Deputy manager (m/f/d)

Free parking in the hotel's underground garage Legal Sundays and holiday supplements Flat hierarchies and short decision-making – live with us a real hands-on mentality An individual and structured incorporation phase Best climbing and further development opportunities as well as exciting in-house trainings Attractive employee conditions for overnight stays in numerous hotels in the COTP Group and ACCOR Hotels including benefits with Family & Friends rates Employer grant to the VWL (responsible benefits) (bAV) Participation in the INCENT employee benefit program

Team lead and develop: In close cooperation and coordination with the chef, You lead the chef’s chef’s team in daily operation, distribute tasks clearly and make sure everyone knows their responsibility. Through practical instructions at the post office, regular feedback and targeted coaching, you can improve the craft skills and cooperation in the team. À-la-carte-Abendgeschäft is responsible for: You control the kitchen drain during your shift – from the Mise en Place to the coordination of the items to the issue on the pass. You actively work with and ensure taste, orientation, temperature and reliable preparation times, even in the event of a high number of guests. Designing cooperation with the service: You agree to reservations, expected utilisation, special requests and the end of the evening service closely with the service team. For bottlenecks, set clear priorities and ensure a calm, solution-oriented communication. Chef represented: You support the chef in the organization and deployment planning and take over the operating kitchen management in his absence. You make decisions within the agreed requirements and ensure the implementation of agreed standards. Development of the offer and quality: You introduce ideas for an attractive, economically feasible à la carte card and implement recipes, portion sizes and presentation standards in the team. Guests can also enjoy the food quality for conferences, events and buffets. Control goods and costs: You organize demand-oriented orders and professional storage, control stocks and support the monthly inventory. You pay attention to goods use, yield and compliance with agreed budgets and reduce food losses. Reconcile hygiene: You monitor compliance with the HACCP requirements, including complete documentation, instruct staff and ensure that deviations are eliminated immediately.

Complete training as a cook/kitchen and several years of professional experience in the hotel industry or gastronomy, ideally as a sous boss or in a comparable function with leadership responsibility. Experience gained in the à la carte business and the pleasure of actively shaping and operating the evening service. You are creative and have as a personal goal to improve the food quality daily to present our guests a great gastronomic result A team-oriented leadership style: you give orientation, impart knowledge intelligibly and develop employees through coaching, constructive feedback and your own role model. Clear, respectful communication and the ability to remain sovereign even under time pressure, to set priorities and to guide the team safely through the service. High quality standards, economic thinking and safe knowledge in goods management, kitchen organization and HACCP. Reliability, initiative and readiness for regular evening, weekend and holiday services.

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