WE ARE HIRING FLOOR MANAGERS

We are looking for service-minded, outgoing and highly efficient floor managers, who thrive in a dynamic, fun and international environment.

As a floor manager, you'll have the full overview of the day-to-day operations at Reffen, ensuring an excellent guest experience as well as the highest standards of safety for staff and guests. You will supervise staff in their interactions with guests and deal with specific requests or complaints while being responsible for recruitment and training of new colleagues. Working closely with other team leaders, you'll be responsible for ensuring that all operations run smoothly while fostering a fantastic team spirit amongst all staff.

Join us not just as an employee but as part of a close-knit community—a family with a personal interest in Reffen.

QUALIFICATIONS

You must be at least 23 years old, speak and understand Danish and English, and perhaps other languages? That’s only an advantage as our guests come from all corners of the world.

You are a teamplayer and thrive in a fast-paced work environment and can adapt well to changes. We are looking for candidates that are outgoing, service-minded and efficient, and can pay attention to detail without losing track of what's going on and what needs to be done all around Reffen.

You should have previous experience in team management, planning and ensuring smooth daily operations. Ideally, you'll have experience in managing crowds at major events, festivals or stadiums, and have knowledge of safety regulations.

Last but not least, you must be passionate about the industry and be able to work flexible hours, including evenings and weekends.

APPLY HERE

TEAMPLAYER

PROACTIVE

EFFICIENT

SERVICE-MINDED

DRIVEN

WHY BECOME

A PART OF REFFEN?

We’re looking for colleagues, who wish to learn and are willing to take on a variety of different tasks. We adjust and support your development if you have the determination and the right attitude. How much, when and where you want to work is almost up to you, but we expect you to work at least 2 days a week in the summer months.

At Reffen, you will get a job where your colleagues become your friends. You will become a part of a diverse group in an international, fun, and creative universe. We’re not just any ordinary workplace, but a community that all share a personal interest in Reffen. On busy days, we have several thousands of guests and it’s our job to give each and every one of them an extraordinary experience.

Flexibility
Creativity
Passion
Pride
Diversity
Community

A PART OF

SOMETHING BIGGER

Reffen was opened in May 2018 by the people behind PapirØen and has since then grown at rocket speed into the corporation, Street Food District. Street Food District presides over Broens Gadekøkken, Seaside Toldboden, Reffen, Werkstatt, and Storms Pakhus and is therefore the largest supplier of street food markets in Denmark. The business consists of 300 employees and up to 600 including stallholders and suppliers. A job here means that you are part of something bigger. As the company grows and your development follows, we want to support your career path development and offer internal job rotation. This gives you ample possibility to continue your development and we get to strengthen our internal knowledge.

DID YOU KNOW...?

..that the essence of Reffen is entrepreneurship: young chefs and creative individuals who develop their local cuisine and craftsmanship. We are a group of street food enthusiasts, who love Copenhagen and want to give the city a place where everyone from all over the world can meet to enjoy exciting food, different cultures, and an excellent atmosphere.

The main part of Reffen is built with recycled materials, while all permanent stalls are built in shipping containers, that are no longer in use. Here are 75 used containers, two old German fire trucks up-cycled as bars, and six food trucks. It is easy, quick, and emits a low CO2 footprint to refurbish worn-out containers into building materials and food stalls that look and emit the cuisine and culture of each food stall.