In the area of Service, you work in the restaurant of the hotel and are responsible for catering to the needs of the guests. Entry into this occupational field is as Comis. Here you are subordinate to the Service Manager and support him/ her in meeting the various demands that present themselves in this field. Among these are advising guests in the compilation of meals and the selection of the perfect beverages to complement their menu choices. Proper serving, but also the preparation of meals at the dining table - such as carving, filleting and flambéing - is also required.
Providing the dishes, glasses and silverware, while maintaining their cleanness, and setting tables or festive dining tables are among the Service Team's areas of responsibility. The Service Manager ensures that the high service standards are upheld for all guests. As a Restaurant or Service Manager, you regularly check the menu for accuracy and ensure that it is current and then you train the staff accordingly. You adapt the beverage list on your own or in cooperation with the Sommelier. In the position of a Service Manager, you are also responsible for the rating and development of the staff members assigned to you.
Depending on the hotel's structure, you are also responsible for making the non-food purchases and preparing budgets. The close contact to the guests requires superior etiquette and pleasure in communicating with people. A sense of tact, a good memory and the ability to stay focused are indispensable for members of the Service Staff. In addition to the required flexibility for work times, good foreign language skills are essential in this occupational field.
Available Positions - Service
Seminars for Dedicated Service Staff
Language Seminars
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