Summary
Overview
Work history
Education
Skills
Certification
Languages
Timeline
Custom
Generic

Joakim Lidberg

Restaurant Director
Salzburg,AT

Summary

Highly talented Restaurant Manager with over 18 years of experience with great diversity of skills. A great know-how of all facets of high-volume restaurants. Excellent personal skills and leader with great innovation and executional skills. A people motivator and doer in its greatest sense. Great eye for detail and a problem solver with a do or die mentality. An excellent focus on service, kitchen, leadership, common goals and customers all that results in a fun and profitable environment for all participants. Ability to handle everything that work entails, since accepting and solving problems and challenges that arise is one of my greatest strengths. A fascination for numbers that results in the ability to year over year increase revenue and profits after all that is why we are all here.

Overview

28
28
years of professional experience
1
1
Certificate

Work history

Restaurant Consultant

Festungs Gastronomie GmbH, Panorama Restaurant
Salzburg
01.2023 - 03.2023
  • In charge of modernising an existing restaurant
  • Panorama Restaurant Fortress Salzburg
  • Ensured profitability of operations with staff management ( www.hgcgroup.at) tools and mobile handhelds which led to a staff cost reduction from 39% to 27%. When staffing levels then are in line with business need on hourly basis this can be further reduced.
  • With the help of handheld charge terminals ( Ordermann) improved the staff customer interaction and ease of payments. This also led to improved order taking accuracy.
  • Set up of Budgeting tools and revision of the budget to have a better overview of key expenditures and revenue sources
  • Streamlined hiring process through introduction of google ads, Instagram, Facebook and in-house ads.
  • Negotiated with suppliers to reduce the food cost from 32% to 27%
  • Integration of handheld devices and inventory to completely automate and digitalise the ordering and stock taking procedure.
  • Monitored accounts payable and receivable statuses, keeping financial records up-to-date.
  • Created team building initiatives to encourage upselling and meet revenue targets.
  • Delivered in-depth training to customer-facing staff, promoting strong service performance.
  • Coordinated Front of House and Back of House staff ahead of events for smooth execution to maximise guest satisfaction.
  • Improved Front-of-House (FOH) staff productivity by elevating greeting and seating processes.
  • Sought out and implemented methods to improve service and team performance, boosting business sustainability with continuous enhancements.

World round trip

World Round Trip
04.2022 - 11.2022

Consulting Restaurant Manager

Freistil Bergheim
07.2021 - 04.2022
  • Development and planning of a brand new restaurant
  • Through strict planning, time management and executional skills and delegation of tasks the restaurant was up and running in less than 6 months.
  • Negotiations and planning with local government and building contractors to ensure that budget plans and time frames are upheld.
  • Implementation of Budget Planning, Recruiting, Price Setting, Kitchen Operations, Merchandise Management, Maintenance, Staff Scheduling, Negotiations with supply partners, Installation of POS System Operations, Training of Staff, Menu Planning.
  • Set up of an excellent budget plan to ensure profitable food, staff and material cost.
  • Set up of innovative solutions for order taking with mobile devices for use by customers to increase efficiency with order taking and payment.
  • Analysis of logistics and all movements of staff to increase efficiency.
  • Implemented a transparent gratuities plan were all staff can monitor there part of the gratuities plan.
  • Training plan for all staff to maintain and improve service and customer interaction.
  • Set up of incentive plan for service staff to increase sales.
  • Sourced products locally for improved cost-efficiency and sustainability.
  • Liaised with kitchen teams to develop innovative, seasonal menus for maximised customer appeal.
  • Negotiated with suppliers to obtain quality ingredients at excellent prices and were possible yearly set prices for F&B to enable excellent forecasting.

Managing Director

Glorious Bastards GmbH
Salzburg
04.2019 - 07.2021
  • www.glorious-bastards.at
  • Hired, trained and managed 40 restaurant staff to consistently exceed customer service delivery goals, boosting guest satisfaction scores from 4.3 to 4,7.
  • Negotiations with supply partners here I managed to reduce the food cost with 4%
  • Reviewed financial data in Novacom, adjusting operational budgets to consistently maximise profitability.
  • Implementation of Ordermann 7 and POS System Operations to enhance efficiency and customer interaction.
  • Ensured a safe environment for restaurant staff and guests by establishing and enforcing sanitation standards and procedures, conducting daily inspections to verify adherence.
  • Maintained smooth restaurant operations by coordinating and enforcing personnel policies and procedures in line with company standards.
  • Utilised HGC to manage payroll for 40 restaurant staff resulting in 26% overall staff costs.
  • Effectively managed payroll and HR processes, including paperwork completion for new hires and terminations.
  • Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • Clearly and promptly communicated pertinent information to staff, maintaining knowledgeable service teams.
  • Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
  • Developed, implemented and communicated business plans to promote profitable food and beverage sales.
  • Implementation of a runners /losers menu evaluation to reduce non popular items and replace them with exciting new F&B products.
  • Through the use of trainees I reduced the overall staff cost 10% to a very respectable 26%
  • I also set up a gratuities plan to make sure that all staff can see in a transparent way what their take is depending on the overall revenue from each waiter
  • Organisation of big events like Stadion soccer with Red Bull Salzburg which attracts over 3000 guests
  • Was the driving force behind the introduction of an all cashless process to reduce cash handling and office paper work.
  • Supervised budgets and timelines, ensuring progress met project scope targets.
  • Achieved financial goals through rigorous restaurant budgeting and forecasting. Proof of success and P/L results will be sent on request.
  • Oversaw HR functions, including hiring, staffing, training, payroll and labour law compliance.

