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 café’s 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 café’s 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 café’s 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 hotel’s overall brand and positioning.

Ensuring Exceptional Customer Service 

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

 

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