Service Staff 60 %

Tasks and responsibility 1. Quality Management System  Orients itself to the structures and processes of the quality management system and ensures their implementation and fulfillment 2. Specialist Area  Advising, selling, and serving guests, residents, and employees in the restaurant Tisch55, at the buffet and on the terrace, including cash collection  Gen. receipt of reservations and food orders from our tenants with delivery service  Guest care from reception to farewell  Active work in service, at banquets, seminars and other events  Service preparation and organization; preparation of the restaurant and affiliated premises (foyer, seminar rooms etc.) in the evening for the next day  Professionally correct setting, clearing and cleaning of tables  Daily inspection and mise-en-place work before service, ongoing replenishment work  Receipt and inspection of goods deliveries  Operation of the cash register, collection of consumption, independent daily accounting of own income and credit card statements  Inspection and assistance with cleaning work in the restaurant Tisch55, on the terrace, at the buffet, in the office as well as in the halls (also in cooperation with the laundry and cleaning company)  Economic and ecological handling of all machines, devices, facilities, furniture and premises  Compliance with hygiene regulations according to the current food ordinance, legal regulations and internal specifications (food law, hygiene regulations, occupational safety, work processes, work methods)  Participation in inventory  Ideas and creations of table and room decorations 3. Personnel  Strives to pass on specialist knowledge  Introduces new employees according to the Serata checklist  Participates actively in team meetings  Commits to constructive cooperation, also with other areas 4. Organization  Knows their own job description and that of colleagues  Plans and organizes work according to the situation  Informs themselves about the workload of the area and requests or offers assistance according to the overall situation 5. Information  Handles information from guests, residents and employees discreetly and observes professional secrecy  Commits to obtaining information about innovations and adjustments in the quality management system in order to be able to fulfill the work assignment  Commits to forwarding information about inconsistencies to supervisors or via complaint management 6. Communication  Promotes open, transparent interdisciplinary cooperation  Participates actively and constructively in conflict discussions and/or solutions 7. Training and Further Education  Knows the internal training and further education concept and orients itself according to its specifications Competencies  According to task and responsibility descriptions Requirement Profile  Completed vocational training in service  Professional experience in the service, restaurant and banquet sector  Social understanding for elderly people  Good manners, appreciative attitude, well-groomed appearance  Strong willingness to provide service, high customer orientation, high sense of responsibility  Independence, reliability, flexibility, resilience  Willingness to work in the evening and on weekends  Very good German skills (oral and written), very good communication skills