experience as a Restaurant Manager;
• Proven experience in team leadership and management;
• Strong background in the restaurant industry;
• Good knowledge of the operational and financial management of a restaurant;
• A qualification in hospitality, restaurant management or a related field would be an advantage;
• Previous experience in a high-altitude restaurant or seasonal environment would be appreciated;
• Proficiency in English would be an advantage.

Key Qualities

• Strong leadership skills and the ability to bring teams together;
• Passion for hands-on operations and people management;
• Proactive mindset and ability to take initiative;
• Supportive management style and ability to develop team members;
• Strong service mindset and guest focus;
• Rigour, organisation and a strong sense of responsibility;
• Commercial awareness and a taste for challenges;
• Strong analytical skills and results-driven mindset;
• Responsiveness and ability to make decisions in a demanding operational environment.

Why Join Us?

Joining Maison des Drus means becoming part of a growing company while working in an exceptional mountain environment.

You will take responsibility for a high-altitude establishment and play a direct role in its development, performance and the quality of the experience we provide to our guests.

What we offer:

• Permanent contract – Management position;
• Salary starting from €45,000 gross per year, depending on profile and experience;
• 13th-month salary;
• Annual bonus;
• Daytime working hours in a high-altitude environment;
• Seasonal operations for approximately nine months of the year;
• Employee discounts across our establishments;
• Profit-sharing and employee incentive schemes;
• Daily transport costs covered;
• Staff restaurant.

Expected start date: November 2026

Ready to Join the Adventure?

Would you like to take charge of a high-altitude restaurant and take on a new challenge with Maison des Drus?

Send us your CV at: camille.haucourt@maisondesdrus.com

Employment type: Permanent contract

Position: Management

Work location: On-site, at altitude

Salary: Starting from €45,000 gross per year

Job Description

About Maison des Drus

Maison des Drus operates 17 high-altitude restaurants across the Chamonix-Mont-Blanc and Megève valleys, offering a variety of dining concepts, from table-service restaurants and self-service venues to takeaway outlets.

Set in unique mountain environments, our establishments offer an experience combining great food, conviviality and the art of mountain living.

As part of our continued growth, we are looking for several Head Chefs M/F to join our teams and take responsibility for our kitchens.

About the Role

Reporting to the Executive Chef, you will be responsible for the food production and overall quality of the cuisine within your establishment.

You will lead and manage your kitchen team, oversee preparation and service, and ensure compliance with our quality, hygiene and safety standards.

You will also be responsible for purchasing, stock management and supplies for your restaurant, within the specific operational environment of a high-altitude establishment.

Responsibilities

Kitchen & Food Production

• Master and continuously improve culinary techniques to ensure high-quality, efficient and consistent food production;
• Guarantee the quality and consistency of all dishes served;
• Contribute to the creation and development of the restaurant menu alongside the Executive Chef;
• Organise and supervise preparation and service;
• Ensure the smooth day-to-day running of the kitchen.

Team Management

• Lead and manage the kitchen team;
• Organise the brigade’s workload and allocate tasks;
• Monitor the quality of the team’s work and dishes leaving the kitchen;
• Motivate and unite the team around quality standards and guest satisfaction objectives.

Purchasing, Stock & Supplies

• Manage kitchen purchasing and supplies;
• Monitor stock levels and carry out inventories;
• Manage end-of-month administrative procedures using our digital systems;
• Organise and monitor the delivery of supplies to the high-altitude site;
• Ensure efficient management and optimisation of ingredients and raw materials.

Hygiene & Maintenance

• Ensure compliance with hygiene and safety procedures;
• Ensure internal procedures are followed;
• Guarantee the cleanliness and proper maintenance of kitchen areas;
• Ensure the correct use and maintenance of kitchen equipment.

Candidate Profile

• Minimum 3 years’ experience as a Head Chef;
• Proven experience in team management;
• Strong command of culinary techniques and food hygiene regulations;
• Excellent organisational skills and ability to manage priorities;
• Previous experience in a high-altitude or seasonal restaurant environment would be an advantage.

Key Qualities

• Strong leadership skills and ability to bring a team together;
• Rigour and excellent organisational skills;
• Responsiveness and adaptability;
• High standards and strong attention to quality;
• Team spirit;
• Strong service mindset and interpersonal skills;
• An appreciation for the mountains and the high-altitude restaurant environment.

