When the first guests start their day relaxed at 8:00 a.m., the aroma of coffee fills the air, and a high-quality breakfast buffet leaves nothing to be desired until 11:00 a.m., the most important service phase of the day begins. Our half-board restaurant, which can seat up to 220 guests, is the heart of the hotel—and breakfast is the first and most memorable impression for almost all of our hotel guests.

To strengthen our management team, we are looking for a Deputy Restaurant Manager (m/f/d) with a clear focus on the operational and organizational management of the breakfast service and representing the restaurant management during the evening service.

You benefit from attractive early working hours with clearly structured daily planning, allowing you to enjoy an excellent work-life balance.

Tasks

Focus: Breakfast management

  • Overall operational responsibility for the breakfast buffet from 8:00 a.m. to 11:00 a.m.
  • Management and coordination of the early shift team
  • Ensuring smooth operations during periods of high guest occupancy (up to 220 guests)
  • Quality control of the buffet in close coordination with the kitchen
  • Ensuring compliance with all service and hygiene standards
  • Active participation in service and acting as a point of contact for guests and employees

Organizational management tasks

  • Joint responsibility for duty rosters and vacation planning with a particular focus on early shifts
  • Classification of service stations (up to 12 stations)
  • Creation and maintenance of seating plans
  • Encouraging and motivating the team to provide consistently high-quality service
  • Training and development of employees
  • Training and support for our trainees, especially in the area of breakfast service

Evening service representation

  • Deputy manager of evening service from 6:30 p.m. in the absence of the restaurant manager
  • Ensuring the professional execution of two 5-course menus (gourmet menu and vitality & activity menu)
  • Enforcement of service standards and leadership of the team in operational business

Qualification

  • Completed training in the hotel or restaurant industry
  • Several years of professional experience in service, ideally with initial management experience
  • Structured, organized, and responsible approach to work
  • Strong leadership skills and assertiveness
  • Ability to clearly guide, motivate, and develop employees
  • High quality standards and an eye for detail
  • Willingness to work flexible hours with a clear focus on early shifts
  • Availability on weekends and public holidays

Benefits

Work-life balance

  • Flexible working time models and working time account
  • Digital duty scheduling and fair shift distribution

Fair payment

  • Above-average salary + tax-free bonuses
  • Free meals - even on days off
  • Accommodation in a hotel during the trial period

Further development

  • Internal & external training
  • Personal support and development opportunities

Team culture & events

  • Regular team events (e.g. summer party)
  • Familiar working environment with flat hierarchies

Employee discounts

  • Up to 30 % discount in our establishments
  • Discounted overnight stays for family & friends
  • Corporate benefits & international cooperations

Sustainability is a central component of our corporate strategy. We focus on resource-saving processes, regional supply chains, and responsible working conditions.

Are you curious? Then we look forward to receiving your application - directly online, uncomplicated and even without a long cover letter.