You are in the middle of the service. Not from a distance, but on the floor. You see what is happening, step in where needed and ensure every guest enjoys a consistent and high-quality experience.

Together with the Food & Beverage Manager and Executive Chef, you turn vision into practice. Not tomorrow. Today. This shift. With this team.

What you will do

• You lead the daily service from A to Z. From briefing to closing, you maintain overview and ensure everything runs smoothly: seating, timing, communication between front and kitchen. You actively support the operation when needed and remain visible on the floor. Problems? You solve them immediately. No unnecessary escalation.
• You monitor service quality. You coach the team live during service: attitude, communication, product knowledge and upselling. You anticipate guests’ needs, often before they express them, and act immediately. You pay attention to details — mise-en-place, pace, presentation — everything must be right.
• You lead the team on the floor. Clearly, directly and without unnecessary noise. You guide new colleagues and provide immediate feedback, both positive and corrective. Even under pressure, you keep the energy high and the team focused.
• You work closely with the F&B Manager. You translate guidelines into concrete actions, identify operational challenges (staffing, service, products) and contribute to solutions. After service, you provide clear feedback and reporting.
• You ensure quality and procedures are followed. HACCP, safety standards and internal procedures are strictly respected. You continuously check cleanliness, preparation and operational flow. Deviating from standards is not taken lightly.
• You take ownership of planning and staffing. You create schedules based on occupancy and reservations and ensure the right people are in the right place at the right time.
• You monitor performance and attendance and proactively identify when adjustments are needed.
• You manage stock and orders. You maintain oversight of inventory, place orders and check deliveries. You prevent waste and quickly notice irregularities in costs or consumption.
• You support marketing initiatives on the floor. You ensure the team understands current promotions and how to communicate them to guests. You make sure what we promise is also what guests experience. And you provide honest feedback: what works and what does not.

• You have at least 1 to 2 years of experience in a supervisory role within a restaurant or hotel environment.
• You are strong on the floor and lead by example.
• You combine attention to detail with strong organizational skills.
• You communicate clearly, directly and professionally.
• You bring positive energy to the team, even during busy moments.
• You think in solutions and adapt quickly when situations change.
• You speak Dutch and/or English fluently.
• You feel at home in a dynamic hospitality environment where teamwork is central.

Working at Ghent Marriott means becoming part of a warm and professional environment within an international network. We invest in both your growth and job satisfaction.

You can count on an attractive salary package, including:

• Market-leading DKV hospitalization insurance
• Full reimbursement of public transport costs
• Meal vouchers and eco vouchers
• Access to various online and in-person training programs
• Exclusive hotel benefits with employee discounts of up to 50%

In addition, you can expect:

• An environment where pace and quality go hand in hand
• Clear leadership, combined with room to take ownership yourself
• Growth opportunities towards an Assistant Manager role
• A team that wants to perform — and needs someone to lead them there