Restaurant Manager (m/f/d)

Description

Varied buffets, spectacular live cooking demonstrations and relaxed evening barbecues on the beach – the culinary offerings from TUI BLUE turns eating into an experience. As Restaurant Manager, you and your team are responsible for ensuring our guests’ well-being and fulfilling all their individual requests, whether for vegan, vegetarian or low-carb dishes. You will plan, coordinate and oversee all F&B service activities and processes in the restaurant in accordance with TUI BLUE standards and all hygiene requirements. You will lead the service team with passion and professionalism and, as a manager, will act as a role model at all times. You duties will also include the creation and monitoring of the duty roster for your area, as well as helping to create a yearly plan for F&B activities. As a competent and friendly host, you will turn a simple visit to the restaurant into an experience for our guests.

Requirements
  • Completed vocational training in restaurant management, preferably in the high-end hotel sector
  • Creating food and drinks menus
  • Management experience in gastronomy and the ability to use your knowledge to motivate your service team
  • A confident and naturally friendly manner and a strong sense of the needs of guests with high expectations
  • Welcoming host and confident interaction with demanding guests
  • Ability to work in a team and independently as well as in a structured way, with a strong hands-on attitude
  • Resilient and able to get things done
  • Strong awareness of quality issues as well as organisational talent
  • Smart appearance
  • Very good knowledge of German and English (written and spoken)
Benefits

A range of different tasks and a friendly and welcoming team await you as Restaurant Manager. As part of the TUI BLUE team, you can enjoy working in a fabulous location, secure employment abroad (incl. insurances) and a complementary laundry service for your work clothing. You will get plenty of opportunities to contribute your ideas and know-how so we can keep delivering the highest standards of individuality and quality to guests and colleagues.

Status Quo: February 24, 2022

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