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 wa••••@••••••.mu and Bernard Lam at B.••••@••••••.mu.

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