Job Description
Your responsibilities
restaurant management and subordinate team
responsibility for the implementation of budgetary assumptions
cost control and optimization
keeping restaurant records
building a partnership with the client
team training and motivation
providing guests with high quality products and professional service
Our requirements
at least two years of managerial experience in the catering industry
knowledge of basic cost issues – including billing and reporting
good organization of own work and subordinate team
positive energy and openness to change
ability to motivate
efficient use of MS Office (especially Excel)
interest in gastronomic trends
Welcome
knowledge of English at a communicative level
gastronomic education
This we offer
opportunity for professional development
friendly working atmosphere
stable employment based on an employment contract
remuneration appropriate to the position
free employee meals
funding for Multisport Card
professional training
bonus system linked to performance
evaluation of work based on clearly defined criteria
flexible working hours
