toulon La Seyne-sur-Mer, France – January 30, 2026 – A hospitality leader is seeking a Catering Manager to oversee restaurant operations and elevate customer experiences at the Ibis Styles Toulon La Seyne-sur-Mer.
Elevating Hospitality: A Leadership Role in Toulon
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A dynamic opportunity awaits a skilled catering professional to lead a team and shape the dining experience at a franchised Accor hotel.
- The Catering Manager will be responsible for the Courtepaille restaurant, breakfast service, and bar.
- This role emphasizes team leadership, strategic planning, and customer satisfaction.
- The position offers opportunities for professional growth and career advancement within the Accor group.
What’s on Offer
Joining this establishment means becoming part of a dynamic, empowering, and human-centered work surroundings within a globally recognized group. Beyond a supportive atmosphere, the hotel provides several benefits, including an Accor employee card granting preferential rates at hotels within the group. A thorough training plan via Accor Academies is available to hone managerial, operational, and commercial skills, alongside genuine prospects for development both locally and internationally.
Furthermore, the role offers the chance to make a concrete local impact through ethical and responsible actions (CSR), all within a framework that champions initiative, autonomy, and accountability.
Your Responsibilities
Reporting directly to Management, the Catering Manager is accountable for the performance and quality of the entire Catering service. Key responsibilities include:
- Managing, uniting, and supporting the catering team, fostering a culture of progression and skills development.
- Serving as a leader, mentor, and trainer on a daily basis.
- Ensuring strict compliance with Food & Beverage standards, prioritizing hygiene and safety.
- Defining and implementing a strategic vision for products, services, and the overall catering experience.
- Proactively proposing new concepts, formats, and customer experiences.
- Managing the economic performance of the service, monitoring key ratios like material costs and breakfast tray costs, controlling expenses, and optimizing margins.
- Optimizing team productivity by adapting schedules to activity levels and performance objectives.
- Monitoring and analyzing key performance indicators (turnover, costs, margins, waste) and implementing necessary corrective actions.
- Guaranteeing a qualitative, consistent, and memorable customer experience aligned with Accor standards and the establishment’s identity.
Experience and Skills
Triumphant candidates will have proven experience in catering, including team management, and a deep commitment to quality of service. This requires the ability to manage, structure, and unite a team around common objectives, establishing a strong, positive, and demanding team culture.
The ideal candidate will also excel at building and maintaining relationships of trust with all stakeholders – teams, management, partners, and suppliers – and communicating in a clear, fluid, and constructive manner, promoting information sharing and coordinated action. Encouraging both collective and individual performance by supporting employee skills development is also crucial, as is demonstrating leadership, exemplary service, and a customer-centric approach.
This hotel operates as a franchised establishment of the Accor group, providing a structured framework supported by the group’s standards and tools, while also offering operational autonomy, local decision-making power, and managerial proximity.
