Senior Hospitality Staff Member

• MBO level of work and thought

• Minimum 3 years of experience in hospitality (preferably in a premium or retail environment)

• Knowledge of HACCP, hygiene regulations, and guest experience

• Experience with POS systems and basic administrative tasks

Based on a full-time employment (38 hours), you can count on the following in accordance with the CAO:

• Salary of € 2,589.- gross per month (based on 38 hours per week)
• Allowance in time or money for working inconvenient hours;
• 8% holiday allowance;
• Annual profit-sharing scheme between 2% and 6%;
• 20% staff discount on a portion of your purchases;
• 26 vacation days per year;
• Pension scheme;
• Travel allowance or NS Business Card
• A vitality budget of up to € 500.- per year for, for example, a gym membership or health course;

You are both a host and a process monitor. No two days are the same - you switch between the kitchen, counter, floor, and cash register, while maintaining oversight of quality, service, and hygiene.

• Preparing, presenting, and serving dishes according to recipes and presentation requirements.

• Checking the freshness, quality, and appearance of products throughout the day.

• Ensuring timely replenishment, stock management, and identifying any discrepancies.

• Welcoming guests in a personal, hospitable, and professional manner.

• Advising on the assortment and answering questions about products and ingredients.

• Guiding ordering and payment processes where speed, service, and a premium experience are central.

• Ensuring a clean, safe, and representative work and guest environment according to HACCP guidelines.

• Supervising compliance with cleaning programs, safety procedures, and maintenance guidelines.

• Identifying defects or malfunctions and taking action to resolve them.

• Start of the day: You check the mise-en-place, discuss the division of labor, and check the quality of the products.

• Morning: You stand behind the counter, advise guests, and monitor throughput during the first rush.

• Midday: You maintain oversight of the kitchen and counter, step in where necessary, and direct colleagues.

• Afternoon: You check hygiene, replenish stocks, and ensure equipment is clean and safe.

• End of the day: You close down together, check the daily results, and share feedback for the next day.

Your responsibilities include:

Dishes & product quality

Guest experience & service

Hygiene & safety

A workday in this role

An experienced hospitality professional who gets energy from guest contact and teamwork. You work quickly, neatly, and professionally - even during busy moments - and know how to support colleagues through your knowledge, composure, and oversight.

What you bring

• Collaboration

• Customer orientation

• Quality orientation

• Adaptability

• Communication skills

The De Bijenkorf values

Creative · Personal · Open · Inclusive · Sustainable