Restaurant General Manager

Description

Job Summary: Professional to lead and motivate teams, manage customer service, delivery, kitchen, and inventory operations, and monitor financial indicators. Key Highlights: 1. Leadership and People Management (HR) 2. Customer Service and Dining Room/Rodízio Operations 3. Kitchen Management, Quality and Standards **1. Leadership and People Management (HR)** * **Lead, motivate, and supervise**. * Conduct ongoing **recruitment, selection, and training** of employees, ensuring professional development and adherence to standards. **2. Customer Service and Dining Room/Rodízio Operations** * Ensure an **impeccable service standard**. * Guarantee efficient **Rodízio** flow, t. * **Promptly and effectively resolve** any customer complaints or requests, activating the "Service Recovery Mode". **3. Delivery and Logistics Operations** * Coordinate **Delivery** operations, ensuring product quality, preparation time, and delivery efficiency while maintaining the churrascaria's reputation. * Integrate delivery channels with kitchen and dining room operations to prevent bottlenecks. **4. Kitchen Management, Quality and Standards** * Supervise **Kitchen** operations, . * Maintain recipe **standardization**, * Ensure proper functioning and maintenance of kitchen and rodízio equipment. **5. Purchasing and Inventory Control** Manage inventory of supplies, meats, beverages, and operational materials, conducting periodic inventories and controlling losses/breakages. * Plan and execute **Purchasing**, . * Ensure **Receiving and Storage**. **6. Financial Management and Results** * Monitor **performance indicators** (sales, cost of goods sold \- COGS, average ticket, and profitability). Employment Type: Full-time CLT Compensation: R$3.000,00 \- R$4.500,00 per month