Vacant job

Welcome to Restaurant Färgaregatan

We are now recruiting a Restaurant Manager for a permanent position at 90% of full-time. We are looking for someone who is responsible, cheerful, service-minded, has good teamwork skills, and wants to build a career in this fantastic industry.

We are a restaurant that serves traditional lunch buffets during the day and à la carte in the evening.

Your main working hours will be in the à la carte operation, where you are expected to be the face of the restaurant and take responsibility for customer satisfaction and work planning.

You will also work several lunch shifts a week, and we all help out in the kitchen, with tasks such as receiving goods, preparing vegetables, making sandwich cakes, cleaning, and dishwashing. In this smaller operation, it is important to be versatile in several areas of work to offer more working hours and to cover for each other during illness, leave, and vacations.

Job responsibilities in brief

• Ensure a high level of customer service through good interaction and presence in the operation.

• Plan bookings, set tables, receive reservations, and organize the work in the restaurant before, during, and after guests' visits.

• Take orders for sandwich cakes, catering, and larger groups.

• Update the company's website and social media.

• Plan and execute events focusing on brunches, after-work gatherings, wine tastings, and larger groups.

• Place orders for beverages, manage deliveries, and check inventory status.

• Lead staff during shifts, including task distribution.

• Follow up and ensure that routines are followed by all staff.

• Support and collaborate with kitchen staff for smooth service.

• Work in the kitchen, both independently and as part of a team, with simple cooking, stock management, cleaning routines, working in à la carte as a kitchen assistant, dishwashing, and cleaning in all areas.

• Monitor cleanliness and order in the dining area, and clean in the bar, dishwashing, cleaning, and other areas.

Qualifications

• At least one year of experience working in an à la carte restaurant with table service, preferably in a leading role.

• Minimum education of a 3-year upper secondary education, hospitality and service, preferably in restaurant and food programs or similar.

• Good communication skills and a sense of service.

• Ability to organize, plan, and lead work.