Restaurant Specialist EFZ – Service, Bar & Banquets (60–100 %)

Restaurant Rössli in Obermumpf stands for traditional cuisine, high-quality presentation, and personal hospitality. Seasonal food and drinks complement familiar classics – creative, enjoyable, and without pretension. From lunch to a cozy dinner to club events and festive banquets: the variety of our guests makes the Rössli a lively meeting point in the village and ensures a diverse gastronomic everyday life.

We are rebuilding our team. In doing so, we are looking for people who enjoy good cuisine and attentive service and who want to help shape the further development of the Rössli. Own ideas, independent working, and good cooperation between the kitchen, service, and banquet operations should characterize our everyday life.

Just as important to us is how we work together: respectful, open, and with transparently agreed working conditions. Clear agreements and mutual support form the basis for us of a team that creates quality together – and gives guests a reason to gladly return.

Your tasks:
You look after guests from reception to billing, prepare restaurant and bar operations, recommend food and drinks, and participate in banquets and events. You coordinate everyday life with the kitchen, keep an eye on order, hygiene, and allergens, and help in other operational areas if necessary. You organize routine processes independently; for important decisions, the host is available to support you.

What you bring with you:
A relevant training at EFZ level or an equivalent qualification, good German skills, enjoyment of guest contact, reliability, and team spirit. Sales, wine, or beverage knowledge are welcome, but not a must.

What we offer:
A permanent position with a preferred 60–100 % workload, L-GAV-compliant monthly salary according to the relevant level and training, 13th month salary, five weeks of vacation, as well as clear rest day and working time regulations. Attractive compensation model consisting of fixed and performance-oriented components for the entire team. You can help shape processes and, if interested, develop perspectively towards Chef de Service – without this being a requirement.

Working environment: Year-round operation with opening hours 08.00–24.00 on seven days. Individual shifts are planned; evening, weekend, holiday, and event shifts are included.