Deputy Restaurant Manager (m/f/d)

If our guests think about a stay in the food shop, You should have you in mind as a contact person and know that you and your team will serve them with charm, attention and casualness. With your hospitality you have a strategic goal in mind: Ideally, no guest leaves our gastronomy unsatisfied. And you have a dedicated team that supports you. In the dining area we serve our à la carte breakfast, serve all day events in the garden room or in the cabinet and offer our restaurant guests a great meal every day. You could say that your area of responsibility covers the entire ground floor – would not be the small “gallic village” of the reception! As deputy director:in the restaurant you have the threads for the entire service area in your hand. You address event requests together with the reservation and the management, organize the workflows by creating function sheets and assigning the corresponding layers and participate actively when you are asked as host:in. It would be helpful if you could tell you that you have a good taste. You can use these for recommendations from our wine map or when selecting accompanying beers or alcohol-free drinks, which we will increasingly produce ourselves in the future. If you want to make a training a sommelier, we can talk about it at some time. As you know well, you will organize various further trainings for your and other interested employees: from short ten-minute trainings to tasting trips to our suppliers and producers. You also have a talent for various administrative tasks, such as the care of the guest data, the restaurant bank or the design of the menu. Or you have at least interest in developing yourself in this area. There are still some other tasks, but You are so self-evident that we do not list them here, but like to discuss them personally.

A well-founded gastronomic training with several years of additional experience in various gastronomic areas can be very helpful. This can range from event-catring to scene-beach-club to star gastronomy – we are convinced that you can gain a lot of experience everywhere. There are also alternative ways to become an excellent gastronomic leadership. These are also welcome. It is important that you know well with food and drinks, because you will talk much about it with guests and employees. You just have fun dealing with people and can communicate sensitively and empathically with the most diverse personalities. You have a pronounced understanding of values and identify yourself with our vision at the culinary and interpersonal level. You swing between agility and serenity, because you know that there are always moments in the gastronomy where it has to go quickly. If you are left, you know that this can happen and are always well prepared. Leakness also helps you with your perfectionism: You always strive for an excellent result in your work, but you know that a successful service course depends on many factors. So if something doesn't work as you imagined, you're not disappointed, but you're using the experience to prepare you and your team better the next time. We know that, above all, female socialized persons tend not to apply for a job if You do not meet almost all requirements. If you recognize yourself in this sentence, we expressly ask you to apply for yourself.

Working with meaning – our promise to you

These principles are of course for us (but perhaps worth mentioning) We award permanent contracts – with the exception of classical training or internships. This is of course, but we like to mention it. Our working time models are clearly regulated: We reliably record all times – using modern working time accounts and a user-friendly service plan app. We pay via tariff – reliable and comprehensible. Holiday and Christmas money are governed by the tariff regulations. Supplements for night, Sunday and holiday work can be paid in advance as tax-free flat-rate allowances for regular use. In our back and front office areas we work on modern, well-designed workplaces – functional, digitally connected and welcoming. Our digitalization concept focuses on people: Recurring tasks are automated so that more time remains for the essential.

We put another one on We don't start with an appreciation of the work contract. We want you to feel welcome from the first day – with thoughtful benefits and reliable conditions: Our staff dinner is more than a meal: freshly cooked, varied and with products that we stand behind. Organic coffee, juices or small extras are included – only the money-value advantage is taxed. We will give you two extra days each year. If you volunteer, another free day will be added as a recognition for your commitment. For a successful entry we will pay you an entry fee of 1,000 euros (500 euros after the trial period, 500 euros after one year – gross, with unannounced employment). Who returns brings experience with: We expect to see a new activity at the Hotel Maier or Zeppelin. Family members, friends benefit from attractive special conditions for overnight stays and restaurant visits – also in the dining area and the Pinus. If you need support in the apartment search, we actively help. In urgent cases, we allow temporary accommodation at Hotel Maier – uncomplicated and reliable.

We are a family business – and you can see that When it comes to it, we stand together – that applies in both directions. Our structures are slim. We make decisions transparent – and often together. Our guests experience us as a team – because we work as such: respectful, coordinated and solution-oriented. We pay tribute to personal occasions with small attentions, vouchers or additional free days – depending on the situation. Christmas and summer celebrations are among us – in the circle of all our colleagues from the Hotel Maier and Zeppelin. If you have ideas for team events or joint activities, we are open and happy to support. Flexible working time models are tuned to your life situation – so that profession and private life remain in line.

How we work We work binding, friendly and with care. Our attitude: professional, but never stiff – turned, but with clear line. In our teams, every responsibility – at eye level, with design space and mutual trust. We appreciate constructive feedback and promote a culture of dialogue that is geared towards further development. Our internal employee app connects all areas – it facilitates exchange and keeps us up to date.

We also have a lot to offer for your free time Our cooperations open up access to a versatile world of benefits – with special conditions on brand products, services and leisure activities. For private travel, more than 600 partner hotels are available at discounted rates. Many of our producers offer you shopping opportunities for corporate conditions – fair, direct and high quality. As part of the team you will receive a Lake Constance Card Plus every year – for three exciting days with the family in our region.

Mobility & accessibility Our locations are easily accessible – by train (Bahnhof Fischbach) and private bus stop directly at the hotel. Guests arriving by car will find free parking in the nearby area. For bicycles covered pitches are available – practical and well located.

Additional financial provisions – individually compatible In certain cases, additional benefits may be agreed as a salary component. The exact configuration takes place in a personal conversation – binding and written in the contract: Travel expenses are possible with regular work paths – adapted to distance and individual situation. We can agree on childcare grants based on needs – always with a view to practical feasibility. We will check further benefits on request – provided that You are taxable and reasonable for both sides. Please note: Not all of these benefits are covered by a flat-rate scheme. We openly communicate which regulations can be made individually.

What we're still working on – because you know you're never done with everything We continuously develop our working world – with projects that strengthen us as companies and support you as a team:

Sustainability & common good We strive for the bio-certification of our restaurant – as a clear commitment to quality and responsibility. The hotel will also be certified according to recognised sustainability standards. The completion of our common good balance is in work – it will serve as a strategic control instrument.

Personal Development & Culture By mid-2025, we want to implement a continuous training and development concept – practical, systematic and accessible. A new fashion line for working time is in preparation – functional, identity-giving and convenient. In addition, we continue to expand our network of local partners – with advantages for you also outside the working hours.

Health and safety We develop a supplementary insurance concept – with voluntary supplementary benefits and occupational pensions.

Mobility A bicycle leasing model (JobRad) is planned – as a contribution to sustainable mobility and personal comfort.

Good to know All contractual and financial regulations can be found in the Intranet – or can be explained directly with us in conversation or in contract signing.

And if something does not work as we describe it here, we have an open ear. Contact us or contact us directly. We stand for our word – in dialogue and for the good of all.

Hendrik & Sandra Fennel Management Hotel Maier & Seegut Zeppelin