Retail & Restaurant Manager (M/F)

Kaempff-Kohler — Luxembourg
The Company

For over 100 years, Kaempff-Kohler has been a benchmark in Luxembourg for high-end gastronomy, catering, and food retail. The company develops concepts combining dining, fine food, and quality culinary experiences — with the ambition to continue growing while preserving the high standards that define its reputation.

The Mission

Reporting to the Managing Director, the Retail & Restaurant Manager drives the operational and commercial performance of all the group’s points of sale and restaurants. He/she supports site managers on a daily basis, optimizes margins, guarantees excellence in the customer experience, and actively contributes to development projects.

It is a hands-on role as much as a management one, balancing operational execution with strategic vision.

Responsibilities

Operational management Supporting site managers in daily operations. Structuring and optimizing team organization (scheduling, resources, inter-site coordination). Defining and enforcing operational standards (merchandising, presentation, cleanliness).

Commercial performance & margins Monitoring and analyzing key indicators per point of sale (turnover, margins, costs). Optimizing the profitability of ranges and offers. Managing purchasing, stocks, and pricing in conjunction with suppliers. Implementing dashboards and supporting managers in their use.

Customer experience Guaranteeing a high-quality and consistent customer experience across the entire network. Identifying areas for improvement in the customer journey. Training and raising team awareness of service standards.

Sales promotions & partnerships Developing and organizing promotions with suppliers (tastings, events, special offers). Co-constructing the annual commercial calendar. Contributing to the dynamism and attractiveness of the points of sale.

Quality, hygiene & compliance Ensuring strict compliance with HACCP standards and food hygiene and safety rules. Supporting teams in the rigorous application of quality procedures.

Digital transformation Supporting the deployment of IT tools in points of sale (POS, management, reporting). Training teams and ensuring effective adoption of solutions. Contributing to the continuous improvement of processes through digitalization.

Development projects Collaborating closely with management on strategic projects: opening new points of sale, launching pop-up stores, evolving retail and restaurant concepts. Ensuring the operational implementation of these projects.

Management & team development Supporting site managers in the management and development of their employees. Participating in the recruitment, onboarding, and skill development of field teams. Fostering a positive and collaborative work environment.

Required Profile

• Proven experience (minimum 10 years) in multi-site management within food retail, restaurants, or high-end hospitality.
• Solid mastery of margin management, purchasing, and inventory control.
• Hands-on leadership: ability to unite, support, and grow operational teams.
• Strong sensitivity to the customer experience and premium standards.
• Knowledge of HACCP standards and food quality requirements.
• Proficiency with digital tools (POS, reporting, management).
• Ability to move between strategic vision and concrete execution.
• Languages: fluent French, Luxembourgish and/or German appreciated, functional English.

The 5 key KPIs for the position

1. Gross margin per point of sale — evolution of profitability by site and product category.
2. Revenue per m2 — commercial performance relative to sales area, by site.
3. Customer satisfaction rate — measured via surveys, online reviews, or mystery shopping.
4. Loss & shrinkage rate — control of waste, breakage, and stock discrepancies.
5. Compliance with operational standards — internal audit score (hygiene, merchandising, procedures).