Restaurant Manager

Restaurant Manager - Omami, Central Station, Gothenburg Company: Omami Central AB Position: Restaurant Manager Location: Gothenburg Central Station Employment Type: Full-time About Omami OMAMI is a growing Asian Street Food restaurant concept committed to delivering fresh, flavourful, and high-quality food with exceptional guest experiences. Our success is built on operational excellence, efficient service, strong teamwork, consistent food quality, and a positive workplace culture. We are looking for a passionate, experienced, and results-driven Restaurant Manager to lead our restaurant operations at Omami Central AB. About the Role As Restaurant Manager, you will take full responsibility for the restaurant's daily operations, team performance, guest satisfaction, food quality, operational efficiency, and financial results. You will lead by example, build a motivated, high-performing team, and consistently maintain Omami's operational standards. The ideal candidate is a hands-on leader who combines excellent people management skills with strong commercial awareness and a passion for hospitality. Key Responsibilities 1. Restaurant Operations & Performance Take overall responsibility for smooth and efficient daily restaurant operations. Ensure food preparation, order processing, and delivery are completed within established service time targets. Maintain consistent food quality, presentation, portion control, and recipe standards. Implement and maintain Omami's standard operating procedures (SOPs). Identify operational bottlenecks and eliminate unnecessary tasks that delay service. Manage restaurant opening and closing procedures. Monitor daily operational performance and implement continuous improvements. 2. Team Leadership & Staff Development Lead, motivate, coach, and supervise the restaurant team. Create a positive, respectful, inclusive, and performance-driven workplace culture. Train new employees according to Omami's operational standards. Conduct regular team briefings, performance reviews, and individual coaching. Identify training needs and support employees' professional development. Support recruitment, onboarding, and employee retention. Ensure appropriate staffing levels during peak and non-peak operating hours. 3. Staff Scheduling, Payroll & Caspeco Management The Restaurant Manager is expected to use Caspeco effectively for workforce planning and personnel administration. Responsibilities include: Prepare and manage weekly and monthly staff schedules. Optimise staffing according to sales forecasts and operational requirements. Monitor personnel costs and labour productivity. Review and approve employee working hours and shift records. Ensure timely shift attestation and accurate time reporting. Manage employee absence, sick leave, vacation requests, and other leave matters. Coordinate payroll-related information with the Head of Operations. Ensure employee schedules and working hours comply with applicable Swedish labour regulations. 4. Sales Performance & Financial Management Take responsibility for achieving restaurant sales targets and operational budgets. Monitor daily, weekly, and monthly sales performance. Analyse key performance indicators (KPIs), including: Daily and monthly sales revenue. Labour cost percentage. Food cost percentage. Average order value. Sales per labour hour. Food waste and inventory variance. Guest satisfaction and service efficiency. Control operating expenses without compromising food quality or guest experience. 5. Food Safety, Hygiene & Quality Control Ensure compliance with Swedish food safety regulations and applicable HACCP-based procedures. Maintain high standards of cleanliness throughout the kitchen, service area, storage areas, and dining facilities. Conduct regular hygiene and operational inspections. Ensure correct food storage, temperature monitoring, labelling, and stock rotation. Monitor food preparation standards, portion sizes, and product consistency. Ensure team members follow food safety and workplace safety procedures. Take immediate corrective action when quality, safety, or hygiene standards are not met. 6. Inventory, Purchasing & Waste Management Monitor inventory levels and ensure adequate stock availability. Coordinate purchasing and ordering according to sales forecasts. Maintain accurate stock records and conduct regular inventory counts. Minimise food waste, spoilage, and unnecessary purchasing. Monitor supplier deliveries and report quality or quantity discrepancies. Maintain efficient storage organisation and stock rotation procedures. Support food cost control and restaurant profitability. [...]