• Ensure that targets are achieved, where possible exceeded
• Analyse Oracle reports to assist you in making key business decisions
• Manage in-store devices to capitalise on a wider range of products
• Confidently use the store's dashboard to analyse - Footfall, ATV, and Conversion, applying this to the store environment
• Maintain customer retention by providing first-class service
• Deal with inquiries and complaints, and resolve the issue/request
• Drive consistency within internal teams to achieve the highest service levels
• Have a strong understanding of the Mystery Shopper programme, Customer Satisfaction surveys, and Net Promoter Score (NPS)
• Follow a weekly brief, ensure that this is applied to the store, and maintain high visual standards
• Attract, engage, and motivate customers into making purchases in-store by using the latest visual techniques
• Make sure that all new products and advertised products are visible and in the correct locations

Skills: Target Achievement, Report Analysis, Device Management, Dashboard Analysis, Customer Retention, Complaint Resolution, Team Consistency, NPS Knowledge

• Directly oversees QSR Service Leads and hourly team members
• Trains, motivates, evaluates, and develops staff on daily operations, processes, and best practices
• Oversees day-to-day operations, optimizing schedules and the deployment of the team to minimize labor costs and maximize sales
• Educates and articulates product knowledge and ingredient benefits clearly to coworkers and guests
• Ensures the team always offers a consistent, high level of service to all guests
• Assists with employee payroll and scheduling
• Documents and follows the appropriate protocol for employee and guest incidents
• Creates a fun, positive, and energetic environment
• Acts as a role model for employees by upholding all standards, policies, and operating systems
• Acknowledges and celebrates team and individual successes
• Establishes excellent guest service and satisfaction as a priority through personal example and follow-through

Skills: Team Leadership, Staff Training, Operational Oversight, Product Knowledge, Service Excellence, Payroll Management, Incident Documentation, Positive Environment

• Handles guest complaints with a sense of urgency, poise, and good judgment
• Organizes and directs the food hall operations to maximize profitability while upholding the company’s mission, values, policies, quality, and guest experience standards
• Estimates food and beverage needs, and requisitions food, beverage, supplies, and equipment
• Receives and checks orders to ensure that they adhere to specifications
• Ensures compliance with cash handling, safety/security, and Team Member Handbook policies and procedures
• Assists with monthly inventory for paper goods, chemicals, uniforms, etc.
• Assists with inventory oversight for food and beverage
• Collaborates inter-departmentally to plan activities and achieve all C3 goals
• Works closely with Human Resources to resolve employee conflicts, issues discipline, mediates meetings, and administers all aspects of the C3 by the handbook
• Partners with members of the training staff to create a structured and successful training process for all foodservice employees.
• Performs other duties as assigned to support the efficient operation of C3.

Skills: Complaint Resolution, Food Hall Operations, Inventory Management, Order Compliance, Policy Adherence, Employee Relations, Training Development, Cross-Department Collaboration

• Care for guests through a hospitable presence on the floor and through coaching of the management and Front of House Staff
• Make appropriate service recovery gestures according to established guidelines to ensure total guest satisfaction
• Train, lead, and coach the FOH team to deliver the highest levels of guest service.
• Create staff training manuals and adhere to all restaurant policies
• New hire procedure including safety training, service standards, restaurant policies and procedures, point of sale system for line staff and managers
• Identify and recognize regular patrons to develop repeat business
• Ensure Department of Health compliance
• Support FOH staff through appropriate management and supervision
• Schedule, assign, and direct work, appraise performance, reward and counsel employees, address employee concerns, and resolve issues
• Operate ethically to protect the image of the company.

