Versatile and comprehensive education in one of the best hotels in Saarland
Foundation for an international career
Personal cooperation on the family-run estate
Cross-border training possible
Diverse opportunities for further education and promotion of personal interests
Participation in competitions
Regular development talks
go for success
as a top trainee
Hotel specialist (m/f/d)
Dealing with guests, advice and sales, training in all departments of the hotel, complaint management, advertising and promotion
Restaurant specialist (m/f/d)
Dealing with guests, advice and sales, working at the guest’s table, running a station in the restaurant, planning and hosting festivals and events
Safety and health, food handling, inventory management and calculation, food preparation on all items of the kitchen
Start of training: 1. 1 August or by appointment
Duration of training: 3 years, shortening possible
Training locations: Überherrn & Saarbrücken
Friendly and polite appearance
Teamwork and flexibility
High willingness to learn
Own initiative and commitment
Contact joy and empathy
AS ADDITIONAL QUALIFICATION "HOSPITAL MANAGEMENT"
From the training year 2019/2020 for apprentices with a high school diploma or Fachhochschulreife in the context of a classical vocational training in the hotel and restaurant trade
Extension of the training by basic business knowledge and thus extension of the later application possibilities
Additional lessons from the second semester of the basic level & written additional examination at the end of the apprenticeship period
Module 1: Accounting
You will learn the basics of accounting, record transactions in the gastronomic company accounting and create a balance sheet. You will develop initial insights into the economic situation of the company.
Content, for example: Bookings according to the double entry bookkeeping system; Balance sheet structure; Calculate key figures
Module 2: Controlling
The focus here is on the costs and services of gastronomic companies. The goal is to determine prices that cover all costs and generate profits. There are also wise financing decisions to make.
Content eg: basics of costs and benefits; Determine surcharges; Calculation; types of financing
Module 3: Human Resources
In this module questions about the importance of the staff in the catering industry, recruitment, personnel deployment and personnel management are clarified.
Content eg: design job advertisements, evaluate job interviews, create personnel file
Module 4: Business Management
What needs to be considered when starting a gastronomic business? How can these companies be successfully managed? How do I motivate my employees? These are questions of the module whose solutions the students work together.
Content eg: legal forms of companies, management concepts, employee satisfaction
We look forward to receiving your application
Just fill out the form below and upload your application documents.
Or contact us directly:
The Linslerhof – Hotel, Restaurant, Events & Nature
Linslerhof 1 * 66802 Überherrn
Tel. +49 (0) 6836 – 807-466