Service Staff 80-100%

The service staff member is responsible for the professional, friendly, and attentive care of our guests. The focus is on guest satisfaction, a smooth service process, and compliance with the quality standards of Restaurant Wiesental. The employee represents the restaurant to our guests and contributes significantly to the positive overall experience of our guests through his/her appearance, expertise, sales behavior, and cooperation with the kitchen and service. Main tasks and responsibilities Guest care and service • Friendly reception and greeting of guests • Accompanying and seating guests • Handing over and explaining the food and beverage menus • Competent advice when selecting food and drinks • Information about daily offers, specialties, and unavailable dishes • Receipt and correct recording of orders • Consideration and forwarding of allergies, intolerances, and special guest wishes • Professional serving of food and drinks • Independent management of an assigned service station • Ongoing care of guests during their entire stay • Active inquiry regarding guest satisfaction • Attention to additional orders and guest wishes • Friendly and personal farewell to guests Sales and advice • Active and guest-oriented sale of food and drinks • Recommendation of aperitifs, wines, mineral water, desserts, coffee, and digestifs • Basic knowledge of the food offered and its composition • Knowledge of the current beverage and wine selection • Support of an economical and at the same time hospitable sale Mise en Place and preparation • Preparation of the restaurant, the terrace, and other guest areas • Clean and professional setting of the tables • Control of cutlery, glasses, dishes, and service materials • Preparation and replenishment of service stations • Provision of drinks and required consumables • Ensuring a clean and complete Mise en Place before the start of service • Ongoing replenishment and preparation during service • Tidying and closing tasks after service Cash register • Correct operation of the cash register system • Complete and correct recording of consumed food and drinks • Creation of guest invoices • Safe and responsible handling of cash, credit cards, and other payment methods • Reporting of discrepancies or errors to the responsible person Banquets and events • Participation in banquets, family celebrations, corporate events, and other events • Preparation and setup of the corresponding rooms • Setting and preparation according to the occasion • Care of guests during the event • Compliance with agreed menu and service processes • Cooperation with the kitchen and management for a smooth process • Assistance with tidying and closing tasks Cooperation with the kitchen and the team Close cooperation between service, kitchen, and management is essential for a successful restaurant operation. Hygiene, cleanliness, and safety The employee is obliged to comply with the legal as well as operational hygiene and safety regulations. This includes in particular: • regular and correct hand hygiene • clean and well-maintained work clothing • well-groomed personal appearance • cleanliness of service stations and guest areas • hygienic handling of food, drinks, dishes, and cutlery • professional cleaning and care of the work tools used • immediate reporting of safety risks, damage, or defects • careful handling of operating equipment and inventory Requirement profile Professional requirements • Professional experience in restaurant service is an advantage • Completed training in the hospitality industry is an advantage, but not mandatory • Good knowledge of service processes • Joy in advising and caring for guests • Knowledge of food and drinks • Wine knowledge is an advantage • Experience with cash register systems is an advantage • Good oral German skills • Further language skills are an advantage Personal requirements A hospitable, reliable, and team-oriented personality with joy in direct guest contact is sought. In particular, the following are expected: • friendly and well-groomed appearance • pronounced guest and service orientation • reliability and punctuality • honesty and sense of responsibility • independent and structured way of working • ability to work in a team • resilience and calmness in hectic situations • flexibility • good manners • respectful communication • willingness for mutual support • careful handling of company property • willingness to work evenings, weekends, and holidays according to the duty roster • willingness to comply with operational standards and instructions General responsibility The service staff member carries co-responsibility for guest satisfaction, service quality, a smooth operational process, and the appearance of Restaurant Wiesental within the scope of his/her function. He/She commits to handling company property, goods, food, drinks, cash, and work equipment carefully and responsibly. Operational and personal information about guests, employees, and the business are to be treated confidentially. The employee may also be deployed for further tasks related to the restaurant operation and his/her function within the framework of the employment relationship and reasonableness.