Skills: Guest Care, Service Recovery, Staff Training, Policy Adherence, New Hire Training, Customer Recognition, Health Compliance, Employee Management

• Manages the team of Food and Beverage Supervisors, effectively leading on all front-of-house operations, and reports to F&B Management.
• Creates requisitions and adds items.
• Completes accurate and thorough monthly inventory.
• Participates in menu creation and programming with F&B teams, front and back of house.
• Writes effective and accurate schedules, provides documentation of meal break tracking, payroll, and attendance tracking, and disciplinary actions
• Trains service staff on effective and friendly guest service techniques, including policies and procedures related to F&B controls, service sequence, and service standards.
• Ensures accurate and timely documentation of attendance variance reports, customer issues, and shift reports.
• Actively participates in departmental and company training programs
• Communicates effectively with others using the spoken word.
• Makes critical decisions while following company procedures.
• Influences others to perform their jobs effectively and to be responsible for making decisions.

Skills: Team Management, Inventory Management, Menu Creation, Scheduling, Staff Training, Documentation Accuracy, Effective Communication, Decision Making

• Restaurant managerial leadership experience in upscale, high-volume fine cuisine restaurants.
• Must have management experience leading restaurant teams in culturally diverse operations environments and geographical locations.
• Previous management experience in Japanese Restaurants
• Strong organizational and communication skills
• Able to effectively address all levels within the organization
• Be able to function under time constraints and deadlines with attention to detail.
• Demonstrated ability to work under pressure and make independent judgment decisions.
• Excellent knowledge and understanding of food and culinary operations
• Strong coaching and counseling skills
• Must be guest-minded and service-oriented

Qualifications: BA in Event Management with 4 years of Experience

• Previous experience at the Floor Manager level or be an experienced Supervisor/Team Leader looking for the next step up
• Experience as a small Store/Deputy Manager looking to move into a larger turnover environment
• A good understanding of the latest trends and competitors
• Must have good leadership skills
• Experience working in a Virtual Machine (VM)
• Experience in analysing reports and making commercial decisions
• Be able to work on the initiative
• Be a great communicator and be able to engage the team
• Be passionate about delivering a world-class experience to customers
• Ability to make decisions, problem solve, and take accountability with good planning skills

Qualifications: BA in Customer Service Management with 3 years of Experience

• Documented experience in sales management
• Shop floor experience within the Fashion industry.
• Have a passion for management, client experience, and luxury
• Be engaging and communicative, performance-minded, and decisive, and strive for continuous improvement.
• Combine empathy with a strong focus on achieving results.
• Be a self-driven, positive, and independent person
• Be trustworthy with a high degree of integrity and ethics
• Fluent in Danish and English, good written and verbal communication skills
• Experience in setting and achieving targets
• Ability to prioritize and work well under pressure

Qualifications: BA in Operations Management with 2 years of Experience

• Experience in a high-volume Food and Beverage supervisory position or equivalent
• Management experience in the hiring position’s department
• Excellent planning, organizational, verbal communication, and delegation skills
• Must have the ability to listen actively and attentively to instructions
• Knowledge and ability to operate computers and general office equipment
• Be adaptable, and demonstrate the highest level of customer/client service and response
• Must have Union rules and regulations within a food and beverage environment
• Possess Franchise, T.I.P.S., NYC DOH, and Serfsave training certificates
• Ability to work long hours, including weekends and holidays
• Working knowledge of various computer software programs/POS systems/Infogenesis/analyzing, ordering, and inventory systems, and Restaurant management software programs

Qualifications: BA in Hospitality Management with 5 years of Experience

• Experience working in a premium fine dining restaurant
• Must have strong emotional intelligence
• Organization and multi-tasking skills with strong attention to detail
• Knowledge of various database software, POS systems, and procurement systems
• Knowledge of business and management principles involved in strategic planning, resource allocation, leadership techniques, production methods, and coordination of people and resources.
• Knowledge of principles and processes for providing guest services, including customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
• Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, and personnel information systems.
• Effective communication, especially when providing feedback or coaching
• Must possess leadership skills using up-to-date food and beverage trends and best practices
• The ability to manage personnel and meet financial targets and budgets

Qualifications: BA in Management with 4 years of Experience