Goals
- To establish BAROSSA as a landmark in Amsterdam, known for its exceptional food, welcoming ambiance, and vibrant vibe. It is located at NDSM, with a view of the harbor.
- To consistently rank in the Top 20 best-rated restaurants in Amsterdam.
- To build a scalable and successful restaurant model—operationally efficient, profitable, and reputable—that can be replicated.
Job Description
The Restaurant Manager is responsible for the daily operations of BAROSSA, leading the team to ensure excellent service, a strong organizational culture, and consistent financial performance. They will lead by example, promote the company’s core values, and empower staff to deliver a high-quality customer experience.
Management Role
The Restaurant Manager is part of the management team alongside the Head Chef and the Owners. The team meets weekly to review restaurant performance. The Restaurant Manager will lead these meetings and is responsible for preparing the agenda, relevant data, and any necessary documentation.
Key Responsibilities
- Maximize customer satisfaction and retention (especially among local and expat clientele) using cost-effective strategies.
- Address and resolve customer and staff complaints promptly.
- Recruit, train, and develop staff who align with BAROSSA’s values.
- Empower and mentor key team members to take ownership and initiative.
- Oversee scheduling and supervision of shifts.
- Evaluate and improve individual and team performance.
- Coordinate with the accounting department for accurate financial reporting.
- Ensure strict compliance with health, sanitation, and safety standards.
- Implement cost control systems and promote financial awareness across the team.
- Oversee financial reporting: weekly, monthly, and annually.
- Promote BAROSSA through professional networks and relevant events.
- Establish and maintain a floor staffing structure that supports a welcoming, high-service environment.
- Foster a positive, growth-oriented work culture that retains talent and attracts new professionals.
- Set and implement short- and mid-term operational and financial goals.
- Develop clear daily operational policies, protocols, and checklists.
- Lead daily Front-of-House (FoH) operations with consistency and attention to detail.
Immediate Challenges
- Achieve profitability within 4 months through cost management, menu diversification, extended hours, events, and increased average spend and occupancy.
- Implement Standard Operating Procedures (SOPs), task lists, staff responsibilities, and performance targets.
- Train, motivate, and empower the team to ensure a culture of excellence and accountability.
Soort dienstverband: Fulltime
Salaris: Vanaf €3.200,00 per maand
Arbeidsvoorwaarden:
- Flexibele werkuren
- Pensioen
- Personeelskorting
Ervaring:
- Horeca: 4 jaar (Gewenst)
Licentie/certificaat:
- SVH (Gewenst)
Toestemming om te werken:
- Nederland (Vereist)
Werklocatie: Fysiek