Restaurant Manager

Description

Job Summary: The Restaurant Manager plans, organizes, and controls administrative and operational activities, ensuring service excellence and continuous improvement of performance indicators. Key Highlights: 1. Responsible for formulating strategy and managing F&B operations 2. Team leadership and focus on improving productivity 3. Managing the restaurant's positive image and customer satisfaction **Job Mission** The manager formulates strategy, plans, organizes, and controls the administrative and operational aspects of bars/restaurants. Plans, analyzes, and updates general information. Monitors market trends and best practices. Prepares and presents managerial results and reports. The manager is responsible for improving all key performance indicators of the establishment. **Daily Responsibilities** * Maintain restaurant revenue, profitability, quality standards, and service excellence; * Manage all daily operations—including dining room, bar, and kitchen—within budgeted guidelines; * Ensure compliance with health and safety regulations; * Manage the restaurant’s positive image and suggest ways to enhance it; * Control operational costs and identify measures to reduce waste; * Ensure timely submission of reports, payroll approval, and accountability for sales and productivity results (P&L); * Supervise purchasing forecasts as well as inventory control of food and beverages; * People Management: Lead the F&B team by attracting, recruiting, and training staff; evaluate performance and provide feedback to improve productivity; * Advise on decisions regarding expansion or acquisition; * Develop and implement processes and procedures in accordance with compliance policies; * Identify customer needs and proactively address all concerns and complaints; * Deliver superior food and beverage service with excellent customer interaction to ensure enjoyable and memorable gastronomic experiences for our customers. Requirements: * Proven experience in managing and leading all aspects of F&B or Hospitality businesses; * Practical knowledge of computer applications (MS Office) and restaurant management systems; Bachelor’s degree in Business Administration; * Hotel Management or Culinary School education is a plus. **Competencies** * Strong people and financial management skills; analytical ability, data-driven mindset, results-oriented, and customer-focused; * Ability to identify and resolve problems by offering creative and practical solutions, and to report progress to superiors; * Committed to organizational values; * Energy and enthusiasm to inspire and motivate colleagues during the busiest moments in our fast-paced environment; * Up-to-date with F&B trends and best practices; flexibility to work rotating shifts; Basic mathematical knowledge. * Benefits **Average Salary** * CLT employment contract * Base salary + cash bonus * 6-day workweek schedule (flexible availability) **Benefits** * On-site meals * Mobility allowance: Public transportation voucher or fuel voucher * SESC membership benefits * Partnership with Cogna Educação – up to 70% discount on undergraduate and graduate programs * Life insurance – no cost to the employee * TotalPass – Gym membership partnership: Optional benefit available after 30 days of employment, with 100% employee-paid TotalPass plan, extendable to dependents * Structured career development plan