Restaurantleiter/-in (m/f/d)

PREPARATIONS

Complete vocational training (restaurant expert) and at least 5 years of professional experience Organizational institution Responsibility Management qualities Ability to motivate others (leading staff) Training (AEVO) Foreign language knowledge of advantage / important FUNCTION Coordination of the entire service area to ensure smooth operation Ensuring a friendly and attentive service at the guest Staff division in the service area - it is crucial to properly occupy the places in order to have a good service but also a business-economically sensible classification Responsibility for the set standards for service Guest care, placement of guests and general organisational tasks CONTENTS Loyalty to the company Compensation on operational processes and incidents, general discipline and punctuality Smoking ban in areas that the guest can see or use due diligence to the operating property such as devices, furniture, etc. CONTENTS Welcome and placement of guests Own implementation of the service. Control and monitoring of the service of other employees. Expert advice from the guests, always coming into conversation with them. Do the additional sale at the guest of Aperitif, Digestif, Dessert, small bottles of wine, etc. + promote Correct and unobtrusive appearance, calm appearance, safety and competence Contrary to guest complaints and quick action (maintain calm, listen, do not conduct discussions, be factual) All tasks relate both to the restaurant management itself and to the transfer of these rules of conduct to the subordinate colleagues + control WORKS Guide the reservation and transfer book (with all relevant information for the next layer) Control of employees (special knowledge, cleanliness, presentness) Control of stations and restaurants and hinterland, order and cleanliness of Mise en place Check table reservations and make table layout Create schedules for events in advance (weekly) even in the case of their own absence at the VA ́s Combine orders and buy them cost-consciously Short daily briefings with all service staff, especially before events! Care of the guest cardi Introducing new employees Assessment of employees Training of service staff in relation to special offers, promotions etc. Ensuring the operation even with its own absenteeism - training of the representation Knowledge about cash system etc. to provide help and support Responsibility for checkouts, bookings and correct accounting of events and à la carte guests Compliance with training and working time regulations for trainees and other laws Check order and cleanliness in the staff rooms Establishment and control of a quality system to ensure the requirements of operation

well-founded experience in classical gastronomy Competence in Food & Beverage Passion for gastronomy Guide of a small team Implementation of training and teaching training for the trainees economic thinking and action

permanent workplace with a family and harmonious environment regulated working hours without overtime or partial shifts free food and drinks Supplements to Sundays and holidays and late shifts very good grade flat hierarchies and own decision-making competence at least 1 free weekend per month