Area Managers are responsible for a portfolio of restaurants in a defined area. They oversee administration, production, quality, high performance levels and management of the teams.
Restaurant Managers are responsible for ensuring that the team functions, at both operational and management levels. The main goal: to provide service and performance of high quality. In smaller restaurants, the managers themselves also cook.
Assistant Managers support the managers in their administrative and operational activities, and deputise for the entire executive team (management, catering, full-service catering and purchasing).
Head chefs coordinate their brigade and make sure that good professional practices are maintained to ensure high-quality culinary services and safety in all areas. They also assist the manager and deputise for them.
Chefs draw on their technical skills and creativity to produce culinary offerings that meet high quality criteria. They supervise the kitchen assistants and provide effective support for their line managers. Sous-chefs, chefs de partie, junior chefs, pastry chefs and à la carte chefs: Eldora employs the entire kitchen brigade.
Cash desk staff positions require complete management of the cash desk throughout the restaurant's opening hours. It also involves a series of other tasks needed to ensure that the restaurant operates smoothly (mise en place, topping up, looking after guests, responsibility for cleanness and good order in the guest zone, etc.). Cash desk staff play a critical part in ensuring that our business functions properly.
Members of our operational staff keep the kitchen equipment, crockery and guest zones clean. They help with set-up and preparation work in the kitchen and drive meals to delivery companies. Depending on their skills, they can also be assigned to other tasks and "jump in to help out". Good team spirit and a customer mindset play a key part in achieving the restaurant's goals.
Barista Bar staff The Barista Bar is where various types of coffee are prepared – including Latte Art – and also where cocktails and aperitifs are mixed. Barista staff are responsible for presenting and selling the range we offer in cafeterias; they manage this area and do everything that the task involves.
Service staff for full-service restaurants manage their own station in our à la carte restaurants, including mise en place, clearing away and cleaning up. As well as service, they manage cocktail receptions, serve at banquets or in executive restaurants, and operate the cash desk, etc.
Catering manager coordinate the entire administrative and operational process from the first request through to the final bill. They look after our guests and make sure they can enjoy a wonderful event that passes off smoothly.
Quality starts with purchasing! That's why our F&B buyers have the highly responsible job of comparing quality and prices. They check the goods and invoices, and manage the inventory.
F&B Assistant is a job with plenty of administrative responsibility: they make sure that our inventory management system, recipe database and online menu plans are always absolutely up to date. F&B Assistants are also integrated into the purchasing and ordering operation, and are occasionally assigned to the kitchen.
Point of Sale Manager independently manage a POS (such as a kiosk, snack bar, panini counter, etc.). The job includes purchasing, inventory management and responsibility for maintaining Eldora's standards.
Point of Sale Assistant
Most of an assistant's work is front-of-house (customer care, sales, cash desk, topping-up). They make sure that our offering is presented optimally to our guests.
Specialists are employed at Eldora AG's Service Centres in Rolle and Zurich. They work in various departments: Human Resources, IT, Marketing, Quality & Environment, F&B, Sales and Finance.