Som försäljning och marknadsföringschef ansvarar jag för att dra in större bokningar, skapa paket till företag och föreningar. Jag ansvarar även för hemsidor med all information som kommuniceras ut emot gästen, samt ansvarig för all feedback vårt företag får från gäster. Jag ansvarar för all digital marknadsföring.

As a restaurant manager I oversee and organise the daily running of our flagship restaurant in Malmö. I manage a team of 15 people in the flagship unit and another 15 people in the new openings unit that I support and train. As the manager I have full responsibility and control over staff costs and training, driving sales and initiatives to ensure the restaurant delivered both in figures and quality. As a quality unit restaurant, we set the standards of how a Bastard Burger restaurant should be run and the level of quality and service that we supply.

In my role as a Quality Manager, I oversaw the quality of all food and beverage being served to the guests in the restaurant. I also managed staff cost and trained staff in accordance with the franchise standard. As a Kitchen Manager I trained all kitchen staff in our recipes and routines of working, getting food out according to set time standards. Other tasks included were stock takes, scheduling and quality checks of working areas and kitchen equipment.

During my time with Blender AS in Norway I worked in the capacity of a General Manager. I worked in a couple of different restaurants throughout the years. My duties ranged from setting budgets, training of staff and placing orders, to the front of house management leading the team and ensuring smooth service and happy guests. For some of the restaurants I was responsible for recruitment and planning of staffing. As a part of this I made suggested budgets for cost of labour and day-to-day running of restaurant

As a Bar Manger I was an important point of contact with the guests. I trained the bartenders in knowledge of Italian wines and classic cocktails as well as standards routines. Responsible to design the. cocktail menu with a selection of cocktails adding an Italian twist. Day-to-day the focus was on accepting deliveries, organising the bar and deliver exceptional service.