Katholische Jugendfürsorge der Diözese Augsburg e.V. (KJF)

F&B Manager

Katholische Jugendfürsorge der Diözese Augsburg e.V. (KJF)

full-time

Posted on:

Location Type: Office

Location: Scheidegg • Germany

Visit company website

Explore more

✨ AI Apply
Apply

Tech Stack

TypeScript

About the role

  • Overall responsibility for the entire F&B area (self-service restaurant, beer garden, kiosk, event catering)
  • Further development of the food and beverage offering (with a focus on regionality and sustainability)
  • Leadership and development of an inclusive team of 20–35 employees (depending on the season)
  • Ensuring the highest quality, hygiene and safety standards (HACCP, allergen labeling, sustainability)
  • Purchasing, inventory management, costing and pricing policy
  • Close cooperation with the events and marketing teams for special events and catering
  • Culinary planning and execution of events and special openings (e.g., "Waldweihnacht" - forest Christmas event)

Requirements

  • Completed vocational training in hotel management or gastronomy (e.g., hotel specialist, chef/cook, restaurant specialist)
  • At least 3 years of professional experience in a comparable leadership position (restaurant, hotel, leisure or experiential gastronomy)
  • Hands-on mentality — you are fully involved in operations even during peak season
  • Strong hospitality-oriented personality with natural friendliness and the ability to assert yourself
  • Creativity and a good sense for trends in regional and sustainable cuisine
Benefits
  • A varied and responsible leadership position with scope to shape and influence
  • A motivated team and an inspiring working environment in the heart of nature
  • A long-term perspective
  • The opportunity to actively further develop a special place
Applicant Tracking System Keywords

Tip: use these terms in your resume and cover letter to boost ATS matches.

Hard Skills & Tools
food and beverage managementinventory managementcostingpricing policyculinary planningevent executionHACCPallergen labelingsustainability practicesregional cuisine
Soft Skills
leadershipteam developmenthospitality orientationcreativitytrend awarenesscommunicationassertivenesshands-on mentalityfriendlinesscollaboration
Certifications
vocational training in hotel managementvocational training in gastronomy