My older brother and I opened a small restaurant in Aarhus, serving different soups & stews in sourdough bread bowls. Inspired by a single menu item in a restaurant in the US, we decided to make this our main concept and it had evolved into a business with 9 employees at its peak. As the main manager at the store, I was responsible for shift schedules and the general operation of the store.

I first started as a regular kitchen employee at one of the biggest Five Guys stores in Berlin, however after a couple months of experience I was promoted to Shift Manager. I was responsible for the operation of the store and had to make sure tasks during shifts were divided and productivity was maintained high. This job improved my time-management skills and gave me a high sense of responsibility and pro-activity