Assistant Restaurant Manager (m/f/d)

Putting Employee-Centricity into Practice: 

• You’ll support the management of St. Virgil’s food service division and share responsibility for a team of about ten employees.
• You’ll participate in regular service, weekly, and stand-up meetings, thereby promoting a smooth flow of information within the team.
• You’ll create shift schedules and staffing plans and ensure the team is organized proactively.
• If you have the appropriate qualifications, you can also take on the responsibility of serving as an apprentice trainer.

Bringing Gastronomy & Hospitality to Life:

• You’ll coordinate our seminar and banquet operations—from providing culinary services for our seminar guests to managing break times.
• You oversee operations in the café and bar areas.
• You’ll ensure that lunch and dinner service runs smoothly and, of course, pitch in with day-to-day operations.

Embracing Quality, Sustainability, and Innovation:

• You’ll contribute ideas, implement culinary projects, and embrace seasonal trends.
• For you, regional and organic are more than just buzzwords: You support our efforts in the areas of environmental management and the economy for the common good. 
• You’ll actively contribute to our quality management system and work to optimize structures, processes, and workflows in the food service industry.
• You’ll handle ordering and inventory management. 

We offer a wide range of employee benefits! On our website, you’ll find all the benefits related to workplace health promotion—and much, much more.

40–44 hours/week | Pay according to the collective bargaining agreement, based on your classification.