Location: Berlin
Start: ASAP
Salary: €60.000 + bonus
Languages: English, German is a bonus
Role overview
1. I am looking for a Hands-on General Manager responsible for the daily operation and long-term success of a high-volume hospitality venue, with a strong emphasis on guest experience, team leadership and fine dining service standards.
2. Ideal for a seasoned leader from large standalone or multi-outlet restaurants (not classic hotel F&B), who loves being on the floor, setting the tone for service and driving both revenue and standards.
Key responsibilities
3. Oversee all day-to-day operations of the venue, being highly visible on the floor during service and ensuring a warm, professional and consistent guest experience.
4. Lead, motivate and develop a team of around 50 staff (FOH and relevant BOH interfaces), creating a positive, performance-oriented and supportive work environment.
5. Recruit, interview and onboard new team members, ensuring the right talent, attitude and cultural fit for a high-service, fine dining–influenced environment.
6. Create, manage and optimise staff rotas/rosters to ensure appropriate coverage for peak and off-peak periods while controlling labour costs.
7. Coach and develop the service team through briefings, on-the-job training, standards refreshers and regular feedback, raising service levels and product knowledge continuously.
8. Work closely with the head chef / culinary leadership to align service with food concept, menu changes and specials, ensuring that fine dining standards are reflected in timing, sequence of service and guest interaction.
9. Handle guest interactions personally, resolve complaints professionally and turn feedback into concrete improvements to enhance reputation and guest loyalty.
10. Support P&L management: monitor revenues, average spend, labour costs and key cost lines; contribute to budgeting, forecasting and cost-control measures.
11. Ensure compliance with food safety, hygiene, health & safety and other regulatory requirements at all times.
12. Collaborate with ownership/management on local marketing initiatives, events and partnerships to drive covers, private bookings and overall revenue.
Profile & requirements
13. Several years’ experience as General Manager, Restaurant Manager or equivalent in large, high-volume restaurants or destination venues (standalone or group), preferably with exposure to fine dining or elevated casual concepts.
14. Proven ability to lead and inspire teams of 40–50+ employees, with a track record in recruitment, training, performance management and building strong team cultures.
15. Strong customer service mindset; enjoys being guest-facing, with excellent communication skills and a calm, solution-oriented approach in busy service periods.
16. Confident in creating and managing staff schedules, understanding labour ratios and balancing service quality with cost control.
17. Solid understanding of basic P&L drivers, KPIs and operational levers in a restaurant environment, able to discuss numbers and actions with ownership.
18. Passion for food, wine and hospitality, with an appreciation for fine dining standards and the details that create memorable guest experiences.
19. Highly hands-on leadership style: leads by example on the floor, supports the team during peak times and is willing to step into operational tasks when needed.
20. Flexibility to work evenings, weekends and holidays as required by the business.