Restaurant Manager - Lead Ops & Service (Accommodation)

NovaMart Procurement; Odense; On-site; DKK 74,000 - 115,000; Full time

Job summary

NovaMart Procurement in Odense, Denmark, is seeking a skilled Restaurant Manager to oversee daily operations, lead staff, ensure quality food and service, and maintain a safe, hygienic dining environment.

You will manage budgeting, inventory, scheduling, and recruitment, train new hires, handle customer concerns, and collaborate with the kitchen team to ensure timely orders with high standards.

Qualifications

• Proven experience as a Restaurant Manager
• Excellent leadership and communication skills
• Strong knowledge of food safety and hygiene standards
• Ability to work under pressure in a fast-paced environment
• Proficient in budgeting and inventory management
• Experience with staff recruitment, training and scheduling
• Must speak English fluently; Danish language proficiency is a plus

Responsibilities

• Oversee daily operations of the restaurant including managing staff, ensuring quality food and service, and maintaining cleanliness
• Create staff schedules that meet business needs while adhering to labor cost goals
• Monitor inventory levels and place orders as needed to maintain appropriate stock levels
• Train new employees on company policies, procedures, and customer service standards
• Conduct performance evaluations for staff and provide feedback for improvement
• Enforce food safety regulations to maintain high standards of cleanliness and hygiene
• Collaborate with the kitchen team to ensure timely preparation of food orders while maintaining quality
• Handle customer complaints or concerns in a professional manner to ensure customer satisfaction

Skills

Leadership

Communication

Food safety

Budgeting

Inventory management

Scheduling

Staff recruitment

Fluent English

Danish language

Job description

NovaMart Procurement in Odense, Denmark, is seeking a skilled Restaurant Manager to oversee daily operations, lead staff, ensure quality food and service, and maintain a safe, hygienic dining environment.

You will manage budgeting, inventory, scheduling, and recruitment, train new hires, handle customer concerns, and collaborate with the kitchen team to ensure timely orders with high standards.