Head Waiter / Service Manager (m/f/d)

The Hotel Bareiss in the Black Forest is the most personal, privately run holiday hotel of the top class in Europe. It stands for excellent hospitality and outstanding gastronomy.

The Bareiss team offers a very special atmosphere. Being a bareissian - this is every day passion, joy and hospitality at the highest level.

Type of employment: Full time, part time

You run your service team in the daily restaurant business and are the first contact person for your team. You ensure smooth service and ensure compliance with our quality standards. You serve our guests attentively and professionally and create special pleasure experiences. You support the introduction of new employees and promote their development. Together with your future leadership, we shape your area of responsibility according to your experience and strengths.

Complete training in the hotel industry or gastronomy as well as several years of professional experience as Chef de Rang. First experience in the leadership or guidance of a service team. Host personality with high service and quality orientation. Responsible, structured way of working and joy in team collaboration. Good knowledge of English, other foreign languages such as French are of advantage.

Compensation by collective agreement. Individual professional and personal training in our Bareiss Academy. Regular feedback and development talks with personal career planning. Operational pensions as well as e-bike leasing, business car by salary conversion and ticket plus card. Full boarding in our staff restaurant “Casino”. Staff apartment or support in the housing search. Free use of our 24/7 staff gym as well as on-site leisure facilities such as swimming pool, tennis court and e-bikes. Bareiss Card as well as attractive discounts at Relais & Châteaux and Fair Job. Conditions Full time or family-friendly part-time models. Indefinite permanent employment. Use at Hotel Bareiss in Baiersbronn-Mitteltal. Structured training and personal support from the first working day. Leadership of a service team in a demanding gastronomic environment. Close cooperation with restaurant management, kitchen and sommelier team. Modern workflows and clear quality standards. Our culture You take responsibility and can rely on your team at any time. New colleagues are personally accompanied and intensively incorporated. Quality is created through cooperation, mutual support and attention to detail. Good ideas and suggestions for improvement can be heard from us. We show appreciation not only to our guests, but also to one another. .