Informations générales pour les candidats et les embauches récentes

Faisant suite à la pandémie sans précédent de COVID-19 et en accord avec les mesures prises par les autorités françaises, Disneyland Paris restera fermé jusqu'à nouvel ordre.

Durant cette période, les sessions de recrutement, auditions, entretiens et formations d’intégration sont suspendus.

Nos services RH sont mobilisés pour contacter, dans les meilleurs délais, les candidats récemment embauchés et censés arriver à partir du 31 mars, ainsi que celles et ceux avec une candidature en cours.


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General information for candidates and recent hires

As a result of the unprecedented COVID-19 pandemic and in line with government measures, Disneyland Paris will remain closed until further notice.

During this period of time, all recruitment/onboarding sessions, auditions and job interviews will be suspended.

Our HR Services will get in touch, as soon as possible, with all candidates recently hired and initially due to work from March 31st onward, as well as those who are currently into the hiring process. 


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Restaurant manager F/M

Employment contract

Permanent contract


2-year College Degree


Working week

35 hours

Job description

The taste of excellence. At a tourist destination that welcomes 15 million visitors a year, you will run one of the 55 Disneyland® Paris restaurants. Whether at the Bistrot Chez Rémy or the California Grill, you will be resposible for offering each Guest optimal service and an exceptional experience. Your role is to mobilize all your restaurant’s assets: an efficient team, a wide variety of fresh products and ingredients, flawless hygience and security standards... to meet the daily challenge of enchanting an international clientele.  This position requires strong leadership skills, a dynamic personality and attention to detail.

Your day-to-day responsibilities

  • Making all the necessary decisions to optimize your activity’s results
  • Supervising and motivating a team of 15 to 100 people
  • Being constantly attentive to the needs of clients and staff
  • Working in close collaboration with a variety of Resort operations and support personnel: show directors, suppliers, restuarant experts

The key to excellence

  • Leader For optimal results

  • Assertive When making decisions

  • Dedicated To perform your missions effectively

  • Detail oriented To offer impeccable service

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