Restaurant Manager

Description

Job Summary: Responsible for leading, training, and guiding the team; ensuring operational excellence, service quality, and customer satisfaction; optimizing costs; and innovating the menu. Key Highlights: 1. Leadership and team development 2. Focus on service excellence and customer satisfaction 3. Operations management and cost optimization Continuous recruitment and training to enhance the team's technical proficiency. Act as the "team technician," guiding front-of-house and kitchen staff to ensure agile and consistent service. Conduct regular feedback sessions and performance evaluations. Ensure strict compliance with food safety and hygiene standards. Monitor ingredient inflow and outflow to prevent waste, which is critical to the restaurant's cash flow. Supervise whether dishes leaving the kitchen maintain the established presentation and flavor standards. Identify opportunities to eliminate unnecessary expenses and optimize asset utilization. Track market trends and plan initiatives to attract new customers or adjust the menu. Promptly address and resolve customer complaints, transforming negative experiences into positive ones. Ensure that the environment (lighting, sound, cleanliness) and service deliver a memorable experience. Employment Type: Full-time, CLT (Consolidated Labor Laws) Compensation: R$2.137,00 – R$3.000,00 per month Benefits: * Transportation allowance Work Location: On-site