Restaurant Manager

Konditorei Café Zauner GmbH
05.2018 - 03.2019
  • Large Scale Coffee Shop www.zauner.at World famous Chocolate Manufacturer
  • Responsible for all aspects digitalising and streamlining the business
  • Implementation of Inventory and Stock management Program to have complete control of all outgoing and incoming merchandise
  • Improved the overall stocktaking time and also the amount of stock at hand to reduce dead capital
  • Reservation System Upgrade and Implementation with Quandoo.
  • Management of 44 Staff including Training and Motivation with the help of my staff training seminars at www.future.at
  • Improved Front-of-House (FOH) staff productivity by elevating greeting and seating processes.
  • Interacted positively with customers, effectively promoting restaurant facilities and services.
  • Analysed operations to improve restaurant efficiency and service levels.
  • Quickly identified problem situations, skilfully resolving incidents to maintain satisfaction of involved parties.
  • Reduced labour costs by 12% while maintaining excellent service and profit levels.
  • Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
  • Achieved financial goals through rigorous restaurant budgeting and forecasting.
  • Conducted health, safety and sanitation process evaluations, immediately identifying and remedying violations.
  • Hired, trained and managed 44 restaurant staff to consistently exceed customer service delivery goals, boosting guest satisfaction scores from 4.1to 4.6.
  • Ensured a safe environment for restaurant staff and guests by establishing and enforcing sanitation standards and procedures, conducting daily/ weekly inspections to verify adherence.

Restaurant Operations Manager

Raschhofer Restaurant Europark
Salzburg
10.2012 - 07.2021
  • Hired, trained and managed 40 restaurant staff to consistently exceed customer service delivery goals, boosting guest satisfaction.
  • Surveyed people in the local community to assess restaurant demand and implemented marketing strategies that led to 20% increase in repeat business by local guests.
  • Provided weekly staff training, effectively utilising cross-training methods to maintain the highest levels of productivity. Small groups of 3-4 to ensure maximum attention.
  • Developed and executed restaurant business plan, employing revenue increase and cost reductions to successfully identify business opportunities, triggering 100% sales growth and a 300% profit increase within a six year time frame. Monthly budgets and P/L data is all documented and can be sent upon request.
  • Conducted monthly ingredient inventory, eliminating non runners to reduce food costs and maintain a respectable 32-35% F&B cost.
  • Maintained smooth restaurant operations by coordinating and enforcing personnel policies and procedures in line with company standards.
  • Effectively managed payroll and HR processes, including paperwork completion for new hires and terminations.
  • Communicated with vendors and clients to facilitate timely payments and reduce outstanding accounts receivable.
  • Managed payroll by tracking employee hours and entitlements.
  • Prepared rotas to achieve stable coverage while minimising payroll costs.
  • Sought out and implemented methods to improve service and team performance, boosting business sustainability with continuous enhancements.
  • Verified items billed against items received, following up with vendors to reconcile variances.
  • Monitored accounts payable and receivable statuses, keeping financial records up-to-date.
  • Recruited and trained high-performing team members to deliver faultless customer care.
  • Coordinated Front of House and Back of House staff ahead of events for smooth execution to maximise guest satisfaction.
  • Led by example in providing customers with attentive, professional restaurant service.

