Restaurantchef

Jobbeskrivelse

Stillingens indhold: Restaurantchefen er ansvarlig for den overordnede driftsledelse og administrative koordinering af restauranten. Rollen sikrer effektiv daglig drift, høje servicestandarder, overholdelse af danske fødevaresikkerhedsregler og effektiv koordinering mellem køkkenpersonale, servicepersonale, leverandører og kunder. Stillingen er afgørende for at opretholde driftseffektivitet, styring af personalets præstation, kontrol af lagerbeholdning og forsyningsordrer og sikring af konsistent kundetilfredshed.Personaleansvar: Rekrutter, træn, overvåg og evaluer restaurantmedarbejdere, herunder tjenere og køkkenassistenter.

Planlægning af vagtplaner.Lagerstyring og indkøb:Overvåg lagerniveauer af fødevareingredienser, drikkevarer og driftsforsyninger. Koordiner indkøb og afgiv ordrer hos leverandører for at sikre ensartet tilgængelighed af produkter. Inspicer indgående leverancer og vedligehold nøjagtige lageroptegnelser for at minimere spild og kontrollere driftsomkostninger.Finansielt og administrativt tilsyn:Overvåg dagligt salg, pengestrøm og driftsudgifter.

Udarbejd driftsrapporter, herunder salgsoversigter, lagerforbrug og bemandingsrapporter. Hjælp ledelsen med budgettering, omkostningsstyringsstrategier og driftsplanlægning.English:Job Description: The Restaurant Manager is responsible for the overall operational management and administrative coordination of the restaurant. The role ensures efficient daily operations, high service standards, compliance with Danish food safety regulations and effective coordination between kitchen staff, service staff, suppliers and customers.

The position is essential for maintaining operational efficiency, managing staff performance, controlling inventory and supply orders and ensuring consistent customer satisfaction. Personnel Responsibilities: Recruit, train, supervise and evaluate restaurant employees, including waiters and kitchen assistants. Planning shift schedules.

Inventory Management and Purchasing: Monitor stock levels of food ingredients, beverages and operating supplies. Coordinate purchasing and placing orders with suppliers to ensure consistent availability of products. Inspect incoming deliveries and maintain accurate inventory records to minimize waste and control operating costs.

Financial and Administrative Supervision: Monitor daily sales, cash flow and operating expenses. Prepare operational reports, including sales summaries, inventory usage, and staffing reports. Assist management with budgeting, cost control strategies, and operational planning.