Maitre

Description

Job Summary: Professional responsible for operational management of the dining room, focusing on excellence in customer service, team leadership, performance indicator monitoring, and implementation of strategic improvements. Key Highlights: 1. Operational management of the dining room and excellence in customer service 2. Strategic leadership and development of a high-performance team 3. Analysis of managerial reports and implementation of action plans **Main Responsibilities:** * Operational management of the dining room, ensuring excellence in customer service. * Supervision of staff scheduling and reservation tracking. * Monitoring of dining room performance indicators (average check, table turnover rate, occupancy rate, and customer satisfaction). * Implementation and auditing of opening and closing checklists, as well as service standards. * Training and development of staff with a focus on high performance. * Analysis of managerial reports and support to management in executing restaurant strategies. * Identification of operational improvements and implementation of action plans. * Sales monitoring and development of upselling strategies. * Ensuring compliance with service standards, etiquette, and hospitality protocols. **Requirements:** * Completed high school education. * Experience in dining room management and team leadership. * Knowledge of performance indicators and managerial reporting. * Proficiency in control tools, operational checklists, and processes. * Knowledge of hospitality, etiquette, and beverage and wine service. * Strategic leadership profile, organized and results-oriented. **Additional Information:** * Employment type: CLT (Consolidation of Labor Laws contract). * Remuneration: R$ 2\.307,00 \+ tips (variable between R$ 1\.500,00 and R$ 3\.500,00 depending on season). * Benefits: Meal voucher/food allowance and transportation allowance. * Schedule: Rotating 6x1 schedule, initially from 10 a.m. to 7 p.m. Minimum Education Level: High School (Secondary Education)