Asst Restaurant Manager

Raschhofer Gastronomie GmbH
Salzburg
02.2009 - 04.2012
  • Assigned work tasks and coordinated activities of dining room personnel to provide prompt, courteous service to patrons.
  • Organised special events and functions, including receptions, parties and corporate lunches.
  • Interacted positively with customers, effectively promoting restaurant facilities and services.
  • Clearly and promptly communicated pertinent information to staff, maintaining knowledgeable service teams.
  • Optimised customer experience by implementing exemplary service standards.
  • Ensured high performance standards through regular staff training.
  • Aided manager in sales growth strategies.
  • Supported restaurant set-up, cleaning and preparations, readying appropriately for first customer arrivals.
  • Served high volumes of guests in fast-paced service environments with exceptional customer care.
  • Kept guest tables neat and tidy by regularly clearing away dirty dishes, used glasses and wiping down surfaces.
  • Welcomed guests with warmth and enthusiasm, recommending beverage and snack choices based on customer preferences.
  • Shared product knowledge to make targeted recommendations, upsell products and boost transaction value.
  • Regularly communicated with kitchen and bar staff to maintain smooth front of house operations, minimising potential service delays.

Restaurant Waiter

Raschhofer Restaurant Herrnau
Salzburg
10.2008 - 01.2009
  • Supported restaurant set-up, cleaning and preparations, readying appropriately for first customer arrivals.
  • Served high volumes of guests in fast-paced service environments with exceptional customer care.
  • Delivered exceptional service by greeting and serving customers in timely, friendly manner.
  • Advised guests on menu selections, ordering processes and facilities locations, optimising customer comfort.
  • Checked menus to verify current selection availability, updating accordingly to avoid customer disappointment.
  • Checked in with customers during meals to check orders were received correctly and met guests' expectations.
  • Thoroughly cleaned dining areas, waiting areas and bathrooms to maintain guest comfort and hygiene.

Restaurant Captain

Ikarus Restaurant Redbull
Salzburg
05.2008 - 08.2008
  • World Famous Restaurant concept with Monthly guest, Responsible for: Five to six tables of a 1 Michelin Star Restaurant from guest arrival to departure
  • Managed to increase my knowledge of wine and food because of the restaurants concept of every month having a guest Michelin Star Chefs visits the restaurant and presents his menu.
  • Delivered quality service by providing warm and welcoming environment.
  • Upheld food handling and safety standards.
  • Tracked tables throughout meals to identify further sales opportunities.
  • Pleasantly greeted guests and offered to take drink orders while assisting with menu familiarisation.
  • Trained and supervised 6 wait staff to maintain first-class customer service standards.
  • Prepared cutlery and napkins to pristine standards.
  • Guided guests through menus while demonstrating detailed knowledge of dishes and ingredients.

Banqueting Manager

Schloss Velden Capella Resorts Velden
04.2007 - 07.2007
  • Administration and Organisation of Room Service and Banquet in a brand new Hotel
  • I was in charge of all areas including but not limited to: Staff Training, Logistics, Establishment of Room Service Standards, Employment of Staff , Banquet Service and Business Offering
  • Played a key role in implementing all service guidelines necessary for a five star hotel.
  • Oversaw event operations from beginning to end, aiding smooth-running logistical processes for enhanced client satisfaction.
  • Arranged and coordinated catering and signage with external providers.
  • Welcomed guests into venues, showing them to tables and providing menus.
  • Hired temporary event staff based on budgets, event size and specialised skills required.
  • Obtained client feedback to determine improvements for future events.
  • Managed large-scale events from initial planning to successful completion.
  • Played a key role in implementing all service guidelines.

Restaurant / Bar Manager

Tauern König GmbH
12.2006 - 03.2007
  • Strategically reviewed and planned restaurant staffing levels based on evolving service demands.
  • Quickly identified problem situations, skilfully resolving incidents to maintain satisfaction of involved parties.
  • Interacted positively with customers, effectively promoting restaurant facilities and services.
  • Conducted health, safety and sanitation process evaluations, immediately identifying and remedying violations.
  • Improved Front-of-House (FOH) staff productivity by elevating greeting and seating processes.
  • Served high volumes of guests in fast-paced service environments with exceptional customer care.
  • Balanced tills with accurate cash and card payments, preparing bank deposits and POS reports.
  • Led team to deliver outstanding hospitality operations.

Restaurant Manager

The Waterloo House Bermuda
08.2001 - 05.2006
  • With the help of my passion for wine we managed to increase the wine cellar stock from 25 wines to 370 different wines and a wine cellar with 2500 stock Upkeep and updating of wine list, organisation of wine tasting and other events
  • Thanks to this general overhaul and dedication we achieved wine spectator award of excellency every year as of 2000
  • Keep staff up to date with latest trends and selling techniques, Reports to Restaurant Manager.
  • Analysed operations to improve restaurant efficiency and service levels.
  • Quickly identified problem situations, skilfully resolving incidents to maintain satisfaction of involved parties.
  • Maintained safe working and guest environments, reducing injury and incident risks.
  • Developed, implemented and communicated business plans to promote profitable food and beverage sales.
  • Effectively managed payroll and HR processes, including paperwork completion for new hires and terminations.
  • Organised special events and functions, including receptions, parties and corporate lunches.
  • Purchased required quantities of necessary restaurant items, including food, beverages, equipment and supplies.
  • Recognised and formally acknowledged outstanding staff performance, boosting team morale and productivity.

