ALSUS Urbanizadora

Operations

• Du bist verantwortlich für das Glück – und damit für die Organisation des Betriebsablaufs am HANS IM GLÜCK Standort.
• Du führst das gesamte Team, motivierst Deine Mitarbeiter*innen, erstellst Dienstpläne für die Bereiche Küche, Bar und Service und gibst regelmäßig Schulungen.
• Du kontrollierst wichtige Kennzahlen wie Produktivität, Personalkosten und Wareneinsatz.
• Die Durchführung der Tages- und Monatsabrechnungen sowie Bankeinzahlungen gehören natürlich dazu.
• Außerdem stellst Du sicher, dass Hygienevorschriften und das Arbeitsschutzgesetz jederzeit eingehalten werden.
• Bei Fragen von Gästen und Mitarbeiter*innen bist Du erste Ansprechpartner*in.

Betriebsleiter

• You are responsible for guest satisfaction — and for organizing the operational workflow at the HANS IM GLÜCK location.
• You lead the entire team, motivate your employees, create staff schedules for the kitchen, bar and service areas, and provide regular training.
• You monitor key performance indicators such as productivity, labor costs and food & beverage costs.
• Performing daily and monthly reconciliations as well as bank deposits is part of the role.
• You also ensure that hygiene regulations and occupational health and safety laws are complied with at all times.
• You are the first point of contact for questions from guests and employees.

Operations Manager

• Ensure guest satisfaction and oversee the day-to-day operations at the HANS IM GLÜCK location
• Lead the entire team and motivate staff
• Create work schedules for kitchen, bar and front-of-house
• Conduct regular staff training
• Monitor key metrics such as productivity, personnel costs and cost of goods
• Perform daily and monthly financial reconciliations and bank deposits
• Ensure compliance with hygiene regulations and occupational health and safety laws
• Serve as the primary point of contact for guest and staff inquiries

• You are responsible for guest satisfaction — and therefore for organizing the operational workflow at the HANS IM GLÜCK location.
• You lead the entire team, motivate your staff, create duty rosters for the kitchen, bar and service areas, and regularly conduct training sessions.
• You monitor key performance indicators such as productivity, personnel costs and cost of goods.
• Performing daily and monthly financial reconciliations as well as bank deposits is part of the job.
• You ensure that hygiene regulations and occupational health and safety laws are observed at all times.
• You are the primary contact person for guests and employees with questions.