- Directing the hotel's food and beverage planning and service- Managing the kitchen and service team of 12- Reinforcing franchise standards, meeting local requirements- Managing orders, keeping in touch with suppliers- Ensuring continuous financial and quality optimalization- Reporting directly to German HQ

- Managing the kitchen team of 25, supporting the head chef- Complying with hygiene, labour and other standards- Ensuring an impeccable food and service quality- Taking care of smooth daily operation, supervising task flow- Managing orders, keeping in touch with suppliers

- Establishing the first foreign operating unit of the franchise- Creating recipes and menus based on local procurement- Quality control of ingredients, price calculations- Managing the kitchen team of 5- Complying with local hygiene, labour and other standards- Reporting directly to owners in Budapest- Site search for new locations of franchise expansion