RESTAURANT LEADER

Description

Job Summary: A restaurant is seeking a Restaurant Leader to coordinate the team, manage inventory, control costs, and ensure quality and hygiene standards. Key Highlights: 1. Coordinate the operational team and ensure excellent customer service 2. Manage food and beverage inventory and control operational costs 3. Resolve conflicts, train staff, and increase restaurant profitability The restaurant is seeking a Restaurant Leader in Pato Branco. **Responsibilities:** Coordinate the operational team during the shift, ensuring proper execution of operational and service processes. Manage food and beverage inventory, ensuring products are always available to meet demand. Monitor and control the restaurant’s operational costs, including expenses for food, labor, and equipment. Ensure compliance with food hygiene and safety regulations. Resolve conflicts between employees and customers, ensuring a harmonious work environment. Develop and implement strategies to increase restaurant profitability. Train and guide staff, ensuring alignment with the company’s established service and quality standards. Previous experience as a Food Service Manager, Food Services Coordinator, Restaurant Supervisor, or Restaurant Operations Manager may indicate suitability for some of the responsibilities of this position. **Desired Qualifications:** **Education:** Completed high school **Experience:** Relevant experience required **Compensation and Benefits:** * Salary: Salary range will be disclosed during the interview. * Performance-based bonus * On-site meal * Meal allowance * Transportation allowance **Additional Information:** * Employment type: Permanent \- On-site. * Schedule: Full-time * Working hours: 7:40 AM to 4:20 PM\. Rotation 6×1\.