F&B Project Leader – Apprenticeship (m/f/d)

LOISIUM combines exceptional hospitality with a clear vision for the future. With properties in select wine regions across Europe, our hotels offer unique experiences – while at our headquarters, we shape the ideas and strategies that drive LOISIUM forward as a modern life-style hospitality brand. This is where we shape culinary direction, develop innovative food & beverage concepts, and create memorable dining experiences across all properties - and this is exactly where we need someone like you: as our new F&B Project Leader – Apprenticeship (m/f/d) – full-time.

You’ll play a key role in bringing our F&B vision to life across all touchpoints – from our hotels to corporate initiatives. Whether it's developing and implementing new culinary concepts, coordinating cross-departmental projects, or supporting operational excellence – you'll be at the heart of it all, helping shape the future of LOISIUM's food & beverage experience and leaving your strategic and creative mark.

Your Responsibilities

• Co-develop and maintain F&B brand standards across all hotels in the group;

• Contribute to the design and optimization of restaurant service flows and guest journeys;

• Participate in operational calls and workshops with on-site F&B leaders;

• Create clear, high-quality presentations and reports based on internal data and directives;

• Travel occasionally to support the on-site implementation of F&B concepts;

• Actively support the pre-opening and opening phases of new hotel properties;

• Identify emerging trends and translate them into brand-aligned, innovative F&B ideas;

• Bring creative input to elevate the guest dining experience;

• Support teams with a basic understanding of key performance indicators (e.g. food cost, beverage cost, planning efficiency);

• Assist other departments in preparing structured presentations and documentation as needed:

• Be part of the operational taskforce in existing hotels if needed – e.g., supporting inventories or covering staff shortages.

Your Profile

• Previous hands-on experience in restaurant or hotel F&B operations ;

• Strong passion for hospitality, with a focus on restaurants & guest experience;

• Based in Paris - occasional travel required;

• Fluent in English (spoken & written) - German or Italian are a plus;

• Excellent skills in communication, organisation and autonomy;

• Strong interest in wine and oenology - comfortable speaking about labels, service and pairings;

• Ability to work under tight deadlines and deliver structured outputs;

• Demonstrated curiosity for new concepts, food culture & industry trends;

• Comfortable in a multicultural, fast-evolving environment.

LOISIUM – more than a place to work. What we offer you:

We are building the global benchmark for wine‑centered hospitality. Join a visionary and growing group that blends design, terroir, gastronomy, and escapism. This is your opportunity to help shape the future of a distinctive lifestyle brand expanding on three continents.

• A fast-growing and young brand with a supportive work environment;

• Short decision-making processes with real impact;

• Great opportunities for rapid career growth;

• We value independence - your ideas and initiative matter;

• Ongoing training and personal development opportunities;

• A space to actively contribute and shape our company’s future;

• Exclusive employee rates for LOISIUM stays - for you, your family, and friends.

Additional Informantion

• This job description is not exhaustive and may be updated unilaterally by the employer based on operational needs;

• Apprenticeship contract for 12 months (schedule according to training program);

• Direct supervision by the VP of F&B;

• Possibility to contribute to other cross-functional projects related to the group’s development.

“The F&B Project Leader (Apprentice) is a key contributor to culinary innovation and operational excellence. Through curiosity, rigor, and analytical thinking, they play an active role in developing brand standards and enhancing guest satisfaction in a high-end hospitality setting.”