Temporary Restaurant Manager — Visa Sponsorship

BrightConnect; Kolding; On-site; DKK 14,066,000 - 17,543,000; Full time

Benefits offered by this job

Visa sponsorship

Job summary

BrightConnect in Kolding, Denmark is seeking a temporary Restaurant Manager to oversee daily operations, lead staff, manage inventory, and uphold high-quality service and customer satisfaction. Visa sponsorship is available for non-EU citizens.

You will train and supervise staff, drive revenue and control costs, monitor food safety and sanitation, handle customer issues promptly, and collaborate with chefs on menu development and seasonal promotions.

Qualifications

• Experience as a Restaurant Manager or in a similar role.
• Strong leadership skills with the ability to motivate and manage a team.
• Excellent communication skills.
• Knowledge of food safety regulations.
• Proven track record in achieving financial targets.
• Ability to work flexible hours, including weekends and evenings when necessary.

Responsibilities

• Oversee all aspects of restaurant operations, including staff management, inventory control, and financial management
• Train and supervise staff to provide exceptional customer service and maintain a clean and organized environment
• Develop and implement strategies to increase revenue and reduce costs
• Monitor food quality and ensure compliance with safety and sanitation standards
• Handle customer complaints and resolve issues promptly
• Collaborate with chefs to create menus that appeal to our target audience
• Maintain inventory levels and place orders as needed
• Adhere to company policies and procedures at all times

Skills

Leadership

Staff management

Communication

Financial targets

Food safety

Job description

BrightConnect in Kolding, Denmark is seeking a temporary Restaurant Manager to oversee daily operations, lead staff, manage inventory, and uphold high-quality service and customer satisfaction. Visa sponsorship is available for non-EU citizens.

You will train and supervise staff, drive revenue and control costs, monitor food safety and sanitation, handle customer issues promptly, and collaborate with chefs on menu development and seasonal promotions.