What We Offer

• Salary starting from €3,200 gross per month, depending on profile and experience;
• Daytime working hours in a high-altitude environment;
• Performance-based bonus;
• Employee discounts across our establishments;
• Seasonal fixed-term contract with the possibility of a permanent position;
• An exceptional working environment in the heart of the mountains.

Interested?

Would you like to join the Maison des Drus teams and enjoy a unique professional experience in the heart of the mountains?

Send us your CV at: chef.executif@maisondesdrus.com

Employment type: Seasonal fixed-term contract with the possibility of a permanent position

Work location: On-site, at altitude

Salary: Starting from €3,200 gross per month

Job Description

About Maison des Drus

Maison des Drus operates 17 high-altitude establishments across the Chamonix-Mont-Blanc and Megève valleys, offering a variety of dining concepts, from table-service restaurants and self-service venues to takeaway outlets.

Set in unique mountain environments, our establishments offer an experience combining great food, conviviality and the art of mountain living.

About the Roles

For the upcoming season, Maison des Drus is recruiting for several restaurant positions M/F across its various high-altitude establishments:

• Sous Chef
• Chef de Rang
• Chef de Partie
• Waiter / Waitress
• Bartender
• Commis Chef
• Food Runner

Depending on your experience, profile and position, you will contribute to the smooth running of our services and play an active role in delivering a high-quality experience to our guests every day.

Whether working front of house, in the kitchen or behind the bar, you will work closely with the entire team to ensure a smooth, efficient and welcoming service.

Responsibilities

Depending on your position, your responsibilities may include:

Front of House, Bar & Guest Experience

• Assist with setting up and preparing service areas before each service;
• Welcome, advise and assist guests throughout their experience;
• Take orders and ensure appropriate follow-up;
• Serve food and beverages;
• Assist with the preparation and service of beverages, depending on the position;
• Ensure effective communication between the kitchen and front-of-house teams;
• Contribute to the smooth running of service and ensure guest satisfaction;
• Assist with clearing, cleaning and resetting service areas after service.

Kitchen & Food Production

• Assist with mise en place and food preparation;
• Prepare and cook dishes according to the position held;
• Assist with plating and sending out dishes during service;
• Organise and maintain a clean and efficient workstation;
• Assist with receiving and storing deliveries;
• Ensure the quality and consistency of food preparation;
• Work closely with the entire kitchen brigade to ensure smooth and efficient service.

Organisation & Teamwork

• Work closely with the front-of-house, kitchen and bar teams;
• Follow instructions and procedures established by managers;
• Demonstrate responsiveness and adaptability during service;
• Contribute to the smooth day-to-day running of the establishment;
• Help maintain a positive, organised and professional working environment.

Quality & Hygiene

• Comply with food hygiene and safety procedures;
• Ensure the quality of products, food preparation and service;
• Keep work areas and equipment clean and organised;
• Maintain Maison des Drus’ quality standards.

Candidate Profile

We are looking for motivated, energetic individuals who are ready to fully commit to a season in the mountains.

Depending on the position, previous experience in the restaurant industry may be required.

For positions involving greater responsibility, particularly Sous Chef, Chef de Partie and Chef de Rang, significant experience in a similar role is expected.

For other positions, we are also open to candidates looking to develop their experience in the restaurant industry.

Previous experience in a high-altitude restaurant or seasonal environment would be an advantage.

Key Qualities

• Strong sense of service and hospitality;
• Energy and responsiveness;
• Team spirit;
• Punctuality and reliability;
• Good organisational skills;
• Ability to work efficiently in a fast-paced environment;
• Versatility and adaptability;
• Ability to follow instructions and hygiene procedures;
• Motivation and willingness to play an active role in the day-to-day life of the establishment.

Why Join Us?

Joining Maison des Drus means becoming part of passionate teams and working in exceptional surroundings at the heart of the Chamonix-Mont-Blanc and Megève ski areas.

It is also an opportunity to develop your experience in the restaurant industry, discover a variety of dining concepts and roles, and enjoy a unique professional season in the heart of the mountains.

Interested?

Would you like to join the Maison des Drus adventure and become part of one of our establishments for the upcoming season?

Send your application to: recrutement@maisondesdrus.com

Employment type: To be confirmed depending on the position and establishment

Salary: To be confirmed depending on the position, profile and experience