F&B Controlling & Trainings Manager m|f|gn

Do you love great gastronomy and know that quality must also make commercial sense? You are well-versed in food cost, cost of goods sold, and contribution margins. But you don't want to spend your working day solely staring at Excel spreadsheets.

You want to see what happens in the restaurant. Develop solutions alongside the kitchen and front-of-house teams. Onboard new staff members. Improve operational workflows. And when Der Schwarzacher is in full swing, you are right there where the action is.

For our food and beverage divisions, we are looking for an experienced F&B personality who understands numbers, inspires people, and enjoys getting hands-on.

A role for someone who knows the professional standards of luxury hospitality, but wants to work closer to daily operations, the people, and real decision-making once again.

Why us

The Unterschwarzachhof has grown over generations, and our culinary offerings are just as diverse as our property.

From our upscale hotel restaurant to Der Schwarzacher with its restaurant, bar, après-ski, weddings, and events, right through to Die Schmiedalm, special functions, and products from our own organic farm: distinct culinary worlds meet under our roof.

That is precisely why we are creating this position.

You bridge quality with profitability, metrics with operational reality, and high standards with what our team truly needs in their day-to-day work.

In doing so, you will work closely with the owner and executive management, head of culinary, head chefs, restaurant managers, as well as storekeeping & inventory management.

Your role

You bring metrics, quality, and operational practice together.

F&B Performance & Controlling

• Establishment and management of our F&B controlling across all culinary and beverage divisions
• Analysis of turnover, cost of sales, labour deployment, productivity, and contribution margins
• Creation of a clear, concise F&B dashboard highlighting core key performance indicators
• Pre- and post-costing for dishes, beverages, set menus, buffets, and private functions
• Detailed analysis of Food & Beverage Cost, average spend per guest, inventory variances, wastage, and revenue growth potential
• Preparation and moderation of regular F&B Performance Reviews with executive management and department heads

Inventory Management & Digitalisation

• Close collaboration with our Storekeeping & Inventory Management Coordinator
• Responsibility for master data, article and price maintenance, standardised recipes, and stock-taking processes
• Monitoring of cost of sales, stock levels, and minimum stock reorder points
• Continuous development of inventory software, EPOS systems, digital recipe databases, mobile stock-taking, and reporting modules

Quality & Operational Implementation

• Development of practical service standards, SOPs, and checklists for restaurant service, bar, breakfast, à la carte, events, and other areas
• Building an internal F&B Hospitality Academy in close cooperation with HR
• Seasonal training modules across all F&B outlets covering service standards, EPOS systems, cross-selling, and upselling techniques
• Regular operational presence and quality reviews within our outlets
• Identifying alongside department leaders where quality, productivity, or daily operations can be improved
• Operational support during major events, functions, and peak seasonal trade

What matters to us:

You are not an F&B Controller who only knows the operation through spreadsheets. You spend time in the outlets, talk to the teams, and jump in to help operationally when needed. Especially at Der Schwarzacher during high-season periods, a true hands-on mentality is key for us.

A Key Focus: Onboarding & Training

High standards only work when people know how to live them.

Particularly at the start of each season, you will play a central role alongside HR, the Head of Culinary, and Restaurant Managers.

You will develop, coordinate, and deliver technical onboarding for our new seasonal team members across service, bar, kitchen, breakfast, and event operations.

This includes training on:

• EPOS and inventory management systems
• Food, beverage, and wine knowledge
• Service and quality standards
• Sales techniques, cross-selling, and upselling
• HACCP and allergen awareness
• Complaint management and service recovery

Longer-term, you will expand this content into a structured internal F&B training framework complete with onboarding plans, checklists, video tutorials, and a digital knowledge base.

Your profile

You are as good with numbers as you are with people.

You bring strong hospitality experience and understand what actually happens in the kitchen, restaurant, and bar during daily operations.

At the same time, you work in an exceptionally structured and methodical manner. You can filter essential key metrics from large amounts of data, recognize broader patterns, and translate them into concrete action items.

You will be a great fit if you:

• Bring several years of experience as an F&B Manager, F&B Controller, or in a comparable position
• Are familiar with luxury 4- or 5-star hospitality or high-end gastronomy
• Possess strong financial acumen and analytical abilities
• Are highly proficient in using EPOS and inventory management software
• Have mastered costing, food cost, beverage cost, and stock-taking processes
• Have advanced Excel skills and ideally experience with BI tools
• Build structured processes and consistently follow through on execution
• Have experience in staff training and onboarding design
• Communicate clearly and effectively align diverse stakeholder interests
• Are pragmatic enough to adapt a plan when operational reality demands a shift

Above all:

You see your role as a sparring partner and coach, not an auditor.

You can work as an equal partner with an entrepreneur-led owner, present numbers clearly, justify recommendations, and simultaneously understand that decisions in a family business are made quickly and pragmatically.

You create structure without generating bureaucracy.

Our culture

Work professionally. Stay personal. And pull together.

We are not a corporate chain. The Unterschwarzachhof is an established family business where the owners are personally involved and decisions are made directly.

At the same time, we set high standards for quality and professionalism. Our guests join us for special holidays, weddings, events, and unforgettable winter days.

Therefore, your task here is not to manage existing corporate template standards.

You are given the opportunity to build structures together with us that truly suit our property.

You will work as an equal partner alongside the head of culinary, head chefs, restaurant managers, storekeeping & inventory management, HR, and executive management. Operational responsibility for the kitchens and restaurants remains with their respective leaders – you create transparency, standards, and the financial foundation for sound decision-making.

What you can look forward to

• A permanent year-round position with long-term prospects
• A newly created key position offering real scope for creative input
• Direct collaboration with the owner and executive management
• Strong proximity to operational trade rather than a purely desk-bound role
• Responsibility across diverse culinary concepts – from fine-dining hotel restaurant to Der Schwarzacher
• Establishing professional F&B controlling and modern reporting dashboards
• Designing standards, training programmes, and an internal F&B training framework
• Close collaboration with experienced kitchen and service management teams
• Short decision-making pathways instead of corporate red tape
• The opportunity to truly build something from scratch and leave your mark

Our benefits

A permanent year-round position offering real long-term prospects within a hotel group committed to continuity, top quality, and personal development.

• Work in a successful, family-managed boutique hotel
• Warm, family-like working atmosphere
• Modern working environment
• Flat hierarchies and quick decision-making
• Tailored, personal onboarding and training
• Work in a region renowned for an exceptional quality of life
• Workplace located in the heart of one of Austria’s finest tourist regions
• State-of-the-art staff accommodation in our Team House – rooms with balconies, sauna, gym, and underground parking within walking distance
• Discounted accommodation rates for family and friends
• Full staff catering throughout the whole day
• Exclusive staff uniforms by Lena Hoschek, Markus Meindl, and selected luxury brands – high quality, authentic, and distinctive
• Employee Bonus Card offering seasonal perks and discounts
• Attractive performance bonuses rewarding dedication, team spirit, and outstanding achievements
• Discounted ski lift passes and complimentary ski equipment rental in winter
• 13th and 14th month salary per year (Austrian statutory holiday & Christmas bonus pay)
• Professional training and career development opportunities
• Year-round career development prospects within the group

Apply now!

Would you like to do more than analyze numbers—and actually drive meaningful impact with them?

Then bring your expertise, big-picture vision, and hands-on approach to our team.

Help us shape an F&B environment where quality, profitability, and genuine hospitality align seamlessly—close to operations, close to the team, and with ample room to leave your signature touch.

We look forward to meeting you.