Restaurant Manager For OHA Frederiksberg

Job Title: Restaurant Manager 

We're on the lookout for a dynamic and seasoned Restaurant Leader primarily to spearhead our team and oversee the primary activities of our establishment. As a key player in our culinary symphony, you'll be responsible for making sure our team is solid - from onboarding to offboarding to engagement of the employees, managing day-to-day operations, ensuring exceptional customer experiences towards Oha's success. If you have a passion for the art of hospitality, a flair for leadership, and a taste for success, we want you at the helm of our kitchen!

Job Responsibilities:

As a restaurant manager with a focus on teams and strategy, your role involves overseeing the operational aspects of the restaurant while also managing the human capital effectively. Here's how you can excel in this role:

1. **Recruitment and Training**: Develop effective recruitment strategies to attract top talent to your restaurant. Create job descriptions, conduct interviews, and onboard new employees. Implement comprehensive training programs to ensure that staff members are well-equipped with the necessary skills and knowledge.

2. **Employee Relations**: Foster a positive work environment by promoting open communication, resolving conflicts, and addressing employee concerns. Implement policies and procedures that promote fairness and equality in the workplace.

3. **Performance Management**: Develop performance evaluation systems to assess employee performance regularly. Provide constructive feedback and coaching to help employees improve their performance. Recognize and reward top performers to boost morale and motivation.

4. **Strategic Planning**: Develop long-term strategies to achieve the restaurant's goals and objectives. Analyze market trends, competition, and customer preferences to identify opportunities for growth. Develop marketing and promotional strategies to attract more customers and increase revenue.

5. **Cost Management**: Monitor and control costs to ensure that the restaurant operates efficiently. Analyze financial data, such as sales reports and budget variance reports, to identify areas for cost savings. Implement cost-saving initiatives without compromising on the quality of products or services.

6. **Menu Development**: Work closely with the chef to develop a menu that appeals to the target market and aligns with the restaurant's overall strategy. Regularly review the menu to introduce new dishes and remove underperforming ones.

7. **Customer Satisfaction**: Focus on delivering exceptional customer service to ensure customer satisfaction and loyalty. Train staff members to provide personalized service and handle customer complaints effectively. Solicit feedback from customers and use it to make improvements to the restaurant's operations.

8. **Health and Safety Compliance**: Ensure that the restaurant complies with all health and safety regulations. Implement procedures to maintain cleanliness and sanitation standards in the kitchen and dining areas. Train staff members on proper food handling and safety protocols.

By effectively managing both the human resources and strategic aspects of the restaurant, you can contribute to its success and sustainability in a competitive market.