Buffalo Grill

About the Company

Buffalo Grill : vivez l'American Road Trip ! 324 restaurants, des millions de repas servis chaque année et une distinction de l’enseigne préférée des Français depuis 2015 : Buffalo Grill est bien plus qu’un restaurant, c’est une référence. Notre mission ? Offrir une expérience de restauration authentique, généreuse et accessible à tous, dans un cadre inspiré du road trip américain. Un réseau en pleine évolution Rénovations, nouvelles ouvertures, concept repensé… Chaque jour, nous réinventons l’expérience Buffalo Grill pour répondre aux attentes de nos clients. Une entreprise qui grandit avec ses équipes Rejoindre Buffalo Grill, c’est intégrer une enseigne qui investit dans ses talents. Formation, mobilité interne, évolution : ici, on accompagne les ambitions et on transforme les vocations. Prêt à embarquer ? Nous recrutons partout en France, en restaurant comme au siège. Découvrez nos opportunités https://www.buffalo-grill.fr/recrutement Prêt à prendre un nouveau départ ? Partez à la conquête du succès en rejoignant la franchise Buffalo Grill et nos 110 partenaires franchisés https://www.buffalo-grill.fr/devenir-franchise

Listed Jobs

Company Name

Buffalo Grill

Job Title

CHEF GRILLARDIN H/F

Job Description

Job Title: Grill Chef Role Summary: Oversee preparation and grilling of high-quality meats, ensuring adherence to hygiene standards and operational efficiency. Lead kitchen teams to deliver consistent, flavorful menu items with attention to speed and service excellence. Expectations: - Proficiency in grilling techniques and menu execution - Strong leadership to train and develop culinary teams - Ability to manage kitchen operations under pressure - Commitment to HACCP and food safety compliance Key Responsibilities: - Supervise grilling of meats, burgers, and other menu items to brand standards - Maintain kitchen organization and workflow for optimal productivity - Enforce HACCP protocols and food safety practices - Manage inventory and stock control to minimize waste - Coach and mentor kitchen staff to improve skills and teamwork - Collaborate with management to enhance service quality and operational efficiency Required Skills: - Expertise in grilling and cooking techniques - Knowledge of HACCP and food safety regulations - Leadership and team-training capabilities - Strong organizational and multitasking abilities - Problem-solving skills in fast-paced environments Required Education & Certifications: - Culinary degree or equivalent training preferred - Valid HACCP certification required

Ballainvilliers, France

On site

19-02-2026

Company Name

Buffalo Grill

Job Title

DIRECTEUR DE RESTAURANT H/F

Job Description

**Job Title:** Restaurant Director (Restaurant Manager) **Role Summary:** Lead and manage the day‑to‑day operations of a full‑service restaurant, ensuring a warm, customer‑focused atmosphere, high quality of food and service, efficient operations, and profitable performance. **Expectations:** - Deliver an exceptional dining experience that drives repeat business. - Maintain operational excellence and strict adherence to food safety and hygiene standards. - Optimize staffing, scheduling, and cost control to meet financial targets. - Mentor and develop the restaurant team to build a motivated, high‑performing workforce. **Key Responsibilities:** - Set and uphold service, quality, and safety standards for all guest interactions. - Plan and supervise staff schedules, shifts, and duties, ensuring coverage and compliance with labor regulations. - Monitor daily restaurant performance, manage short‑ and long‑term budgets, and analyze sales reports. - Implement localized marketing and promotional activities to increase footfall and sales. - Conduct regular training sessions and coaching to strengthen team skills and promote career growth. - Ensure all health, safety, and hygiene regulations are followed, including HACCP procedures. - Resolve guest complaints efficiently, turning issues into opportunities for improvement. - Collaborate with suppliers and management on inventory sourcing and inventory control. **Required Skills:** - Strong leadership and people‑management abilities. - Excellent communication and customer‑service orientation. - Proven organizational and scheduling expertise. - Financial acumen: budgeting, cost control, and sales analysis. - Problem‑solving and decision‑making under pressure. - Knowledge of food safety standards (HACCP, ISO 22000, etc.). - Ability to motivate, train, and retain staff. **Required Education & Certifications:** - Minimum of a secondary (high‑school) diploma; higher education in hospitality, business, or related field is preferred. - Certification or coursework in food safety, HACCP, or restaurant management is desirable. - Proven experience in a supervisory or managerial role in a restaurant or hospitality setting (typically 2–5 years).

Castres, France

On site

23-02-2026

Company Name

Buffalo Grill

Job Title

Chef de Projet Offre et R&D

Job Description

**Job title**: Project Manager, Product Offer & R&D **Role Summary** Drive the innovation, development, and launch of restaurant menu offerings to enhance competitiveness and profitability. Oversee R&D, pricing, and operational integration while collaborating with marketing, finance, supply chain, and quality teams. Serve as a bridge between franchise partners and corporate functions to ensure seamless roll‑out and consistent brand quality. **Expectations** - Deliver innovative menu concepts that meet consumer expectations and business targets. - Maintain profitability through accurate cost control and pricing strategies. - Coordinate cross‑functional initiatives that align with company transformation goals. - Communicate results and insights to internal stakeholders and franchisees. **Key Responsibilities** - Define strategic innovation directions and build product portfolio structures. - Lead R&D cycles: recipe development, menu architecture, and pricing calibration. - Benchmark competitors, study industrial trends, evaluate new ingredients and equipment. - Analyze performance data (margin, mix, productivity, losses) with the performance team to optimise outcomes. - Implement consumer and operational testing phases in partnership with operational excellence teams. - Support franchisee and store‑level rollout: coordinate launches, ensure timelines, provide training and support materials. - Collaborate with purchasing, quality, communication, and other functional teams to secure material cost reliability. - Champion sustainability initiatives by integrating ESG considerations into product development. - Conduct market trend analysis, monitor consumer needs, and adjust offerings accordingly. - Facilitate co‑creation sessions with franchise networks, ensuring their input shapes final menus. **Required Skills** - Strong project management and cross‑functional coordination. - Deep understanding of food‑service R&D, menu design, and pricing strategies. - Proven analytical ability with data‑driven decision making. - Excellent communication and training skills. - Experience working with franchisee networks or multi‑unit operations. - Knowledge of sustainability and ESG practices in the hospitality sector. **Required Education & Certifications** - Bachelor’s degree in Food Science, Culinary Arts, Business, or related field. - Professional certification in culinary management, project management (PMP/Prince2), or a relevant industry credential is preferred.

Montrouge, France

Hybrid

11-03-2026