F&B Kitchen Team Manager

Service & store appearance

• Ensuring a premium service and guest experience within the F&B environment.

• Achieving sales and turnover objectives and contributing to yield improvement.

• Optimizing the presentation of dishes in line with brand identity and seasonal focus.

• Stimulating collaboration between kitchen, service, and commercial departments.

Leadership & team development

• Directing, coaching, and developing the kitchen team.

• Creating a safe, inclusive, and inspiring work environment.

• Planning and organizing daily activities.

• Performing HR tasks such as coaching, evaluations, and sickness absence management.

Commerce & operations

• Ensuring execution of the catering concept and quality standards.

• Preparing and presenting dishes according to premium standards.

• Optimizing processes for efficiency and minimal waste.

• Coordinating inventory management and ordering processes for own-bought catering concepts.

Food safety & hygiene

• Ensuring compliance with HACCP, Social Hygiene, and food safety guidelines.

• Preparing and supervising internal and external audits.

• Ensuring safe, organized, and hygienic kitchen processes.

A workday in this role

• Start of the day: You discuss the planning and priorities with the kitchen team.

• Morning: You check mise-en-place, quality standards, and preparation for peak moments.

• Midday: You adjust operations, perform on-the-job coaching, and monitor hygiene regulations.

• Afternoon: You analyze sales results, manage ordering processes, and work on process improvements.

• End of the day: You close the kitchen with the team, perform quality checks, and complete administration.

The F&B kitchen of De Bijenkorf is the culinary heart of the catering environment. This is where dishes are prepared and created that align with seasons, campaigns, and the premium brand identity. Together with your team, you ensure refined taste, quality, and appearance.

As F&B Kitchen Team Manager, you lead the kitchen team, optimize processes, and ensure smooth collaboration between kitchen, service, and commercial teams, so that guests experience a high-quality, consistent experience.

Based on full-time employment (40 hours per week), you can count on:

• A gross monthly salary between € 3,252 and € 4,646

• 30 vacation days

• Travel allowance or NS Business Card

• Pension scheme

• Profit sharing

• Holiday allowance

• 20% staff discount at De Bijenkorf

• Available work clothing

• Opportunities for professional development and training

An inspiring leader with a passion for catering, quality, and people development. You know how to optimize processes and motivate employees, while also operating with strong commercial and service orientation.

What you bring

• HBO working and thinking level

• Minimum 5 years of experience in a leadership role within catering/hospitality

• Knowledge of preparation techniques, product development, and menu engineering

• Experience with food safety, HACCP, Social Hygiene, and audits

• Excellent command of the Dutch language

Competencies

• Collaboration

• Customer focus

• Initiative

• Result orientation

• Leadership & coaching ability

The De Bijenkorf values

Creative · Personal · Open · Inclusive · Sustainable