Job summary
Seeking a Restaurant Manager to lead front-of-house operations during dinner service, ensuring high guest satisfaction and smooth workflow. The role involves supervision, scheduling, inventory and supplier management, and training new staff to maintain service excellence and product quality.
Location and work setup
- Location
- Norway
- Work setup
- On-site
Responsibilities
Manage all aspects of the evening front-of-house service including staff leadership, scheduling, and service standards. Maintain inventory control and coordinate with suppliers to optimize stock levels. Participate in recruitment and training of front-of-house personnel. Act as the final decision maker on FOH operations and serve as the communication link between front-of-house staff, kitchen teams, and upper management. Oversee product presentation, menu pricing, and guest service including handling inquiries and resolving complaints professionally. Manage closing duties such as cash settlement and POS reconciliation.
Qualifications
Experience in restaurant or hospitality management with proven skills in team leadership, scheduling, inventory control, and customer service. Strong communication abilities and capability to train and develop staff. Comfortable managing financial closing procedures and handling guest relations. No Norwegian language requirement explicitly stated.