Restaurant Manager

Description

Job Summary: Manage and supervise daily restaurant operations, lead teams, control finances, and ensure customer satisfaction. Key Highlights: 1. Team leadership and employee development 2. Strategic management for efficiency and profitability 3. Focus on service quality and customer satisfaction **Description and Responsibilities:** **Schedule:** Wednesday to Sunday **Level:** Professional **Employment Type:** Tenured \- CLT labor code * Supervise daily restaurant operations, ensuring service quality and customer satisfaction. * Manage the team, including hiring, training, and employee development. * Develop and implement strategies to increase restaurant efficiency and profitability. * Control food and beverage inventory, place orders, and manage suppliers. * Develop and update the menu in collaboration with the kitchen team. * Perform financial management, including cost control, budget preparation, and financial report analysis. * Promote a safe and healthy work environment, adhering to hygiene and food safety standards. * Address and resolve customer complaints, always seeking continuous service improvement. * Plan and coordinate special events and promotions to attract new customers. * Stay updated on industry trends and consumer preferences. **Requirements:** * Bachelor's degree in Business Administration, Gastronomy, or related fields. * Experience in team management and restaurant operations. * Knowledge of inventory control and financial management. * Customer service and conflict resolution skills. * Ability to work under pressure and in dynamic environments. * Availability to work flexible hours, including weekends and holidays. * **Preferred Qualifications:** * Prior experience in high-end gastronomy restaurants. * Familiarity with restaurant management systems. * Fluency in foreign languages. * Certifications in food and beverage management. * Participation in leadership and team development courses. **Benefits:** No benefit specified