GENERAL MANAGER

Description

Job Summary: Managerial professional to lead high-end bistro operations, ensuring excellence in hospitality, service, and team and process management. Key Highlights: 1. Leadership and team development in a high-end gastronomic environment 2. Acting as host and "face" of the bistro, ensuring hospitality standards 3. End-to-end operations management, from dining room to inventory control and events **Description and Responsibilities:** **Schedule:** Full-time **Level:** Managerial and Executive **Employment Type:** Independent Contractor \- PJ* Oversee bistro opening, daily operations, and closing; * Supervise dining room, bar, events, reservations, and guest service; * Lead and develop team (waitstaff, sommeliers, reception, and kitchen); * Ensure standards of hospitality, hygiene, quality, and service timing; * Act as host and "face" of the bistro; * Integrate operations with chef and sommellerie; * Manage inventory, suppliers, targets, and KPIs; * Support financial control and bill audit; * Organize and oversee events. **Requirements:** **Requirements** * Completed undergraduate degree; * Experience as manager/leader in high-end restaurants, bistros, hotels, or gastronomic establishments; * Strong leadership and customer service orientation; * Excellent communication skills, professional demeanor, and impeccable presentation; * Knowledge of dining room service, wines, and etiquette. **Preferred Qualifications** * Courses in gastronomy, management, or sommellerie; * Experience managing events and demanding clientele; * Basic knowledge of food and wine pairing; * Basic English proficiency. **Desired Profile** Friendly, communicative, organized, proactive, elegant, resilient, and possessing a strong sense of hospitality. **Benefits:** No benefits provided