Overview of camping with swimming pool on sunny day

Work as F&B Assistant Manager in Luxembourg

Ready to lead F&B operations at a Luxembourg camping? This is your opportunity. We're seeking an experienced F&B Assistant Manager for the 2026 season.

Salary: Not specified
Location: Luxembourg
Accommodation: Available
Category: Hotel
Language: English
Season: Spring and Summer
Availability: Min. 6 months
April through September

Job description

This F&B Assistant Manager role at Birkelt Camping is a seasonal leadership position in Luxembourg. A minimum of 2 years’ proven experience in the exact role of F&B Assistant Manager is mandatory—applications without this experience cannot be considered. Fluent English is also required, as you’ll work in an international environment with multinational staff and guests.

You’ll oversee restaurant, terrace, and bar operations, combining hands-on service with full operational responsibility. This includes leading and training teams, ensuring service quality, managing opening/closing procedures, hygiene and HACCP compliance, inventory, scheduling, cash control, and daily reporting. It’s a senior role that demands strong leadership, multitasking, and solid F&B management expertise from day one.

What you bring

2 years experience in F&B Assistant Manager position (ESSENTIAL - mandatory requirement)
Fluent English language proficiency (ESSENTIAL - mandatory requirement)
Proven F&B operations management experience
Demonstrated team leadership and supervision capabilities
Financial management and reporting competence
Inventory and merchandise management expertise
Food safety, hygiene, and allergen protocol knowledge
Staff scheduling and hours administration experience
Cash handling and till control proficiency
Computer systems competency (POS, tablets, inventory systems)
Customer service excellence mindset
Strong organizational and multitasking abilities
Problem-solving and decision-making skills
Professional communication skills
Ability to work under pressure during busy service
Flexibility regarding schedule (45-hour weeks across 6 days)
Leadership presence that inspires team confidence
Commitment to operational excellence and quality standards

What you do

• All tasks related to the smooth operation of service in the restaurant and on the terraces

• All tasks related to welcoming and serving customers in the dining room, at the bars, and on the restaurant terrace

• Organization, monitoring, and control of daily setup and closing procedures

• Monitoring the operation of equipment

• All cleaning tasks

• Training, leading, and supervising the waitstaff and bar team

• All tasks related to merchandise management: orders, deliveries, invoices, and inventory

• Implementation, adherence to, and monitoring of food hygiene principles, including temperature logs, FIFO (First In, First Out), expiration date monitoring, and the hygiene plan

• Scheduling and administration of staff hours

All cash handling, till control, and financial reporting tasks to management

• All tasks necessary for opening and closing preparation

• Taking orders at tables or the bar, serving food and drinks, clearing and cleaning tables, and processing payments

• Using computer equipment (cash register, tablets)

• Daily setup of the dining room, terraces, and bars