Therme Erding

Manager

• Overall responsibility for service and kitchen: Leadership, coordination and management of all operational processes — from staff deployment and shift planning to the smooth organization of day-to-day operations.
• Team leadership & motivation: In close cooperation with the Head of F&B, you will establish a clear leadership structure, strengthen cross-team collaboration, and ensure efficient communication as well as the motivation and development of employees.
• Quality & service standards: Monitor and implement F&B standards across all food and beverage outlets, ensure service quality and guest satisfaction, and train teams in professional hospitality presentation.
• Operational support: Provide active operational support as needed — with visible presence in daily operations and direct interaction with guests, especially during peak times.
• Inventory & cost management: Responsible for product usage, ordering, inventory counts and budget control within your service area, in close coordination with the Head of F&B.
• Employee development & training: Onboard new employees, conduct regular training in service, product safety and hygiene, and promote professional and leadership competencies within the team.
• Reporting & coordination: Liaise directly with the Head of F&B and coordinate cooperation with the kitchen and controlling to optimally align all operational processes.

F&B Manager

• Provide technical and organizational leadership for the gardening team
• Manage, coordinate and execute landscape construction projects from inception through completion
• Ensure quality, schedule compliance and budget control across all garden projects
• Communicate with other team leaders, teams and senior management — professionally and with a solutions focus
• Lead and develop staff, including training, work scheduling and personnel responsibility
• Contribute to bid/cost estimation and project planning

F&B Manager

Head of Horticulture and Green Spaces