On-Site Manager

Yarzin-Sella Group; Berlin; Hybrid; EUR 52.000 - 68.000; Vollzeit

Benefits dieser Stelle

Work-life balance

Career progression

Staff meals on shift

Zusammenfassung

Yarzin-Sella Group seeks an energetic On-Site Manager to oversee day-to-day catering operations on-site in Berlin. You will ensure seamless collaboration with kitchen teams, manage service quality, safety, and client satisfaction while supervising budgets and administrative processes.

As the lead point of contact for the client, you will work closely with the CPU Chef, the Client Business Executive (CBE), and regional management to align on service standards, financial performance, and

Qualifikationen

• Experience leading on-site catering operations.
• Ability to coordinate with kitchen teams and client.
• Strong budgeting and administrative oversight.
• Excellent communication and leadership skills.

Aufgaben

• Lead kitchen teams on-site and oversee daily operations across micro-kitchens and buffets.
• Ensure staffing, onboarding and training of all team members.
• Maintain cross-functional communication between FOH and kitchen, CPU, logistics.
• Oversee setup, stocking, and cleanliness of multiple kitchen areas.
• Manage budgets, supplier invoices and data for finance and audits.
• Document and report on safety, QA and compliance.

Kenntnisse

Team leadership

Operations management

Staff onboarding

Budget management

Supplier relationships

Food safety

Jobbeschreibung

Full-time position | Competitive salary

About Yarzin-Sella

Yarzin Sella is a global leader in high-end food service, renowned for excellence and creativity in delivering exceptional dining experiences. We prioritize quality, sustainability and safety across our diverse culinary operations, fostering a culture of continuous learning and passion for nutritious ingredients. Join us in redefining food service and elevating client satisfaction!

About the role

We are looking for an energetic, organized & reliable On-Site Manager who will be responsible for overseeing the day-to-day on-site catering operations ensuring seamless collaboration with the kitchen teams. This role acts as the main operational point of contact for the client. The Outlet Supervisor ensures that service delivery meets the highest standards of quality, safety, efficiency, and client satisfaction while maintaining responsibility over budgetary and administrative processes. This role requires close collaboration with the Chef of the Central Production Unit (CPU), the Client Business Executive (CBE), and the regional management team to align on service expectations, culinary delivery, financial performance, and operational compliance.

Key responsibilities

• Team Leadership & Operational oversight
  • Lead, coordinate, and support kitchen teams on-site, ensuring smooth daily operations (micro-kitchen, buffet, events...).
  • Ensure adequate staffing, onboarding and training of all team members.
  • Ensure effective cross-functional communication between FOH and kitchen teams, as well as with external units (CPU, logistics, etc.).
  • Oversee the setup, stocking, and cleanliness of multiple micro-kitchen areas on different floors.
  • Ensure compliance with branding, merchandising, and presentation guidelines provided by the company and the client.
  • Oversee and ensure proper setup, monitoring, and replenishment of the buffet by the team, in line with service standards and visual presentation guidelines.
  • Supervise adherence to food freshness, hygiene protocols, and presentation standards, ensuring that the team consistently maintains quality and compliance throughout service.
• Customer Experience
  • Provide outstanding customer service and foster a welcoming, professional atmosphere.
  • Proactively engage with guests to ensure satisfaction and a high-quality service experience.
  • Collaborate closely with the Client Business Executive (CBE) to:
    • monitor and follow up on client feedback and service levels, respond to client requests and ensure resolution of issues, support the tracking and follow-up of on-site budgets related to operations.
  • Act as a key point of contact for day-to-day client interaction, embodying the company’s values and service standards.
  • Follow client-imposed standards while actively suggesting and implementing improvements to the catering offering to enhance the employee experience.
• Budget & Financial oversight
  • Manage and monitor weekly and monthly budgets for all on-site operations (labor, food, supplies, equipment).
  • Track and process supplier invoices, ensuring accuracy and timely submission via internal tools.
  • Ensure proper use of company systems to support the accounting team with accurate data for processing and payments.
  • Identify and report on cost‑saving opportunities without compromising service quality.
• Supervision Responsibilities
  • Oversee daily stock levels and ensure timely ordering of supplies (food, beverages, disposables, equipment).
  • Manage supplier relationships in coordination with management and procurement teams.
  • Handle other administrative tasks such as:
    • Following up on monthly themes, QA metrics and other internal reporting tools, internal audits
    • Actively participate in site, regional, and cross-functional team meetings, contributing insights and updates from the field
    • Maintain clear documentation related to finance, HR, stock, safety...

What We Offer

• The opportunity to work for a leading, fast-growing tech company with a vibrant culture.
• Great work-life balance with a Monday to Friday schedule - no weekends!
• Competitive salary package and paid holiday allowance.
• Ongoing training, mentorship, and real opportunities for promotion within the company.
• Complimentary staff meals on shift and team social events.