Planning, preparation and implementation of banquet events and day-to-day business, coordination and guidance of employees or the service brigade.

Takeover of the host role: Arrangement with the organizer, welcome and, if necessary, placement of guests, advice and active sale, adoption.

Monitoring and safeguarding quality standards for the associated employees

Consumption, treatment and forwarding of complaints to the First(s) Oberkellner(in).

Monitoring of station planning, ensuring the correct billing, managing the cash register and depositing the cash, checking the stock of goods.

Implementation of employee training

successfully completed vocational training as a restaurant specialist or comparable qualification

several years of professional experience in the upscale hotel industry or Gastronomy in a comparable position

Security in handling common software programs such as MS Office

friendly, professional and open appearance

very safe knowledge of German and English, further foreign language of advantage

Subsidised and subsidised care in the employee restaurant

Internal and external training opportunities

Operational health promotion and numerous health actions

Attractive pay model plus transparent bonus system

Short decision-making and direct communication

You continue to write the story – as part of our family business