We are looking for someone starting with training and then taking on the role full time from April 2024. Hermans is a plant based restaurant that has been around since 1992. We have a well established concept serving a vegan buffet and one of the most beautiful locations in Stockholm.

RESTAURANT MANAGER

Job summary:

The restaurant manager (RM) trains and leads all staff, with superior knowledge within the field of restaurant management and service skills. Leads Hermans vegan restaurant (HVR) in order for it to be the most welcoming and hospitable vegan restaurant in Stockholm with a successful business result.

1. Tasks:

• Schedules the service staff using Caspeco: makes sure the schedule is published four weeks in advance, all staff gets their hours according to contract, staff the restaurant according to demand.

• Attest punch in/punch out for each worker in the service on at least a weekly basis.

• Responsible for receiving catering orders and proceeding them for production and invoice.

• Answers all emails to [email protected]

• Prepares material for the book keeping and sends it to the book keeping agency

• Deals with maintenance of the restaurant. Contacts plumber, electrician, technicians.

• Keeps station checklists updated, and HVR handbook continuously updated

• Weekly cleaning check routine: makes sure the restaurant is up to HACCP standard and that the cleaning routines for the week are followed.

• Writes agenda for the weekly management meetings held on Wednesdays.

• Continuous communication with KC (kökschef) and HM (hovmästare)

• Daily briefings and be active in the daily work on the floor. You are part of the schedule and not on top.

• Controlling expenses in service and in kitchen regarding staff schedule, food waste.

• Participating in follow up and analysis of monthly result and going through current status and new priorities.

• You should be able to be contacted whenever in case of an emergency.

• In order to see the full picture we expect our restaurant manager to work various shifts such as mornings, evenings and weekends in order to get the full picture of how the restaurant operates. This is not a 9-17 weekday office job.

2. Staff training

• Create a team atmosphere in the restaurant and that we have a common ground to stand on.

• Once a year one on one staff evaluations together with KC and HM in order to set goals, problem solving, revise work description and station checklists.

• Recruit, hire, train, educate and do evaluation of staff.

3. Product quality and cost control

• make sure together with head chef that production is according to HVR recipe binder per season.

• Makes sure credits are given by suppliers: checking invoices and shipment slips.

• Makes sure the staff is working according to schedule

• Compare work cost to turn over and report to HVR about it once a week.

4. Management, planning and reports

• Participate in weekly management meetings and brief about the status and wellbeing of the staff.

• Prepare staff meetings according to needs.