Restaurant Manager Restaurant · Lofoten

Holmen Lofoten; Norway; On-site; NOK 520,000 - 640,000; Full time

Job summary

Holmen Lofoten is seeking a proactive Front-of-House supervisor to oversee nightly dining service, ensure guest satisfaction, maintain service standards, and optimize staffing levels for each shift.

You will coordinate closely with the kitchen, train new FOH team members, manage guest feedback and service recovery, oversee menus and pricing accuracy, and supervise end-of-shift cashier settlement and reports to protect brand integrity.

Qualifications

• Experience in front-of-house supervision in hospitality.
• Strong communication and team coordination.
• Ability to train staff and manage shifts.

Responsibilities

• Dinner Service Oversight: lead and supervise all aspects of nightly service to ensure guest satisfaction.
• Front-of-House Scheduling: create and manage FOH rotas balancing staff and regulations.
• Inventory & Supply Management: oversee ordering, deliveries, storage, and stock levels.
• Hiring Participation: collaborate with HR during recruitment for FOH positions.
• FOH Decision Authority: act as final decision-maker on FOH matters.
• Staff Training & Development: provide onboarding and ongoing training for service excellence.
• Team Communication Bridge: liaison between FOH staff and upper management.
• Product Presentation: ensure quality and presentation of offerings to guests.
• Guest Relations & Service Recovery: handle inquiries, feedback, and complaints professionally.
• Liaison Between Kitchen and FOH: ensure smooth service flow and order coordination.
• FOH New Staff Training: deliver two-week training for new hires on standards and routines.
• Dinner Closing Duties & Cashier Settlement: supervise nightly closing, POS reconciliation, and reporting.

Skills

Guest service

Team leadership

Staff training

Forward planning

Job description

Key responsibilities

• Dinner Service Oversight Lead and supervise all aspects of nightly service, ensuring smooth operations, guest satisfaction, and consistent service standards.
• Front-of-House Scheduling Create and manage FOH rotas to maintain adequate staffing levels while balancing business volume, team availability, and labor regulations.
• Inventory & Supply Management Oversee ordering, deliveries, and supplier coordination. Maintain organized storage systems and control stock levels to ensure availability and reduce waste.
• Hiring Participation Collaborate with HR and senior management during recruitment for FOH positions. Assist with interviews, evaluations, and final hiring decisions.
• FOH Decision Authority Act as the final decision-maker on all front-of-house related matters, including team operations, service protocol, and workflow adjustments.
• Staff Training & Development Provide structured on-boarding and ongoing training to ensure product knowledge, service excellence, and team consistency.
• Team Communication Bridge Serve as the direct liaison between FOH staff and upper management, facilitating clear communication and resolving workplace concerns constructively.
• Product Presentation Hold full responsibility for the final product quality and its presentation to guests across all services.
• Guest-Facing Materials & Pricing Ensure all menus and product lists are up to date, correctly priced, and reflect current offerings and seasonal changes.
• Guest Relations & Service Recovery Act as point of contact for guest inquiries, feedback, and complaints. Handle service recovery professionally to protect guest satisfaction and brand reputation.
• Liaison Between Kitchen and FOH Serve as the key point of communication between the kitchen team and front-of-house staff, ensuring smooth service flow, timely order coordination, and clarity around menu changes, plating cues, and guest feedback.
• FOH New Staff Training Deliver comprehensive two-week training for all newly hired front-of-house team members, covering service standards, guest interaction, mise en place procedures, and operational routines to ensure confident, high-quality performance from day one.
• Dinner Closing Duties & Cashier Settlement Perform and supervise nightly closing procedures, including end-of-shift cashier settlement, POS reconciliation, guest check verification, and secure handling of payments. Ensure accurate reporting, cleanliness of FOH stations, and readiness for the following day’s service.