Restaurant Staff

Milestones Limited, a Mauritian organisation leading the development of a landmark automobile museum in the west of the island, is launching a unique hospitality and dining experience alongside its world-class attraction. As we prepare to welcome guests to this exciting destination showcasing an exceptional collection of vintage and classic vehicles, we are building a passionate and high-performing team across both front-of-house and kitchen operations. We invite experienced and dedicated professionals to join us and contribute to delivering an outstanding customer experience in a dynamic, high-quality environment.

1. HOST/ HOSTESS

• Welcome guests and create a strong first impression

• International experience

• Manage reservations, walk-ins and waiting lists

• Organise seating plan and table allocation

• Communicate waiting times and table availability

• Coordinate with Maître and service team

• Record guest preferences, allergies and requests

• Ensure tables and menus are ready before service

• Maintain smooth table rotation

• Handle guest queries and escalate issues

• Respect restaurant philosophy

• Fluent in French and English

• Able to manage reservation software

• Strong interpersonal skills

2. MAITRE D'/ FRONT OF HOUSE MANAGER

• Lead and supervise FOH team
• International experience

• Control service rhythm and timing

• Coordinate directly with kitchen

• Ensure communication between kitchen and floor

• Manage guest experience and complaints

• Conduct daily briefings

• Organise table allocation and sections

• Train staff in service standards

• Ensure dining room readiness

• Drive sales and guest experience

• Manage small events

• Adapt to operational changes

• Operate restaurant software

• Fluent in English and French

• Respect company philosophy

• Strong leadership

• Interest in cars is a plus

3. HEAD OF CHEF

• Execute defined culinary concept

• International experience

• Ensure quality and consistency of dishes

• Lead kitchen team

• Control food cost via software

• Manage suppliers and purchasing

• Adapt to local product availability

• Coordinate with FOH and sommelier

• Respect restaurant philosophy

• Adapt to operational changes

• Communicate directly with consultant

• Report weekly incidents

• Strong communication skills

• Fluent French + intermediate English

4. SOUS CHEF

• Act as link between Head Chef and team

• Execute culinary concept

• Supervise kitchen sections

• Organise mise en place

• Lead pass in absence of Head Chef

• Maintain kitchen discipline

• Support cost control via software

• Assist purchasing

• Ensure FOH communication

• Respect philosophy

• Adapt to service pressure

• Strong interpersonal skills

• Intermediate French & English

• Assume Head Chef duties when needed

5. WAITER

• Welcome guests at the table professionally

• Present menu and explain dishes

• Take accurate orders with the restaurant software

• Communicate with kitchen and bar

• Serve food and drinks following standards

• Monitor guest satisfaction

• Upsell menu items and beverages

• Maintain cleanliness of tables and stations

• Handle guest requests and basic issues

• Coordinate with runners, host and bar

• Maintain professionalism under pressure

• Respect and implement the philosophy of the restaurant

• High English level

6. RUNNER

• Deliver food to correct tables quickly

• Check orders before leaving the pass

• Support waiters during service

• Clear and reset tables

• Communicate with kitchen and waiters

• Maintain service flow

• Handle trays and equipment safely

• Keep stations organised

• Respond quickly to team needs

• Maintain speed and care

• Report service issues immediately

• Respect and implement the philosophy of the restaurant

7. BARTERNDER

• Prepare alcoholic and non-alcoholic drinks

• International experience

• Minimum 3 years experience making drinks

• Ensure quality and consistency

• Set up bar mise en place

• Keep bar clean and stocked

• Control stock and rotation with the ordering software

• Manage stock and report shortages

• Communicate with service team

• Serve guests at the bar

• Upsell drinks and cocktails

• Follow alcohol service regulations

• Maintain speed and accuracy

• Support floor team if needed

• Respect and implement the philosophy of the restaurant

• Fluent English level

8. CHEF DE PARTIE (HOT)

• Manage assigned section independently

• Prepare and cook dishes

• Follow the recepies accurately

• Ensure consistency and quality

• Organise mise en place

• Control stock and rotation with the ordering software

• Communicate with Sous Chef

• Maintain cleanliness

• Supervise junior staff

• Report issues or shortages

• Work under pressure efficiently

• Respect and implement the philosophy of the restaurant

• Medium English/ French level

9. CHEF DE PARTIE (COLD/PASTRY)

• Prepare starters and desserts

• International experience

• Ensure presentation and precision

• Maintain storage standards

• Follow the recepies accurately

• Control textures and plating

• Coordinate with hot kitchen

• Keep section organised

• Prepare mise en place

• Report issues or shortages

• Maintain speed and detail

• Support section operations

• Respect and implement the philosophy of the restaurant

• Medium English/ French level

10. PREP COOK/ PRODUCTION COOK

• Prepare mise en place

• Cut and portion ingredients

• Prepare basic components

• Support kitchen production

• Control stock and rotation with the ordering software

• Store products correctly

• Label and organise items

• Maintain cleanliness

• Ensure production levels

• Report shortages

• Follow preparation standards

• Support kitchen organisation

• Respect and implement the philosophy of the restaurant

• Medium English/ French level

11. COMMIS/ SERVICE COOK

• Assist chefs de partie

• Execute basic cooking tasks

• Maintain supply of mise en place

• Follow instructions from senior staff

• Maintain cleanliness

• Assist in preparation

• Partie support

• Communicate shortages

• Follow hygiene standards

• Learn recipes and processes

• Assist in closing duties

• Respect and implement the philosophy of the restaurant

• Medium English/ French level

12. KITCHEN PORTER/ DISHWASHER

• Wash dishes and equipment

• Ensure clean tools availability

• Maintain washing area

• Clean floors and surfaces

• Follow hygiene procedures

• Manage waste

• Support cleaning tasks

• Assist when required

• Prevent contamination

• Report issues

• Maintain speed during service

• Respect and implement the philosophy of the restaurant

To find out more, please email Wayne at Apply Now and Bernard Lam at Apply Now.

As multiple positions are available, please clearly specify the job role you are applying for when submitting your application.