Hans im Glück

Operations

• Co-responsible for guest satisfaction and for organizing operational workflows
• Together with the operations manager, you lead the entire team and motivate your employees
• Create staff schedules for the kitchen, bar, and service areas
• Conduct regular training sessions
• Monitor key performance indicators such as productivity, labor costs, and cost of goods sold (COGS)
• Carry out daily and monthly reconciliations and bank deposits
• Ensure compliance with hygiene regulations and occupational health and safety laws
• Serve as the first point of contact for guest and employee inquiries

Operations Manager — Deputy

• Responsible for organizing daily operations at the HANS IM GLÜCK location
• Lead the entire team and motivate employees
• Create staff schedules for kitchen, bar and service
• Provide regular training sessions
• Monitor key performance indicators (productivity, personnel costs, cost of goods)
• Perform daily and monthly closings and bank deposits
• Ensure compliance with hygiene regulations and occupational health and safety requirements
• Serve as the primary point of contact for guest and staff inquiries

Operations Manager

• Verantwortlich für das Glück und Organisation des Betriebsablaufs am Standort
• Führen des gesamten Teams und Motivieren der Mitarbeiter*innen
• Erstellen von Dienstplänen für Küche, Bar und Service
• Durchführung von Schulungen und Kontrolle wichtiger Kennzahlen wie Produktivität, Personalkosten und Wareneinsatz
• Durchführung der Tages- und Monatsabrechnungen sowie Bankeinzahlungen
• Sicherstellen der Einhaltung von Hygienevorschriften und Arbeitsschutzgesetz
• Erste*r Ansprechpartner*in bei Fragen von Gästen und Mitarbeiter*innen

Betriebsleiter

• You are responsible for the guest experience — and thus for organizing the operational workflow at the HANS IM GLÜCK location.
• You lead the entire team, motivate your employees, create schedules for the kitchen, bar and service areas, and regularly provide training.
• You monitor key performance indicators such as productivity, labor costs and cost of goods.
• Completing daily and monthly financial reconciliations and making bank deposits is, of course, part of the job.
• You also ensure that hygiene regulations and occupational health and safety laws are followed at all times.
• You are the first point of contact for questions from guests and employees.

• You share responsibility for ‘happiness’ — and thus for organizing daily operations at the HANS IM GLÜCK location.
• Together with the Operations Manager, you lead the entire team, motivate employees, create staff schedules for kitchen, bar and service, and regularly provide training.
• You monitor key performance indicators such as productivity, labor costs and cost of goods.
• Performing daily and monthly financial reconciliations and bank deposits is also part of the role.
• You also ensure that hygiene regulations and occupational health and safety laws are always complied with.
• You are the first point of contact for guests and employees.

Operations Manager – Deputy

• You are responsible for guest satisfaction — and therefore for organizing the restaurant’s day-to-day operations at the HANS IM GLÜCK location.
• You lead the entire team, motivate your employees, prepare work schedules for the kitchen, bar, and service areas, and provide regular training.
• You monitor key performance indicators such as productivity, personnel costs, and food and beverage costs.
• Carrying out daily and monthly financial reconciliations and bank deposits is part of the role.
• You ensure that hygiene and health & safety regulations are complied with at all times.
• You are the first point of contact for questions from guests and team members.

Assistant Operations Manager

• You are responsible for guest satisfaction — and thus 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, personnel costs and cost of goods sold.
• Performing daily and monthly reconciliations as well as bank deposits is, of course, part of your responsibilities.
• You also ensure that hygiene regulations and occupational health and safety laws are observed at all times.
• You are the first point of contact for questions from guests and team members.

Restaurant Manager

• You are responsible for the happiness — and therefore for organizing the daily operations at the HANS IM GLÜCK location.
• You lead the entire team, motivate your employees, create duty rosters for kitchen, bar and service, and regularly provide training.
• You monitor key metrics such as productivity, personnel costs and cost of goods sold.
• Performing daily and monthly financial reconciliations and bank deposits is of course part of the role.
• You ensure that hygiene regulations and occupational health and safety laws are complied with at all times.
• You are the first point of contact for guests and employees with questions.

• You are responsible for guest satisfaction — and therefore for organizing the daily operations at the HANS IM GLÜCK location
• You lead the entire team: you motivate employees, create work schedules for kitchen, bar and service, and regularly provide training
• You monitor key performance indicators such as productivity, personnel costs and cost of goods
• You are responsible for daily and monthly reconciliations as well as bank deposits
• You ensure that hygiene regulations and occupational health and safety requirements are observed at all times
• You are the first point of contact for questions from guests and employees

• You are responsible for guest satisfaction — and therefore for organizing the daily operations 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 provide regular training.
• You monitor key performance indicators such as productivity, personnel costs and cost of goods sold.
• Carrying out daily and monthly financial reconciliations and bank deposits is part of the role.
• You also ensure that hygiene regulations and occupational health and safety laws are observed at all times.
• You are the first point of contact for questions from guests and employees.

• Responsible for organizing day-to-day operations at the HANS IM GLÜCK location
• Lead the entire team, motivate employees, and create staff schedules for kitchen, bar and service
• Conduct regular staff training
• Monitor key performance indicators such as productivity, personnel costs and cost of goods sold
• Perform daily and monthly reconciliations and bank deposits
• Ensure compliance with hygiene regulations and occupational health and safety laws
• Serve as the first point of contact for guest and employee inquiries

Deputy Operations Manager

• You are responsible for happiness — and therefore for organizing the day-to-day operations at the HANS IM GLÜCK location.
• You lead the entire team, motivate your employees, create schedules for the kitchen, bar and service areas and deliver regular training.
• You monitor key performance indicators such as productivity, labor costs and food costs.
• Performing daily and monthly reconciliations and handling bank deposits are part of your duties.
• You ensure that hygiene regulations and occupational health and safety requirements are complied with at all times.
• You are the primary point of contact for questions from guests and employees.

Backend Engineer

• You are a host: you take care of our guests, take orders, serve dishes, prepare bills and handle payments.
• You are also a “happiness advisor”: you recommend our food and drinks and advise guests.
• You prepare everything for service (mise en place) and ensure the dining area is always inviting and clean.

Operations Manager — Deputy

Operations Manager

Betriebsleiter

Operations Manager

Operations Manager – Deputy

Assistant Operations Manager

Restaurant Manager

Restaurant Manager

Operations Manager

Restaurant Manager

Deputy Operations Manager

Restaurant Manager

Service Team Member