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 [email protected] and Bernard Lam at [email protected].

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