Restaurant Manager

[House name], [independent dining / hotel restaurant / chain dining] based in [city], [X] seats, [X] M€ annual revenue, [X] staff in service and kitchen, is looking for a Restaurant Manager to take overall steering of the house.

Your mission

As Restaurant Manager you steer the operational and commercial performance of the house: F&B metrics (food cost, labor cost, average check, reservation turnover), leadership of service and kitchen in partnership with the head chef, supplier relationships, HACCP co-responsibility, guest retention and reporting to [the owner family / hotel direction / F&B direction].

Key responsibilities

• Steer the F&B metrics: daily, weekly and monthly reporting (revenue, food cost, labor cost, average check, a mix analysis per dish).
• Lead the service team ([X] staff including casuals) in close partnership with the head chef: a daily pre-service briefing, a weekly team briefing, shift planning via [gastromatic / Papershift / planday].
• Steer the suppliers: an audit of existing contracts, the renegotiation of renewals, the selection of new suppliers for food, beverages, cleaning, laundry and equipment.
• HACCP co-responsibility with the head chef: cleaning plans, goods-receipt control, training records, allergen training for service.
• Guest retention and complaint management: an immediate measure at the table, a systematic response to reviews (Google, Tripadvisor, OTAs), cultivation of regulars.
• Produce the monthly report to [the owner family / hotel direction] and propose levers (menu adjustment, supplier change, shift optimization).
• [Where applicable] Responsibility for banqueting, events and external functions; coordination with [hotel direction / the sales team].

Profile

• Required: 4-12 years of experience in service, hotels or hospitality, of which at least 24 months on a leadership or deputy position in a comparable house; command of at least one modern POS and reservation system (Vectron, Hypersoft, Lightspeed, OpenTable, formitable); a feel for numbers (food cost, labor cost, average check); physical presence in the service during rush hour.
• Desired: experience in the concept category [independent dining / hotel restaurant / chain dining]; familiarity with a shift-planning tool (gastromatic, Papershift, planday) and an F&B reporting tool (Foodnotify, Marketman); a bar or sommelier specialization; experience with multi-outlet or with an upscale concept.
• Disqualifying: no independent F&B steering in the past; rejection of modern tools (POS, reservations, shift planning); a pure service posture without a commercial reflex; instability (several 12-month stints in a row); no familiarity with HACCP obligations.

What we offer

• Gross annual compensation: fixed [36-58] k€ by experience, house size and scope, plus [Christmas and holiday pay under the state DEHOGA collective agreement, a variable bonus component on F&B targets where applicable, a tip share per house practice].
• Model: full-time, on-site in [city], shift and weekend work as industry-typical within the Working Hours Act (ArbZG) and the applicable state DEHOGA collective agreement. Probation period 6 months.
• Benefits: [company pension, staff meals, a job ticket or bike leasing, a professional-development budget for hotel management school or sommelier training, vacation under the collective agreement].
• Stack: [POS system, reservation tool, shift planning, F&B reporting, review-management tool].