What is a Restaurantfachmann/-frau (restaurant specialist)?
A Restaurantfachmann/-frau is a qualified professional for serving guests in restaurants and hotels, providing food and beverages, organising events and ensuring guest satisfaction. This role is central to the overall guest experience.
Dual vocational training (Ausbildung) lasting 3 years
Combination of practical training in restaurants, hotels or catering companies and theoretical lessons at a vocational school
Completed with an official final exam recognised by the Chamber of Industry and Commerce (IHK)
Welcoming and advising guests
Greeting guests and escorting them to their table
Presenting the menu and advising on dishes and drinks
Making recommendations and answering questions
Serving food and beverages
Laying and preparing tables according to service standards
Serving food and drinks professionally
Checking regularly if guests are satisfied and need anything else
Preparation and organisation
Preparing dining rooms and event areas
Organising banquets, buffets, receptions and weddings
Coordinating with kitchen, bar and event departments
Sales and billing
Preparing bills and handling payments
Upselling additional products such as desserts, aperitifs or special wines
Working with POS and cash systems accurately
Hygiene and quality control
Ensuring cleanliness of tables, equipment and service areas
Complying with hygiene and food safety standards
Monitoring service quality and passing feedback to management
Independent or fine-dining restaurants
4- and 5-star hotels
Cafés, lounges and event halls
Cruise ships and river cruises
Catering and event service companies
Genuine passion for guest service and hospitality
Neat appearance and confident, polite manner
Flexibility regarding working hours (evenings, weekends, holidays)
Strong organisational and coordination skills
Ability to work under pressure while remaining friendly and calm
Promotion to head waiter/waitress, restaurant supervisor or restaurant manager
Further qualification as Restaurantmeister/in
Studies in hospitality management, hotel management or tourism
Working as a trainer for new apprentices
Opening your own restaurant, café or catering business
| Restaurantfachmann/-frau | Hotelfachmann/-frau | |
|---|---|---|
| Focus | Food & beverage service and event service | Entire hotel operation (reception, rooms, administration, etc.) |
| Tasks | Serving food/drinks, organising banquets and buffets | Room allocation, reception, guest care, administrative tasks |
| Work environment | Restaurants, dining rooms, catering | All departments within a hotel |
The profession Restaurantfachmann/-frau is a dynamic, guest-oriented job that combines hands-on service, human interaction and organisational skills, and plays a key role in creating unforgettable guest experiences.
It offers wide job opportunities in Germany and internationally.
It opens attractive career paths towards management or entrepreneurship.
It brings together elegance, structure and professionalism in everyday work.
The editorial team of this website aims to provide accurate information based on careful research. However, errors or incomplete details may still occur. Please regard this text as an initial guideline and always contact the competent authorities for binding, up-to-date information.
