Assistant director Jobs in Grünwald

At Dean Group, we reimagine hospitality with character, not conformity. Founded in Dublin and now growing across Europe and the US, we create hotels shaped by personality, culture, and a heart-led hustle. Each of our hotels, restaurants, bars and gyms tells its own story, brought to life through humble hospitality and genuine human connection. Our people are at the centre of it all. They show up with individuality, warmth and curiosity, shaping who we are and how guests experience our hotels every day. We welcome fresh thinking and imagination, because playing it safe never made anything unforgettable.

We're currently seeking a Food & Beverage Director to join the team at The Dean, Munich. As our new Director of Food & Beverage, you - together with the General Manager and our operational F&B Manager - are the heart of all our culinary outlets. If you have lead day-to-day operations, have experience in guest experience, quality, stock control and team leadership, we'd love to hear from you!

Key areas:

• Operational Management of all outlets
• Stock Controls - Participate in Monthly Stock Takes and Reporting
• Team Leadership and HR Management
• Guest Experience and Quality Control
• Event Coordination
• Probation and Performance Management
• Support the Group Head Chef and kitchen team with menu planning and development.
• Health and Safety Compliance
• IT and Systems Management (Micros, Procure Wizard, Tenzo, Alkimii, Ever Guest
• Accounting Software)
• Monthly P&L Reviews
• Present a quarterly events calendar for Food & Beverage and actively contribute to the annual strategic planning and budget development for the department

Location: Munich, Germany

Job Purpose

The Food & Beverage Director is responsible for the strategic leadership and operational performance of all food and beverage operations across the property, including restaurants, bars, kitchens and event spaces. This role holds full accountability for commercial performance, service standards, people leadership, compliance, and the development of a high-performing F&B culture.

The Food and Beverage Director will balance executive oversight with visible operational leadership, ensuring consistent delivery across all outlets while driving profitability through strong controls, effective labour planning, supplier management, and a disciplined approach to stock and cash governance. A high level of financial acumen is essential, including ownership of monthly P&L performance, forecasting, variance analysis, and delivery of corrective action plans to achieve gross profit and payroll targets.

The role is also responsible for ensuring robust compliance across food safety, health and safety, licensing, and internal audit standards, while continuously improving the guest experience through quality assurance, feedback analysis, and service training.

In addition, the Food and Beverage Director will lead the quarterly events calendar and play a key role in annual departmental strategic planning and budget development, partnering closely with senior stakeholders to set direction and deliver results.

Key Responsibilities:

Operational Management of all outlets

• Provide overall leadership for day-to-day and peak-period operations across all F&B outlets, kitchens, bars and event delivery
• Ensure service consistency, outlet readiness, and full compliance with SOPs, brand standards, and operating procedures
• Set operational priorities, routines, and accountability structures (daily standards checks, peak service governance, weekly performance reviews)
• Collaborate cross-departmentally to ensure a seamless end-to-end guest experience and effective operational planning
• Monitor performance KPIs using systems such as EverGuest, OpenTable, and Table Book, translating insight into actions and measurable improvement
• Drive continuous improvement initiatives to enhance efficiency, standards, and commercial outcomes across the department

Stock Controls - Participate in Monthly Stock Takes and Reporting

• Own the stock control framework across F&B, ensuring strong governance on purchasing, receiving, storage, transfers, wastage, breakages, and cost control
• Oversee supplier performance and inventory management via Procure Wizard, ensuring pricing discipline and compliance with agreed purchasing standards
• Ensure delivery accuracy and internal stock controls are followed at all times across multiple outlets and stores
• Conduct stocktakes either weekly or monthly, depending on the property's needs. If stocktakes are outsourced, provide senior oversight and support as required to enable an accurate count and ensure readiness
• Once monthly stocktakes are completed, review results with the stock control team and senior F&B leadership, identifying variances, root causes, and corrective actions
• Report key findings to the COO, escalating concerns promptly and driving resolution through structured action plans and follow-through

Team Leadership and HR Management

• Lead, inspire and develop a high-performing F&B team, including the management structure across outlets and service areas
• Recruit, train and develop talent, ensuring strong onboarding, capability building, and succession planning
• Lead communications, rota governance, labour planning, and operational briefings to align teams and drive performance
• Oversee HR matters including attendance management, employee relations, staff wellbeing and engagement, in partnership with HR
• Promote communication, recognition and engagement through platforms such as Workvivo, reinforcing culture and accountability

