Restaurant Manager

Description

Job Summary: Manage restaurant operations to ensure excellence, operational efficiency, cost control, team development, and financial performance. Key Highlights: 1. Manage the restaurant's overall operations (dining room, kitchen, delivery, and events) 2. Lead, develop, and evaluate the team of supervisors and staff 3. Human-centered leadership, systemic vision, and results-oriented focus **Job Mission** Manage restaurant operations to ensure service excellence, operational efficiency, cost control, team development, and achievement of financial targets. **Key Responsibilities** * Manage the restaurant's overall operations (dining room, kitchen, delivery, and events). * Ensure compliance with quality standards, food safety, and customer service protocols. * Plan and monitor revenue, COGS, operating expenses, and profitability targets. * Lead, develop, and evaluate the team of supervisors and staff. * Monitor performance indicators (sales, costs, productivity, customer satisfaction). * Resolve conflicts with customers, staff, and suppliers. * Ensure compliance with labor regulations, internal policies, and applicable legislation. * Collaborate with administrative departments (finance, HR, procurement, and marketing). **Desired Profile** * Human-centered leadership, systemic vision, and results-oriented focus. * Analytical ability and decision-making skills. * Excellent communication skills and professional demeanor. * Experience in restaurant management or gastronomic operations. * Variable tip Minimum Education: High School Diploma (Secondary Education)