Stillingen har til formål at vedligeholde og videreudvikle den gode relation mellem DKBS’ 100+ partnere, med det for øje at samarbejdet bliver endnu stærkere og vores partnere fortsat er engagerede og motiverede. Dertil koordinering og afvikling af workshops og netværkdage for vores partnere samt certificering af selvsamme partnere i Verdensmål.

Opstart og drift af centrets 1200kvm førstesal med nyt restaurationskoncept (Restorama), en Espresso House (franchise), samt legeland og lækre specialprodukter. Oplæring og motivering af 35 fantastiske medarbejdere i fødevareproduktion og gæsteservice. Et besøg i Plantorama Hørsholm kan varmt anbefales!

This is my tiny hobby company where I help design menu boards and signs for cafés and restaurants as well as consulting restaurants in interior design to match their needs and concepts. Check out "it'sasign" on Facebook to see some of my work.

Ansvarlig for Madkastellets eksterne arrangementer, hvor vi supplerer vores kunder med Danmarks lækreste catering, mest servicemindede personale og de smukkeste venues.

Besides project managing our larger events, my responsibilities consisted of all day-to-day operations of the venue, customer contact, supplier contact, all staff management, budget analysis and some HR work (for 110 empls. from office staff to janitor, construction workers, waiters etc.) as well as developing and maintaining company strategy. With main focus on expense cutbacks and lean management, we managed a turn-around to a satisfying surplus on our operating budget by 2nd quarter.

All customer contact and planning prior to events ranging from weddings to meetings, staff parties and exhibitions, to trance events and the annual theatre production. Execution of events and on floor staff management. PA assignments for GM. Responsible for physical improvements of venue for better efficiency. Docken is a very busy and ever changing venue with an annual turnover of app. DKK 20 mil, -not including the theatre production.

Managing Denmark’s 2 most profitable emmerys’. A chain of 30 organic deli- coffee- & bread shops and a staff of up to 22 employees. Day-to-day running of the store, according to chain concept. Hiring, training and development of staff. Focus on high levels of customer service and quality at all times. Profit and loss analysis, inventory, cash handling. Maintaining and increasing app. DKK. 8-12 million annual net sales, as well as meeting all budgetary targets and demands. Work schedule planning, using first Time-Plan® and later LESSOR Workforce network based software. Random, ad-hoc, secretary tasks to assist head office in company development, concept and strategy. Responsible for “emmerys academy”, introducing company history, values and products to new employeesOne of three of emmerys sales coaching team, coaching fellow managers in better performance and teaching them how to train their own staff, as well as training own staff in better sales experience and additional sales techniques.

Madtjenesten (="The food favour"). was a small, but fenomenal deli specializing in mixed salads, dinner plates and sandwiches. Madtjenesten provided its customers with healthy take away foods made from scratch and only from the best produce and greens. The store was thriwing with its loyal customers, its central location and its enthusiastic staff team. The owners of Madtjenesten recently decided to close their shops and stricly concentrate on catering service- and event support from its location in the Copenhagen meat packing district, also known as Madtjenesten.

Elgiganten A/S, part of UK based Dixons Group, is a chain of large appliance department stores throughout Scandinavia. When I finally quit this job, I'd been working for Elgiganten for more 10 years (since April 2002) in both different locations/warehouses and in a variety of positions. This most recent job, was both challenging and exciting, demanding ones full attention to our product line and sale routine updates.

I worked for this amazingly successful electrical retailer chain for more than ten years. During those years I experienced several different departments as well as different SBUs. As a cashier manager I was responsible for the entire cashier area as well as a staff of 10 people. Roster planning, meetings etc. As a sales clerk I learned about direct sales, how to reveal and meet the needs of the customer and how to generate results in a market influenced by great competion.