Restaurant management (m/f/d)

The area of responsibility includes the smooth running of the restaurant business organisation of events the organization of the hosting of all guests Placement of guests Placement of reservation in the reservation system (Aleno) incl. No shows Leadership and motivation of the service team Correct billing and control of the billing of service forces after stratification Writing/modifying the weekly schedule in the absence of the management Design of daily service schedules /service plans Instruction of staff into the daily tasks and issue of checklists Classification of stations (a la carte reservations/banquet) E-mail correspondence Order / goods / month. Inventory Control of the delivered goods for completeness and quality Control of cleanliness in service warehouses General control of cleanliness in the restaurant area, service and bowling area Check/pit lists Handling of Oderman Improving service quality Staff training of service staff Compliance with personnel costs Control of operations Creating articles in the cash register system Material requirement via F&B department such as beverage and table linen order

You have a completed vocational training in gastronomy and already experience as a restaurant manager/service manager You are motivated, determined, structured and have a very sophisticated service idea You are team-ready, open to new and keep a cool head even if it's stressful. You are good at guiding and motivating your own team and achieving new goals together You can identify yourself with the Bavarian host house culture and have an interest in modernising traditions You have experience in the banquet area and can guide and coordinate events between 60 and 450 people

to change? on responsibility? on a high-quality host house kitchen? on excellent quality, without flavor enhancers? Bringing your experience and creativity? on people? on regulated working hours and an attractive remuneration package? free on Christmas? on most modern cash registers? on banquets/events? to become part of our culinary course, once a month you will work with top chefs? to be part of a company that is in the middle of growth? working in a young, motivated team? At some point, you even want to develop and implement your own, upscale gastro concept in our first floor? ?