Do you want to be part of developing an ambitious company with hotels, restaurants, bars, spas, conferences, and events?
We are looking for a driven and hands-on kitchen manager for Hotel Vänerport. Vänerport currently operates three hotels in and around Mariestad, with breakfast service year-round, event and conference catering by reservation, and plans to develop the restaurant at Stadshotellet in the coming years. During summer at Norrqvarn, the kitchen operates from morning to evening with lunch service, à la carte and buffet offerings. We are looking for someone who wants to organize daily operations, support routines and business development, and who sees a fantastic opportunity to have real influence and potential for further growth.
ABOUT THE ROLE
You are an active part of daily operations. You lead by being present in the business and can work operationally in the kitchen when needed.
YOUR MAIN RESPONSIBILITIES
Lead and distribute daily work in the kitchen and restaurant.
Ensure efficient workflow between kitchen and service.
Be hands-on in operations and support the team where needed most.
Plan staffing and work shifts together with the hotel manager.
Maintain high quality in food, beverages, service, and guest experience.
Participate in menu planning, pricing, and development of food and beverage concepts.
Plan and coordinate restaurant operations for conferences, weddings, and major events.
Manage orders, goods receipt, inventory, and stocktaking.
Monitor food costs, waste, labor costs, and profitability.
Ensure compliance with hygiene, self-inspection, cleaning, and alcohol service routines.
Train, develop, and motivate staff in the kitchen, restaurant, and bar.
Handle guest inquiries and resolve problems quickly and professionally.
Participate in opening, closing, and security procedures.
Contribute ideas that develop the restaurant, event, and year-round operations.
WE ARE LOOKING FOR SOMEONE WHO
Has documented experience from restaurants, kitchens, and bars.
Has good understanding of kitchen operations and can work operationally in the kitchen when needed.
Has previous experience in team leadership or is ready to take the next step as a leader.
Understands restaurant economics, purchasing, inventory management, waste, and profitability.
Can plan, prioritize, and stay calm during high-pressure periods.
Is clear, solution-oriented, and great at collaboration.
Has a strong interest in food, beverages, service, and guest experiences.
Can work flexibly, including evenings, weekends, and during major events.
Speaks Swedish and can communicate in English.
Chef training, knowledge of self-inspection and food hygiene, and experience from hotels, conferences, events, or larger restaurant operations are merits.
AS A PERSON YOU ARE
Present and confident in your leadership.
Practical and willing to help where needed.
Structured, responsible, and action-oriented.
Positive and good at building team spirit.
Quality-conscious and cost-aware.
Interested in developing both the business and your employees.
WE OFFER
A key role in the operations.
Opportunity to influence and develop restaurant, bar, and kitchen operations.
Varied work with hotel guests, conferences, weddings, and major events.
A unique work environment with great development opportunities.
Opportunity for growth within the organization.
Employment type and scope: By agreement
Start date: By agreement
APPLICATION
Send your CV and a brief presentation to [email protected]. Mark your application with "Kitchen Manager".
Selection and interviews are ongoing, so please send your application as soon as possible.