Operations Manager

Operations Manager Hotel and Gastronomy

Objective of the function
Ensuring a smooth, high-quality, and economically managed operation within the framework of a biologically healthy diet. Particular attention is paid to the consistent implementation of a holistic nutrition concept with vegan, sugar-free, and gluten-free dishes, as well as the promotion of a health-conscious, sustainable guest experience.
Ensuring efficient, economically managed, and harmonious operational management in the area of kitchen and technology. Particular attention is paid to the consistent implementation of the nutrition concepts (vegan, sugar-free, gluten-free) as well as to the safe, sustainable operation of the entire infrastructure.

Main tasks

• Overall operational responsibility for the kitchen with a focus on quality, nutrition concept, and efficiency
• Responsibility for the implementation and further development of the nutrition concepts (vegan, sugar-free, gluten-free) in close coordination with doctors
• Responsibility for inventory management, purchasing, supplier management (organic)
• Leadership and coordination of technical processes and maintenance in the house
• Resource planning and development of personnel in the sense of mindful and motivating leadership
• Participation in concept development, quality management, and interdisciplinary projects of the clinic
• Compliance with and control of the highest hygiene standards according to HACCP specifications as well as implementation and monitoring of hygiene, safety, and environmental standards
• Optimization of workflows and resource planning in the kitchen
• Close cooperation with the Operations Manager Hotelier including on-call service
• Budget responsibility for the area of Kitchen & Technology, including reporting
• Participation in strategic topics such as digitalization, sustainability, and process development
• Complaint management as well as continuous improvement of guest satisfaction

Requirement profile

• Education and further training in gastronomy, hotel management, or the healthcare sector
• Several years of leadership experience, ideally in a clinic or healthcare environment
• Profound knowledge of plant-based, sugar-free, and gluten-free nutrition
• Interest and enthusiasm for sustainable, holistic concepts in the health sector
• Structured, solution-oriented, and empathetic personality with a role model function
• Very good German and English skills in speaking and writing, other languages an advantage
• Confident handling of digital systems (Office, enterprise resource planning, hotel software)

Special notes
This position requires a high level of identification with the health mission of the clinic and the nutrition concept. The operations management makes a central contribution to the well-being of guests and patients and contributes significantly to the quality and reputation of the house.