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Assistant of F&B Manager @ The Julius Prague


The Julius Prague

The Julius is the new apartment experience offering „a feeling of home“ for the modern traveller. Founded by the Julius Meinl family, and our first step into the world of travel, The Julius draws on our 160-year legacy of service, quality, and innovation. Offering next generation Hospitality, our residences have been designed to the highest possible standard, balancing warmth, comfort, and convenience. Whether staying for one night or one month, our guests will experience the timeless standard of European Hospitality delivered through a modern mindset and find a place to treat as home in the city.

Náplň práce:

Emporium Bistro

We are looking for associates for a young perspective team who will participate in the establishment of a new gastronomic project on the Prague market. Emporium Bistro is a gastronomic operation of The Julius Prague. The residence provides accommodation in apartments with a full range of hotel services. Become a part of our team: we will guide you through our concept and teach you the details of high-quality service.

Emporium Bistro offers buffet breakfast, lunch menu, á la carte menu, bar, and banquets.


  • communicative type with responsibility and flexibility
  • interest in personal development in the gastronomic direction
  • teamwork in an international environment
  • language skills – Czech and English language, others an advantage
  • clean criminal record
  • knowledge of working with a PC and MS Office programs
  • knowledge of warehouse management
  • knowledge of the cash register system Storyous is an advantage
  • customer focus, sales and upselling
  • experience in team management and trainings
  • ensuring the smooth operation of the bar, restaurant and banquet events
  • cooperation with other hotel centers
  • supporting the F&B Manager and performing other tasks according to instructions (reporting, month closings, inventories)

  • reliable family company House of Julius Meinl with 160 years of tradition
  • cooperation on the development of a newly opened gastronomic concept
  • new and professional gastronomic equipment
  • progressive salary evaluation
  • complimentary staff catering
  • professional training
  • career advancement
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