Deputy Head of Service

Tasks Operational Representation & Shift Management: Active support of the Chef de Service in daily operations, independent management of relevance and processes of the shifts in his absence, as well as consistent assurance of five-star service standards. Active Guest Care & Upselling: Warm welcome and professional care of international clientele, competent recommendations of food and beverages, as well as sovereign handling of guest feedback directly on the floor. Team Coaching & Interface Work: Guidance, induction and motivation of service employees (Chefs de Rang, Commis), co-design of daily briefings, as well as close, harmonious coordination with the kitchen brigade and sommelier department. Requirements Luxury Experience & Professional Competence: Completed training in the hotel/gastronomy industry and several years of practice in luxury hotels or upscale fine-dining gastronomy (ideally already experience as an experienced Chef de Rang or Junior Supervisor). Linguistic Proficiency: Very good, business-fluent German and English skills (at least C1) for stylish guest interaction; Italian or French are of great advantage due to the international guest mix and team structure. Role Model Function & Resilience: Pronounced host instinct, solution-oriented hands-on mentality, calm and overview during busy service peak times, as well as sound F&B and wine knowledge.