Tasks
Professional and disciplinary management of subordinate staffHigh-quality service for national and international guestsOrdering goods, warehousing, and monitoring for the service departmentSupport in the planning and operational responsibility for large-scale eventsOptimal and efficient organization of operational processes in the restaurant and conference areas, as well as at events, including active participation in implementationPerformance of daily accounting for hospitality servicesPreparation and coordination of duty and vacation schedulesCompliance with food and hygiene regulations
Requirements
Completed training as a hotel specialist or restaurant specialist with additional qualification (training duration at least 6 months, e.g., hotel management)Many years of professional experience (usually = 5 years) in upscale gastronomy (hotel and banqueting), including management experienceGood knowledge of MS Office and inventory management systemsProof of training in accordance with the Infection Protection Act (IfSG)Good English skillsStructured and independent working styleStrong communication skills and service orientationFor more detail, salary and company information, use the apply link
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