Café & Patisserie Manager (St Regis Budapest) Pre-opening

JOB SUMMARY

Lead the Café & Patisserie at The St. Regis Budapest Hotel offering signature pastries premium coffee and an exceptional guest experience. Supervises daily restaurant operations and assists with menu planning maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals then implements plan.

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 4 years experience in the food and beverage culinary or related professional area.

OR

2-year degree from an accredited university in Food Service Management Hotel and Restaurant Management Hospitality Business Administration or related major; 2 years experience in the food and beverage culinary or related professional area.

Key Responsibilities

Operational Management

• Oversee all café operations including service standards food and beverage quality hygiene and presentation.
• Ensure smooth daily operations with efficient opening and closing procedures.
• Coordinate with the kitchen and pastry team to maintain product consistency and availability.
• Manage inventory levels supplier relationships and purchasing to maintain cost efficiency and quality standards.

Guest Experience & Service

• Maintain high guest satisfaction through attentive service consistency and product excellence.
• Address guest feedback promptly and implement service improvements as needed.
• Promote a welcoming environment that reflects the cafés artisanal and local character.

Team Leadership & Training

• Recruit train and motivate café staff to deliver professional and engaging service.
• Prepare and manage staff schedules to optimize productivity and control labor costs.
• Conduct regular team briefings and provide ongoing coaching to uphold brand standards.
• Provides the leadership vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
• Ensures compliance with all food & beverage policies standards and procedures by training supervising follow-up and hands on management

Financial Management

• Actively participate in the cafés annual and monthly budgeting process.
• Monitor and control food beverage and labor costs to ensure financial targets are achieved.
• Track daily and monthly sales performance analyze variances and implement corrective actions when required.
• Prepare and submit financial reports on café performance including profitability wastage and cost control measures.
• Work closely with the Director of F&B to achieve or exceed the cafés budgeted revenue and profit goals.

Marketing & Concept Development

• Collaborate with the marketing and culinary teams to promote seasonal products and local pastry offerings.
• Support storytelling that highlights local ingredients and artisan partnerships.
• Maintain visual and service consistency aligned with the hotels overall brand and positioning.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.