Service Manager overseeing restaurant operations, guest service, and team development. Leading culinary experiences and event management in a collaborative environment.
Responsibilities
Acting as the connecting element between guests and the team.
Managing the à la carte restaurant, bar, events and conference areas.
Organizing and executing events in close cooperation with Convention Sales, the kitchen and Operations Management.
Ensuring smooth service operations and adherence to the highest quality standards.
Observing HACCP regulations and maintaining quality assurance.
Managing procurement, conducting inventories, and leading, motivating and developing staff.
Promoting service innovation and a culture of quality awareness.
Requirements
Vocational training or several years of experience in front-of-house/guest-facing service operations.
Good understanding of the processes and requirements of banquet and restaurant operations.
Genuine enjoyment of working with people.
Ability to communicate clearly and effectively.
Familiarity with cost control, budgeting and revenue optimization.
Benefits
Flexible & hybrid working models: Your contract will be tailored to your specific area and needs so it fits your life.
Participation & influence: Our internal transformation is driven by our employees – you can join our cross-functional transformation team and help shape Seminaris!
Modern corporate culture: Our lived values—open communication, autonomy, appreciation and strong team spirit—create a positive working atmosphere.
Responsibility & sustainability: Your values will find a home with us: we act socially and environmentally responsibly and foster respectful interaction with people and nature.
Individual learning journey: In addition to professional development, we offer many opportunities to discover your potential and grow personally.
Well-being: Of course you can also enjoy any of our properties privately at excellent rates.
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