Browse
···
Log in / Register
Job Summary: Responsible for managing all restaurant departments, coordinating teams, overseeing purchasing, inventory, quality, costs, and processes, and training staff. Key Highlights: 1. Comprehensive leadership and management of restaurant operations. 2. Opportunity to train and develop teams. 3. Focus on quality control, cost management, and process optimization. **Description and Responsibilities:** **Schedule:** 44 Working Hours **Level:** Not Specified **Employment Type:** Permanent – CLT Overall responsible for the operation of all restaurant departments, including cashier, grill station, customer service, kitchen, inventory, and third-party service providers; coordinate and train staff; manage procurement, inventory, quality, and cost of supplies and merchandise; monitor work schedules; establish sales targets; supervise and ensure implementation of established processes; conduct training across all dining area divisions, identifying team potential and customer service requirements; track KPIs and attend meetings as needed. **Requirements:** * Completed high school education; preferably a bachelor’s degree or currently pursuing one in Administration, Management Processes, Nutrition, or related fields. * Experience in the food service industry. * Proficiency in Microsoft Office (Word and Excel) is mandatory. Work Location: Várzea Grande, MT. **Benefits:** 40% additional allowance (position of trust), Fuel allowance, Multi-benefit card, Health insurance, Performance bonus, Life insurance