Guest Experience and Quality Control

• Set and uphold service excellence standards across all outlets, ensuring consistent execution across all dayparts and guest touchpoints
• Monitor guest feedback through EverGuest and OpenTable, ensuring timely responses, resolution, and improvement actions
• Lead quality assurance routines, service coaching, and standards audits to meet or exceed internal and external requirements
• Ensure hygiene and cleanliness standards are consistently achieved across front and back of house
• Drive a guest-first culture focused on service, product quality, and attention to detail

Event Coordination

• Provide leadership oversight for F&B delivery across all events, ensuring alignment with client expectations and commercial targets
• Coordinate with the Events team on logistics, menus, staffing models, timelines, and service delivery standards
• Ensure accurate event costing, billing, and post-event review processes are followed, identifying improvements and protecting margin
• Ensure event execution is resourced correctly with appropriate management presence and standards control

Probation and Performance Management

• Own the performance management framework for the department, ensuring clear objectives, standards, and accountability at all levels
• Oversee probation processes, performance reviews, coaching plans and structured feedback routines
• Manage performance issues promptly and fairly, including performance improvement plans and disciplinary processes, in line with HR policy
• Identify development needs and implement targeted training plans for individuals and teams

Support the Group Head Chef and kitchen team with menu planning and development.

• Act as a strategic partner to the Group Head Chef to deliver menu planning, development and execution that aligns with the brand and commercial goals
• Drive menu engineering, portion control and specification compliance to protect margin while enhancing guest satisfaction
• Support kitchen leadership with forecasting, event planning alignment, and operational coordination across outlets
• Ensure consistent quality and standards of food presentation, service readiness, and product delivery

Health and Safety Compliance

• Ensure full compliance with food safety, HACCP procedures, licensing requirements, and all relevant health and safety legislation
• Maintain audit readiness and ensure teams are trained, compliant, and accountable for safe working practices
• Lead incident management, corrective actions, and preventative controls to reduce risk and maintain high safety standards
• Ensure hygiene standards and safe systems of work are consistently maintained across all F&B areas

IT and Systems Management (Micros, Procure Wizard, Tenzo, Alkimii, Ever Guest, Accounting Software)

• Own departmental systems adoption, accuracy, and governance, ensuring teams are trained and systems are used correctly
• Maintain strong controls around POS configuration, reporting, promotions, access, and transaction integrity within Micros
• Leverage Tenzo, Alkimii, Ever Guest and financial systems for KPI reporting, labour planning, and performance optimisation
• Drive continuous improvement through systems usage, reporting discipline, and process optimisation

Monthly P&L Reviews

• Own monthly P&L performance for the department, delivering clear reporting and accountability against budget
• Analyse revenue trends, cost drivers, payroll, and margin performance, identifying variances and implementing corrective action plans
• Ensure robust payroll budgeting and labour productivity controls are in place, aligned to forecast demand and service standards
• Provide clear commercial commentary including risks, opportunities, actions taken and expected outcomes

Present a quarterly events calendar for Food & Beverage and actively contribute to the annual strategic planning and budget development for the department

• Create and present a quarterly events and promotions calendar aligned to seasonality, demand and revenue opportunities
• Lead departmental contribution to annual strategic planning, including revenue targets, margin strategy, labour models, and operational initiatives
• Develop and support budget planning for the department, ensuring clear assumptions, targets, and delivery plans
• Collaborate with senior leadership on long-term growth opportunities, service innovation, and operational improvement projects

Preferred Experience & Skills

• 8+ years in senior F&B leadership within hotels, resorts, or high-volume multi-outlet operations
• Proven track record of delivering revenue growth, margin improvement, and payroll governance
• Strong financial acumen with advanced capability in P&L ownership, forecasting, variance analysis, and corrective action planning
• Experienced leader of leaders with strong people development, culture-building, and performance management skills
• High standards for guest experience, service delivery, and operational excellence with hands-on credibility
• Strong event strategy and delivery capability, with commercial focus on costing, margin, and execution quality
• Strategic, resilient, and solutions-oriented with the ability to influence at executive level and collaborate cross-functionally

Benefits:

• Global discounted staff room rates across the group
• 50% off Food and 25% Beverage across the group
• Increased Annual Leave with Service
• Friends and Family discount
• Gym Membership Discounts*
• Continual training and development
• Career progression within the Group
• Gratuities*
• Meals on shift*
• Refer a friend scheme
• Wellness at work events and access to wellness platform
• Employment Assistance Programme
• Group discounts for cinema tickets, shopping deals etc
• Team appreciation days
• Service recognition
• Regular fun-filled activities and gatherings for all teams across the group

*Applicable to certain positions

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