Senior Hospitality Staff Member in Utrecht

Based on full-time employment (40 hours), you can count on the following in accordance with the CAO:

• A gross monthly salary between € 2,589 and € 2,974

• 30 vacation days (based on full-time)

• Travel allowance or NS Business Card (depending on commuting distance)

• Pension scheme

• Profit sharing

• Holiday allowance

• 20% staff discount at De Bijenkorf

• Available work clothing

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

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.

Your responsibilities include

Dishes & product quality

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

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

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

Guest experience & service

• 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.

Hygiene & safety

• 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.

A workday in this role

• 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 times during the first rush.

• Afternoon: You maintain an overview of the kitchen and counter, step in where necessary, and direct colleagues.

• Late 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.

• Collaboration

• Customer focus

• Quality orientation

• Adaptability

• Communication skills

Creative · Personal · Open · Inclusive · Sustainable