Manager Culinary Development & Projects (m/f/d)

Development of trend-setting restaurant, food and service concepts – geared to guest needs, market trends, brand standards and operational feasibility Controlling culinary development and transformation projects from the first idea to the successful rollout – budget, quality and deadline Design of modern menu concepts with focus on cost-effectiveness, food cost and efficient use of personnel, materials and logistics resources Ensuring practical concepts through clear standards, structured documentation, knowledge transfer and accompanying the introduction on board Ensuring quality and operational performance of new concepts on board – including charter and event trips – including support for implementation

Studies in Hospitality Management, Business Administration, Food Management, Culinary Arts or Comparative Qualification Multiannual experience in the development, optimization and implementation of gastronomy, food or service concepts Project management experience in complex development and transformation projects Knowledge in menu development, food cost management, cost-effectiveness analyses and process optimization Understanding operational processes in gastronomy, hotel industry or cruise as well as implementation experience Very good knowledge of German and English as well as safe handling of MS Office 365 Innovation, creativity and sense for international R&B trends Analytical and conceptual strength as well as entrepreneurial thinking, team skills and a cooperative way of working