Key areas of responsibility:

• Managing the entire service department as a decision-maker
• Control and enforcement of the quality standards in the service area
• Responsibility for the sufficient supply of material, equipment and personnel for all service operations according to the prescribed standard
• Ensuring smooth service operations
• Obligation to attend during restaurant and buffet service
• Responsibility for the adherence to all relevant hygiene (HACCP), safety and environmental regulations in the entire service area
• Responsibility for the careful handling of all equipment and machinery in the entire service areaAlways available as contact for passengers regarding inquiries, complaints and
• suggestions in the service area
• Always available as contact for all those working in the service department
• Motivates service crew to provide excellent service
• Planning, organising, delegating special functions in the service area
• Coordinating service schedules in the service department
• Coordinating vacation schedules in the service department together with the hotel manager

Qualification:

• Professional training as hotel / restaurant specialist or evidence of relevant experiences within the area (e.g. by internal qualification), final qualification of a hotel vocational school desired
• Several years‘ of practical experience
• Excellent knowledge of service and galley area, especially of beverages and wines
• Experience in managing complaints
• Very good knowledge of English language

Requirements:

• Specialist competence, ability to work under stress, reliability, creativity
• Pleasant and polite manner, smart and well-groomed appearance
• Cost and quality awareness
• Self-assured and calm manner towards staff and passengers
• Smart appearance
• Leadership skills, capable of motivating staff

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