Assistant to the Executive Management Gastronomy / Head of Gastronomy Department (m/f)

For the operative and strategic further development of our gastronomy department, we are looking for a committed, entrepreneurial-minded, and strong leadership personality as Assistant to the Executive Management Gastronomy / Head of Gastronomy Department (80-100 %) In this versatile key position, you will work closely with the executive management and simultaneously take on a central leadership and coordination function within the gastronomy department. You will ensure professional, economical, and high-quality operations and, together with the executive management, continuously develop existing structures, processes, and concepts. Your tasks: Leadership, Organization and Recruiting: You take responsibility for the personnel and organizational leadership of the gastronomy department. In doing so, you ensure clear structures, efficient processes, and professional cooperation between the various areas. An important part of your activity is the recruiting of employees and managers in gastronomy. You accompany the entire recruitment process – from the definition of personnel requirements to the selection of suitable candidates and support in the introduction and integration of new Team Members. Furthermore, you support managers in day-to-day business, promote a professional leadership culture, and contribute to ensuring that our quality and service standards are consistently implemented. HACCP, Quality and Legal Requirements: Another focus of your activity lies in the ensuring and monitoring of our HACCP system. You verify compliance with the prescribed processes and hygiene standards, ensure correct documentation, and work together with the responsible employees to ensure that legal as well as internal quality requirements are consistently met. If necessary, you develop existing control and documentation processes further and carry out suitable training and awareness measures. Financial Monitoring and Internal Processes: You monitor the finance-relevant internal processes of the gastronomy department and ensure that defined processes and specifications are adhered to. This includes, in particular, the control of goods flows, orders, inventories, settlements, and other cost-relevant processes. You recognize deviations and optimization potentials early on and initiate corresponding measures. Development and Optimization of Systems and Processes: You review existing workflows and, together with the executive management, develop practical solutions to improve the internal organization. You introduce new systems, standards, and control instruments in a structured manner and ensure their consistent implementation in everyday operations. Reporting to the Executive Management: As a link between the operative gastronomy department and the executive management, you ensure a transparent and structured flow of information. You prepare regular reports on the most important operational and financial key figures, analyze developments, and point out the need for action early on. In doing so, you do not limit yourself to the pure presentation of numbers, but derive concrete recommendations and measures for the executive management from them. Your Profile: For this responsible position, we are looking for a personality with sound experience in gastronomy and a pronounced understanding of business management contexts. Requirements are: • Experience in a responsible function within gastronomy • Wirtepatent (restaurant license) or corresponding certificate of competence • Leadership experience and enjoyment in working with employees • Experience or sound knowledge in recruiting • Very good understanding of costs, budgets, and business management key figures • Very good knowledge of HACCP principles as well as relevant hygiene and quality regulations • Confident handling of administrative tasks, controls, and reporting • Very good knowledge in the entire kitchen area • Structured, independent, and solution-oriented way of working • High sense of responsibility and pronounced quality orientation • Entrepreneurial thinking and the ability to recognize and consistently implement improvement potentials • You express yourself perfectly and with style in German and English; you have a good command of French. Advantageous are: • Completion of a hotel management school • Degree or further training in Business Administration / BWL • Further training in the areas of leadership, controlling, hospitality management, or quality management Your Personality: • For us, in addition to professional qualification, personality is especially decisive • You are a present and credible leadership personality who can think both strategically and act operatively. You feel just as comfortable in direct exchange with employees as you do in analyzing key figures or presenting results to the executive management. • You work in a structured manner, maintain an overview even in a dynamic gastronomy environment, and can set priorities clearly. At the same time, you possess the necessary tact in dealing with different personalities and situations. • You address problems openly and in a solution-oriented manner. You do not wait for changes to be prescribed, but bring in your own ideas and take responsibility for their implementation. • Experience in the introduction and optimization of operational systems and processes What you can expect from us: We offer you a varied and responsible key position with direct cooperation with the executive management and a large scope for design. You receive the opportunity not only to accompany the gastronomy department operatively, but its