Restaurantleitung Fine Dining | Pre-Opening (m/f/d)

The fine dining of Hirsch 1784 is under construction and will develop gradually over the coming years. For this we are looking for a restaurant guide or a strong personality from the upscale service that is ready to go the next step and build the area from the start with us. You assume the operational and professional responsibility for fine dining. This includes not only the later management of the service, but also the development of the processes, standards as well as the wine and beverage concept in the preparation phase. Even after the opening, you work in the service and the guest.

Admission: by agreement, already during the construction phase -ab Instant

Type of employment: Full time

Development of the service concept and the service processes Construction and further development of service and quality standards Designing the Guest Journey Construction of the wine and beverage concept Selection and evaluation of wines and producers Development of a wine tasting guide suitable for the kitchen Participation in the selection of glasses, service equipment and work equipment Construction, installation and professional development of the service team Planning and execution of training and sample services Preparation of operational procedures for opening close cooperation with kitchen and management

An important part of your responsibility is wine We need someone for this position with well-founded, practical wine knowledge. You build the wine map, meet producers and judge their assortments, keeps the calculation and stock in mind, develop wine tastings and train the service team. In this area we expressly seek your own expertise and judgment. We need someone who brings their own ideas, advises us professionally and can develop this area independently. Start and Development of Fine Dining Our fine dining consciously starts with five tables and a maximum of ten guests. We want to use this first phase to build and develop service, wine management and processes very accurately. At the beginning you also work in the inn. Our inn starts with about 25 seats. This allows you to get to know the house, our kitchen, products and producers, the region, our guests and the joint team. At the same time you build your future fine-dining area. In the spring our large beer garden is added. After about two years, the next major development phase begins. The fine dining should grow to about 40 guests. Until then you don't only know the operation. You have helped shape your area, its standards and its development.

A completed vocational training in the gastronomy or hotel industry is a prerequisite for this position. A well-founded and practical wine knowledge is also a prerequisite. You should move safely in professional service, be able to take responsibility and be able to guide and develop others professionally. We require very good knowledge of German and secure communication in German. Experience at a sophisticated gastronomic level is valuable to us. We do not only look at which title you are wearing today or whether you have already fully exercised a comparable position. Maybe you're already running a restaurant. You may work as a deputy restaurant manager, Maître, Sommelier, Chef de Rang or in a comparable position and have arrived at the point where you can take the next step. We appreciate experience. Similarly, we appreciate the courage of a person who is professionally willing and can say confidently: “I am ready for it. You can trust me this task. ‘ You don't have to have done everything under the title restaurant management. It is crucial for us what you can, how you think and whether you are willing to take responsibility for your own area.

Working conditions 5-day week Monday and Tuesday rest day 30 days off Christmas Eve free digital, minute-to-minute working time recording full compensation of any overtime paid by leisure or payment Supplements in addition to the basic salary binding annual salary review

Premiums and loyalty Quarterly bonus of up to €1,000 for defined leadership and key positions Recognition premiums from 250 to 750 € for exceptional benefits additional special payments, including for Christmas Loyalty premium for long-term company membership

Training and personal development up to € 2,500 personal training budget per year 3 paid training days in addition to the holiday Possibility of a Sommelier training Hospitations and Stages Support for professional courses joint visits and training at producers and wineries international wine tours

Moving and arriving in the Odenwald For this position, we are also consciously looking for supra-regional. If we need to move in, we will support you in detail. up to 6 months without rent Support in housing search Support for necessary administrative procedures and notifications Moving support Takeover of agreed travel costs for interviews and rehearsal work paid trial days

Other Benefits free staffing Workwear including professional cleaning professional work shoes at the expense of the employer 50 € monthly reference after successful trial period Tank card team events and joint annual events 50% Family-&-Friends discount on overnight stays in our guesthouses 25% Family-&-Friends Discount on Food and Beverages beneficiary personights in participating hotels