Wine Sommelier

Relais & Chateaux Hotel and Restaurant
Bermuda, Bermuda
04.1999 - 08.2001
  • Restaurant voted best of Caribbean in 2006 (Conde Naste)
  • Award of Excellency from Wine Spectator for an outstanding wine list, every year,
  • Responsible for the following areas: A la Carte Restaurant and Outdoor Terrace 80 Seats for A la Carte and 120 for Terrace, 10 staff with extra staff for big events
  • Training of staff as well as hiring new
  • Cashiering and input of data on Micros system, Price changing, Maintaining standards and keeping a high level of service, Interaction with guest, Constantly striving to improve the guest experience
  • Ordering and Stocktaking, Event organizing for weddings and other banquets, Reports to Restaurant Manager.
  • Provided exceptional customer dining experience, pairing wine effectively to match menu selections and budgetary concerns.

Chef de Rang

The Waterloo House Bermuda
03.1997
  • (sister property) Responsible for: Up to 25 A la Carte Guests, Setting tables,
  • Maintaining Service standards, Guest checks on Micros, Reports to Captain

Waiter

Hilton Hotel Zurich Flughafen
Zurich , Switzerland
01.1996
  • Responsible for: Room service preparation, Banqueting setup,
  • Minibar service, Order taking on Micros and answering room service phone, Reports to Banqueting Supervisor.

Banquet and Meeting Waiter

Hilton Zurich Flughafen
Zurich, Switzerland
07.1995 - 07.1996
  • Checked in with customers during meals to check orders were received correctly and met guests' expectations.
  • Assisted customers with menu selection, offering knowledge of current special dishes and personal recommendations to build rapport.
  • Cleaned, sanitised and organised food storage racks and bins, maintaining exceptional hygiene standards.
  • Kept guest tables neat and tidy by regularly clearing away dirty dishes, used glasses and wiping down surfaces.

Education

Hosta Ecole Hoteliere au Leysin

Hilton Certificate - 6 Month Apprenticeship - undefined

Bachelors - Restaurant & Hotel Administration

1996

Financial Management; Accounting; Business Administration and Marketing

1996

International Baccalaureate Diploma - undefined

Copenhagen International School
1994

Certificate in German & Swedish - Mathematics; Language and International Business

1994

Skills

  • EDP: Microsoft Office
  • Ordermann 7 , Novacom Kassa, Swiftcash,

Certification

Insurance Ins of General Insurance 6 Month Course America Understanding of General Insurance Principles January - 1999 June 1999

Languages

English
Fluent
Swedish
Native
German
Fluent
Danish
Intermediate

Timeline

Restaurant Consultant

Festungs Gastronomie GmbH, Panorama Restaurant
01.2023 - 03.2023

World round trip

World Round Trip
04.2022 - 11.2022

Consulting Restaurant Manager

Freistil Bergheim
07.2021 - 04.2022

Managing Director

Glorious Bastards GmbH
04.2019 - 07.2021

Restaurant Manager

Konditorei Café Zauner GmbH
05.2018 - 03.2019

Restaurant Operations Manager

Raschhofer Restaurant Europark
10.2012 - 07.2021

Asst Restaurant Manager

Raschhofer Gastronomie GmbH
02.2009 - 04.2012

Restaurant Waiter

Raschhofer Restaurant Herrnau
10.2008 - 01.2009

Restaurant Captain

Ikarus Restaurant Redbull
05.2008 - 08.2008

Banqueting Manager

Schloss Velden Capella Resorts Velden
04.2007 - 07.2007

Restaurant / Bar Manager

Tauern König GmbH
12.2006 - 03.2007

Restaurant Manager

The Waterloo House Bermuda
08.2001 - 05.2006

Wine Sommelier

Relais & Chateaux Hotel and Restaurant
04.1999 - 08.2001

Chef de Rang

The Waterloo House Bermuda
03.1997

Waiter

Hilton Hotel Zurich Flughafen
01.1996

Banquet and Meeting Waiter

Hilton Zurich Flughafen
07.1995 - 07.1996

Hosta Ecole Hoteliere au Leysin

Hilton Certificate - 6 Month Apprenticeship - undefined

Bachelors - Restaurant & Hotel Administration

Financial Management; Accounting; Business Administration and Marketing

International Baccalaureate Diploma - undefined

Copenhagen International School

Certificate in German & Swedish - Mathematics; Language and International Business

Custom

Hobbies Golf , Inline skating „my skates go were I go“ Sailing

Similar Profiles

Create profile
Joakim LidbergRestaurant Director