Summary from listing
The role is responsible for the operational management of a restaurant, including service as a dedicated host, business development, staff scheduling, promotions, cost and budget control, ordering, team leadership, administrative tasks, and hygiene and occupational safety. Candidates need completed training or a degree in gastronomy, hospitality, business administration, or a comparable field, several years of gastronomy or hospitality management experience, operational and strategic development experience, strong leadership and decision-making skills, and German language skills at C1 level.
