Restaurant and Event Catering Specialist (m/f/d) Training
3-jährige duale Ausbildung mit 1 bis 2 Tagen pro Woche Berufsschulunterricht. Besonders geeignet für Restaurants und Veranstaltungen sind offene und freundliche Menschen, die gerne im Team arbeiten. Der Umgang mit Gästen ist Teil des täglichen Lebens, dabei helfen Kommunikations- und Verkaufstalent. Wer gut organisieren kann und auch bei Hektik Ruhe und Überblick behält, ist in diesem Beruf richtig. Fremdsprachen sind von Vorteil. Fachleute für Restaurants und Veranstaltungsgastronomie haben das Wohlergehen ihrer Gäste im Blick - ob beim Dinner oder bei der großen Tagung, ob bei der einzigartigen Hochzeitsfeier oder im täglichen à la carte-Service. Sie haben die Gastgeber-Rolle im Restaurant, an der Bar und bei den unterschiedlichsten Arten von Veranstaltungen. Sie beherrschen alle Abläufe, vom saison- und anlassbezogenen Vorbereiten der Räume über das Beraten der Gäste und das fachgerechte Servieren von Getränken, Speisen und Menüs bis zur Rechnungserstellung.
The ReVas are the bridge between the kitchen and the guests. They have the expertise to explain the origin, taste, and preparation of food and beverages to guests. They are well versed in food and beverage trends. No matter how lively things get, they maintain an overview and coordinate all restaurant operations.
Gastro & Event - das neue Power-Paar in der Ausbildung! Die Fachmänner und Fachfrauen für Restaurants und Veranstaltungsgastronomie wurden als Vollprofis rund um alle Arten von Veranstaltungen ganz neu aufgestellt. Von der Konzeption von Tagungen, Banketts und Feiern über deren Organisation bis hin zur Durchführung - sie haben den Durchblick und die Fäden in der Hand.
Key data:
- 3-year dual training program
- Start date by arrangement
- Working hours vary depending on the department
Your Responsibilities
- Shaping the guest experience as a host
- Advising guests on food and beverages
- sales promotion
- Professional serving of food and beverages
- Preparation of specialty coffees and cocktails
- Organization of service processes
- Planning and organizing events
- Working with billing and reservation systems
- Sustainability and hygiene
- Instruction and guidance of employees and teamwork
What you should bring
- secondary school diploma
- Enjoy working with and for people
- Teamwork and communication skills
- Good manners, pleasant appearance
- Quick comprehension
- Organizational and sales skills
- Carefulness and sense of responsibility
- Mathematical skills
Further training opportunities after successfully completing training:
A wide variety of areas in the catering and event management industries are open to qualified ReVas. The broad training and diverse further training opportunities open doors to a wide range of career paths, including abroad. In restaurants, young professionals often start as commis de rang and work their way up to restaurant management. In hotels, food and beverage management, banquet and event departments offer exciting entry-level opportunities. Some ReVas also choose to work as bartenders for event or convention organizers. It is possible to advance to positions such as F&B manager or restaurant director. Others become self-employed and open their own restaurants.
What sets you apart
Gastgebermentalität: Sie sorgen dafür, dass sich unsere Gäste wohlfühlen - durch Verlässlichkeit und Qualität
Belastbarkeit: Wenn es mal turbulent wird oder schnell gehen muss, bleiben Sie konzentriert und behalten Ruhe sowie Überblick
Problemlösungskompetenz & Konfliktsensibilität:Sie denken mit, bleiben fair und handeln überlegt
Empathie & Teamgeist: Sie arbeiten gern im Miteinander und haben ein gutes Gespür für Ihre Kolleg:innen
Diskretion: Was im Haus geschieht, bleibt im Haus - Sie gehen verantwortungsbewusst mit Informationen um
Lernbereitschaft: Sie sind offen für neue Abläufe, Tools und Impulse
Positive Ausstrahlung: Sie bringen gute Energie ins Team - das spürt man
What you'll earn with us
Your training stipend is set by the collective bargaining agreement and increases with each year of training: €1,200 per month in the first year of training (€1,100 during the first four months of the probationary period), €1,300 in the second year, and €1,400 in the third year—all gross amounts. In addition, after twelve months of employment, you will receive an annual bonus equal to half a month’s pay, as stipulated by the collective bargaining agreement.
A salary you can count on
With every employment contract, we adhere to the collective bargaining agreement for the hotel and restaurant industry in North Rhine-Westphalia. For you, this means:
- Guaranteed Wage Increases: Every collective bargaining agreement increase takes effect automatically—without negotiation, without having to ask.
- Transparent Pay Grading: Every employee is classified according to the same clear rules—based on qualifications and professional experience. No salary negotiations behind closed doors, no envy, no discord within the team.
- Clear to everyone: You can always see where you stand today and when you’ll reach the next level.
What else we offer you
Working conditions
- Flexible Work: You tell us how many days a week and how many hours a day you'd like to work—and we'll work with you to see if it's a good fit
- At least 28 days of vacation—because rest is just as important as dedication
- Accommodating requests for time off: We do our best to accommodate important personal commitments when scheduling shifts
- Staff housing, subject to availability, if you are new to the area
- Time Off Together: Company Holidays Over Christmas and a Summer Staff Party
Additional services
- 30% staff discount on accommodations for family and friends, 25% off food and beverages and spa services
- 25% discount at partner hotels of "Sterne im Sauerland"
- Free use of the fitness center, swimming pools, and recreation room during off-peak hours
- Participation in our daily fitness and relaxation classes, subject to availability
- Exclusive travel perks through personights.de
- Discounted travel worldwide through our partner portal for tourism professionals
- At least one subsidized training course per year