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 wayne@milestones.mu and Bernard Lam at B.Lam@fundsmith.mu.
As multiple positions are available, please clearly
specify the job role you are applying for when submitting your application.
